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For the lentil roast: Cook the lentils, drain and set aside. Preheat the oven to 200°C.
Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 500 ml chopper attachment.
Peel the carrots and process into small cubes with the food processor attachment using the dicing insert.
Mix the diced carrots with 1 tbsp. oil, season with salt and pepper. Then roast on a baking sheet covered with baking paper for 10 minutes in the preheated oven.
Finely chop the oat flakes with the 250 ml chopper attachment.
Heat 1 tbsp. oil in a frying pan, sauté the onion and garlic together with paprika powder and cinnamon in it for 2-3 minutes until translucent.
Drain the chickpeas and leave to drain.
Clean the mushrooms thoroughly and chop them with the food processor attachment using the chopping tool in Pulse mode 3-4 times. Transfer into a bowl.
Wash the parsley and shake dry. Chop it together with the chickpeas and hazelnuts with the food processor attachment using the chopping tool.
Put the chopped ingredients in a large bowl and add the onions and garlic as well as the roasted carrots, oatmeal, psyllium husks, soy sauce, Worcester sauce and eggs and mix until well combined. Season with salt and pepper.
Line a loaf pan with baking paper and pour the roast mixture into it. Bake in the preheated oven at 180°C for about 40 minutes.
For the plum chutney: Wash the plums thoroughly, remove the seeds and cut into small pieces with the food processor attachment using the dicing insert.
Peel the shallots and chop them finely with the 250 ml chopper attachment.
Heat oil in a saucepan and sauté the shallots in it with cinnamon for about 2 minutes until translucent.
Wash the thyme and pluck the leaves from the twigs.
Add plums, sugar, vinegar and thyme to the shallots and cook covered for about 30-40 minutes. Season to taste with salt and pepper.
For the side dish: Wash the green beans and cut off the ends.
Cook them in salted boiling water for 3-4 minutes, drain and keep warm.
For the puree: Peel the celery and cut into large pieces. Process into small cubes with the food processor attachment using the dicing insert.
Peel the onion and garlic and finely chop with the 250 ml chopper attachment.
Heat oil in a saucepan, sauté the onion and garlic for about 2 minutes until translucent.
Add the celery cubes and oat cream, cover and cook for about 20 minutes.
Puree finely with the hand blender shaft and season with salt and pepper.
To garnish: Remove the lentil roast from the oven, let it cool sligthly, lift it out of the pan with baking paper and spread it with chutney.
Slice the roast and serve together with puree, beans and remaining chutney.
For the lentil roast: Cook the lentils, drain and set aside. Preheat the oven to 200°C.
Peel the onion and garlic and chop finely with Braun’s MultiQuick 9 500 ml chopper attachment.
Peel the carrots and process into small cubes with the food processor attachment using the dicing insert.
Mix the diced carrots with 1 tbsp. oil, season with salt and pepper. Then roast on a baking sheet covered with baking paper for 10 minutes in the preheated oven.
Finely chop the oat flakes with the 250 ml chopper attachment.
Heat 1 tbsp. oil in a frying pan, sauté the onion and garlic together with paprika powder and cinnamon in it for 2-3 minutes until translucent.
Drain the chickpeas and leave to drain.
Clean the mushrooms thoroughly and chop them with the food processor attachment using the chopping tool in Pulse mode 3-4 times. Transfer into a bowl.
Wash the parsley and shake dry. Chop it together with the chickpeas and hazelnuts with the food processor attachment using the chopping tool.
Put the chopped ingredients in a large bowl and add the onions and garlic as well as the roasted carrots, oatmeal, psyllium husks, soy sauce, Worcester sauce and eggs and mix until well combined. Season with salt and pepper.
Line a loaf pan with baking paper and pour the roast mixture into it. Bake in the preheated oven at 180°C for about 40 minutes.
For the plum chutney: Wash the plums thoroughly, remove the seeds and cut into small pieces with the food processor attachment using the dicing insert.
Peel the shallots and chop them finely with the 250 ml chopper attachment.
Heat oil in a saucepan and sauté the shallots in it with cinnamon for about 2 minutes until translucent.
Wash the thyme and pluck the leaves from the twigs.
Add plums, sugar, vinegar and thyme to the shallots and cook covered for about 30-40 minutes. Season to taste with salt and pepper.
For the side dish: Wash the green beans and cut off the ends.
Cook them in salted boiling water for 3-4 minutes, drain and keep warm.
For the puree: Peel the celery and cut into large pieces. Process into small cubes with the food processor attachment using the dicing insert.
Peel the onion and garlic and finely chop with the 250 ml chopper attachment.
Heat oil in a saucepan, sauté the onion and garlic for about 2 minutes until translucent.
Add the celery cubes and oat cream, cover and cook for about 20 minutes.
Puree finely with the hand blender shaft and season with salt and pepper.
To garnish: Remove the lentil roast from the oven, let it cool sligthly, lift it out of the pan with baking paper and spread it with chutney.
Slice the roast and serve together with puree, beans and remaining chutney.
