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Vegan Lentil & Kidney Bean Roast

submitted by Ciderwoman

1 can of red kidney beans, drained & mashed
2 cups red lentils, cooked till soft & drained
1 medium onion, finely chopped
2 tbsp linseed
3 cloves crushed garlic
handful chopped mushrooms
handful chopped
dollop of tomato ketchup
splash of soy sauce
chopped fresh herbs
loads of ground black pepper
dried red chillies or chopped fresh green chillies (optional)
water, wine or cider

Mix all ingredients in a bowl, using enough water or wine to bind together. Put in lightly oiled baking dish and cook in oven till golden brown. Serve with garlic roast potatoes, red wine gravy made with Marmite and vegetable stock cube and lots of vegetables.

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