Lentil Roast

Name: Lentil Roast
Yield: Serves 6
Cuisine: Trinidadian
Ingredients: 1 tablespoon unsulphured blackstrap molasses; Bragg Liquid Aminos or pink or sea salt; Pinch of hot pepper flakes, optional; 1 carrot, grated; 1 large onion, chopped; 3 green onions, minced, or 2 tablespoons Bajan Seasoning; 1 or 2 garlic cloves, pressed; ¼ cup (25 g) fine bread crumbs; 1 tablespoon cornstarch; ¼ cup (15 g) nutritional yeast flakes; 1 cup (200 g) dried brown lentils, soaked overnight or quick-soaked (see Island Tip); 1 slice toasted bread; ½ cup (80 g) bulgur; 3½ cups (840 ml) water; 2 tablespoons olive oil; 1½ cups (360 ml) boiling water; 1 teaspoon dried thyme; ½ teaspoon mild paprika; ½ teaspoon black pepper; ½ teaspoon onion powder; Sprinkle of dried sage; ¼ cup (60 ml) tomato sauce; Pinch of chili powder

Preparation info

Serves
6

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

This is my spin on a classic vegetarian dish. The Bajan Seasoning and molasses provide bold new flavors. Serve it with Onion Gravy and a tossed salad.

Ingredients

1 slice toasted bread
1 cup (200 g) dried brown lentils, soaked overnight

Americas
Trinidad & Tobago
Guyana
Main course
Caribbean
Vegan

Method

Grind the toast in a food processor into medium-coarse crumbs and set aside. Put the lentils and water in a saucepan over medium-high heat. Bring to a boil, then lower the heat to medium-low, cover, and cook for about 40 minutes, until soft. Drain thoroughly.
Meanwhile, combine the bulgur and boiling water in a small saucepan over medium-low heat, cover, and cook