Ichatefreda Recipe

Name: Ichatefreda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g onions, peeled & finely chopped; 15 ml sunflower oil; 50 g carrots, very finely chopped; 35 g mushrooms, finely chopped; 50 g red lentils; 600 ml vegetable stock; 25 g mashed tinned red kidney beans; 35 g ground peanuts; 25 g ground hazelnuts; 30 ml shoyu (soy sauce); 15 ml lemon juice; 7 12 ml dried thyme; 5 ml dried rosemary; 1 pinch cayenne pepper; 7 12 ml mixed spice; 200 g fine oatmeal; fresh ground black pepper

Servings: persons

100 g onions, peeled & finely chopped
15 ml sunflower oil
50 g carrots, very finely chopped
35 g mushrooms, finely chopped
50 g red lentils
600 ml vegetable stock
25 g mashed tinned red kidney beans
35 g ground peanuts
25 g ground hazelnuts
30 ml shoyu (soy sauce)
15 ml lemon juice
7 12 ml dried thyme
5 ml dried rosemary
1 pinch cayenne pepper
7 12 ml mixed spice
200 g fine oatmeal
fresh ground black pepper

1
Preheat the oven to 190C, 375F or Gas Mark 5.
2
Saute the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
3
Now add the lentils and three quarters of the stock.
4
Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
5
Cook everything, well mixed together, for a further 10 to 15 minutes.
6
Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
7
Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
8
Serve with mashed neeps and tatties.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 100 g onions, peeled & finely chopped, 15 ml sunflower oil, 50 g carrots, very finely chopped, 35 g mushrooms, finely chopped, and more.

Yes, Ichatefreda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ichatefreda

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions