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.

No additional tips available.

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

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.

Ichatefreda

How did you like this recipe?

Frequently Asked Questions