Check out Fairfoods
who kindly gave us permission to use their Butterbean
and fresh herb spread in our Sandwich booklet distributed to
prisons in 2011.
Here's another delicious and easy to make recipe..
This delicious melty cheesy slice is based on a non-vegan
recipe which was easy to veganise and similarly easy to make
gluten-free. If you don’t require it to be gluten-free use any wheat
bread for the breadcrumbs. The onion in the dish is not cooked until it
goes into the oven and its flavour really complements the vegan cheese.
1 tbsp vegetable oil
12 floz (340ml) water
6 oz (175g) split red lentils
4 oz (115g) grated vegan cheese
1 med onion, finely chopped
2 oz (55g) mushrooms, finely chopped
1.5 oz (40g) gluten-free breadcrumbs/well-cooked millet
1 tsp dried mixed herbs
1 tbsp lemon juice – optional
salt and pepper
1. Put oil into pan, add water and lentils and simmer at the
lowest heat until lentils are soft (they change colour slightly when
cooked). This takes about 20 minutes.
2. Take lentils off the heat and mix in vegan cheese, onion,
mushrooms, breadcrumbs, mixed herbs and lemon juice. Season to taste
with salt and pepper.
3. Place in a well-greased oven dish and bake at 180C/Gas Mark
4 for 45 minutes or until golden-brown on top. Can be served hot or
cold and feeds 4.