Meatless roast with parsley sauce

Calories per serving 320.


serves 4.
1 tablespoon sunflower oil
1 onion, chopped finely
1 garlic clove, crushed
350 g (12 oz) vegetarian mince
1 tablespoon soy sauce
175 g (6 oz) carrots, grated
1 teaspoon dried mixed herbs
225 g (8 oz) canned baked beans in tomato sauce
50 g (1 3/4 oz) fresh breadcrumbs
1 egg, beaten
salt and freshly ground black pepper

for the sauce

425 ml (15 fl oz) skimmed milk
25 g (1 oz) polyunsaturated margarine
25 g (1 oz) cornflour
4 tablespoons chopped fresh parsley
salt and freshly ground black pepper


1. Preheat the oven to Gas Mark 4/180°C/fan oven I 60°C. Line a 900 g (2 Ib) loaf tin with baking parchment

2. Heat the oil in a frying pan and add the onion, garlic and mince. Stir fry for 5 minutes.

3. Stir in the soy sauce, carrots, herbs and baked beans, and cook for a further 2 minutes.

4. Transfer everything to a large mixing bowl and add the breadcrumbs, beaten egg and seasoning. Use a potato masher to mash all the ingredients together Spoon the mixture into the prepared tin, levelling it with the back of a spoon, and bake in the oven for I hour.

5. To make the sauce, heat the milk until just boiling. Melt the margarine in a medium saucepan, and then remove it from the heat and stir in the cornflour to make a paste. Pour the hot milk over the paste and whisk well. Return the mixture to the heat and cook, stirring, until you have a smooth, thickened sauce. Stir in the chopped parsley and season to taste.

6. Carefully remove the cooked loaf from the tin and peel away the lining paper Cut it into thick slices and drizzle with a little of the parsley sauce.

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