As some of you, who have been on this journey with me for a while, may know, I am always striving to find new and exciting dishes. Finding delicious and tasty things to go with a roast are always super exciting to me, I'm not a big fan of nut roast or having the same thing alot so this find is super exciting for me.
This recipe originaly was a Monkey & Me recipe, I just made a few small changes to suit us.
I tested this recipe with my family, my brother is a vegan so his opinion matters the most. Everyone loved it, they all wanted to know how it's made. Because we all cook in our family, everytime someone makes something we like we always discuss what's in it, how it's made and if there is anything we think we could do to make it better.
With this recipe the only thing that anyone suggested was maybe a little heat, which for me is a no as I can't handle even a little spice. However for alot of people, including my husband, that is a great idea.
So of course you can add some chilli flakes or blend a chilli in the mix.
I would love to know what you think if you do add some heat.
We of course had gravy with our roast, so I can assure you that it goes great with some gravy!
I think this would be a great one to eat in the summer with some salad and boiled potatoes too.
You could even think about flattening it into a burger, I'm not sure how this would come out but I would be so interesting to find out. I think this sounds amazing and I look forward to being able to try that when the weather cheers up!
As you may have seen, I've been posting a few valentines day recipes at the moment, this would also be a great one for a romantic meal for two.
Keep an eye out for our valentines recipes coming up!
We are, of course, dreaming about summer already, so we've already come up with some hoefully amazing ideas for the nice sunny weather. Keep an eye out for those as the weather gets nicer!
We hope you like this recipe!
Please remember to tag me if you make any of our recipes @marisaveganrecipes on facebook and instagram
Mini Roasted Red Pepper Loaves - Makes 4-5 depending on the size
Ingredients
1 x 500g Tin Cannellini Beans - Drained & Rinsed
1 x 500g Tin Chickpeas - Drained & Rinsed
½ tsp Paprika
1 Red Pepper - Roughly Chopped
4 Large Sundried Tomatoes - I used sundried tomoatoes that had been soaked in oil. If they haven't been soaked in oil you will need to soak them the same as the dates.
4 Dates
2 Celery Sticks - Smally Diced
2 tbsp Tomato Paste
1 Cup Breadcrumbs
1 tsp Onion Powder
1 tsp Garlic Powder
2 tsp Italian Seasoning
1 tsp Dried Parsley
½ tsp Sea Salt
¼ tsp Ground Black Pepper
5 tbsp Ketchup
Method
* Preheat the oven 180C
* Line 2 Large baking trays This is one for roasting the beans and pepper & one for roasting the loaves at the end.
* Place the cannellini beans and chickpeas into a small bowl.
* Sprinkle the paprika over them, mix well so everything is covered.
* Pour them onto one of your baking trays, along with the peppers.
* Bake for 17 minutes. Some of the beans will split, this doesn't matter so don't panic.
* Place the dates in a small boil of boiling water, allow to sit for 5-10 minutes. If you are using fresh dates you don't need to soak them as they are already soft.
* Drain the dates and place them in a food processor, along with all the other ingredients except the kethcup.
* Blend all the ingredients so it is broken into small pieces. You don't want to make them too small. Just blend enough that it will all stick together.
My food processor is too small for all these ingredients so I used a hand blender.
* Form the mixture into 4-5 loaf shapes. Place on your second baking tray. I made 5 smaller loaves as I wanted to make enough for the family to have a little one each. They were still incredibly filling and the perfect size for us.
* Bake for 25 minutes, remove from the oven, brush roughly 1 tbsp of ketchup onto each loaf.
* Bake for a further 10 minutes.
Serve
Enjoy!
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