Lentils, beans, corn and oatmeal make this roast vegetarian. A veggie meatloaf without meat that keeps you full for a long time. False hare with a difference!
Chop the onion and fry it in a pan with a little oil until translucent.
1 onion, 1 tablespoon vegetable oil
Meanwhile, drain the lentils, beans and corn in a colander. Add them to the pan and fry for 5 minutes, stirring constantly.
1 can of lentils, 1 can of corn, 1 can kidney beans
Now add the diced mushrooms. Pour in the tomatoes. Let the liquid boil away a little (about 10 minutes) and take the pan off the heat so that it can cool down a bit.
3-4 mushrooms, 1/2 can peeled tomatoes
Meanwhile, put oatmeal, soy sauce, oregano and mustard in a bowl. Pour the contents of the pan into the bowl.
300 g fine leaf oatmeal, 1 tablespoon soy sauce, 3-4 sprigs of oregano, 3 tablespoons mustard
Knead the ingredients best by hand - that's why: Allow to cool a little beforehand! Taste the dough and taste it. Only then add the egg.
1 egg
Depending on the consistency, you now add starch to make the ingredients stick better. I used 2 tablespoons. You can also use more oatmeal if you feel it is too little. Let the dough rest for a short time.
2-3 tablespoons potato starch
Form a roast and place it in a baking dish. Pour with a coffee cup of vegetable broth.
150 ml vegetable broth
Put it in the oven. The roast needs about 35 minutes at 180° top-bottom heat.