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..

Cheesy Lentil Slice

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.

cheesey slice1

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
cheesey slice2

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.