Roast veg lentil harissa bake with ‘cheese’ & croutons


Cashew cheese;

100g cashews soaked for at least 2 hrs

2 tbsp nutritional yeast

1 tsp garlic powder

1/2 tsp sea salt

100ml water

To roast the veg;

2 red peppers chopped

1 courgette sliced

1 aubergine sliced

2 tbsp olive oil

Sea salt

For the bake;

1 large leek chopped into slices

2 tbsp Odysea PDO Kalamata Extra Virgin Olive Oil

4 cloves garlic sliced

6 tomatoes chopped roughly

1 tbsp smoked paprika

1 tsp cumin seeds

1 tbsp tomato purée

1 tsp Odysea balsamic vinegar

1 tbsp Odysea harissa

200G Agrino fine lentils

900ml veg stock

1/2 tsp sea salt

Black pepper

1 tbsp fresh thyme leaves

Pinch chilli flakes -optional


3 slices Sourdough chopped up into cubes

2 tbsp Odysea PDO Kalamata Extra Virgin Olive Oil

Pinch sea salt flakes

To top;

Odysea PDO Kalamata Extra Virgin Olive Oil

Odysea balsamic vinegar


To make the bake;

  • Pre -heat your oven to 180C
  • Add the chopped veg to a large baking tray with the olive oil and salt
  • Bake for 30-35 minutes -set aside


  • In a large pan, add the oil and leeks and fry until soft and caramelising.
  • Now add the garlic and stir.
  • Add the tomatoes, spices, balsamic, tomato purée and harissa.
  • Cook for 8-10 minutes.
  • Now add the lentils and stock, simmer for 25 minutes or until the lentils are tender.
  • Stir in the roast veg and seasonal well and stir in the thyme.


To make the croutons;

  • Add the bread to a baking tray along with the olive oil and sea salt.
  • Toss to combine.
  • Bake for 15 minutes until crispy.


To make the cashew cheese;

  • Add all the ingredients to a food processor and blitz until very smooth


To compile;

  • Pre heat your oven to 180c
  • Transfer veggie mix to a medium roasting pan.
  • Add the croutons over the mix and and press into the mix.
  • Dollop in spoons of the cashew cheese.
  • Bake for 15 minutes.
  • Drizzle extra virgin olive oil & balsamic over the top