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<plb_layout val_3="15 minutes" val_4="45 minutes" val_6="Serves 4 - 6" val_8="This oat and onion bake is a family favorite. It's extremely versatile and stands up well to experimentation. My aunt gave me this recipe and she usually serves it as a meat alternative for her vegetarian friends when they visit for Sunday lunch. Personally, I think it's far too heavy to be served with roast potatoes so when I make it I only serve it with roasted vegetables. &#13; &#13; I have seen other recipes that substitute the mustard for Marmite but as I'm not in the Marmite fan club I've yet to try this variation. " val_9="4 oz oats&#13; &#13; 1 oz butter&#13; &#13; 4 oz strong cheese, grated &#13; &#13; 2 eggs, beaten&#13; &#13; 1 large onion,thinly sliced&#13; &#13; 1 dessert spoon dried sage&#13; &#13; 1 heaped tsp of whole grain mustard. " val_10="Preheat the oven to 200 degrees C.&#13; &#13; Melt the butter in a pan, add the onion and gently cook over a low heat until they are slightly soft. Add the sage and cook for a further minute. Remove from the heat, add the rest of the ingredients and mix well. Put the mixture into a well greased baking dish. &#13; &#13; I prefer my oat and onion slices to be quite thick so I use a small but deep dish and adjust the cooking time. &#13; &#13; Put the bake in the oven for approximately 45 minutes. If you find it starts to brown too quickly you can cover it with parchment paper or tin foil. " val_11="File:Oat-and-onion-roast-with-chutney.jpg | Oat and Onion bake" layout_id="2521" cswikitext=""></plb_layout>

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