Ichatefreda Recipe

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  1. Preheat the oven to 190°C, 375°F or Gas Mark 5.
  2. Sauté the onion in the oil for 5 minutes, then add the carrot and mushrooms and cook for a further 5 minutes.
  3. Now add the lentils and three quarters of the stock.
  4. Blend the mashed red kidney beans in the remaining stock, add these to the pan with the nuts, shoyu, lemon juice and seasonings.
  5. Cook everything, well mixed together, for a further 10 to 15 minutes.
  6. Then add the oatmeal, reduce the heat and simmer gently for 15 to 20 minutes, adding a little extra liquid if necessary.
  7. Turn the mixture into a lightly oiled 1lb loaf tin and bake for 30 minutes.
  8. Serve with mashed neeps and tatties.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 293.23 Kcal (1228 kJ)
Calories from fat 41.73 Kcal
% Daily Value*
Total Fat 4.64g 7%
Sodium 8084.63mg 337%
Potassium 177mg 4%
Total Carbs 50.15g 17%
Sugars 2.3g 9%
Dietary Fiber 3.2g 13%
Protein 4.42g 9%
Vitamin C 2mg 3%
Iron 1.5mg 8%
Calcium 28.5mg 3%
Amount Per 100 g
Calories 296.87 Kcal (1243 kJ)
Calories from fat 42.24 Kcal
% Daily Value*
Total Fat 4.69g 7%
Sodium 8184.77mg 337%
Potassium 179.19mg 4%
Total Carbs 50.77g 17%
Sugars 2.33g 9%
Dietary Fiber 3.24g 13%
Protein 4.47g 9%
Vitamin C 2mg 3%
Iron 1.5mg 8%
Calcium 28.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 7

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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