Favourite Lentil & Buckwheat Slice

This is a British wholefood classic that quietly does everything right: gluten-free, vegan, fiber-packed, and built around the surprisingly meaty combination of red lentils and roasted buckwheat. Cooked together until the stock is fully absorbed, they form a sliceable, savory loaf that holds up to a knife and fork.

Marmite is the seasoning that makes this dish. A single teaspoon of the yeast extract delivers deep umami and a faintly malty bite that compensates for the absence of meat or dairy entirely. If you don’t have Marmite, soy sauce or a vegan bouillon cube does similar work.

The oven finish after the stovetop simmer is what gives the slice its proper structure. The first cook softens everything, the second firms it into something you can lift cleanly from the dish.

Pro Tips

• Use roasted (kasha) buckwheat groats, not raw, for the nutty toasted flavor this dish depends on
• Red lentils break down completely, which is the goal here, they bind everything together
• Press the mixture firmly into the dish before the oven bake for cleaner slices
• Let the slice rest 10 minutes after baking before cutting, hot slices crumble
• Brush the top with a little oil before baking for a darker, crispier surface

Variations

• Add chopped mushrooms to the saute for extra umami depth
• Stir in a handful of grated cheese before the oven bake (no longer vegan but very tasty)
• Substitute green or brown lentils for a more textured, firmer slice