Vegetarian Roast Dinner

Juicy vegetarian roast, made with lentils, mushrooms and nuts is packed with nutrients and flavor! Perfect vegan loaf for your holiday menu.

Course Main Course, Main Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings (2 slices per serving)

Calories 282kcal

Cost $8

Cook rice and lentils according to the instructions on the package, or skip this step if you are using pre-cooked rice and lentils. (You’ll need 1/3 cup dry rice and 1/2 cup dry lentils to yield 1 cup cooked; or you cook 1 cup each and save the leftovers.)The cooking time for plain rice is usually 15 to 17 minutes, and 17-18 minutes for lentils. You can also cook them in the same pot.

Clean and chop the mushrooms. Сhop onion and mince garlic. In a small skillet, heat about 1tablespoon olive oil. Add the onion and cook until translucent, for about 3minutes. Then add the mushrooms, and cook for about 5 minutes, or until golden,stirring occasionally. Add garlic and cook for 1 more minute.

In a bowl of a food processor, combine the cooked mushrooms, rice, lentils, walnuts, miso paste,soy sauce (tamari), tomato paste, Dijon mustard, nutritional yeast, smoked paprika, salt and pepper. Pulse until the desired consistency, scrapping sides.If you like it chunky, pulse just a few times, and if you like smooth consistency to mimic roast beef, pulse a bit longer.

Transfer it to a medium bowl and add chickpea flour. Knead until combined. The dough will be sticky. Wet your hands in cold water to prevent the dough from sticking to your hands. At this point preheat the oven to 375 F or 190 C.

Transfer the dough into an oiled baking dish and shape it like a loaf or roast beef. You can also use a loaf pan (lined with parchment paper and lightly oiled). Brush the loaf with oil and shape it with a rubber spatula.

Bake the veggie roast for about 45 minutes or until golden brown. The crust will form around it, and it might also crack at some places, that's totally OK. Meanwhile, prepare the glaze by combining soy sauce (tamari), maple syrup and tomato paste. Once the loaf cools down a bit, glaze it over. If you are making it ahead, glaze right before serving.

Garnish with chopped flat-leaf parsley or any other herb of your choice. Serve with mashed potatoes,vegan gravy and balsamic-glazed brussels prouts for an ultimate holiday vegetarian roast dinner. Enjoy!

Cook's Tips

This easy vegetarian roast recipe makes a great festive centerpiece combining the earthy tang of lentils, the hearty crunch of walnuts, and the umami flavor of mushrooms.
The recipe is easily customizable and is perfect for meal prep.
Store the roast in an airtight container in the fridge for up to 4 days or up to 3 months in the freezer.
To reheat it, let it thaw in the fridge overnight. Reheat it in the oven for about 20 minutes at 375F (190C), or until warmed.
Cool down the loaf for at least 20 minutes before slicing and serving.
Serve this vegan loaf with mashed potatoes, vegan gravy and balsamic-glazed brussel sprouts, vegan fall harvest salad, mushroom crostini, vegan stuffed mushrooms, and/or roasted butternut squash soup for an ultimate holiday vegetarian roast dinner.

Use brown rice instead of plain rice for extra nutrients.
Brown lentils are preferred to keep the color dark, but if you don't care about it, you can use any kind of lentils or even chickpeas.
Cremini mushrooms can be replaced with white button mushrooms.
You can replace fresh garlic with ground garlic.
Use tamari instead of soy sauce to make the loaf completely gluten-free.
If you don't have/like walnuts, try using hazelnuts, almonds or macadamia nuts instead.
For the topping you can use ketchup instead of the glaze.
Garnish the roast with your favorite herbs like basil, cilantro, chives or rosemary (to mimic fir branches - great for Christmas!) instead of flat-leaf parsley.