Vegetarian Roast Dinner

Name: Vegetarian Roast Dinner
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings (2 slices per serving)
Ingredients: 1 cup cooked rice; 1 cup cooked brown lentils; 2 tbsp olive oil; 5-6 cremini mushrooms; 1 yellow onion; 2 cloves garlic; 1/2 cup walnuts; 3 tbsp miso paste; 2 tbsp soy sauce; 1 tbsp tomato paste; 1 tbsp dijon mustard; 3 tbsp nutritional yeast; 2 tsp smoked paprika; salt and black pepper to taste; 1/2 cup chickpea flour; flat-leaf parsley; 1 tbsp maple syrup; 1 tbsp soy sauce; 1 tbsp tomato paste

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6 reviews

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Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
6 servings (2 slices per serving)
Calories
282 kcal
Course
Main Course
Cuisine
American

Vegetarian Roast Dinner

Maisie Perez

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

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Ingredients

Servings

For the roast

1 cup cooked rice (plain or brown rice, your choice)
1 cup cooked brown lentils see notes below
2 tbsp olive oil divided
5-6 cremini mushrooms
1 yellow onion
2 cloves garlic
1/2 cup walnuts
3 tbsp miso paste
2 tbsp soy sauce (tamari for gluten free loaf)
1 tbsp tomato paste
1 tbsp dijon mustard
3 tbsp nutritional yeast
2 tsp smoked paprika
salt and black pepper to taste
1/2 cup chickpea flour
flat-leaf parsley to garnish, or any of your favorite herbs

For the glaze

1 tbsp maple syrup
1 tbsp soy sauce (tamari for gluten free loaf)
1 tbsp tomato paste

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Instructions

Cook rice and lentils

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.

Cook the mushrooms

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.

Blend

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.

Knead

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.

Form and shape the loaf

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 and glaze

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 and serve

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!

Equipments used:

Notes

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.

Nutrition Information

Show Details

Calories 282kcal (14%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 6g Monounsaturated Fat 5g Sodium 900mg (38%) Potassium 557mg (16%) Fiber 7g (28%) Sugar 6g (12%) Vitamin A 428IU (9%) Vitamin C 3mg (3%) Calcium 47mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings (2 slices per serving)

Amount Per Serving

Calories 282 kcal

% Daily Value*

Calories	282kcal	14%
Carbohydrates	32g	11%
Protein	12g	24%
Fat	13g	20%
Saturated Fat	1g	5%
Polyunsaturated Fat	6g	35%
Monounsaturated Fat	5g	25%
Sodium	900mg	38%
Potassium	557mg	12%
Fiber	7g	28%
Sugar	6g	12%
Vitamin A	428IU	9%
Vitamin C	3mg	3%
Calcium	47mg	5%
Iron	3mg	17%