Roast
This roast is my go-to when I need a dose of nostalgia and comfort—it's like a warm hug on a plate. I love how it fills my kitchen with the most inviting aroma, making even the simplest of evenings feel special.
I first whipped this up one rainy weekend when I was craving something hearty and grounding, and now it's a staple in my dinner rotation.
One thing I discovered is that letting it cool slightly before slicing helps it hold together beautifully.
This recipe is close to my heart because it's a reminder that plant-based dishes can be both substantial and soul-satisfying.
Plus, there's something magical about sharing this meal with loved ones around the table.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you're out of lentils, chickpeas or black beans are amazing stand-ins and bring a different flavor profile to the dish. And if nuts aren't your thing, sunflower seeds make a great substitute for walnuts—they keep the roast just as delightful.
Tips & Notes
- •Pack the mixture tightly into the loaf pan to give it a nice, firm texture.
- •Sometimes I like to use fresh rosemary from my garden for an extra burst of flavor.
- •If you have leftovers, slice them thin and pan-fry for a delicious next-day treat.
Recipe Variations
- •Sometimes I add a handful of chopped kale for an extra green boost.
- •If I'm feeling indulgent, I sprinkle in some toasted pecans—they add a lovely crunch.
Storage & Freezing
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze slices for up to 3 months.
Frequently Asked Questions
Can I make this roast ahead of time?
Yes, you can prepare the mixture and store it in the fridge for up to 24 hours before baking.
What can I serve with this roast?
It pairs well with mashed potatoes, steamed vegetables, or a fresh salad.
Rate this Recipe
Loading votes...
You May Also Like
Vegan Chorizo
This vegan chorizo is my go-to when I'm craving something spicy and comforting, especially on taco nights with friends. It's got just the right amount of kick, and the hearty texture always hits the spot.
Pasta Alfredo
This creamy Vegan Pasta Alfredo is my go-to comfort dish after a long day; it's like a warm hug from the inside out, with the added joy of knowing it's made from wholesome ingredients.
Vegan Whole-Food Plant-Based Stir Fry
This vibrant stir fry is packed with colorful vegetables and wholesome ingredients, making it a perfect quick dinner option that is both nutritious and satisfying.
This roast is my go-to when I need a dose of nostalgia and comfort—it's like a warm hug on a plate. I love how it fills my kitchen with the most inviting aroma, making even the simplest of evenings feel special.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a small bowl, mix the ground flaxseed with 6 tablespoons of water and set aside for about 10 minutes to thicken.
- 3
In a large skillet, heat olive oil over medium heat. Add the chopped onions, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are soft.
- 4
Add the chopped mushrooms to the skillet and cook for another 5 minutes until they release their moisture and become tender.
- 5
In a large mixing bowl, combine the cooked lentils, sautéed vegetable mixture, chopped walnuts, oats, soy sauce, nutritional yeast, thyme, salt, pepper, and the flax egg. Mix well until everything is combined.
- 6
Grease a loaf pan or line it with parchment paper for easier removal. Spoon the lentil mixture into the pan and press down firmly to ensure it holds together.
- 7
Bake in the preheated oven for 60-70 minutes, or until the top is golden brown and firm to the touch.
- 8
Remove from the oven and let it cool for about 10 minutes before slicing. Serve warm with your favorite vegan gravy or sauce.
Comments
Loading comments...