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 aro...
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
Smoky Lentil Shepherd's Pie
This Smoky Lentil Shepherd's Pie is a cozy hug in a dish, packed with hearty lentils and a rich, smoky flavor that warms the soul. It's perfect for those chi...
High Protein Lemon Pepper Chickpeas
These chickpeas are a delightful blend of zesty lemon and a peppery kick, making them a perfect snack or protein-packed addition to any meal. I love how simp...
Vegetable Broth
A rich and flavorful vegetable broth that serves as the perfect base for soups, stews, and sauces.
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 aro...
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...