Vegan Whole-Food Plant-Based Roast

Ingredients

• 16 oz Mushrooms (finely chopped)
• 2 medium Carrots (finely chopped)
• 2 stalks Celery (finely chopped)
• 1 large Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 cup Walnuts (finely chopped)
• 1 cup Brown rice (cooked)
• 1/4 cup Nutritional yeast (for a cheesy flavor)
• 3 tbsp Soy sauce (or tamari for gluten-free)
• 1 tbsp Dried thyme (for seasoning)
• 1 tbsp Dried rosemary (for seasoning)
• 2 tbsp Ground flaxseed (mixed with 6 tbsp water to make flax eggs)
• 1 cup Oats (blended into a flour)
• 1 cup Vegetable broth (for moisture)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black pepper (adjust to taste)
• 1 tbsp Olive oil (for sautéing)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion, celery, and carrots, and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and chopped mushrooms to the skillet. Cook until the mushrooms have released their moisture and are browned, about 8-10 minutes.

4. 4

   In a large mixing bowl, combine the cooked brown rice, sautéed vegetables, chopped walnuts, nutritional yeast, soy sauce, dried thyme, dried rosemary, ground flaxseed mixture, oat flour, vegetable broth, salt, and black pepper.

5. 5

   Mix all the ingredients thoroughly until well combined. You should have a thick, malleable mixture.

6. 6

   Transfer the mixture to a parchment-lined loaf pan, pressing it down firmly to shape it. Smooth the top with a spatula.

7. 7

   Cover the loaf pan with aluminum foil and bake in the preheated oven for 45 minutes.

8. 8

   After 45 minutes, remove the foil and bake for an additional 30 minutes, until the top is golden and firm.

9. 9

   Remove from the oven and let it cool for about 10 minutes. Carefully remove the roast from the loaf pan and slice it.

10. 10

    Serve warm with your favorite vegan gravy or sides.