Vegan Roast

Why You’ll Love This Recipe This Vegan Roast combines the richness of savory vegetables, hearty grains, and aromatic herbs, making …

1 cup cooked lentils (green or brown) 1 cup cooked quinoa or rice 1 cup finely chopped mushrooms 1/2 cup grated carrot 1/2 cup finely chopped onion 2 cloves garlic, minced 1/4 cup sunflower seeds or walnuts (optional, for texture) 1 tablespoon soy sauce or tamari 1 tablespoon tomato paste 2 teaspoons dried thyme 1 teaspoon dried rosemary Salt and pepper, to taste 1/2 cup breadcrumbs (use gluten-free if needed) 2 tablespoons olive oil 1/4 cup vegetable broth or water Optional: Vegan gravy or cranberry sauce for serving

Preheat the oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the onions, garlic, and mushrooms, cooking for 5-7 minutes until softened.
Stir in the grated carrots, soy sauce, tomato paste, thyme, rosemary, and a pinch of salt and pepper. Cook for another 2 minutes until everything is well combined.
In a large bowl, combine the cooked lentils, quinoa (or rice), and the vegetable mixture from the skillet. Add the breadcrumbs, sunflower seeds or walnuts (if using), and vegetable broth. Stir well to combine, adjusting the seasoning with more salt and pepper if needed.
Lightly oil a loaf pan or baking dish, then transfer the mixture into the pan, pressing it down firmly to shape it into a loaf.
Drizzle the remaining 1 tablespoon of olive oil over the top.
Bake in the preheated oven for 30-35 minutes, until the top is golden brown and slightly crispy.
Let the roast cool for a few minutes before slicing. Serve with your favorite sides and vegan gravy or cranberry sauce.