Vegan Lentil Roast

Cold Sundays are for roasts right?

After having my first vegan roast last weekend with the family for mothers day, it got me wanting to create something from scratch. I had Linda McCartney’s Veggie Wellington Bites which were actually to die for. Here they are: http://lindamccartneyfoods.co.uk/our-food/frozen-range/vegetarian-beef-mushroom-spinach-wellington-bites/
Everybody else had chicken so these were so easy to pop in the oven and add to my roast without any hassle. And tasted by my meat eating family, they said they tasted like meat! Strongly recommend these little things if you’re in a rush and need a quick vegan accompaniment.

But anyway, so this week having a bit more time and having put a little thought into what to create, I thought I’d have a go at a lentil roast. A nut roast is next on the roast agenda. This dish is vegan and vegetarian friendly, gluten free (if required), nut free, dairy free and high in protein. The kidney beans and lentils have a high protein content and provide a great texture. The use of rosemary and thyme gives a nice classic flavour.

This dish is super easy to create so no excuses. Shove in your tin and chuck in the oven, which leaves you time to prep the rest of your ingredients for your roast. You can see below what I served mine with. Shout if you want any of the recipes/seasoning for my potatoes and parsnips.

feeds 4 people
takes approx. 1 hour in total.

Ingredients
oil of choice (I used coconut)
1 white onion (diced)
2 gloves of garlic (crushed)
2 Portobello mushrooms (finely chopped)
1 carrot (grated)
1 400g can of kidney beans (drained and rinsed)
250g of puy lentils (I used 1 sachet of merchant cooked)
115g of oats (use gluten free if required)
1 tablespoon of soy sauce
1 tablespoon of rosemary
1 tablespoon of thyme
salt and pepper to taste
water, if needed

Served with
Roast sweet potatoes
Maple glazed parsnips
Carrots
Tenderstem Broccoli
Cauliflower
Gravy

Method
1. Preheat oven to 180°C/350°F., and grease your loaf tin.
2. On a medium heat, add some coconut oil to a saucepan and sauté your onion and garlic for a couple of minutes before adding your mushrooms and carrot.
3. After a few minutes add the rest of your ingredients and combine well. I used a potato masher to do this. Mash enough for the mixture to bind together, but not too much. If your mixture is too dry, add a bit of water.
4. Once combined, empty into loaf tin and bake for 45 minutes. The top should have started to crust and the inside should be firm.
5. Serve with potatoes, veg and gravy of choice.

Notes
I used a smaller loaf tin to make this. Should you wish to cater for more, simply use a bigger tin and change the proportion of ingredients.

Share and tag your creations with me on Instagram @whatluceeats

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