• 30
    min
    Prep Time
  • 90
    min
    Cook Time
  • 120
    min
    Ready in

  • per
    Yield
  • 450
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Dinner
  • Allergens:gluten,soy,nuts
  • Seasons:All
  • Cuisines:
  • Courses:dinner

Recipe Description

A hearty and traditional vegan roast dinner featuring a succulent lentil and mushroom loaf, accompanied by roasted potatoes, parsnips, carrots, and Brussels sprouts, all served with a rich, savory gravy.

Ingredients

  • 200g green lentils
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 200g mushrooms, chopped
  • 100g walnuts, finely chopped
  • 100g breadcrumbs
  • 2 tbsp soy sauce
  • 1 tbsp fresh thyme
  • 1 tbsp fresh rosemary
  • 500g potatoes, cut into chunks
  • 300g parsnips, cut into chunks
  • 300g carrots, cut into chunks
  • 200g Brussels sprouts, halved
  • Olive oil
  • Salt and pepper to taste

Steps:

  1. Preheat the oven to 200°C (390°F).
  2. Cook the lentils according to package instructions, then drain.
  3. Sauté onion and garlic until translucent. Add mushrooms and cook until tender.
  4. In a large bowl, combine cooked lentils, sautéed vegetables, walnuts, breadcrumbs, soy sauce, thyme, and rosemary. Season with salt and pepper.
  5. Transfer the mixture to a greased loaf pan, pressing down firmly.
  6. Meanwhile, toss the potatoes, parsnips, carrots, and Brussels sprouts in olive oil, salt, and pepper, and spread them out on a baking sheet.
  7. Roast the vegetables in the oven alongside the lentil loaf, shaking the pan occasionally, until they are golden and tender, about 45 minutes.
  8. Serve the sliced lentil loaf with the roasted vegetables and your favorite vegan gravy.

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