-
30
minPrep Time -
90
minCook Time -
120
minReady in -
perYield -
450
calCalories
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
- 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
Steps:
- Preheat the oven to 200°C (390°F).
- Cook the lentils according to package instructions, then drain.
- Sauté onion and garlic until translucent. Add mushrooms and cook until tender.
- In a large bowl, combine cooked lentils, sautéed vegetables, walnuts, breadcrumbs, soy sauce, thyme, and rosemary. Season with salt and pepper.
- Transfer the mixture to a greased loaf pan, pressing down firmly.
- Meanwhile, toss the potatoes, parsnips, carrots, and Brussels sprouts in olive oil, salt, and pepper, and spread them out on a baking sheet.
- Roast the vegetables in the oven alongside the lentil loaf, shaking the pan occasionally, until they are golden and tender, about 45 minutes.
- Serve the sliced lentil loaf with the roasted vegetables and your favorite vegan gravy.
Similar recipes that you might like:
PICKED
Spring Vegetable Paella
This vibrant spring vegetable paella boasts a medley of fresh seasonal produce paired with aromatic spices, creating a delightful vegan feast.
PICKED
Jeera Aloo
Discover the delight of Jeera Aloo, a delectable mix of potatoes and spices, embodying the essence of Indian culinary tradition in every bite.
PICKED
Vegan Berry Compote
Elevate your breakfast or dessert with this vibrant and flavorful Classic Vegan Berry Compote.
Leave a Reply
You must be logged in to post a comment.
British, Christmas, Dinner, Easter, Fall, New Years, Spring, Summer, Winter | No Comments » on Vegan Roast Dinner