-
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
- 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:
- 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.
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