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.
Dinner
Vegan Roast Dinner
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.
About this recipe
Method
30 min prep · 90 min cook
- 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.
Courses: Dinner
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