Vegan Holiday Roast
A savory and satisfying vegan roast perfect for holiday gatherings, featuring lentils, quinoa, and a flavorful glaze.
Ingredients
Base Ingredients
- 2 cups cooked lentils (brown or green) Ensure they are well-cooked but not mushy.
- 1 cup quinoa, cooked
- 1 cup chopped vegetables (carrots, celery, onion) Customize based on preference.
- 1/2 cup walnuts, chopped
- 1/2 cup nutritional yeast
- 1 tsp dried thyme
- 1 tsp dried rosemary
- to taste Salt and pepper
For the Glaze
- 1/4 cup maple syrup
- 2 tbsp soy sauce or tamari Use gluten-free soy sauce for a gluten-free option.
- 1 tbsp balsamic vinegar
Instructions
Preparation
- In a large mixing bowl, combine the cooked lentils, quinoa, chopped vegetables, walnuts, nutritional yeast, thyme, rosemary, salt, and pepper. Mix well until all ingredients are evenly incorporated.
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper.
- Transfer the mixture into the dish, shaping it into a loaf. Press firmly to ensure it holds together.
Making the Glaze
- In a small bowl, whisk together the maple syrup, soy sauce, and balsamic vinegar. Brush the glaze generously over the roast.
Baking
- Place the dish in the oven and bake for about 45 minutes or until the outside is golden and crispy.
- Once baked, let it cool for a few minutes before slicing.
Notes
For best results, make sure the lentils are well-cooked but not mushy. Consider adding sautéed garlic or shallots for extra flavor. Proper storage involves keeping leftovers in an airtight container for up to 4 days in the refrigerator or freezing slices individually.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 8gFat: 5gSaturated Fat: 0.5gSodium: 300mgFiber: 6gSugar: 4g
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