Vegan Holiday Roast Made Easy (Print version)
A hearty vegan holiday roast made with lentils, mushrooms, walnuts, herbs, and a bright cranberry glaze.
# Ingredients:
For the roast
01 -
2 tablespoons ground flaxseed
02 -
5 tablespoons water
03 -
1 tablespoon olive oil
04 -
1 small yellow onion, finely diced
05 -
1 medium carrot, finely diced
06 -
1 celery stalk, finely diced
07 -
8 oz (225 g) cremini mushrooms, finely chopped
08 -
3 cloves garlic, minced
09 -
2 cups (340 g) cooked brown or green lentils, drained well
10 -
1 cup (100 g) certified gluten-free rolled oats
11 -
3/4 cup (85 g) walnuts, finely chopped
12 -
2 tablespoons tomato paste
13 -
1 tablespoon tamari
14 -
1 teaspoon dried sage
15 -
1 teaspoon dried thyme
16 -
1/2 teaspoon dried rosemary, crushed
17 -
1 teaspoon kosher salt
18 -
1/2 teaspoon black pepper
For the cranberry glaze
19 -
1 1/2 cups (150 g) fresh or frozen cranberries
20 -
3 tablespoons maple syrup
21 -
1 tablespoon balsamic vinegar
22 -
1 teaspoon orange zest
23 -
2 tablespoons water, plus more if needed
24 -
Pinch of salt
# Instructions:
01 -
Heat the oven to 375 degrees F. Line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides for easy lifting.
02 -
Stir the ground flaxseed and water together in a small bowl. Let it stand for 10 minutes until thick and gel-like.
03 -
Heat olive oil in a large skillet over medium-high heat. Add onion, carrot, celery, and mushrooms. Cook for 10-12 minutes, stirring often, until the mushrooms release their liquid and the pan looks nearly dry. Add garlic and cook 1 minute more.
04 -
In a large bowl, lightly mash the lentils. Add the cooked vegetables, oats, walnuts, tomato paste, tamari, flax mixture, sage, thyme, rosemary, salt, and pepper. Mix until the mixture holds together when pressed.
05 -
Combine cranberries, maple syrup, balsamic vinegar, orange zest, water, and salt in a small saucepan. Simmer for 8-10 minutes, stirring and crushing the berries, until thick and glossy.
06 -
Press the roast mixture firmly into the prepared pan. Spread half of the cranberry glaze over the top. Bake for 50-55 minutes, until firm in the center and browned at the edges.
07 -
Cool the roast in the pan for 20 minutes. Lift it out with the parchment, slice with a sharp knife, and serve with the remaining cranberry glaze warmed on the side.
# Good to know:
01 -
Use brown or green lentils for the best sliceable texture.
02 -
The roast can be assembled one day ahead and baked before serving.
03 -
Letting the loaf rest is essential for clean slices.