vegetarian roast

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Nut roast

olive oil

butter

onion,finely

celery,finely

garlic cloves,finely chopped

chestnut mushrooms,finely chopped

red pepper,halved, deseeded and finely diced

carrot,grated

oregano

tsp smoked paprika

red lentils

tomato purée

vegetable stock

breadcrumbs

eggs,lightly

mature cheddar,grated

flat-leaf parsley,finely chopped

tbsp extra virgin olive oil

garlic cloves,finely sliced

rosemary

passata

Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat 1 tbsp olive oil and 15g butter in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.

Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.

Stir in 1 finely diced red pepper and 1 <a href="https://www.bbcgoodfood.com/content/top-graters">grated carrot</a> and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.

Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.

Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.

Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.

Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.

It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Roast cabbage for a veggie centrepiece, with crisp, caramelised leaves on the outside and a soft, sweet centre. Serve with our Italian-inspired lentils and golden roast new potatoes

Italian-style roast cabbage wedges with tomato lentils

extra virgin olive oil

garlic

winter green cabbages

baby new potatoes

lemons

onions

celery stalks, finely chopped

can chopped tomatoes

vegetable stock cubes

tbsp sundried tomato purée

tbsp red wine vinegar

basil

½ -1 tsp chilli flakes

bread

lemon

Kalamata olives

Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and blanch the potatoes for 10-12 mins until tender, then drain and leave to cool.

For the cabbage, mix together the oil and garlic, rub all over the wedges, season, then spread out on a large baking tray. Roast on the top shelf for 15 mins.

While the cabbage is cooking, put the new potatoes onto a large baking tray and gently crush with the back of a spoon or a masher, so they split open slightly. Drizzle over the oil and some seasoning, then stir in the lemon zest. Once the cabbage has had 15 mins, put the potatoes on the top shelf of the oven and move the cabbage to the bottom. Cook for 45 mins, turning everything halfway through.

For the lentils, heat the oil in a medium saucepan and fry the onions and celery until soft and translucent, about 10-15 mins. Tip in the lentils, tomatoes, 450ml water, stock cubes, tomato purée and vinegar, bring to the boil and simmer uncovered for 30-35 mins, stirring occasionally until the lentils are soft and cooked through. If the mixture gets a little dry, add a splash of water to stop it sticking. Stir in the basil and an extra 50ml boiling water to loosen the mixture. Season well.

While the lentils are cooking, make the pangrattato. Heat the oil in a large frying pan, fry the garlic and chilli for 30 seconds, then add the breadcrumbs. Toast until golden and crunchy, then tip in the lemon zest and olives and fry for a further 3 mins. Set aside to cool.

To serve, spoon lentils onto each plate, put a cabbage wedge on top and sprinkle over the pangrattato. Garnish with the extra basil and serve the potatoes on the side.

The vegetarian roast has a rich, savory flavor with just enough sweetness to satisfy even the pickiest of palates.

Recipe: Perfect Holiday Vegetarian Roast | Gluten-Free

oz dried porcini mushrooms (in 3.5 oz water or vegetable stock)

oz mixed nuts walnuts (almonds, and sunflower seeds)

oz cremini mushrooms

chia seeds

spring onions (or onion/red onion finely chooped)

garlic (finely chopped)

sage leaves

tamari sauce (or soy sauce

nutritional yeast

almond milk (or water)

Salt and pepper

cranberries

celery

tomato paste

Soak chia

Make the chia eggs. Add 3 tablespoons of warm almond milk for every tablespoon of chia seed and let it soak for 10 minutes.

Preheat the oven to 400ºF (200ºC).

Chop

Chop the onions and garlic. In small dices. Also celery iif you decide to use it.

Soak mushrooms

Prepare the porcini mushrooms. Cut the dried porcini mushrooms into small pieces and soak them in hot water or vegetable stock.

Blend

Blend the nuts. In a food processor, add your choice of nuts and grind them. Continue adding the chia eggs. Preheat the oven to 400 ºF (200ºC).

Stir fry

Stir fry. Add the chopped spring onions and garlic to the pan (add chopped herbs, celery,  and tomato paste if using). Stir-fry until translucent and add roughly chopped mushrooms and finely chopped sage and rosemary. Sauté for a couple of minutes and turn the heat off.

Mix. Add the ground nuts, chia eggs, tamari sauce, nutritional yeast, dried porcini mushrooms stock and mix, and combine until a dough is formed and adjust it with salt and black pepper. Add dried cranberries if using.

Bake

Bake. Line a parchment paper or baking sheet into a baking dish (9” (23 cm) loaf pan). Spoon evenly onto parchment already in the baking dish. Slightly oil it if unsure about the quality of the parchment paper, to ensure a smooth demolding.  Bake for about 30-40 minutes or until the top looks golden brown.

This vegan roast is perfect for the holidays. It's hearty, flavorful, and filling! I share how to make it in this video. 🔥🔥🔥

📖 Full recipe at https://ourplantbasedworld.com/perfect-holiday-vegetarian-roast-gluten-free/

Perfect Holiday Vegetarian Roast

This vegetarian roast combines earthy beets and rich walnuts, making a perfect centerpiece for Thanksgiving, Christmas, or any cozy dinner!

Vegetarian Beet and Walnut Roast

beets (approximately 4 medium-sized beets, packed)

raw walnuts (chopped)

breadcrumbs (gluten-free if preferred)

oats

onion

garlic (minced)

balsamic vinegar

honey or maple syrup

flaxseed

thyme

salt

black pepper

Black pepper

Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. With a history of over 7,000 years of human consumption and use, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well...

softneck garlic

Olive oil is a fat obtained from the olive (the fruit of Olea europaea; family Oleaceae), a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives. It is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps,...

Common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. The open ocean...

Preheat the oven to 350°F. Line a standard loaf pan with parchment paper, then set aside.

In a large mixing bowl, combine the grated beets, walnuts, breadcrumbs, oats, onion, garlic, vinegar, oil, sweetener, flaxseeds, rosemary, thyme, salt, and pepper. Mix until everything is well incorporated, and when you scrunch the mixture with your hands, it holds together.

Transfer the mixture into the parchment-lined loaf pan, pressing down firmly to pack it in.

Cover the pan with foil and bake for 40 minutes.

Remove the foil and then bake for an additional 40 minutes, or until the loaf is firm and the top is slightly crispy.

Allow the loaf to cool for at least 15 minutes before slicing.

Enjoy!

This hearty Mushroom Wellington has 3 types of caramelised mushrooms along with roasting herbs and a mirepoix. Encased in buttery puff pastry.

Mushroom Wellington

pre rolled puff pastry

chestnut mushrooms/baby bella

shiitake mushrooms

oyster mushrooms

carrots

white onion

garlic, minced

sage leaves, finely chopped

thyme, leaves

rosemary, leaves

2tbsp white miso paste

1tsp wholegrain mustard

instant mash (~6 tbsp)

water

Start by blitzing/chopping the chestnut/baby bella mushrooms until...

Start by blitzing/chopping the chestnut/baby bella mushrooms until they're roughly chopped. For the shiitake, simply de-stem (as the stems are often too fibrous to use) and thinly slice the caps. For the oyster mushrooms, tear these into thin strips

Heat a wide non-stick pan over a high...

Heat a wide non-stick pan over a high heat and caramelise all of the mushrooms in batches (no oil or salt needed). Do this in batches to prevent over crowding the pan which would cause the mushrooms to steam and turn soggy. Once they smell nutty and look caramelised, transfer them to a mixing bowl or tray and season lightly with a pinch of salt. You may need to add a touch of olive oil towards the end of cooking if you're finding the mushrooms sticking to the pan

To make the mirepoix, start by blitzing the...

To make the mirepoix, start by blitzing the carrots, celery, and onion in a food processor until finely chopped. Alternatively, you could also do this by hand with a sharp knife

Next, heat a pan with the olive oil...

Next, heat a pan with the olive oil over a low heat and sauté the mirepoix low and slow for around 10-15 minutes

Once the moisture has been sweated out, it's...

Once the moisture has been sweated out, it's time to season. Mix the miso paste and tomato paste with 4tbsp boiling water until it forms a smooth paste

Then, add the miso tomato mixture to the...

Then, add the miso tomato mixture to the mirepoix along with the garlic and fresh herbs

Cook everything together on a low heat for...

Cook everything together on a low heat for a further 2-3 minutes. Then add the mirepoix mixture to the mushrooms and mix well to combine. Allow to cool slightly (~10 minutes)

Finally, add in the wholegrain mustard. And then...

Finally, add in the wholegrain mustard. And then to bind, add in the instant mash and cornflour (cornflour for UK readers and corn starch for US readers). Mix well to combine, then set aside to cool completely. As the miso and instant mash contain salt, I wait until this point to check for seasoning and adjust if needed

For ease, assemble the wellington on a large...

For ease, assemble the wellington on a large sheet of baking paper/or the sheet it comes rolled in. This will make it easier to move around

Start by placing the cooled mushroom filling in...

Start by placing the cooled mushroom filling in the centre (lengthways) of one puff pastry sheet. Then shape neatly and tightly into a half log with 2 inches of pastry either side and just over an inch front and back. The wellington will flatten slightly during baking so aim for more height here

Then, place the second sheet of pastry directly...

Then, place the second sheet of pastry directly over the mushroom filling and seal tightly all around. If there are any trapped air bubbles, these will puff up during the bake

Move the baking paper and wellington on to...

Move the baking paper and wellington on to a chopping board/baking sheet and wrap the wellington tightly in 2 layers of clingwrap and place into the fridge to chill for at least 3 hours, or up to 2 days

Preheat the oven to 190'C (fan)/210'C conventional -...

Preheat the oven to 190'C (fan)/210'C conventional - 375'F/410'F

Transfer the baking paper and wellington on to...

Transfer the baking paper and wellington on to a baking sheet (if not on one already). Trim off the excess pastry with a sharp knife and a clean cut, leaving around 2cm of pastry all around. For the corners, I prefer to use a round pizza cutter

Crimp the edges of the pastry all around...

Crimp the edges of the pastry all around with a fork. And then make light scores on the surface of the pastry with a sharp knife. This can be in any pattern you desire

Also, make 3 small horizontal slits in the...

Also, make 3 small horizontal slits in the top of the pastry for venting. Then brush the wellington all over with an egg wash or any alternative of choice (listed in the notes below)

Place the wellington into the pre-heated oven and...

Place the wellington into the pre-heated oven and bake for 55 minutes or until golden brown and puffed up. Optionally, re-apply another layer of egg wash in the last 15 minutes of the bake for an extra glossy sheen (highly recommend!)

Allow the wellington to cool for 15-20 minutes...

Allow the wellington to cool for 15-20 minutes before cutting into, this will allow the mushroom filling to firm up. Don't worry, it will still be very warm!

Slice with a sharp serrated knife and serve...

Slice with a sharp serrated knife and serve immediately

https://mediavine-res.cloudinary.com/video/upload/iwhiy5kl2uh0n7r1fsus.mp4

Top 5 vegetarian roast recipes from across the web

The most viewed vegetarian roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Nut roast

Italian-style roast cabbage wedges ...

Recipe: Perfect Holiday Vegetarian ...

Vegetarian Beet and Walnut Roast

Mushroom Wellington

Top 5 vegetarian roast recipes from across the web

The most viewed vegetarian roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nut roast

Italian-style roast cabbage wedges ...

Recipe: Perfect Holiday Vegetarian ...

Vegetarian Beet and Walnut Roast

Mushroom Wellington

The most viewed vegetarian roast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine