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/

Top 3 vegetarian roast recipes from across the web

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Italian-style roast cabbage wedges ...

Recipe: Perfect Holiday Vegetarian ...

Top 3 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 ...

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