Makes one roast. Serves 2-3.
Since going Vegetarian, one of the only things I deeply missed were the comforts of a good roast. It took me a while to come around to the idea of making one out of vegetables, because there's no way it would be anything like roast meat. And to be honest, you aren't wrong. I'm definitely not claiming this to taste like lamb or chicken, but it has the same hearty, savoury feeling, that pairs wonderfully with the classic roast condiments - gravy, tatties, carrots and beans. It's become my households go-to roast, and definitely a good one for the sceptics to try!
This vegan roast is made from 4 core ingredients, mushrooms, lentils, carrots and gluten free breadcrumbs. If you are like me, and hate mushrooms - don't let this put you off. The mushrooms are chopped so finely that those with the textural issue of a classic mushroom will not be bothered, and the flavour of the mushroom is not so much hidden, but transformed into a more meaty 'umami' flavour.
Gluten Free Bread Crumbs
An important component to this roast is gluten free breadcrumbs. Unfortunately, these can be a little difficult to get hold of in supermarkets. Fortunately, they are extremely easy and far cheaper to make at home. For the Vegan Roast recipe I use 3 large slices of bread. All you need to do is toast them, (or grill in the oven if you don't have a special gluten free toaster) and then blend them until crumbed. You don't need to worry about the crunchiness, or size of the breadcrumbs for this recipe as it all gets mixed in anyway.
I like to serve my vegan roast with a vegetable gravy, boiled carrots, steamed beans, and my special sweet roasted swede and potatoes.
If you want to make the sweet roasted swede and potatoes for yourself, all you need is 2 medium sized potatoes and about half a swede. Cut them up into cubes, and place in a large bowl, add two tablespoons of maple syrup, a tablespoon of oil, salt and pepper and toss until everything is coated. Roast them for as long as you bake the vegan roast and they will be ready at the same time!
I N G R E D I E N T S
150 grams finely chopped mushrooms
1 large carrot, grated
2 tsp garlic
1 tsp soy sauce
1/4 tsp nutmeg
1 tsp thyme
250 grams of lentils, either in a microwavable packet, or drained from a tin
vegetable stock cube (make sure it's gluten free)
Rounded 1/2 cup of gluten free bread crumbs - recipe above
Salt & Pepper
M E T H O D
Preheat the oven to 180° celsius/bake and line a bread tin with baking paper.
Heat up a drizzle of oil in a medium sized saucepan over a medium heat.
Gently pan fry the chopped mushrooms and grated carrot for 5-6 minutes, until the mushrooms are nice and soft.
Then, mix in the garlic, soy sauce, lentils, nutmeg, thyme, and a pinch of salt and pepper.
While everything is cooking, boil a kettle.
Reduce the sauce pan to a low-medium heat.
Dissolve the vegetable stock cube in 150mls of boiled water, then pour into the saucepan, along with the breadcrumbs.
Stir until all the liquid has been absorbed.
Spoon the mixture into the lined bread tin, firmly pressing it in.
Bake in the oven for 45 minutes.
Once it's baked, remove from oven and let it sit for 2 minutes, then turn out onto a chopping board and gently slice into 4 rectangles.
Serve with a vegan gravy, roast potatoes, carrots and beans.