A hearty and flavorful lentil roast packed with wholesome ingredients, served with a savory balsamic onion gravy. This vegan and gluten-free dish is perfect for a cozy dinner or holiday celebration.
Ingredients: 2 cups cooked lentils. 1 cup rolled oats. 1 onion, finely chopped. 2 cloves garlic, minced. 1 carrot, grated. 1/2 cup chopped mushrooms. 1/4 cup chopped walnuts. 2 tablespoons ground flaxseed. 2 tablespoons tomato paste. 2 tablespoons soy sauce. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. 2 cups vegetable broth. 2 tablespoons balsamic vinegar. 1 tablespoon cornstarch.
Instructions: Warm the oven up to 190C 375F. Put cooked lentils, rolled oats, bell pepper, mushrooms, walnuts, ground flaxseed, tomato paste, soy sauce, thyme, rosemary, salt, and pepper in a large bowl. Once everything is well mixed, press the dough into a loaf pan that has been lined with parchment paper. Place in the oven and bake for 40 to 45 minutes, or until the top is firm and golden brown. Make the balsamic onion gravy at the same time: Put vegetable broth, balsamic vinegar, and cornstarch in a saucepan and mix them together. Use a whisk to make it smooth, then set it on medium heat and simmer it. After you add the chopped onion, cook for 5 to 7 minutes, or until the onion is soft and clear. The lentil roast is ready when it comes out of the oven. Let it cool for a few minutes before cutting it into pieces. Pour the onion gravy over the sliced lentil roast before serving. Have fun!
Prep Time: 20 minutes
Cook Time: 45 minutes
alexia stevens
