This vegan roast is filling and tasty, and it's great for a holiday dinner or a cozy meal at home. It has herbs and spices mixed in with the lentils, quinoa, mushrooms, and walnuts. You don't need seitan!
Ingredients: 1 cup cooked lentils. 1 cup cooked quinoa. 1 cup chopped mushrooms. 1 onion, diced. 2 garlic cloves, minced. 1/2 cup chopped walnuts. 1/4 cup nutritional yeast. 2 tablespoons soy sauce. 1 tablespoon tomato paste. 1 tablespoon olive oil. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. 1/2 teaspoon smoked paprika. Salt and pepper to taste.
Instructions: Preheat the oven to 350F 175C. In a large skillet, heat olive oil over medium heat. Add onions and garlic, and saut until onions are translucent, about 5 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Stir in lentils, quinoa, walnuts, nutritional yeast, soy sauce, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper. Cook for another 5 minutes, stirring occasionally. Transfer the mixture to a greased loaf pan, pressing it down firmly. Bake for 30-40 minutes, or until the top is firm and golden brown. Allow the roast to cool for a few minutes before slicing. Serve with your favorite sides and enjoy!
Prep Time: 20 minutes
Cook Time: 40 minutes
Bob Johnson Design