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Vegetarian Roast Dinner

Vegetarian Roast Dinner with Cranberry-Glazed Lentil Loaf Recipe

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 4 servings
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 200g brown lentils, cooked and drained
  • 250g chestnut mushrooms, finely chopped
  • 1 medium onion, finely diced
  • 3 garlic cloves, minced
  • 80g fresh breadcrumbs
  • 60g walnuts, ground to a coarse meal
  • 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water, set 10 mins)
  • 2 tsp dried thyme
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 3 tbsp cranberry sauce
  • 600g potatoes, scrubbed and cut into 3cm chunks
  • 3 medium carrots, peeled and halved lengthways
  • 2 parsnips, peeled and quartered lengthways
  • 2 tbsp olive oil, plus extra for greasing
  • A few rosemary sprigs
  • 1 tbsp butter or vegan block
  • 1 small onion, thinly sliced
  • 1 tbsp plain flour
  • 500ml vegetable stock
  • 2 tsp soy sauce
  • Black pepper, to finish

Method
 

  1. Cook the mushrooms in a dry pan over medium-high for 8 to 10 minutes until the liquid evaporates. Add the diced onion and a pinch of salt, cook 5 minutes until soft, then stir in the garlic for 1 minute. Set aside to cool.
  2. Preheat the oven to 200°C (400°F) and oil a 900g loaf tin. Mash a third of the lentils in a bowl, then stir in the mushroom mixture, breadcrumbs, ground walnuts, flax eggs, thyme, salt, and pepper. The mix should clump when pressed.
  3. Pack the mixture into the tin. Toss the potatoes, carrots, and parsnips on a baking sheet with olive oil, rosemary, and salt. Bake the loaf on a middle rack and the vegetables below for 30 minutes, then stir the veg and bake 15 minutes more.
  4. Remove the loaf, spread the cranberry sauce over the top, and bake a final 15 minutes until the glaze is set. Let the loaf rest in the tin for 10 minutes.
  5. While it rests, melt the butter in a saucepan, cook the sliced onion for 5 minutes, stir in the flour and cook 1 minute. Whisk in the hot stock and soy sauce, simmer 3 to 4 minutes until thickened. Turn out the loaf, slice, and serve with the roasted vegetables and gravy.

Notes

The lentil loaf can be assembled in the tin and chilled up to 24 hours ahead, adding about 10 minutes to the initial bake time. Let it rest after baking, those 10 minutes give you the cleanest slices. Leftover slices fry up crisp the next day.