Description
A hearty vegan lentil roast perfect as a holiday centerpiece. Packed with protein and flavor, it’s a satisfying main dish for any festive meal.
Ingredients
Scale
- 2 cups cooked lentils
- 1 cup breadcrumbs
- 1 onion, diced
- 2 cloves garlic, minced
- 1 carrot, grated
- 1 celery stalk, diced
- 1 tbsp tomato paste
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Sauté onion, garlic, carrot, and celery in olive oil until soft.
- Mix cooked lentils, breadcrumbs, sautéed vegetables, tomato paste, soy sauce, and spices in a bowl.
- Press mixture firmly into a greased loaf pan.
- Bake for 45 minutes until firm and golden.
- Let rest for 10 minutes before slicing.
Notes
- For gluten-free version, use gluten-free breadcrumbs.
- Can be made ahead and reheated.
- Serve with gravy or cranberry sauce.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg