Pete’s Christmas lentil roast

If you’ve been looking for a healthier alternative to the traditional Christmas roast this year, then you need to give this a go. This plant based roast is simple to make and is just delicious. Break the mould this year and try something new!

Pete’s Christmas Lentil Roast

A deliciously satisfying plant based roast that can easily take centre place on your Christmas dining table. Can be served with gravy, apple or cranberry sauce or even glazed. High in fibre, protein and B12 so there will be no regrets from stuffing yourself this Christmas or any other time of year.
Prep Time 25 mins
Cook Time 40 mins
Servings 6 people

Ingredients
  

  • 1 tbsp grapeseed oil
  • 1 med onion minced
  • 2 cloves garlic minced
  • 5 or 6 Shitake mushrooms finely chopped
  • 1 med carrot grated
  • 400g tin black beans
  • 400g tin kidney beans
  • 400g tin lentils
  • 1 1/4 cup rolled oats
  • 1 tbsp soy sauce or tamari
  • 1 tbsp nutritional yeast
  • 1/2 tsp Celtic sea salt optional
  • 1/2 tsp white pepper
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1 tsp basil
  • 1 tsp smoked paprika
  • 1/2 tbsp Vegemite
  • 1 tsp vegetable stock powder
  • 1 small bunch fresh rosemary

Instructions
 

  • Empty beans and lentils into a strainer, rinse and set aside.
  • Puree onion and garlic together (I use a bamix for this)
  • Heat the cooking oil in a sauté pan, add the onion and garlic, mushrooms and carrot and cook over medium heat for a few minutes until softened, then remove from heat.
  • Add all ingredients (including onion, garlic, mushrooms and carrot mix) to a large mixing bowl and use a potato masher to combine. Make sure all ingredients are well combined but try not to completely mash into a paste. leave a few chunks. If it's a little dry add a bit of water, if it's a little wet add more oats.
  • Preheat the oven to 180 degrees Celsius
  • With a spatula, transfer the mixture to a non-stick loaf tin. Work the mixture well into the pan so that it takes on the shape of the tin.
  • Garnish with sprigs of fresh Rosemary, then place it in the hot oven for about 40 min or until there is a light crust on top.
  • Turn the loaf upside down on a cutting board and give it a thump on the bottom to allow the loaf to come loose.
  • Slice in 2cm slices and serve hot with gravy and roast vegetables.

Notes

Can also be served with mint, apple or cranberry sauce and can also be glazed in homemade rib sauce for that sticky, sweet taste.
Enjoy!