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
- 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
- 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.