Vegetarian Christmas Roast
Celebrate the holiday season with a show-stopping **Vegetarian Christmas Roast**, a hearty, plant-based centerpiece that’s sure to impress vegans and meat-eaters alike. Packed with wholesome ingredients like green lentils, mixed nuts, and chestnut mushrooms, this dish boasts a medley of festive flavors thanks to dried cranberries, aromatic rosemary, and thyme. A mixture of flaxseed binds the roast while ensuring it stays moist and tender. Perfectly baked to golden perfection, this roast is the ideal balance of texture and taste, with a nutty crunch and subtle sweetness in every slice. Pair it with vegetarian gravy, roasted vegetables, and cranberry sauce for a feast that’s as elegant as it is flavorful. With a prep time of just 40 minutes, this dish is as practical as it is delicious, making it a wonderful addition to your holiday table.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 medium carrot, finely grated
- 1 stalk celery stalk, finely chopped
- 250 grams chestnut mushrooms, finely chopped
- 200 grams cooked green or brown lentils
- 100 grams breadcrumbs
- 150 grams mixed nuts, roughly chopped
- 50 grams dried cranberries
- 2 tablespoons ground flaxseed (or chia seeds)
- 100 milliliters vegetable stock
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon soy sauce or tamari
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
Add the grated carrot, celery, and mushrooms. Cook for another 5-7 minutes, stirring occasionally, until softened and most of the moisture has evaporated.
In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for 5 minutes to form a gel-like mixture.
In a large mixing bowl, combine the cooked lentils, breadcrumbs, chopped mixed nuts, dried cranberries, vegetable stock, parsley, thyme, rosemary, soy sauce, salt, and pepper.
Add the vegetable mixture from the skillet and the flaxseed mixture to the bowl. Mix thoroughly to form a cohesive mixture.
Transfer the mixture to the lined loaf tin, pressing it down evenly with the back of a spoon.
Brush the top of the roast with the remaining 1 tablespoon of olive oil.
Bake in the preheated oven for 45-50 minutes, or until golden brown and firm to the touch.
Let the roast rest for 10 minutes before slicing. Serve with your favorite vegetarian gravy, roasted vegetables, and cranberry sauce.
Nutrition Facts
Calories |
2362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.7 g | 175% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5322 mg | 231% | |
| Total Carbohydrate | 233.4 g | 85% | |
| Dietary Fiber | 46.8 g | 167% | |
| Total Sugars | 66.2 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 416 mg | 32% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3547 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
