Seasonal Glow Vegan Roast (Printable)
A vibrant dish with seasonal vegetables, lentils, and aromatic herbs for a nourishing main course.
# List of ingredients:
→ Vegetables
01 - 2 cups butternut squash, peeled and diced
02 - 2 cups parsnips, peeled and diced
03 - 2 cups carrots, peeled and diced
04 - 1 large red onion, chopped
05 - 3 cloves garlic, minced
06 - 1 cup baby spinach, roughly chopped
→ Legumes & Grains
07 - 1 1/2 cups cooked green or brown lentils, well-drained
08 - 1 cup cooked quinoa
→ Nuts & Seeds
09 - 1/2 cup walnuts, roughly chopped
→ Binding & Seasoning
10 - 1/4 cup ground flaxseed
11 - 1/2 cup unsweetened plant-based milk
12 - 2 tablespoons olive oil
13 - 2 tablespoons tomato paste
14 - 2 teaspoons fresh thyme, chopped
15 - 2 teaspoons fresh rosemary, chopped
16 - 1 teaspoon smoked paprika
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
→ Glaze
19 - 3 tablespoons maple syrup
20 - 2 tablespoons balsamic vinegar
21 - 1 tablespoon Dijon mustard
# Steps:
01 - Preheat the oven to 375°F. Line a loaf pan with parchment paper and lightly grease with oil or cooking spray.
02 - In a small bowl, mix ground flaxseed with plant-based milk. Let sit for 10 minutes until thickened, stirring occasionally.
03 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened and fragrant.
04 - Add butternut squash, parsnips, and carrots to the skillet. Cook for 8–10 minutes, stirring occasionally, until vegetables begin to soften. Stir in spinach and cook 1 minute more until wilted. Remove from heat.
05 - In a large mixing bowl, combine cooked lentils, quinoa, walnuts, sautéed vegetables, tomato paste, thyme, rosemary, smoked paprika, salt, and pepper. Add the flaxseed mixture and mix until thoroughly combined.
06 - Press the mixture firmly into the prepared loaf pan, using a spatula to smooth and compact the top surface evenly.
07 - In a small bowl, whisk together maple syrup, balsamic vinegar, and Dijon mustard until smooth and emulsified.
08 - Spread the glaze evenly over the top of the loaf. Bake for 50–60 minutes until golden brown and firm to the touch.
09 - Let the roast rest for 15 minutes before removing from the pan. Carefully lift out using parchment paper, slice, and serve warm.
# Expert Advice:
01 -
- The combination of roasted vegetables and hearty lentils creates that satisfying, stick-to-your-ribs feeling everyone craves during colder months
- That maple-balsamic glaze caramelizes into something almost magical—it's the secret that makes people forget they're eating entirely plant-based
02 -
- Pressing the mixture firmly into the pan is what creates those neat, sliceable portions—gentle packing here falls apart later
- The roast is done when it feels firm to the touch and has developed a gorgeous golden crust—underbaking leaves you with a disappointing texture
03 -
- Line your loaf pan with parchment paper that overhangs the sides—this creates handles for lifting out the roast without that terrifying moment where it might stick
- Toasting the walnuts in a dry pan for 3 minutes before adding them brings out a nutty depth that makes the whole roast taste more complex