Winter Garden Vegan Roast (Printable)
Hearty vegan roast featuring seasonal winter veggies, lentils, and savory herbs for a cozy meal.
# List of ingredients:
→ Vegetables
01 - 2 medium carrots, peeled and diced
02 - 2 parsnips, peeled and diced
03 - 1 small butternut squash, peeled and diced
04 - 1 small leek, trimmed and thinly sliced
05 - 1 red onion, finely chopped
06 - 2 cloves garlic, minced
07 - 1 cup cremini mushrooms, finely chopped
08 - 1 cup baby spinach, chopped
→ Protein & Grains
09 - 1 1/2 cups cooked green or brown lentils
10 - 1 cup rolled oats
11 - 3/4 cup whole-wheat breadcrumbs
→ Binders & Flavor
12 - 1/4 cup olive oil
13 - 2 tbsp tomato paste
14 - 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
15 - 2 tbsp fresh parsley, chopped
16 - 1 tbsp fresh thyme leaves
17 - 2 tsp dried sage
18 - 1 tsp smoked paprika
19 - 1/2 tsp ground black pepper
20 - 1 1/2 tsp salt
→ Glaze
21 - 3 tbsp maple syrup
22 - 2 tbsp balsamic vinegar
23 - 1 tbsp tomato paste
# Steps:
01 - Preheat oven to 375°F and line a 9x5 inch loaf pan with parchment paper.
02 - Heat olive oil in a large skillet over medium heat, then add onion, leek, carrots, and parsnips; cook for 8 minutes until softened.
03 - Incorporate garlic, mushrooms, and butternut squash; cook for 5 more minutes, stirring occasionally.
04 - Stir in baby spinach, tomato paste, thyme, sage, smoked paprika, salt, and pepper; cook until spinach wilts, then remove from heat.
05 - Combine ground flaxseed with water in a small bowl; let rest for 5 minutes to thicken.
06 - In a large bowl, combine lentils, sautéed vegetables, oats, breadcrumbs, flax egg, and parsley; mix thoroughly and adjust seasoning as needed.
07 - Press mixture firmly into the prepared loaf pan and smooth the surface.
08 - Mix maple syrup, balsamic vinegar, and tomato paste; brush evenly over the loaf top.
09 - Bake for 45 to 55 minutes until firm and golden; cool in pan for 10 to 15 minutes.
10 - Lift using parchment paper, slice, and serve.
# Expert Advice:
01 -
- It's a showstopper that actually tastes like the vegetables meant something, not a sad health kick.
- The lentils and oats create something with real body—substantial enough that no one's missing meat.
- Leftovers transform into crispy pan-fried sandwiches, which is honestly better than the original.
02 -
- Don't skip the cooling time in the pan, no matter how eager you are; it's the difference between neat slices and crumbles.
- Taste the mixture before baking—seasoning is everything, and you can't fix it after.
- Make sure your vegetables are diced small and consistently; uneven pieces mean uneven cooking.
03 -
- If you can't find cremini mushrooms, use whatever's available—baby bellas work beautifully, as does a mix of varieties.
- Make the flax egg first and let it sit undisturbed; the longer it thickens, the better it binds everything together.