Hi guys and welcome to the final post of Vegmas!! This is the one I’ve been most excited to share. If you read yesterday’s post, you’ll know that I wanted to share my full roast as a whole but it was too long. Instead, today I decided to share the main event and an oven timeline to make it easier to know when to do what on the day. Of course, you can adapt this around whatever recipes you follow, but I’m using mine (obviously). My vegan Christmas roast part 2 is simply the main dish. I shared my sides recipes yesterday so I’ll leave those here if you want to use those too.
The main itself isn’t just your typical nut roast. It’s based around nuts, seeds, lentils, butternut squash and mushrooms with an added hint of tomato paste to make it richer. The seasonings are simple, the traditional thyme is present, along with a hint of garlic pepper and some tamari. If you’re following the recipe for Christmas, it should be simple and the prep doesn’t take forever which is always a plus. BUT, if you are making this Christmas day, please make it at least once before. You’re always less stressed making something for a second time when you’re already a little more familiar with it.
Before we get into the full recipe, I just want to say that you can make this as a smaller portion. Those of you who saw the Vegmas post where I suggested some mains to try will remember I added the nut croquettes in case you needed a smaller portion or were cooking for just one. I had a little too much mixture for my loaf tin and decided to try that out with this recipe, it works!! I added these to my vegetable tray so there was a little oil underneath them and roasted for 20-25 minutes and they came out perfectly. Just a suggestion for anyone not wanting/ needing a full loaf.
This recipe is vegan, dairy free and can be gluten free depending on breadcrumb choice. It does contain soy and nuts.
Squash & Lentil Christmas Loaf
- 15 ml x 2 sunflower oil
- 125 g thinly sliced shiitake mushrooms
- 15 ml 1tbsp tamari
- 200 g sliced and peeled sweet potato thin rounds, not chunks
- 200 g raw nuts or seeds I used 100g walnuts, 50g pecans and 50g sunflower seeds
- 1 tsp dried thyme
- 1 tsp garlic pepper
- 1 tsp black pepper
- 400 g cooked green lentils
- 70 g tomato paste plus extra for the top
- 80 g bread crumbs I used the Sainsbury’s Taste the Difference Pistachio and Herb (I’ve spoken about them before, they’re amazing. Sub for GF if necessary)
Cook lentils as per packet instructions, should be around 40 minutes. Once cooked, drain and set aside. Heat the oven to 180c and line a standard loaf tin with greaseproof paper.
Meanwhile, heat a large pan over a medium heat. Once hot, add half the oil and mushrooms. Cook for 5 minutes, stirring frequently. Once softened, add the tamari and stir to coat. Cook for another 3-4 minutes until caramelised. Set aside.
Once mushrooms are cooked, add the rest of the oil and butternut squash. Try to arrange the squash evenly so it's touching the pan. Then cover and cook for 4 minutes. Flip, add a little water if necessary, and cover. Cook for another 3-4 minutes until slightly softened but not fully cooked.
Add nuts to the food processor and pulse a few times until a crumb like texture forms. Then add sweet potatoes, mushrooms, garlic pepper and thyme, and pulse to combine. Add lentils and pepper and pulse to loosely combine but be careful not to purée. There should still be small chunks of squash and a few loose lentils.
Transfer mixture to a large mixing bowl and add tomato paste and stir until a loose dough forms. Then add breadcrumbs. The texture should be easy to pack but still have a few loose pieces.
Taste and adjust flavour as needed depending on your preferences.
Transfer the mixture to the lined loaf tin, spread, and press into an even layer. Then add a few extra tablespoons of tomato paste and spread into an even layer.
Bake uncovered for 35-40 minutes or until golden brown on the edges and slightly dry to the touch. Remove from oven and let rest for 10-15 minutes in the pan. Be sure to let it rest to avoid it breaking and crumbling when you peel the paper back. Then gently remove and slice!
Serve and enjoy!
That’s it from me! I hope you’ve enjoyed my 12 Days of Vegmas series and I really hope any vegans or vegetarians reading this took something away from this series. I know lots of you will be tucking into Turkey come Christmas, but I’d love to know your thoughts on the roast anyway! I’d also love to know which Vegmas posts have been your favourites! For me, it’s either this or the hamper post! Maybe the desserts (not gonna lie that one was pretty stressful to produce). If you’ve missed the previous posts, you can catch up on the series here! It feels a little crazy that I’m signing off on Vegmas knowing I’ll be reading your Blogmas posts tomorrow. There will still be a couple of Christmas related posts throughout December so please stay tuned for those!
Until next time,