Vegan Lentil and Seed Roast without Nuts
This Vegan Lentil and Seed Roast is a filling, flavourful and protein-packed centrepiece. It will impress your guests with its crunchy top and moist centre, and never make you feel you have missed out on the occasion! It can also easily be made gluten-free and is perfect for those suffering with nut allergies.
Servings: 10 people
Calories: 343kcal
Ingredients
- 1 tablespoon Olive Oil
- 1 onion chopped
- 200 g dried puy lentils, washed Or use 400g ready cooked
- 1 litre vegetable stock
- 3 cloves garlic, crushed
- 100 g fresh breadcrumbs (regular or gluten-free) (1 cup)
- 150 g pumpkin seeds (or any other nut or seed) (1 cup)
- 150 g sunflower seeds (or any other nut or seed) (1 cup)
- 4 tablespoon milled linseed/flaxseed mixed with 6 tablespoon water
- 1 carrot grated
- 3 tbsp nutritional yeast
- 2 heaped tablespoon tomato paste
- 1 unwaxed lemon zest only
- 2 teaspoon marmite or vegemite
- 2 teaspoon dried oregano
- 3 tablespoon chopped fresh rosemary
- Salt and pepper to taste (don’t use salt if using marmite / vegemite)
Instructions
- Preheat oven to 200°C / 400°F / Gas Mark 6. Line a cake or loaf tin with baking parchment.
- Cook the lentils in the vegetable stock with half the onion. Once cooked, drain and set aside. (omit this step if using ready cooked)1 onion, 200 g dried puy lentils, washed, 1 litre vegetable stock
- Chop the other half an onion finely. Heat the olive oil in a pan. Then fry the onion and garlic in the oil.1 onion, 3 cloves garlic, crushed, 1 tablespoon Olive Oil
- Toast the pumpkin and sunflower seeds (or whatever nuts and seeds you’re using) in a dry frying pan. This should take a few minutes. Keep tossing them to make sure they don’t burn.150 g pumpkin seeds (or any other nut or seed) (1 cup), 150 g sunflower seeds (or any other nut or seed) (1 cup)
- Take about two-thirds of the toasted nuts/seeds and roughly chop them in a blender.
- Mix in the linseed/flaxseed mixed with water. Add additional water if the mixture is looking a bit dry. It should hold together nicely and be moist throughout.4 tablespoon milled linseed/flaxseed mixed with 6 tablespoon water
- In a large bowl put the drained lentils, onion, garlic, seeds, spices, herbs, carrots, nutritional yeast, marmite/vegemite (if using), tomato paste, breadcrumbs and lemon zest. Season with salt and pepper (leave the salt out if using marmite/vegemite). Mix well.1 tablespoon Olive Oil , 200 g dried puy lentils, washed, 100 g fresh breadcrumbs (regular or gluten-free) (1 cup), 1 carrot grated, 3 tablespoon nutritional yeast, 2 heaped tablespoon tomato paste, 1 unwaxed lemon , 2 teaspoon marmite or vegemite , 2 teaspoon dried oregano , 3 tablespoon chopped fresh rosemary, Salt and pepper to taste (don’t use salt if using marmite / vegemite)
- Transfer the mixture to the lined tin. Roast for 45 minutes. The topping should be nice and crisp once done.
- Serve with roast potatoes, vegetables and gravy.
Nutrition
Calories: 343kcal | Carbohydrates: 29g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 518mg | Potassium: 372mg | Fiber: 11g | Sugar: 3g | Vitamin A: 266IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 5mg