Lentil Roast with Creamy Mushroom Sauce

This Lentil Roast with Creamy Mushroom Sauce is a hearty and nutritious plant-based dish that’s perfect for a cozy dinner or holiday table. Packed with protein-rich lentils, earthy walnuts, and rolled oats, the roast pairs beautifully with the savory mushroom sauce. A delicious and wholesome option that everyone will love!

Preparation Time

  • Prep Time: 30 minutes
  • Cooking Time: 1 hour
  • Total Time: 1 hour 30 minutes

Ingredients

For the Lentil Roast:

  • Green or brown lentils: 200 g (1 cup), cooked
  • Onion: 1, finely diced
  • Garlic: 2 cloves, minced
  • Carrot: 1, finely grated
  • Rolled oats: 100 g (1 cup)
  • Walnuts: 50 g (½ cup), chopped
  • Flaxseed: 2 tbsp, ground (mixed with 6 tbsp water to form a flax egg)
  • Tomato paste: 2 tbsp
  • Paprika: 1 tsp
  • Dried thyme: 1 tsp
  • Soy sauce: 1 tsp
  • Salt and pepper: To taste

For the Mushroom Sauce:

  • Mushrooms: 250 g (8 oz), sliced
  • Onion: 1, finely diced
  • Garlic: 1 clove, minced
  • Vegetable stock: 200 ml (¾ cup)
  • Plant-based cream: 100 ml (⅓ cup)
  • Soy sauce: 1 tsp
  • Flour or cornstarch: 1 tbsp, to thicken
  • Salt and pepper: To taste

Directions

Prepare the Lentil Roast:

  1. Preheat your oven to 180°C (350°F). Grease and line a loaf pan with parchment paper.
  2. Cook the lentils according to package instructions, drain, and set aside.
  3. In a skillet, sauté the diced onion and minced garlic until fragrant and translucent. Add the grated carrot and cook for another 2–3 minutes.
  4. In a large mixing bowl, combine the cooked lentils, sautéed vegetables, rolled oats, walnuts, tomato paste, flaxseed mixture, paprika, thyme, soy sauce, salt, and pepper. Mix well to form a sticky mixture.
  5. Transfer the mixture to the prepared loaf pan, pressing it down firmly to create a compact loaf.
  6. Bake in the preheated oven for 35–40 minutes, or until firm and golden on top.

Prepare the Mushroom Sauce:
7. In a skillet, sauté the diced onion and minced garlic until fragrant. Add the sliced mushrooms and cook until browned and tender.
8. Stir in the vegetable stock, plant-based cream, soy sauce, and flour or cornstarch. Whisk until the sauce thickens.
9. Season with salt and pepper to taste. Simmer for 2–3 minutes, then remove from heat.

Serve:
10. Slice the lentil roast and serve warm, topped with the creamy mushroom sauce.

Serving Suggestions

  • Pair with mashed potatoes, steamed green beans, or roasted vegetables for a complete meal.
  • Serve with a side salad for a lighter option.

Cooking Tips

  • Ensure the lentils are fully cooked and drained to avoid a mushy roast.
  • Adjust the consistency of the mushroom sauce by adding more vegetable stock if needed.
  • For a nut-free version, replace walnuts with sunflower seeds or omit them.

Nutritional Benefits

  • Lentils: High in protein, fiber, and iron.
  • Walnuts: Provide healthy fats and omega-3s.
  • Mushrooms: Rich in antioxidants and vitamins.

Dietary Information

  • Vegan and plant-based.
  • Gluten-free if using certified gluten-free oats and cornstarch.

Nutritional Facts (Per Serving)

  • Calories: 280
  • Protein: 12 g
  • Fat: 9 g
  • Carbohydrates: 36 g
  • Fiber: 8 g

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven at 180°C (350°F) or in a skillet until warmed through.
  • Freeze the lentil roast (without sauce) for up to 2 months; thaw and reheat before serving.

Why You’ll Love This Recipe

  • Packed with wholesome ingredients and hearty flavors.
  • Perfect for both everyday dinners and special occasions.
  • Easy to customize with your favorite herbs and spices.
  • A satisfying and protein-rich plant-based meal.

Conclusion
This Lentil Roast with Creamy Mushroom Sauce is a flavorful and nutritious dish that’s perfect for any occasion. With its rich flavors and satisfying texture, it’s a great way to enjoy a plant-based meal that’s both hearty and healthy. Give it a try and delight your taste buds with this wholesome recipe!

Frequently Asked Questions

  1. Can I use red lentils instead of green or brown?
    Red lentils are softer and may not hold the loaf’s shape well. Stick to green or brown for best results.
  2. Can I make the roast ahead of time?
    Yes, prepare and bake the roast, then refrigerate. Reheat before serving.
  3. What can I substitute for flaxseed?
    Use chia seeds (same quantity and method) or a regular egg if not vegan.
  4. Can I use a different sauce?
    Yes, a tomato-based or gravy-style sauce would also pair well.
  5. How do I keep the roast from falling apart?
    Ensure the mixture is compact and press it firmly into the loaf pan.
  6. Can I skip the walnuts?
    Yes, replace them with sunflower seeds or omit them entirely.
  7. What can I serve this dish with?
    Mashed potatoes, roasted vegetables, or a fresh green salad complement it well.
  8. Can I freeze the mushroom sauce?
    Yes, store it in an airtight container for up to 2 months. Thaw and reheat before use.
  9. Can I make this gluten-free?
    Yes, use gluten-free oats and cornstarch to keep the recipe gluten-free.
  10. How do I reheat leftovers?
    Reheat the roast in the oven and the sauce in a skillet over low heat, stirring occasionally.