This tasty roast blends mushrooms, brown lentils, and mixed nuts for a hearty, "meaty" feel without any processed soy. Pair it with mashed root veg, roasted Brussels sprouts, or a mushroom gravy for a dinner that even meat‑eaters will enjoy. Leftovers turn into delicious meat‑free sandwiches.
Active time: 25 minutes | Total time: 1 hour 25 minutes
Vegetarian Lentil, Mushroom & Nut Roast
Ingredients
- 2 Tbsp olive oil
- 1 medium onion, diced
- 8 oz (227 g) cremini mushrooms, sliced
- 1 medium red bell pepper, chopped
- 2 tsp herbes de Provence
- ½ tsp salt
- ½ tsp black pepper
- 2 Tbsp tomato paste
- 2 garlic cloves, minced
- 1 cup mixed roasted unsalted nuts
- 1 ¼ slices (about 75 g) whole‑wheat sandwich bread, torn
- 1 can (15 oz/425 g) brown lentils, drained
- 3 large eggs, beaten
- 2 Tbsp finely shredded Parmesan cheese
Directions
1. Preheat the oven to 350°F (180°C). Line a 4‑by‑8‑inch loaf pan with parchment paper and spray lightly with cooking spray.
2. Warm the olive oil in a large skillet over medium‑high heat. Add the onion, mushrooms, bell pepper, herbes de Provence, salt, and pepper. Cook, stirring often, until soft and lightly browned, about 6 minutes.
3. Stir in the tomato paste and garlic; cook for another 45 seconds until fragrant. Pour in ⅓ cup water, scrape up any browned bits, and let the liquid evaporate (about 1 minute). Remove from heat and cool for 10 minutes.
4. While the veggies cool, pulse the nuts and torn bread in a food processor until finely ground (about 30 short pulses). Transfer to a large mixing bowl.
5. Add the cooled vegetable mixture and the rinsed lentils to the processor and pulse until coarsely chopped (about 20 short pulses). Dump this into the bowl with the ground nuts.
6. Fold in the beaten eggs and Parmesan cheese until everything is evenly combined.
7. Spoon the batter into the prepared loaf pan. Cover loosely with foil and bake for 35 minutes. Remove the foil and bake another 25 minutes, or until the top is firm to the touch.
8. Let the roast sit for a few minutes, then run a knife around the edges, flip the pan onto a serving plate, and lift out the loaf. Slice and serve warm.
Tip: Herbes de Provence is a salt‑free blend of thyme, savory, fennel, basil, and lavender. It adds a sunny, aromatic lift to soups, sauces, and egg dishes.
Serves: 6 (about 1⁄6 of the loaf per person)
Nutrition (per serving): Calories 342 | Fat 21 g | Saturated 3 g | Monounsaturated 7 g | Polyunsaturated 3 g | Cholesterol 94 mg | Sodium 300 mg | Carbs 28 g | Fiber 6 g | Sugar 5 g | Protein 16 g.
Additional nutrients: Calcium 6 % | Iron 19 % | Potassium 601 mg | Vitamin A 20 % | Vitamin C 63 %.