Lentil Roast with Cranberry Glaze
Perfect for your vegan Christmas, this roast features flavours of lentil, mushrooms, nuts, and sweet potato, all topped with a festive cranberry glaze.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 2 cups sweet potato, peeled and diced
- 1 tsp coconut oil
- 3 cups button mushrooms, roughly chopped
- Pinch of salt
- Pinch of freshly ground black pepper
- 3 ½ tbsp soy sauce, divided
- 1 cup walnuts
- 1 cup pecans
- 2 tbsp fresh thyme leaves
- 400 g can brown lentils, rinsed and drained
- 4 tbsp tomato paste, divided
- ½ cup breadcrumbs
- 4 tbsp cranberry sauce
- 2 tbsp tomato sauce
How do I make it?
- Preheat oven to 180C. Line a 19-centimetre x 9-centimetre loaf pan with baking paper and set aside.
- Bring a saucepan of water to the boil over high heat. Add sweet potato and cook until tender. Remove from heat and drain. Set aside.
- Heat coconut oil in a large frying pan over medium heat. Add mushrooms, season with salt and pepper, and add 1 ½ tablespoons soy sauce. Sauté, stirring frequently, until lightly caramelised. Remove from heat and set aside.
- Add walnuts and pecans to a food processor and blitz until roughly chopped. Add in sweet potatoes, mushrooms, and thyme and blitz to combine. Add half the lentils and blitz to combine, then fold through remaining lentils with a spoon.
- Transfer mix to a large bowl and add tomato paste and stir. Add breadcrumbs, a little at a time, until you have a thick dough-like texture. Taste and season with salt and pepper if desired.
- Spoon mixture into the prepared loaf tin, pressing it with a spoon to create an even layer. Make sure you pack it in firmly. Set aside.
- Prepare the glaze for the top of the loaf by adding cranberry sauce and tomato sauce to a food processor and blitzing until combined and as smooth as possible. Spread glaze over the top of the loaf and bake uncovered for 45 minutes or until the edges are golden brown. Remove from oven and set aside for 15 minutes before slicing and serving.
TOP TIPS
- Leftover loaf will keep in the fridge for up to 5 days, or frozen for 1 month.
