I love a delicious Christmas Roast, and so do my family. Being able to cook one is almost a rite of passage! It’s always difficult to get everyone together during the holiday season, so this year we had an early Christmas get together down in Devon and had a full blown Vegan Christmas lunch! I’m lucky that my family happily embrace the Vegan lifestyle and enjoy trying new things, in fact my Aunt and Cousin have been Vegan for years and years before me! This early get together was the perfect opportunity to try out a new recipe, and I decided upon a Vegan Lentil & Sweet Potato Nut Roast. Although this was one of the first attempts, it turned out really well and I’ll be making this again and again for years to come.

I was mindful of getting the right consistency, and looked at a tonne of different recipes and products in the shops before I decided on what has turned out to be a winning combination.  It is all about making sure everything sticks together and you have the right mixture of textures and tastes.  I’ve done the testing for you, and this recipe now works a treat! The ingredients are some of my favourites, and it’s a bit like a decadent super stuffing mixture!

Rosemary and sage are gorgeous flavours, absolute essentials on a ‘roast’ dinner plate.  The nuts add a lovely crunch, and the dried fruit (apricots or cranberries) add a lovely sweetness. No two mouthfuls are the same which is what makes this such a special and enjoyable dish to eat. Plus, all the ingredients are healthy, nourishing and filling. Perfect for a supersize Sunday roast or Christmas lunch main!  I’m going to be making this for the family on Boxing Day and am really looking forward to it!

INGREDIENTS (serves 4)

1x Medium Leek

2x Carrots

1x Sweet Potato

1x Tin of cooked Green or Brown Lentils

2x Handfuls of Chestnut Mushrooms

1x Small bunch of Kale

200g Organic Nuts

5-6 Apricots (Sulphate-free if possible) or handful dried Cranberries

1x Small handful fresh Sage leaves

1x Small handful fresh Rosemary

Sprinkle of smoked paprika

Coconut oil (for roasting and sautéing)

1x Flax ‘Egg’ – 3 Tbsp Ground Flax Seed (aka Linseeds) mixed with 9 Tbsp filtered water

METHOD

Wash the sweet potatoes and chop into small chunks. Spread ½ tablespoon of coconut oil on a baking tray and pop into the oven for 5 minutes to melt. Then spread the sweet potato chunks evenly over the roasting. Sprinkle with some smoked paprika. Put in the oven at 180 C for 20 mins, or until soft and cooked through. Put the flax ‘egg’ ingredients into a small bowl and set aside.

While the sweet potato is roasting, wash and chop the leek, mushroom, kale, rosemary and sage. Add a tsp of coconut oil to a large frying pan and put on a medium heat.  Once the oil is hot add the chopped leeks and sauté for 5 minutes until soft and translucent. Then add in the kale, mushrooms and herbs to the pan, and sauté for a further 5-7 minutes.

Lentil, Kale & Mushroom Mixture

Grate the carrots and add them to the pan along with the chopped herbs. Chop the dried fruit, apricot or dried cranberries, and add to the pan. After 5-10 minutes the mixture should have sweated down and be cooked through.

Lentil, Kale & Mushroom + Carrot Mixture

If you haven’t already, remove the sweet potato from the oven and transfer into mixing bowl. Drain and rinse the tinned cooked lentils and add to the bowl. Mash these together until they form a paste.

Smash the bag of nuts with a rolling pin until they are in small pieces. Add the broken nuts, pan of sautéed vegetables and the flax egg into a large bowl with the lentil/potato mixture and mix together thoroughly.

Lentil & Sweet Potato Mixture

Line a loaf tin with greaseproof paper and rub the paper with coconut oil to help avoid sticking. Spoon the loaf mixture into the tin with a wooden spoon and press down to firmly pack the mixture in. Make sure the mixture is well packed in as this will help the loaf stick together so it stays intact when serving.

Bake uncovered in the oven at 180C for 45 minutes, or until browned on the top and hot all the way through. Be careful not to cook for too long as the mixture will dry out too much.

Lentil & Sweet Potato Nut Roast - loaf

TO SERVE

Carefully turn upside down onto a chopping board ready to slice.  I love to serve this dish with roasted root vegetables, sautéed greens (spouts/cabbage/green beans) and onion gravy! Once I had some leftovers as a brunch with baked beans and garlic spinach, so anything goes!

Lentil & Sweet Potato Nut Loaf Dinner

I hope you enjoy this recipe as much as me, and that it becomes a firm favourite!

Let me know how you get on, I’d love to hear what you make of this recipe.

Wishing you a magical Christmas,

Ruth x
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  • Josh Allmark

    I can confirm it was delicious! MMMHHHMMMMMMM!

  • I want to be vegan sooooo bad the problem is I am so bad with cooking 😩😩

    • I’ll be putting up some more quick and easy recipes soon so check back soon! Also, Linda Mcartneys and Fry’s Food do great frozen food that you can have with steamed veg etc, and things like smoked tofu and tofurky can go in place of cold meats 🙂 It’s getting easier and easier so you’ll manage it soon enough xx

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