lentil walnut roast – gluten free

nutroastThis recipe is delicious, nutrient dense and slices very well cold the next day for sandwiches too. Quantities are for a large loaf serving four generous roast dinner portions with leftovers:

ingredients:

a cupful of lentils. For some reason the organic ones from goodness direct cook much faster and just seem generally nicer. Buying the 3kg bags makes them cost about the same as the harder darker orange supermarket ones.
4 sticks of celery, finely diced
1 red and 1 green pepper, also diced
a 200g bag of walnuts, blitzed in blender or food processor
half a pack of Orgran Rice Crumbs (so 150g)
a tablespoon of fresh chopped herbs, I used rosemary and sage
2 tablespoons of gluten-free flour
small handful of sunflower seeds and some for sprinkling on top
seasalt to taste

Place lentils in a pan, cover with water and bring to boil. Turn down to a simmer and add the vegetables until everything is cooked. Mix in the walnuts and crumbs, add more water if the mixture is too stiff but you don’t want it runny at all. Add the Β herbs, flour, seeds and salt and mix well. Press the mixture into a greased loaf tin, sprinkle more seeds on top and bake in the oven at 200C/400F for about an hour.

For more roast recipes, see Vegan Christmas or Yule


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8 thoughts on “lentil walnut roast – gluten free”

  1. This is slightly different from my nut roast recipe, and I must give it a try. Yes, the look of nut roast doen’t match up to its yumminess, does it?

    Rading or watching ‘The Hunger Games’? Offspring are big fans, but I haven’t read/seen it yet.

  2. I made this for our Christmas meal and it was a hit. It will now become a family staple.

    I was hosting Christmas this year. We live in Brisbane, and it’s extremely hot this time of year. So, Christmas day is usually cold salads and meat for our extended family gathering. Because I’m a coeliac, and vegan, I made tabouli, using quinoa, vegan potato salad, herb salad, and your lentil and walnut roast. I made it the night before so that we could have it cold the next day. Everyone loved it, even the meat eaters.

    I also made your chocolate mouse tart, using a nut base. I put raspberries on the side. It was good, but I’d like to do a bit more experimenting with this recipe. The silken tofu has a wonderfully creamy texture, but I still found the taste more tofu than chocolate. Possibly I need to find a better chocolate brand.

    Thanks for the wonderful recipes enjoyed for Christmas in sweltering Brisbane!

    Donna

  3. I just did a life changing bread with all the nuts as hazelnuts and it was astonishing. So good! I thought I might try a loaf with that as my change and see. Or, have you done one? Such a good flavour.

  4. I made it last year for Christmas (but accidentally used a longer and flatter tin without reducing the cooking time, so I dried it out), and I’m so glad I bookmarked this page as I’m making it again this year! πŸ˜€ I’ll just use the right tin this time so I don’t end up over cooking it! πŸ™‚
    It was so yummy! Tasted great the next day too, in a toasted sandwich with stuffing and cranberry sauce! Usually it’d be the turkey, in the sandwich, but since going vegan, this hits allll the spots I need for Christmas hahaha!

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