Vegan Roast Dinner with Lentil and Mushroom Loaf

Ingredients

For 6 portions

• 🫘 200g lentils (dry)
• 🥕 1,100ml vegetable broth (rehydrated stock cube)
• 🏺 30ml olive oil
• 🧅 250g onions
• 🥕 450g carrots
• 🪴 100g celery
• 🧄 9g garlic
• 🍄 300g mushrooms
• 🌰 80g walnuts
• 🍞 100g dried breadcrumbs
• 🌰 20g flax seeds
• 🥫 30g tomato paste
• 🥣 35ml soy sauce
• 🌿 2g thyme
• 🌿 1g sage
• 🥔 1,200g potato
• 🏺 50ml sunflower oil
• 🥕 300g parsnip
• 🥦 400g broccoli
• 🧈 20g plant-based spread
• 🌾 20g flour
• 🍷 100ml wine, table, red
• 🧂 8g salt
• 🌿 2g black pepper

Method

1. Simmer the rinsed lentils in 600 ml of the stock for 25 minutes, until soft and the liquid is absorbed. Mix the ground flaxseed with 60 ml of water and leave to thicken.
2. Heat the oven to 200°C (180°C fan). Line a 900 g loaf tin with baking paper.
3. Heat the olive oil in a large pan and cook 150 g of the onion, 150 g of the carrot (grated) and the celery, finely chopped, for 8 minutes. Add the garlic and finely chopped mushrooms and cook for 8 minutes, until the liquid has gone.
4. Off the heat, mix in the lentils, chopped walnuts, breadcrumbs, flax mixture, tomato paste, 20 ml of the soy sauce, the thyme, sage, half the salt and the pepper. Mash a little so it holds together, press into the tin and bake for 45 minutes, until firm and browned on top.
5. Meanwhile, peel the potatoes, cut into large chunks and boil for 8 minutes. Drain, shake to rough up the edges and roast in the sunflower oil, heated in a tray, for 50 to 60 minutes, turning once, until crisp.
6. Cut the rest of the carrots and the parsnips into batons, toss with a little oil from the potato tray and roast for the last 35 minutes.
7. For the gravy, cook the rest of the onion in the plant-based spread for 10 minutes, until browned. Stir in the flour, then the red wine, the rest of the stock and the rest of the soy sauce. Simmer for 10 minutes and strain.
8. Steam the broccoli for 4 to 5 minutes just before serving.
9. Rest the loaf for 10 minutes before turning out and slicing. Serve with the vegetables and plenty of gravy.