Vegan Lentil Walnut Roast with Cranberry Sauce

A festive and healthy vegan roast made from lentils and walnuts, perfect as the centerpiece of a plant-based dinner, served with a fruity cranberry sauce.

• 45 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• vegan
• vegetarian
• high in protein
• high in fibre
• rich in omega-3
• heart-healthy
• microbiome-friendly
• aids digestion
• energy

Ingredients

• 150 g Lentils ((cooked))
• 50 g Walnuts
• 100 g Onion
• 6 g Garlic
• 80 g Carrots ((grated))
• 50 g Oats ((finely rolled))
• 100 g Tomato paste
• 0.5 piece Rosemary
• 5 g Olive oil (extra virgin)
• 20 g Cranberry sauce

Instructions

1. Preheat the oven to 180°C (fan oven). Line a loaf pan with parchment paper.
2. Heat olive oil in a pan. Sauté onion, garlic, and grated carrots for about 5 minutes.
3. In a large bowl, mix together cooked lentils, chopped walnuts, oats, tomato paste, rosemary, sautéed vegetables, salt, and pepper, kneading into a firm mass with your hands. Add a little water if necessary for it to hold together well.
4. Press the mixture firmly into the prepared loaf pan and bake for about 30-35 minutes until the roast is firm and lightly browned.
5. Remove from the oven, let it rest briefly, then turn it out and slice. Serve with cranberry sauce.

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