Ingredients for Vegetarian Christmas Roast
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How to Make Vegetarian Christmas Roast
- In a large pot, combine 1 cup green lentils, 1 medium onion (sliced), and 1 bay leaf. Add 4 cups water and bring to a boil. Reduce heat and simmer until lentils are very soft, about 25-30 minutes.
- Remove the bay leaf. Drain the lentils and mash them with the cooked onion using a potato masher or fork.
- Stir in 1/2 cup chopped walnuts or pecans, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, 1/4 cup dry red wine, and salt and pepper to taste.
- In a separate pan, sauté 1 medium onion (finely chopped) in 2 tablespoons olive oil until softened, about 5 minutes.
- Remove from heat and stir in 1 cup breadcrumbs, 1 teaspoon dried sage, 1/4 cup dry red wine, and salt and pepper to taste.
- Preheat oven to 400°F (200°C). Lightly grease a flat, ovenproof dish (approximately 8x8 inches).
- Spread half of the lentil mixture in the dish.
- Top with the stuffing mixture, then cover with the remaining lentil mixture.
- Shape the roast into an oblong loaf, ensuring the stuffing is completely enclosed.
- For the topping: In a small bowl, combine 1/2 cup breadcrumbs, 1 tablespoon olive oil, and 1 tablespoon sesame seeds. Press this mixture evenly over the top of the roast.
- Bake for 45-55 minutes, or until the topping is golden brown and crispy. Let cool slightly before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
108g
Fat
230g
Carbs
73g
