Perfect Holiday Vegetarian Roast Gluten Free Recipe
I absolutely love this recipe because it’s a hearty, flavor-packed vegetarian loaf that brings together all my favorite earthy ingredients like lentils, quinoa, and mushrooms for a satisfying meal. Plus, it’s both nutritious and delicious, making it a perfect centerpiece for my plant-based holiday gatherings!
As a fervent proponent of tasty and healthful meals, I created this Perfect Holiday Vegetarian Roast. It’s a fantastic blend of proteins rich lentils, quinoa, and a bevy of vegetables (mushrooms, carrots, and celery) all held together with the good-for-you flaxseed.
Not only is this dish gluten-free, but it is also brimming with protein, fiber, and essential nutrients, making it a perfect centerpiece for any holiday meal.
Perfect Holiday Vegetarian Roast Gluten Free Recipe Ingredients
– Lentils: Packed with protein and fiber, promoting fullness.
– Quinoa: Complete protein source, rich in essential amino acids.
– Mushrooms: Low in calories, adding umami flavor.
– Carrots: High in beta-carotene, boosting eye health.
– Celery: Provides antioxidants and aids in digestion.
– Onion: Adds depth of flavor, rich in vitamin C.
– Garlic: Antibacterial properties, enhances the roast’s flavor.
– Ground almonds: Provides healthy fats and a nutty texture.
– Flaxseed: Rich in omega-3 fatty acids, a great egg substitute.
– Smoked paprika: Adds smoky depth to the dish.
Perfect Holiday Vegetarian Roast Gluten Free Recipe Ingredient Quantities
- 2 cups cooked lentils
- 1 cup cooked quinoa
- 1 cup finely chopped mushrooms
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ground almonds
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
- 2 tablespoons olive oil
- 1 tablespoon tamari or gluten-free soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil or non-stick spray for coating the pan
How to Make this Perfect Holiday Vegetarian Roast Gluten Free Recipe
1. Set your oven to bake at 350 degrees Fahrenheit (175 degrees Celsius). Use olive oil or a non-stick spray to give a light coating to a loaf pan.
2. In a big sauté pan, heat the olive oil and medium heat. Mix in the minced onion, and let it cook for about 2 minutes until softened. Stir in the garlic, and cook for another 1 minute. Add the chopped carrots, celery, and mushrooms. And now, we play the waiting game. Sauté for about 5-7 minutes until the vegetables are softened.
3. In a big mixing bowl, mix together the lentils that have just been cooked, the quinoa, and the vegetables that you have sautéed.
4. Put in the bowl the almond flour, gluten-free breadcrumbs, fresh parsley, flax egg, tamari, balsamic vinegar, dried thyme, dried rosemary, and smoked paprika.
5. Combine all ingredients thoroughly until everything is evenly mixed. Add salt and pepper to taste.
6. Pour the mixture into the properly greased loaf pan. Press the mixture down into the pan firmly to ensure it sticks together and will hold its shape after baking.
7. Make the top level using a spatula and then cover the pan with aluminum foil.
8. In the preheated oven, bake for 30 minutes; then take off the foil and continue baking for 15 minutes more, until the top is golden and has that slight crispness that is so appealing.
9. Let the roast cool in the pan for about 10 minutes before cutting it into slices.
10. Serve hot and, if you wish, top with more parsley. Enjoy this flawless vegetarian centerpiece for your holiday meal!
Perfect Holiday Vegetarian Roast Gluten Free Recipe Equipment Needed
1. Oven
2. Loaf pan
3. Sauté pan
4. Large mixing bowl
5. Chopping board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula
10. Aluminum foil
11. Mixing spoon or spatula
FAQ
- Can I make the roast ahead of time?You can indeed prepare the roast a day in advance. Place it in the refrigerator and bake it the day you plan to serve.
- Can I freeze the roast?Certainly. After being baked and cooled, the roast can be wrapped tightly in either plastic wrap or foil and placed in the freezer. To serve, thaw the roast for one night in the refrigerator and reheat it. When you unwrap it, it will be just as moist and delicious as when it came out of the oven.
- What can I use instead of mushrooms?If you don’t like mushrooms, feel free to add extra vegetables like zucchini or bell peppers.
- Is there a substitute for flaxseed in the recipe?Indeed, chia seeds can work in place of the flax egg if mixed with water or an egg replacer.
- How do I ensure the roast holds together?Be certain to chop the veggies well and combine all components thoroughly. The mixture should look homogenous before forming the patties. If not, you may need to add more flaxseed meal, and/or chopped walnuts or almonds. And remember: whatever you do, don’t under-season!
- What should I serve with this roast?Mashed potatoes, roasted vegetables, or a simple green salad make great accompaniments to this roast.
- Can I use canned lentils?Certainly, using canned lentils is perfectly acceptable. Just ensure that you drain and rinse them before incorporating them into the mixture.
Perfect Holiday Vegetarian Roast Gluten Free Recipe Substitutions and Variations
2 cups cooked lentils – Substitute with cooked chickpeas or black beans.
1 cup cooked quinoa – Substitute with cooked millet or amaranth.
1 cup diced sweet potato – Substitute with diced butternut squash.
1 cup cooked kidney beans – Substitute with cooked black beans.
1 teaspoon ground cumin – Substitute with ground coriander.
1/2 teaspoon smoked paprika – Substitute with sweet or hot paprika.
1 cup finely diced mushrooms – Use finely diced eggplant or zucchini as a substitute.
1/2 cup almond meal – Substitute with any type of nut flour.
1 tablespoon balsamic vinegar
— Substitute with
— apple cider vinegar
— red wine vinegar.
Pro Tips
1. Enhance Umami Flavor: To deepen the savory flavors, try sautéing the mushrooms in a splash of tamari or soy sauce before adding them to the vegetable mix. This will enhance their umami qualities and add richness to the dish.
2. Texture Tip: Ensure that the lentils are cooked but still firm, not mushy. This will provide better texture and structure to the roast. If they’re too soft, the loaf might not hold together as well.
3. Flavor Infusion: Add a splash of red wine or vegetable stock to the sautéed vegetable mixture for extra depth of flavor. Allow the liquid to reduce, concentrating the flavors before mixing with the other ingredients.
4. Binding Booster: If you’re worried about the loaf holding together, consider adding a tablespoon of chickpea flour or oat flour to the mix. This can help bind the ingredients more effectively without changing the flavor.
5. Top with a Glaze: For an additional flavor dimension and visual appeal, consider topping the loaf with a balsamic glaze or a mixture of ketchup and maple syrup for the final 10 minutes of baking. This adds a sweet-savory crust to the dish.
Perfect Holiday Vegetarian Roast Gluten Free Recipe
My favorite Perfect Holiday Vegetarian Roast Gluten Free Recipe
Equipment Needed:
1. Oven
2. Loaf pan
3. Sauté pan
4. Large mixing bowl
5. Chopping board
6. Knife
7. Measuring cups
8. Measuring spoons
9. Wooden spoon or spatula
10. Aluminum foil
11. Mixing spoon or spatula
Ingredients:
- 2 cups cooked lentils
- 1 cup cooked quinoa
- 1 cup finely chopped mushrooms
- 1 cup finely chopped carrots
- 1 cup finely chopped celery
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup ground almonds
- 1/2 cup gluten-free breadcrumbs
- 1/4 cup chopped fresh parsley
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (flax egg)
- 2 tablespoons olive oil
- 1 tablespoon tamari or gluten-free soy sauce
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil or non-stick spray for coating the pan
Instructions:
1. Set your oven to bake at 350 degrees Fahrenheit (175 degrees Celsius). Use olive oil or a non-stick spray to give a light coating to a loaf pan.
2. In a big sauté pan, heat the olive oil and medium heat. Mix in the minced onion, and let it cook for about 2 minutes until softened. Stir in the garlic, and cook for another 1 minute. Add the chopped carrots, celery, and mushrooms. And now, we play the waiting game. Sauté for about 5-7 minutes until the vegetables are softened.
3. In a big mixing bowl, mix together the lentils that have just been cooked, the quinoa, and the vegetables that you have sautéed.
4. Put in the bowl the almond flour, gluten-free breadcrumbs, fresh parsley, flax egg, tamari, balsamic vinegar, dried thyme, dried rosemary, and smoked paprika.
5. Combine all ingredients thoroughly until everything is evenly mixed. Add salt and pepper to taste.
6. Pour the mixture into the properly greased loaf pan. Press the mixture down into the pan firmly to ensure it sticks together and will hold its shape after baking.
7. Make the top level using a spatula and then cover the pan with aluminum foil.
8. In the preheated oven, bake for 30 minutes; then take off the foil and continue baking for 15 minutes more, until the top is golden and has that slight crispness that is so appealing.
9. Let the roast cool in the pan for about 10 minutes before cutting it into slices.
10. Serve hot and, if you wish, top with more parsley. Enjoy this flawless vegetarian centerpiece for your holiday meal!