Vegan roast with cranberry glaze

Name: Vegan roast with cranberry glaze
Prep time: 15 min
Cook time: 40 min
Total time: 15 min
Yield: 8
Cuisine: german
Ingredients: 5 oz red lentils; 1 onion; 3 cloves garlic; 9 oz brown mushrooms; 1 carrot; 3.5 oz rolled oats; 8.5 oz canned kidney beans (drained); 3.5 oz walnuts; 1 tbsp thyme; 1 tbsp rosemary; 2 tbsp parsley; 2 tbsp tomato paste; 1 tbsp mustard; 2 tbsp soy sauce; 2 tbsp lingonberry jam; 2 tbsp ketchup; oil (for frying); salt; pepper

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Nick Käseberg

Food Editor at Kitchen Stories

"This vegan roast is going to be a classic at the Christmas table because it’s not dry at all, not too fine or too coarse, and it packs a LOT of flavor. I came up with this recipe to be a very quick version of the classic meatloaf, and I was not disappointed. The red lentils provide a protein base, they have a beautiful color, and are cooked in 10 min. without soaking. You can also go for brown lentils but they take much longer. I kept the seasoning very classic, although the soy sauce is very important as it brings a fuller flavor than simply using salt. When pureeing, make sure that there are still a few small chunky pieces left at the end to get a good texture. Serve this vegan roast with cranberry glaze, roasted potatoes, red cabbage, and vegan gravy to have a vegan feast like no other! Tip: I took the vegan gravy from Marco's vegan cabbage rolls recipe, which you can also find on Kitchen Stories - it's simply delicious!"

Difficulty

Easy 👌

Preparation

15 min

Baking

40 min

Resting

15 min

Ingredients

2Servings

MetricImperial

37½ g

¾ cloves

62½ g

25 g

60 g

canned kidney beans (drained)

25 g

walnuts

¼ tbsp

¼ tbsp

½ tbsp

½ tbsp

¼ tbsp

½ tbsp

½ tbsp

lingonberry jam

½ tbsp

ketchup

oil (for frying)

salt

pepper

Utensils

pot, cooking spoon, knife, cutting board, grater, frying pan, oven, food processor, parchment paper, baking pan, bowl (small)

Nutrition per serving

Cal284

Fat12 g

Protein12 g

Carb36 g

Step 1/4
- 37½ g red lentils
- ¼ onion
- ¾ cloves garlic
- 62½ g brown mushrooms
- ¼ carrot
- oil (for frying)
- pot
- cooking spoon
- knife
- cutting board
- grater
- frying pan
Cook red lentils according to packet instructions. In the meantime, roughly dice onion, garlic, and mushrooms and grate carrot. Fry diced onion in a little bit of oil in a pan over medium-high for approx. 2 min. Add mushroom and lightly brown. Finally, add garlic and carrots and fry for approx. 2 more min. Then, remove from heat.
Step 2/4
- 25 g rolled oats
- 60 g canned kidney beans (drained)
- 25 g walnuts
- ¼ tbsp thyme
- ¼ tbsp rosemary
- ½ tbsp parsley
- ½ tbsp tomato paste
- ¼ tbsp mustard
- ½ tbsp soy sauce
- salt
- pepper
- oven
- food processor
Preheat oven to 200°C/390°F convection. Put cooked red lentils, fried onions, mushrooms, carrot, and garlic in a food processor to coarsely puree with rolled oats, kidney beans, walnuts, thyme, rosemary, parsley, tomato paste, mustard, soy sauce, and a little salt and pepper until only a few small chunky pieces remain. The mixture should be sticky and hold together well. If it is a little dry, add approx. 2 tbsp of water each time, if it is too moist, blend more rolled oats in.
Step 3/4
- parchment paper
- baking pan
Place a sheet of parchment paper in a loaf tin (20 cm/8 inch) with the long ends extended from the sides (to easily lift vegan roast out of the tin). Pour the chopped mixture into the loaf tin, press it down a little and smooth the surface. Bake vegan roast in the oven at 200°C/390°F for approx. 25 min.
Step 4/4
- ½ tbsp lingonberry jam
- ½ tbsp ketchup
- bowl (small)
In the meantime, mix cranberries and ketchup together in a small bowl for the glaze. Spread glaze on vegan roast after approx. 25 min. of baking time. Continue to bake with the glaze for approx. 15 more min. Then let it cool for approx. 15 min. so that the mixture can set and everything sticks together well. Serve with vegan gravy, roast potatoes, and red cabbage.
Enjoy your meal!