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Thanksgiving Roast

A savory lentil and nut loaf, filled with a variety of vegetables and all the savory flavors you love so much about Thanksgiving.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Entree
Cuisine: Holiday
Servings: 8
Author: Sue Gilmore

Ingredients

  • 2 T vegetable broth
  • 1 medium onion finely chopped
  • 3-4 cloves garlic minced
  • 1 medium to large carrot peeled and grated
  • 1 rib celery diced
  • 1 1/2 cups baby spinach chopped fine
  • 1 1/2 cups mushrooms chopped fine
  • 1 cup cooked brown lentils
  • 1 cup cooked brown rice
  • 1/2 cup oat flour
  • 3 T ground flaxseed
  • 2 T nutritional yeast flakes
  • 1/2 cup ground walnuts opt.
  • 1/2 cup dried raisins
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1 tsp rubbed sage
  • salt and basil to taste
  • GLAZE
  • 1/2 cup New Start Ketchup or 1/2 cup cranberry sauce commercial or homemade

Instructions

  • Prepare and chop your vegetables. Shred the spinach and carrots in a food processor.
  • Saute the onion, garlic, mushrooms, celery and spinach in a non-stick skillet with about 1/4 cup of vegetable broth. Cook until the onions are translucent, about 2-5 minutes.
  • Add the carrots to the sauteed vegetables; cook for about 2 more minutes.
  • Add the cooked rice and lentils to the vegetables; mix well. Scoop this into a mixing bowl.
  • Add the seasonings and stir well.
  • Add the remaining ingredients--oat flour, flaxseed, nutritional yeast flakes, nuts and raisins.
  • Mix everything thoroughly.
  • Add the mixture into a non-stick baking pan or one lined with parchment paper. Smooth it out as you would if you were making a meat loaf.
  • Bake for 25 minutes in a 400 degree oven.
  • Remove from oven and spread the desired glaze on top. Cook for another 10-15 minutes.
  • Remove from oven; allow the roast to set for about 10 minutes before serving. This allows it to firm up even more.
  • Happy Thanksgiving!