Description
A comforting vegan roast that captures the spirit of holiday dinners, featuring earthy mushrooms, savory herbs, and nutty grains.
Ingredients
Scale
- 1 cup shiitake mushrooms, chopped
- 1 cup button mushrooms, chopped
- 1/2 cup walnuts or pecans, chopped
- 1 cup cooked quinoa or brown rice
- 1 onion, finely chopped
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh sage, chopped
- 2 tablespoons ground flaxseed
- 1 cup breadcrumbs
- 2 tablespoons soy sauce or tamari
- Salt and pepper to taste
Instructions
- Chop your mushrooms, onions, and garlic into small pieces.
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until tender. Toss in the mushrooms and sauté for about 10 minutes until golden.
- In a large mixing bowl, combine sautéed veggies with cooked quinoa or rice, chopped nuts, herbs, and flaxseed. Mix thoroughly.
- Drizzle with soy sauce or tamari and season with salt and pepper.
- Transfer the mixture to a prepared loaf pan, packing it down firmly.
- Preheat your oven to 375°F (190°C) and bake for about 50 minutes until golden crust forms.
- Let the roast rest for 10-15 minutes before slicing.
- Serve with vegan gravy or homemade cranberry sauce.
Notes
For added flavor, make sure to finely chop the vegetables and avoid rushing the sautéing process. Allow the roast to rest after baking for easier slicing.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan turkey roast, holiday dinner, plant-based roast, festive meal, family favorite
