Lentil and chestnut roast

Vegan main dish Christmas
Total: 1 hr 10 min. | Active: 45 min.
vegan, lactose-free, gluten-free

It'll soon be Christmas and this year is already the second year that I'll be in charge of Christmas dinner. So the Frey household will once again be enjoying a vegan Christmas and – as always – I want to impress our guests. For this year's Christmas meal, I'm planning on serving a lentil and chestnut roast accompanied by a variety of vegetables and gnocchi. The roast itself is incredibly tasty and is complemented beautifully by the porcini mushroom sauce.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Roast
100 g brown lentils
1 tbsp olive oil
1  onion, finely chopped
2  garlic cloves, finely chopped
1  carrot, diced
2 sprig thyme, finely chopped
250 g mixed mushrooms, chopped
1 tbsp tomato puree
50 g walnut, finely chopped
200 g chestnut, cooked, mashed
50 g crushed linseed
½ tsp salt
a little  pepper
Sauce
1 tbsp olive oil
1  onion, finely chopped
1  garlic clove, finely chopped
2 sprig thyme, finely chopped
2 dl balsamic vinegar
1 dl water
5 g dried porcini mushrooms, soaked, drained
1 tbsp tomato puree
1 tsp maple syrup
  salt and pepper to taste

How it's done

Roast

Cook the lentils in water according to the packet instructions until soft, then drain and leave to cool. Roughly mash the lentils. Heat the oil, sauté the onion, garlic, carrots and thyme for approx. 3 mins. Add the mushrooms and cook for a further 2 mins. Place in a bowl, add the tomato puree, walnuts, chestnuts, linseed and lentils, season. Transfer to the loaf tin, press down gently.

To roast

Approx. 25 mins. in the centre of an oven preheated to 180°C.

Sauce

Heat the oil, sauté the onion, garlic and thyme. Pour in the balsamic and water, add the porcini mushrooms and tomato puree, bring to the boil. Simmer the sauce over a low heat for approx. 20 mins. Puree the sauce, add the maple syrup, season. Serve the sauce with the lentil and chestnut roast.

Show complete recipe