Vegetarian lentil and walnut roast with creamy mushroom sauce

Vegetarian roast made with Puy-style lentils, walnuts, carrots, oats and Alpine cheese, baked in a loaf tin and served with a creamy mushroom sauce. A dinner and main course for the Christmas menu.

At a glance

• Serves 6
• Prep time: 30 min
• Cooking time: 75 min
• Total time: 105 min
• Calories: 517 kcal per serving
• Protein: 23 g
• Fat: 31 g
• Carbs: 34 g

Ingredients

• 200g Puy-style lentils
• 100g walnuts
• 2 carrots
• 250g mushrooms
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 100g Alpine cheese (vegetarian)
• 100g rolled oats
• 2 eggs
• 1 tbsp mustard
• 200ml vegetable stock
• 150g cream
• 1 tsp thyme
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp cornflour

Method

You’ll need: oven · saucepan · loaf tin · chopping board · knife · sieve · grater

1. Cook the lentils in unsalted water for 25 min until soft, then drain well. Preheat the oven to 180 °C (160 °C fan).
2. Dice the onion and garlic, coarsely grate the carrots and fry everything in half the olive oil for 5 min. Roughly chop the walnuts and grate the Alpine cheese.
3. Roughly mash half the lentils and mix all the lentils with the veg, walnuts, Alpine cheese, oats, eggs, mustard, thyme, salt and pepper.
4. Press the mixture firmly into a loaf tin lined with baking paper and bake the roast for 45 min at 180 °C. Leave it to rest in the tin for 10 min.
5. Slice the mushrooms and fry them in the rest of the olive oil for 5 min. Pour in the stock and cream, simmer the sauce for 3 min and thicken it with the cornflour mixed with a little water.
6. Turn out the roast, slice it and serve with the creamy mushroom sauce.

Good to know

A roast that can hold its own next to goose and duck on the festive table. Lentils and walnuts give it bite, and the cheese holds everything together. It's easy to make the day before and cuts even more neatly cold.

Swaps

Alpine cheese → Emmental (vegetarian). Walnuts → hazelnuts. Oats → breadcrumbs. Cream → oat cream (without seed oils).

Cooking tips

Press the mixture firmly into the tin, otherwise the roast crumbles when you cut it. Let it rest before turning it out.

Storage

Baked, 4 days in the fridge; freeze in slices for up to 3 months and reheat in a frying pan.

Allergens

Contains walnuts, milk, egg, mustard and gluten (oats). Suitable for children; chop the nuts finely for young children. Suitable in pregnancy.