Vegetarian Holiday Roast
Yield
12 servingsPrep
30 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
lentils
|
|
| ⅞ | cups |
millet
|
|
| 1 | cup |
brown rice
|
|
| 1 ½ | cups |
walnuts
chopped, or 2 cups whole chestnuts |
|
| 3 | slices |
whole wheat bread
toasted, crumbled |
|
| ½ | cup |
almond butter
|
*
|
| 2 | cups |
onions
chopped |
|
| ¼ | cup |
olive oil
|
|
| 5 | large |
garlic cloves
|
*
|
| 2 | tablespoons |
sage
fresh |
|
| 1 | teaspoon |
celery seeds
dried |
|
| 2 | tablespoons |
rosemary leaves
dried, chopped |
|
| 2 | teaspoons |
salt
|
|
| 2 | cups |
seitan (wheat-meat)
chopped, optional |
* |
| Mushroom gravy | |||
| 20 | medium |
mushrooms
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
olive oil
|
|
| ½ | teaspoon |
oregano
dried, or 2 teaspoons fresh oregano |
|
| ⅓ | cup |
butter
|
|
| ½ | cup |
unbleached all-purpose flour
|
|
| 2 | cups |
lentils
liquor, from above |
|
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
lentils
|
|
| 207 | ml |
millet
|
|
| 237 | ml |
brown rice
|
|
| 355 | ml |
walnuts
chopped, or 2 cups whole chestnuts |
|
| 3 | slices |
whole wheat bread
toasted, crumbled |
|
| 118 | ml |
almond butter
|
*
|
| 473 | ml |
onions
chopped |
|
| 59 | ml |
olive oil
|
|
| 5 | large |
garlic cloves
|
*
|
| 3E+1 | ml |
sage
fresh |
|
| 5 | ml |
celery seeds
dried |
|
| 3E+1 | ml |
rosemary leaves
dried, chopped |
|
| 1E+1 | ml |
salt
|
|
| 473 | ml |
seitan (wheat-meat)
chopped, optional |
* |
| Mushroom gravy | |||
| 2E+1 | medium |
mushrooms
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
olive oil
|
|
| 2.5 | ml |
oregano
dried, or 2 teaspoons fresh oregano |
|
| 79 | ml |
butter
|
|
| 118 | ml |
unbleached all-purpose flour
|
|
| 473 | ml |
lentils
liquor, from above |
|
| 355 | ml |
water
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Cook the lentils, millet, and brown rice separately; and reserve two cups of the lentil liquor for making mushroom gravy.
If you are using whole chestnuts, preheat the oven to 400℉ (200℃).
Rinse the nuts and cut a cross about ½ inch deep in the small, pointed ends.
Place the nuts on a cookie sheet and bake about 20 minutes, then cool for about 10 minutes.
Remove the shells and cut the nuts in quarters.
Mix the cooked grains and lentils with the nuts, bread crumbs, and almond butter in a large bowl and set aside.
Sauté the onions briefly in olive oil, then add the garlic, sage, celery seed, rosemary, salt, and seitan if used.
Sauté 2 to 3 minutes longer, stirring constantly, then add to the other ingredients, mix thoroughly and put into a large oiled baking dish .
Lightly coat the top of the roast with olive oil, then bake at 350℉ (180℃) F for 1¼ hours.
Serve with Mushroom Gravy (below) and garnish with parsley.
MUSHROOM GRAVY Separate the mushroom caps from the stems, then quarter the caps and halve the stems. Sauté the onion in olive oil on medium heat for 1 minute, then stir in the oregano and add the mushrooms. Cook, stirring constantly, until the mushrooms have softened and the bottom of the pan is covered with liquid. Set aside. Melt the butter in a saucepan over medium heat, then stir in the flour and cook, stirring constantly, for 1 to 2 minutes. Add the lentil liquor and water, and continue stirring until the mixture thickens and barely begins to boil. Add the mushroom mixture, salt, and pepper, and continue stirring until the gravy begins to boil. Remove from heat and serve.
