- Prep-time: / Ready In:
- Makes 10 cups roast + 6 cups vegetables
- Serving size: ⅙ of recipe
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Make room at the center of your Thanksgiving (or other holiday) table for this mouthwatering thyme-scented roast infused with the umami-rich flavors of porcini mushrooms. Millet and lentils form the base, and ground flaxseeds and rolled oats help bind the roast so that it slices easily and doesn't fall apart while cooking. To get this out of the mixing bowl and into the oven you need to shape it into a 6×2-inch oval loaf, gently pressing on all sides. Arrange fingerling potatoes, shallots, and lemon halves around the perimeter, sprinkle with broth, and pop it in the oven. This hearty vegan roast tastes delicious with a spoonful of savory gravy.
Tips
Lemon peel: Use a vegetable peeler to remove a strip of lemon peel. Avoid the white pith.
Gluten-free version: To make this gluten-free, be sure to use certified gluten-free oats.
For more inspiration, check out these tasty ideas:
- Garlic Squash Steaks with Herbed Pear-Potato Mash
- Vegan Holiday Dinner Torte
- Roasted Cauliflower Steaks with Creamed Spinach
- Festive Vegetable Pot Pie
By Ellen Boeke,
Ingredients
- 1⅓ cups dry millet
- 1⅓ cups dry brown or green lentils
- 1 oz. dried porcini mushrooms, coarsely crushed
- 1 bay leaf
- 1 strip lemon peel (see tip, recipe intro)
- 2 tablespoons flaxseed meal
- 1 cup finely shredded carrots
- ¼ cup grated fresh onion
- ⅓ cup quick-cooking rolled oats
- 2 tablespoons low-sodium coconut aminos
- 2 tablespoons nutritional yeast
- 2 teaspoons chopped fresh thyme
- 3 cloves garlic, minced
- 1 teaspoon sea salt
- 2 lb. slender fingerling potatoes, halved or quartered if large
- 8 small shallots, halved lengthwise
- 2 lemons, halved
- ⅓ cup low-sodium vegetable broth
- Freshly ground black pepper, to taste
- ½ cup finely chopped parsley
- 1 teaspoon lemon zest
Instructions
- In a 5- to 6-quart pot bring 6 cups water to boiling. Add the first five ingredients (through lemon peel). Return to boiling; reduce heat. Cover and simmer 20 minutes or until tender and most of the liquid is absorbed. Remove from heat and let stand 10 minutes. Drain any excess liquid. Transfer mixture to a large bowl. Remove and discard bay leaf and lemon peel.
- Preheat oven to 400°F. Line a roasting pan with parchment paper or foil. In a small bowl stir together flaxseed meal and ⅓ cup water; let stand 10 minutes. Add to millet mixture with the next six ingredients (through thyme), 2 cloves of garlic, and ¾ teaspoon of the salt. Shape mixture into a firm 2×6-inch oval loaf, gently pressing on all sides. Arrange potatoes, shallots, and lemon halves around loaf. Sprinkle vegetables with ¼ cup of the broth and season with the remaining ¼ teaspoon salt and the pepper. Brush the remaining broth over loaf. Cover pan with foil.
- Bake 1 hour or until potatoes are almost tender. Remove foil. Bake 15 minutes more or until lightly browned.
- Meanwhile, to make gremolata, stir together parsley, the remaining garlic, and lemon zest, and season with sea salt and freshly ground black pepper to taste.
- Serve roast with vegetables and lemon halves. Sprinkle with gremolata.
Per serving (⅙ of recipe): 514 calories, 100 g carbohydrates, 22 g protein, 4 g total fat, 0 g saturated fat, 0 g cholesterol, 455 mg sodium, 16 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 1 vote)Can I substitute old fashioned oats for the quick cooking?
Hi Shanna, Yes, if you don't have quick-cook oats, old fashioned oats will work here.