Hearty Vegetable Lentil Roast
Main Course
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Cook Time
1 h 25 min
Servings
6
Difficulty
Hard
Prep Time
60 Min
Description
This hearty vegetable lentil roast from the Thermomix® is a protein-rich and vegan main course with celery, onions, beetroot, brown mushrooms and garlic. Ideal for a festive, hearty and healthy family meal, especially in winter. The preparation takes a total of 85 minutes, the active working time is about 60 minutes. The recipe yields 6 servings.
Ingredients (27 ingredients)
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200 g Celery
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300 g Onions
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200 g Beetroot
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100 g Brown mushrooms
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6 Zehe(n) Garlic
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320 g Carrots
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Oil
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2 Juniper berries
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3 Bay leaves
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1 EL Sugar
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120 g Tomato paste
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1 l Red wine
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1 l Vegetable broth
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130 g Brown lentils
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200 g White mushrooms
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75 g Oat flakes
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2 EL Linseed
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100 g Walnuts
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400 g Kidney beans (255 g drained weight)
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100 g Sunflower seeds
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1 EL Mustard
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2 EL Soy sauce
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1 EL Thyme
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1 EL Rosemary
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1 TL Minced meat spice
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Salt
-
Pepper
Preparation (13 steps)
Prepare vegetables
Peel 200 g celery, 200 g onions, 200 g beetroot, 100 g brown mushrooms, 4 cloves of garlic and 200 g carrots and cut into finger-thick pieces.
Sauté vegetables
Place the chopped vegetables together with 2 juniper berries and 3 bay leaves in the mixing bowl and chop for 5 sec./speed 5. Then add some oil and sauté for 10 min./Varoma/speed 1 without a measuring cup.
Caramelize and deglaze
Add 1 tbsp sugar and caramelize for 2 min./Varoma/speed 1. Add 100 g tomato paste and sauté for 2 min./Varoma/speed 1. Deglaze with 1 l red wine and simmer for 5 min./100°C/speed 1.
Add vegetable broth and reduce
Pour in 1 l vegetable stock and simmer for 30 min./100°C/speed 1 without a measuring cup until half of the liquid has evaporated.
Cook lentils
Cook 130 g brown lentils according to package instructions. In the meantime, continue with the next steps.
Sauté onions and garlic
Peel 100 g onions, halve and place in the mixing bowl. Chop for 3 sec./speed 5. Add 2 cloves of garlic and chop for 3 sec./speed 7. Add some oil and sauté for 3 min./120°C/speed 1. Set aside.
Grate carrots and chop mushrooms
Peel 120 g carrots and finely grate. Clean 200 g white mushrooms and chop.
Grind oat flakes and linseed
Put 75 g oat flakes and 2 tbsp linseed into the mixing bowl and process into flour for 10 sec./speed 10.
Prepare roast mixture
Place cooked lentils, 100 g walnuts, 400 g kidney beans (drained weight 255 g) and 100 g sunflower seeds with the onion mixture and 3 tbsp water in the mixing bowl and chop for 10 sec./speed 5. Place in a large bowl.
Mix roast mixture
Add grated carrots, chopped mushrooms, 20 g tomato paste, 1 tbsp mustard, 2 tbsp soy sauce, 1 tbsp thyme, 1 tbsp rosemary and 1 tsp minced meat spice to the bowl. Season with salt and pepper and mix well.
Shape and bake the roast
Shape the mixture into a roast and place on the sauce base in the roasting pan. Preheat the oven to 200 °C top/bottom heat and bake the roast for about 30 minutes.
Refine sauce
Finely strain the gravy from the roasting pan and season with oil and salt.
Serve
Cut the roast into slices and serve with the sauce.
Finished cooking? Great! 🎉
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Allergens
- Celery
- Mustard
- Soybeans
- Nuts
- Gluten-containing cereals
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