I don’t make lentil or nut roasts very often but usually just once or twice a year. It almost always happens during the holiday season because it’s just the perfect festive vegan main dish. Not only is it healthy and delicious but it can also be super affordable, filling and high in protein. Lentil and nut roasts are also super versatile and can be made in so many different ways.
Every time I make a vegan roast either out of lentils or nuts (or a mixture of both), I make it slightly differently. I don’t really know why I do this – I think it’s simply because I like trying out new things and seeing if they work.
I have a lentil roast recipe in my ebook as well which is perfect for the holidays!
I also wanted to include a dessert recipe. I’m not as much of a sweet tooth (I prefer savoury) but I still do love my desserts, especially during this time of year. I wanted to make a delicious cake out of sweet potato so I came up with this Sweet Potato Cake!
I’m not a baker at all so I still have a lot to learn about the process (especially cakes and such) but I thought this turned out really well. It was more densely packed than what I would imagine a cake to be but it was still yummy and also went great with a cup of coffee).
Watch the video above to see how I made these (and mistakes I made throughout…) and scroll down to see the recipes.
Gluten Free Vegan Lentil Roast (Nut Free Option)
Ingredients:
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3/4 cup pumpkin and/or sunflower seeds
- 1 cup lentils + 2.5 cups water
- 2 tsp smoked paprika
- 1 tsp thyme
- 1 tsp italian seasoning
- 1/4 tsp salt
- 1-2 tbsp tomato paste (note 1)
- 1-2 tbsp sweet potato puree
- 1-2 tbsp apple sauce
- 1-2 tbsp liquid aminos or soy sauce if not gluten free
- 1 cup gluten free oat flour or almond flour or mixture of both(note 2)
- Glaze:
- 3 tbsp tomato paste
- 1.5 tbsp maple syrup
Note 1: originally I added 3 tbsp each of tomato paste & sweet potato puree but it was too much liquid, so I suggest doing less. If the finished mixture seems too dry, you can add more. but if it’s too moist, it will take forever to cook through (watch the video above to see what I did)
Note 2: In the video, I used 1/2 cup chickpea flour & 1/2 cup almond flour but I didn’t like the taste of chickpea flour personally.
Instructions:
- Preheat oven to 350 degrees F.
- Rinse the lentils in water then bring them to a boil in a pot. Once boiling, cover the top and bring down to a simmer (check the instructions on the packaging to see how long to cook them as it can vary).
- Grind pumpkin seeds (I used a food processor) and place them on a baking sheet covered with parchment paper. Place them in the oven for 10 minutes.
- Meanwhile, dice the onion and mince the garlic – also can be done with a food processor.
- Sautée onion for a couple of minutes with a little oil in a non-stick pan over medium-high heat, then add the garlic. Cook until the garlic is browned and onions softened.
- In a large mixing bowl, add the onions and garlic, toasted pumpkin seeds, tomato paste, sweet potato puree, apple sauce, and flour. Mix thoroughly.
- Add the cooked lentils into the bowl and mix it altogether. Add liquid amino for more flavour. You can give it a taste and see how you like the flavours. Check if the consistency is too dry or too moist, if it has enough flavour, etc. Adjust accordingly.
- Grease a baking dish and add the mixture. Place it in the oven for 45-50 minutes at 350 degrees F.
- In a small bowl, mix the tomato paste with maple syrup for the glaze.
- Glaze the lentil loaf once it comes out of the oven, then put it back in for 10 more minutes.
- Cut into slices and serve. Feel free to add more glaze after the cooking process. The loaf should keep in the fridge for 3-4 days.
Sweet Potato Cake (Vegan)
Ingredients:
- 1.5 cups flour
- 1/4 cup coconut sugar
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup sweet potato puree (or mashed sweet potato)
- 1/3 cup coconut oil (melted)
- 1/3 cup non-dairy milk
- 1/3 cup apple sauce
Icing:
- 1/2 cup powdered sugar
- 1 can full fat coconut milk (chilled overnight)
- 1/2 tsp vanilla extract
Instructions:
- Preheat oven to 350 degrees. Grease a 9 inch baking dish.
- In a medium bowl, combine all dry ingredients.
- In a larger mixing bowl, combine sweet potato puree, coconut oil, non-dairy milk, apple sauce and vanilla extract.
- Fold dry ingredients into wet and mix until most lumps are gone.
- Spread into the greased baking dish and place in the oven for around 30 minutes. To check if it is finished, poke it in the middle with a toothpick and see if it is clean.
- While baking, open the can of coconut milk and take the solid chunk out into a mixing bowl. Add powdered sugar and vanilla extract and with an electric mixer (preferably), mix until well-combined and smooth.
- Spread the icing over the cooled-down cake. Cut and serve!
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