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Vegan roast (no seitan)

Vegan Roast (No Seitan)

Yara
This Vegan Roast (No Seitan) is a hearty, sliceable plant-based centerpiece made with lentils, mushrooms, oats, and nuts — no vital wheat gluten required. Perfect for holidays or Sunday dinners, this vegan roast (no seitan) is savory, satisfying, and freezer-friendly.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup cooked brown or green lentils drained well
  • 1 cup finely chopped mushrooms
  • ½ cup finely chopped onion
  • 2 cloves garlic minced
  • ½ cup rolled oats use certified gluten-free if needed
  • ½ cup chopped walnuts or pecans
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • Optional Additions:
  • 1 tablespoon balsamic vinegar
  • 1 –2 tablespoons vegetable broth if mixture is dry
  • 2 tablespoons ketchup + 1 teaspoon maple syrup for glaze

Instructions
 

  • Prep
  • Preheat oven to 375°F (190°C).
  • Line a loaf pan with parchment paper.
  • Sauté the Vegetables
  • Heat olive oil in a skillet over medium heat.
  • Add onion and cook for 3–4 minutes until softened.
  • Add garlic and mushrooms.
  • Cook until mushrooms release moisture and mixture softens (about 5–7 minutes).
  • Remove from heat and let cool slightly.
  • Mix the Roast
  • In a large bowl, lightly mash lentils with a fork (leave some texture).
  • Add sautéed vegetables, oats, nuts, tomato paste, soy sauce, thyme, rosemary, smoked paprika, salt, and pepper.
  • Mix until well combined.
  • If mixture feels dry, add 1–2 tablespoons vegetable broth.
  • Texture should be thick and moldable.
  • Shape and Bake
  • Press mixture firmly into prepared loaf pan.
  • Smooth the top evenly.
  • Bake for 35–45 minutes, until firm and lightly browned.
  • Optional Glaze
  • During the last 10 minutes of baking, brush top with ketchup-maple mixture for a glossy finish.
  • Rest and Slice
  • Let roast rest for 10–15 minutes before slicing to help it firm up.

Notes

  • Do not overcook lentils — they should be tender but not mushy.
  • Press mixture firmly into pan for best sliceability.
  • Store leftovers refrigerated up to 5 days.
  • Freeze whole or sliced up to 2 months.
  • Reheat slices in oven at 350°F for 10–15 minutes or pan-sear for crisp edges.
Keyword Vegan Roast