Filled Chickpea Lentil Roast

Yes, this is as good as it sounds! There are already so many delicious vegan varieties of roasts out there, available in stores or as recipes for the homemade versions. When you add gluten free to your search, you might leave the store empty-handed, and also recipes become scarce. I thought that should be changed, so here is your not just vegan but also gluten free chickpea lentil roast with a yummy mushroom-cranberry-pecan filling, perfect for the holiday season or any special occasion around the year – if you remembered to freeze those cranberries when they were in season.  😉

Easily feeds 6-8 people.








For the roast:

  • 1 cup (210 g) green lentils
  • 3 cups (700 ml) filtered water
  • 2 cups (300 g) cooked chickpeas (I usually precook and freeze)
  • 2 medium size red potatoes, quartered – mine were together ~ 9 oz (260 g)
  • 3 Tbsp ground flax seed
  • 1 1/2 tsp Celtic sea salt
  • 2 Tbsp apple cider vinegar
  • a couple rounds freshly ground black pepper
  • 1 tsp paprika
  • 2 garlic cloves, crushed
  • 2 tsp vegan poultry seasoning
  • 1 tsp fresh, minced rosemary or a little bit less, if dried
  • 1/2 tsp dried thyme
  • 1/2 cup (40 g) nutritional yeast
  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp water, if necessary

For the filling:

  • 2 Tbsp extra virgin olive oil
  • 1 sweet onion, finely minced
  • 12 oz (350 g) cremini mushrooms, finely chopped
  • 1 cup (120 g) pecans, finely chopped
  • generous 1/2 cup (70 g) dried cranberries
  • 1/2 tsp Celtic sea salt
  • 1 tsp fresh rosemary, minced

For the baking dish:

  • 2-3 Tbsp extra virgin olive oil

For breading:

  • gluten free chickpea crumbs

For the basting mix:

  • 2 Tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1/4 tsp Celtic sea salt

Top with:

  • a couple sprigs fresh rosemary



In a medium pot, bring water to a boil. Sift through lentils to make sure there are no little rocks (!), then rinse them and add to the water. Reduce heat, and simmer until really tender, 25-35 minutes. Keep lentils covered with water, and stir occasionally. When they are soft, dump the water and place them into a large bowl.

In a small pot, cook the potatoes in sufficient water until soft, about 20 minutes. Dump the water, let potatoes cool down a bit, then add them to the bowl with the lentils.

Add all the remaining roast ingredients to the bowl. Make sure to check that potatoes and lentils have cooled down before you thoroughly knead everything. The result should have a nice dough-like and manageable consistency. If it’s too dry, add a tablespoon of water. Alternatively, you could put everything into a food processor, and pulse until you have the right texture. I kneaded mine by hand, and it was not completely smooth.

For the filling, heat a large sauce pan on medium heat. Add the olive oil with the minced onion, and sauté for about 8 minutes until soft. Add the mushrooms and cook, stirring frequently, until all the moisture has evaporated, another 8-10 minutes. Add all the remaining filling ingredients, combine well, then turn off heat.

Oil the bottom of a large baking- or casserole dish and set the oven to 400°F (200°C).

Now let’s put everything together. Spread a few tablespoons chickpea crumbs on your work surface and place the dough for the roast right on top. Press with your fingers into a rectangular shape, about 14 x 10 inches (35 x 25 cm). Spread the filling all the way from one long end to the other, and only leave a little bit of room on both long sides. Carefully fold both long sides halfway towards the center and press them together so no seam is visible. Close the ends by molding them into shape.

With help of a long spatula, a cake lifter, a peel, or carefully with your hands, transfer the roast into the prepared baking dish.

Thoroughly blend basting ingredients together. Use a basting brush to evenly coat the roast with it. Finally, sprinkle the remaining chickpea crumbs from your work surface on the roast. Nothing goes to waste, right! I used the back of a knife to give the roast a nice diamond pattern, but that’s really optional.

Put your roast in the oven for 30 minutes. Top with one or more sprigs rosemary, and wait a few minutes before you cut it. Enjoy!






  • Tastes fantastic the next day! You can also eat it cold with mustard, salsas, or just plain to not spoil the delicious taste.
  • Perfect with vegan mushroom gravy, mashed potatoes, spiced red cabbage, and of course cranberry sauce 🙂