Stuffed Chickpea Lentil Roast

Special occasions call for special meals! This festive vegan roast is an eye catching centerpiece for any holiday dinner table. The wonderful combination of textures and winterly flavors will turn your delicious meal into an exquisite feast. This roast is also gluten free and can be made ahead so you can spend more time with your family and less in the kitchen.

Ingredients: (for about 8 servings)

For the roast:

• 4 cups (1 liter) filtered water
• 1 cup (200 g) green lentils
• 2 medium size red or yellow potatoes, quartered – about 9 oz (260 g)
• 2 Tbsp ground flax seed
• 4 Tbsp water
• 2 cups (300 g) cooked chickpeas (I usually precook and freeze)
• 1 cup (90 g) gluten free oat flour
• 2 tsp Celtic sea salt
• 3 Tbsp vegan Worcestershire sauce
• freshly ground black pepper to taste
• 3 tsp smoked paprika
• 3 garlic cloves, crushed
• 3 tsp vegan poultry seasoning
• 2 tsp fresh rosemary, minced or 1 tsp dried rosemary
• 1 tsp fresh or dried thyme leaves
• ½ cup (40 g) nutritional yeast
• 3 Tbsp extra virgin olive oil

For the stuffing:

• 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
• ¾ tsp Celtic sea salt
• 1 tsp fresh rosemary leaves, minced
• 4 Tbsp fresh parsley, minced

For the baking dish:

• 2-3 Tbsp extra virgin olive oil

For breading:

• chickpea crumbs

For the basting mix:

• 2 Tbsp extra virgin olive oil
• 1 tsp maple syrup
• 1 tsp Worcestershire sauce
• 1 tsp smoked paprika
• ½ tsp Celtic sea salt

Top with:

• a couple sprigs fresh rosemary

Preparation:

In a medium pot, bring water to a boil.

Meanwhile rinse lentils and sift through them to make sure there are no little rocks or debris. Add them to the boiling water. Reduce heat and simmer until soft, 25-30 minutes. Drain them in a strainer and let sit for a while, then transfer to a food processor.

While the lentils are simmering, also cook the potatoes in sufficient water until soft, about 20 minutes. Drain, let potatoes cool down a bit, then also add them to the food processor.

Prepare 2 flax eggs by blending 2 tablespoons of ground flax seed with 4 tablespoons of water. Let sit for 5 minutes.

Add all the remaining roast ingredients, including flax eggs, to the food processor. Process until you have a dough-like texture with still some small pieces. It should not be completely smooth.

For the stuffing, heat a large pan or saucepan over medium heat. Add olive oil with minced onion and sauté for about 8 minutes until soft. Add mushrooms, increase heat to medium high, and sauté for another 10 minutes or until all the liquid from the mushrooms has evaporated. Add all the remaining stuffing ingredients, combine well, then turn off heat.

Coat the bottom of a large baking- or casserole dish with olive oil and set the oven temperature to 400°F (200°C).

To make it easier to transfer the roast to the baking dish later, place an at least 14 inch (35 cm) long piece of parchment paper onto your work surface. Lightly cover with a couple tablespoons chickpea crumbs. If you have a pizza peel or cake lifter, you don’t need the parchment paper.

Place the dough for the roast on top of the crumbs and press with your fingers into a rectangular shape, about 14 x 10 inches (35 x 25 cm). Spread the stuffing all the way from one long end to the other in a center line.

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 cake lifter, pizza peel, or the parchment paper method, transfer the roast to the prepared baking dish. You don’t need the parchment paper for baking.

Thoroughly blend basting ingredients together. Use a basting brush to evenly coat the roast.

Sprinkle the remaining chickpea crumbs from your work surface onto the roast.

Use the back of a knife to create a diamond pattern. Don’t go to deep though!

Bake on the center rack at 400° F (200° C) for about 40 minutes and, optionally, top with one or more small sprigs rosemary 10 minutes before end of baking time.

Turn off the heat and let the roast sit in the oven for about 10 minutes before you cut it. Enjoy!

Notes:

• Tastes wonderful for several days! Just heat covered in the oven at 400° F (200° C) for 20 – 30 minutes. Remove cover for the last 5 minutes.
• Perfect with Thick and Creamy Mushroom Gravy, mashed potatoes, German-Style Braised Red Cabbage and, of course, cranberry sauce.