Are you looking for a delicious vegan Christmas dinner this year?
If you are, then you’ll be happy to prepare and enjoy this vegan Christmas roast made with brown lentils and sweet potato.
You can serve it with our simple vegan gravy, a fresh salad, some baked potatoes, or whatever you find most suitable.
This recipes actually makes exactly two roasts, so that’s perfect for a family dinner of four to six people.
The ginger, cardamom and cinnamon bring you this Christmas touch, while you get a sweet note from the sweet potato, and a rich and crunchy taste from the toasted walnuts.
This recipe is easier than you might think. All it really takes are three simple steps.
Preparing the ingredients.
Creating the filling.
Rolling and baking the roast in the oven.
It’s really that easy.
First, you’ll start with the preparation.
Soak the lentils for at least 6 hours, then wash and rinse them. The first step is to boil them for 25 minutes until they are softer.
In the meantime, you can already chop and boil the sweet potato. Simply add it to a pot with boiling water, then rinse and set aside.
To get a stronger aroma from the nuts, toast the walnuts in the oven at 180°C (350°F). This step will enhance the flavor and bring out a rich nutty taste.
Now, set all of these aside, and start cutting the vegetables. Mince the onion, garlic and ginger, then dice the carrot, bell pepper, and chop the leek into small pieces.
It’s time to prepare the filling.
For this, bring a pan to medium heat, add 2 tbsp of olive oil, then fry the garlic, onion and ginger for 3 minutes.
Add the leek and carrots, stir well, and fry for another 3 minutes.
Add the tomato paste, soy sauce, and half of the vegetable stock. Now the mixture will become liquid and you can let it simmer. Season with the cardamom and cinnamon, then simmer for 5 minutes.
Once most of the liquid has evaporated, add the second half of the vegetable stock. Let it simmer for another 5 minutes.
Take off the heat. This mixture will add a lot of flavor to the lentil dough we are preparing now.
In your food processor, add the lentils and the oats, pulse a few times until roughly mixed. You want to have chunks of lentils and oats remaining, that gives more texture in the roast later.
Add the carrot and leet mixture from the pan, add the bell pepper, and pulse again a few times until all is combined, but you still have texture remaining.
As I said, this recipes gives you two roasts in total. So repeat the following process two times.
Lay out the puff pastry. Layer half of the lentil mixture on top until it’s spread out evenly over the whole dough.
Then, mash the sweet potato with a fork, and spread half of it in the middle.
Lastly, sprinkle walnuts on top (see image).
Repeat with the second roast.
Now, all you have to do is roll the whole puff pastry lengthwise.
Continue rolling it up until you have one long and even roast.
Lastly, rub the top of the roast with oat milk. This helps the roast to get a nice brown color on top and get less burnt during the baking process.
Now, bake each roast in the oven at 180°C (350°F) for 35 minutes.
It should get a nice and golden brown color on the outside.
Take out, let it cool down, and serve in slices.
As mentioned before, our simple vegan gravy goes really well with this recipe.
If you choose to make the gravy, you best start with it and prepare the roast while the gravy is simmering.
And there you have your delicious, flavorful and simple vegan Christmas roast.
We hope you enjoy it!
Vegan Lentil Sweet Potato Christmas Roast
Enjoy this vegan lentil and sweet potato Christmas roast with your family and friends. This recipe makes two medium-sized roasts that will serve 4-6 people.
- For the roast
- 1 cup brown lentils – soaked
- 1 sweet potato
- 1 cup walnuts
- 1 yellow bell pepper
- 1 onion
- 4 cloves of garlic
- 1 piece of ginger – thumb-sized
- 2 carrots
- 1 leek
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 1 tbsp soy sauce
- 1 cup vegetable stock
- 1 tsp cardamom
- 1/2 tsp cinnamon
- 1 cup oats
- 2 puff pastry dough
- for the glaze
- 2 tbsp oat milk
Preheat the oven to 180°C (350°F).
Rinse the soaked lentils, then boil in a pot with water for 25 minutes. Wash and set aside.
In the meantime, cut the sweet potato in chunks, boil in hot water for 20 minutes. Drain the water, set aside.
In the meantime, roast the walnuts in the oven at 180°C (350°F) for 12 minutes. When turning darkish, take out and set aside.
Dice the bell pepper, mince the onion, garlic, and ginger, dice the carrot, thinly chop the leek.
Add olive oil to a pan, bring to medium heat, fry the onion, garlic, and ginger for 3 minutes. Then, add the carrots and leek, stir and fry for another 3 minutes.
Add the tomato paste and soy sauce and the first half of the vegetable stock. Stir well, then add the cardamom and cinnamon. Turn up the heat a little, simmer for 5 minutes.
Once the water reduces, add the second half of the vegetable stock. Simmer for another 5 minutes. Then, turn off the heat.
In your food processor, add the lentils and oats. Pulse a few times until roughly mixed.
Then, add the carrot leek mix from the pan and the bell pepper. Pulse again a few times until mostly mixed.
Roll out your puff pastry dough (this recipe makes for 2 loaves). Cover with half your lentil mix.
Mash the sweet potato, then use half to make a line in the middle.
Sprinkle half of walnuts on top.
Roll the dough lengthwise up until you have one long dough.
Rub the top with a little bit of oat milk.
Add onto a baking tray lined with baking parchment. Bake in the oven at 180°C (350°F) for 35 to 40 minutes.
Let it cool down, cut into slices. Serve with vegan gravy.