- Serves: 1 "Roast"
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- 1 lb. Cooked Lentils
- 1 small Sweet Potato, cooked & cooled
- 1 c. Cooked Quinoa
- 1 lb. Crimini Mushrooms, finely chopped
- 1 Yellow Onion, finely chopped
- 3 Garlic Cloves, finely chopped
- 2 tbsp. Parsley, finely chopped
- 1 tsp. Fresh Thyme, chopped
- 1 tsp. Fresh Sage, chopped
- 2 tsp. Soy Sauce or Tamari
- 1 tsp. Tomato Paste
- 1 tbsp. Olive Oil
- 1 1/2 c. Dried Porcini Mushrooms
- 2 tbsp. Olive Oil
- 2 tbsp. Flour
- 2 tbsp. Unsweetened Almond Milk
- Salt & Black Pepper (to taste)
Preheat oven to 375 degrees, and lightly grease a standard loaf pan. Heat olive oil in a medium sauté pan until hot, then add garlic and onion. Sauté until onions are soft and garlic is fragrant, then stir in mushrooms. Cook until onions are caramelized and mushrooms have released all their liquid; remove from heat and allow to cool.
While veggies cool, roughly mash cooked lentils and sweet potato in a large mixing bowl. In a separate small bowl, whisk together soy sauce, tomato paste, parsley, thyme, and sage until mixed. Add to mashed lentil mixture along with quinoa and cooled veggies, then mix by hand until fully combined. Press mixture evenly into prepared loaf pan; cover with foil, and bake for 30 minutes. After 30 minutes, remove foil and continue baking for 15 minutes or until the top is golden and crisp.
While “roast” bakes, place dried porcinis in a large, heat-safe bowl and cover with at least 2 cups boiling water. Soak mushrooms for fifteen minutes, then remove porcinis from liquid - do NOT throw away liquid! Strain and set aside instead. Heat olive oil in a small saucepan, then fry mushrooms until softened, about 5 minutes. Add flour, stirring to incorporate, and cook until flour is no longer raw. Whisk in about 2 cups of reserved mushroom liquid and almond milk; bring gravy to simmer, and cook until thickened. Serve sliced “roast” with a generous ladle of gravy.