Veggie Roast

Hands up if you love a good roast dinner?  Keep your hands up if you think that a roast is still possible without meat?  I saw a few hands go down then.  
So what if I told you that it was extremely possible to make a roast dinner without any meat!  It is true, look at the picture below.  Yorkshire puddings, home-grown roast potatoes, steamed carrots, cabbage, and broccoli, and a meatloaf.  Or is it?
Kim substitutes the meat with a Veggie Loaf, and it tastes delicious.  So delicious in fact that she regularly gets requests from the kids to make it.  
Now being the nice lady she is, she offered to share the recipe with you all, so here it is.

Kim’s Veggie Loaf


Serves 6 adults, with seconds!

Ingredients

1 x 400gm can of Lentils, drained
1 x 400gm can of 5 Bean mix, drained
1 x 400gm can of Cannoli beans, drained
1 cup of cooked white rice
2 carrots, grated
1 cup rolled oats
1 cup zucchini, grates
1 large onions, chopped finely
2 cups re-hydrated soy meat, or Quorn mince
2 cloves garlic, crushed
1 cup stuffing mix
1 cup grated cheddar, half for the topping
2 Tbsp Parmesan, grated
1 Tbsp Italian herb mix
1/4 cup BBQ Sauce
1/4 cup Tomato Sauce
Salt and Pepper to taste.

Method

  • Thoroughly mix all ingredients together in a large mixing bowl.
  • Press into a greased loaf 1 kg (2.2 lbs) loaf tin.  Here is usually enough mixture for smaller loaf pan.
  • Cook at in the oven at 180 C (360 F) for 1 hour 15 minutes, until golden brown on top and firm to touch.
  • Turn out onto a chopping board to slice into 2 inch slabs.  It will not be firm like meat, so be gentle with the slices.

We have not had a meat based roast since we started to reduce our meat intake, back in December 2011.  I am not missing roast meat very much at all.

Who else has a similar veggie dish that they can’t get enough of?  I would love to hear about it.

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Comments

  1. says

    Hi Gavin, the veggie loaf sounds and looks really delicious, I must give it a try. Thank you for sharing :)

    Have a lovely day, hope the weather is treating you more kindly these days. It has been a lot more like Autumn here lately :)

  2. says

    yeh, I’m happy to skip the Quorn and soy and just have real vege. Quorn sounds like a Steven King book or something equally terrible lol so with that in mind and it’s ingredients, I share Jennifer’s aversion :)

    But yes I do enjoy no-meat meals. Usually because that’s what there is but it still tastes good :)

  3. says

    I don’t like Quorn. It’s heavily processed and isn’t vegan–it contains egg whites. In this recipe I would use TVP or add some ground mixed nuts–which is the base for my “veggie roast” anyway. Eatwell–known for their delicious burger patties–use to do a “mince”. It was really nice but wasn’t a good seller so they deleted the line. Oh well.

    It’s amazing how far a veggie or nut loaf can go. Whenever I make one I’m in left overs for a week.

    My share:

    “Really Simple Mexican Beans”

    1 tin of French lentils (I use dry lentils*)
    1 tin of kidney beans (you can start with dry, too)
    1 tin of diced tomatoes (or prepare your own)
    1 packet of taco seasoning
    2 cloves of garlic
    1 medium onion
    A little oil

    Fry off onion and garlic until slightly opaque. Add lentils, kidney beans and taco seasoning. Cook down until kidney beans soften. Add tomatoes and simmer for 10 minutes.

    I serve a couple of ways;

    Corn chip salad—with lettuce, salsa, sweet corn, jalapeños and crumbled corn chips, and a dollop of hommus on top. Or;

    With sweet (or regular) potato mash.

    The left overs I tend to have cold with salad and hommus (and Sriracha chili sauce! :D)

  4. rachelanwen says

    That looks absolutely delicious! I may just have to try it. Having been vegan for many years, I don’t miss meat on a roast dinner AT ALL, as long as there is plenty of veg I’m one happy lady. Especially roast parsnips, mmmmmmmmmm! Happy Ostara from Britain, though I guess you’re doing the autumn equinox instead!

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