Vegan Roast with Gravy

Whole foods, plant based, gluten-free and nut-free roast is our family's favorite to make on a Sunday, or holidays. We make two and freeze one, I'd recommend doubling so you save the time and enjoy it twice.

Prep Time 15 minutes

Roast Time: 45 minutes

Yields:  6-8 Servings

Roast Ingredients 

• 1 tbsp olive oil

• 1 medium red onion (diced)

• 3 garlic cloves, minced

• 1 cup of shitake mushrooms

• 1 cup of white button mushrooms

• 1 medium carrot, grated

• 1 celery stick, diced

• 1 can (15oz) of cooked kidney beans, rinsed

• 1 can (15oz) green lentils, cooked and cooled off

• 1/3 cup of rolled oats (gluten free)

• 1 tbsp of tamari sauce (or coconut aminos for soy free version)

• 2 tbsp dried Italian Herbs seasoning or 3 tbsp. of each fresh oregano, parsley, and thyme

• 4 tbsp nutritional yeast

• Salt and pepper for taste
  

Gravy Ingredients

• 1 vegetable stock cube

• 1 medium red onion, sliced

• 2 tbsp olive oil

• 1 tbsp coconut sugar (or substitute for maple syrup)

• 1 tbsp arrowroot powder (or substitute for organic cornstarch)

• 3 tbsp balsamic vinegar

• 3 tbsp tamari sauce (or coconut aminos for soy free version)
  

Directions

• Preheat oven to 350F

• Line a bread loaf tin with olive oil cooking spray or greaseproof paper.

• Heat the oil in a frying pan and sauté the onions and garlic unit soft.

• Add the mushrooms and carrot and cook for another 5 minutes until soft.

• Add the rest of the ingredients and use a masher to combine. Do not over-mash, just enough so that the mixture comes together.

• Transfer the mixture into a loaf tin, form to make shape and roast for 45 minutes until the outside develops a nice crust and brown-golden.

Note; While the roast is in the oven, make the gravy.

• Boil water for vegetable stock cube and mix until vegetable stock cube is dissolved. Set aside.

• Add olive oil to a pan and sauté the onion with the coconut sugar for 10min, until caramelized.

• Add the arrowroot powder to the pan and stir to thicken the gravy.

• Pour in balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.

• Add the vegetable stock and simmer again for 10minutes until you're left with a thick, caramelized, dark gravy. If too thick, add water, there should be no lumps.

• Serve the gravy over the roast.

• Option - serve with a side of steamed or roasted vegetables like carrots.

• Enjoy!
  

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