Easy Vegan Christmas Lentil Sweet Potato loaf roast
This easy vegan Christmas Lentils and sweet potato loaf roast is the ultimate cozy and comforting vegan Christmas dinner. It’s a crowd-pleaser vegan roast that works all winter and is the star of any vegan dinner menu. It’s not really the holidays without great food and a delicious roast on the table…and this easy vegan lentil and sweet potato roast are full of holiday flavors. Featuring lentils, sweet potatoes, leeks, dried cranberries, and lots of holiday spices it’s the ideal low-fuss make-in-a-blender easy vegan roast. Get ready to carve into this delicious vegan holiday roast.
Ingredients
- 2 large (400g) Sweet Potatoes peeled and sliced
- 2 tbsp Olive Oil
- 2 Leeks finely sliced
- 2 medium-sized (100 g) Celery Stalks sliced or chopped
- 3 cloves Garlic minced
- ½ tbsp Onion Powder
- ¾ tsp Sea salt or Kosher Salt
- ½ tsp Allspice
- ½ tsp Ground Cumin
- 2 tsp Dried Thyme
- 2 tsp Smoked Paprika
- ⅓ tsp dried Chili Flakes
- ½ tsp Ground Black Pepper more to taste
- 1 tbsp Soy Sauce or Tamari
- 1 tbsp Balsamic Vinegar
- 2 15 oz cans Green Lentils about 500 g when drained and rinsed
- ½ cup (60 g) Dried Cranberries
- 1 cup (90 g) Oats preferably instant oats (gluten-free if needed)
- 2 tbsp (60 g) Tomato Paste
Instructions
Making lentil loaf in the oven
- Preheat oven to 375F (190 degrees Celsius).Line an 8-inch or 9-inch baking loaf pan with baking paper. Scrape the lentil mixture into the lined pan and press it down firmly.
- Heat olive oil in a pan and add the sliced sweet potatoes and leeks. Season with thyme, salt, and a little black pepper and combine. Let the potatoes and leeks cook for 5 minutes while stirring occasionally.
- While the sweet potatoes are cooking, add the drained lentils to a blender along with all the spices, tamari sauce, tomato paste, and balsamic vinegar. Blend until the lentils form a mushy thick lentil batter.
- Next, add the garlic to the pan and let them cook for a minute. Now, scrape the lentil mixture into the pan and carefully mix everything to combine. Mix in the dried cranberries and instant oats and remove the mixture from the heat.
- Bake the vegan roast for 40-50 minutes or until it’s golden brown and crispy on top.Remove the vegan roast from the oven and leave it to cool down for 10-minutes before removing it from the loaf pan to give it time to settle and make sure it won’t break apart.
How to make vegan Lentil roast in an air fryer
- Heat olive oil in a pan and add the sliced sweet potatoes and leeks. Season with thyme, salt, and a little black pepper and combine. Let the potatoes and leeks cook for 5 minutes while stirring occasionally.
- While the sweet potatoes are cooking, add the drained lentils to a blender along with all the spices, tamari sauce, tomato paste, and balsamic vinegar. Blend until the lentils form a mushy thick lentil batter.
- Next, add the garlic to the pan and let them cook for a minute. Now, scrape the lentil mixture into the pan and carefully mix everything to combine. Mix in the dried cranberries and instant oats and remove the mixture from the heat.
- Line a large air fryer baking pan with baking paper. Scrape the lentil mixture into the lined pan and press it down firmly.
- Set the air fryer to 375F (190 degrees Celsius).Bake the vegan roast for 40-50 minutes or until it’s golden brown and crispy on top.Remove the vegan roast from the air fryer and leave it to cool down for 10-minutes before removing it from the loaf pan to give it time to settle and make sure it won’t break apart.