Vegetarian Harvest Roast
Healthy dishes have become so innovative you won't even realise you're eating healthy. Also pairing something super healthy with something like mashed potatoes is a great way to 'balance' it out. Try this super delicious and substantial harvest roast that goes with just about any side.
Vegetarian Harvest Roast
To make quick work of chopping the vegetables and nuts, use a food processor. Each item should be pulsed to the proper degree one at a time, but the food processor does not need to be washed out between items.
Start to finish: 2 hours (1 hour active)
n 4tbsp butter, divided
n 2 large leeks, white and light green parts, diced
n 2 medium yellow onions, finely diced
n 1 medium carrot, finely diced
n 4 cloves garlic, minced
n 2 stalks celery, finely diced
n 16 ounces mixed mushrooms, finely diced
n 1/2 cup white wine
n 2tbsp vegetarian Worcestershire sauce
n 1tbsp minced fresh sage
n 1tbsp minced fresh thyme
n 2tbsp minced fresh
n 1 cup chestnuts, finely chopped
n 1 cup walnuts, finely chopped
n 1 cup pecans, finely chopped
n 1 cup cooked barley or brown rice
n 1 cup cooked lentils
n 1 cup cottage cheese
n 4 eggs, lightly beaten
n 8oz shredded GruyÈre or manchego cheese
n Kosher salt and ground black pepper
n 2 small sugar pumpkins, about 1 1/2 pounds each (optional)
n 1 tbsp all-purpose flour
n 2 cups chicken-flavoured vegetarian broth or mushroom broth
n 2tbsp minced oil-packed sun-dried tomatoes, drained
1. In a large, deep skillet over medium-high, melt 3 tablespoons of the butter. Add the leeks, onions, carrot, garlic, celery and mushrooms. Cook, stirring regularly, until browned and very tender, 10 to 12 minutes.
2. Add the wine and scrape the bottom of the pan to loosen any browned bits.
3. Stir in the Worcestershire sauce, sage, thyme and rosemary. Cook for two to three minutes, or until the liquid is evaporated.
4. Measure out 1 cup of this mixture and set aside. Transfer the rest to a large bowl and add the chestnuts, walnuts, pecans, barley, lentils, cottage cheese, eggs, cheese, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well.
The recipe can be made ahead to this point and the mixture can be refrigerated for up to 48 hours.
5. When ready to bake, heat the oven to 375o F.
6. Coat one large loaf pan or two smaller loaf pans with cooking spray and line with kitchen parchment.
7. Alternatively, cut each pumpkin in half top to bottom. Scoop out and discard the seeds and membranes from the pumpkin halves, then set them on a baking sheet lined with kitchen parchment. Trimmed the rounded sides as needed to stand upright.
8. Press the mushroom-barley-nut mixture into the loaf pan(s) or the pumpkins, mounding it as necessary to use all the mixture.
9. Bake for 60 to 70 minutes, or until the mixture is set up and firm, like a meat loaf. The temperature at the centre of the loaves should reach 165oF. If you're roasting in pumpkins, you want the pumpkins to also be tender.
10. While the roast is cooking, make the sauce. In a small saucepan over medium-high, melt the remaining 1 tablespoon of butter. Stir in the flour and cook for 2 minutes, stirring
continuously. Whisk in the broth and return to a simmer. Add the sun-dried tomatoes and the reserved mushroom mixture. Stirring constantly, cook until thickened and no trace of starchy taste remains, two to three minutes. Pour into a blender and carefully purÈe until completely smooth. Adjust the seasoning with salt and pepper. Serve warm alongside the roast.
Nutrition information per serving: 390 calories; 230 calories from fat (59 percent of total calories); 25g fat (8g saturated; 0g trans fats); 105mg cholesterol; 510 mg sodium; 26g carbohydrate; 5g fibre; 6g sugar; 16g protein.
- Alison Ladman, Associated Press