Cook rice and lentils
0 Cook rice and lentils according to the instructions on the package, or skip this step if you are using pre-cooked rice and lentils. (You’ll need 1/3 cup dry rice and 1/2 cup dry lentils to yield 1 cup cooked; or you cook 1 cup each and save the leftovers.)The cooking time for plain rice is usually 15 to 17 minutes, and 17-18 minutes for lentils. You can also cook them in the same pot.
Cook the mushrooms
3 Clean and chop the mushrooms. Сhop onion and mince garlic. In a small skillet, heat about 1tablespoon olive oil. Add the onion and cook until translucent, for about 3minutes. Then add the mushrooms, and cook for about 5 minutes, or until golden,stirring occasionally. Add garlic and cook for 1 more minute.
Blend
5 In a bowl of a food processor, combine the cooked mushrooms, rice, lentils, walnuts, miso paste,soy sauce (tamari), tomato paste, Dijon mustard, nutritional yeast, smoked paprika, salt and pepper. Pulse until the desired consistency, scrapping sides.If you like it chunky, pulse just a few times, and if you like smooth consistency to mimic roast beef, pulse a bit longer.
Knead
7 Transfer it to a medium bowl and add chickpea flour. Knead until combined. The dough will be sticky. Wet your hands in cold water to prevent the dough from sticking to your hands. At this point preheat the oven to 375 F or 190 C.
Form and shape the loaf
8 Transfer the dough into an oiled baking dish and shape it like a loaf or roast beef. You can also use a loaf pan (lined with parchment paper and lightly oiled). Brush the loaf with oil and shape it with a rubber spatula.
Bake and glaze
11 Bake the veggie roast for about 45 minutes or until golden brown. The crust will form around it, and it might also crack at some places, that's totally OK. Meanwhile, prepare the glaze by combining soy sauce (tamari), maple syrup and tomato paste. Once the loaf cools down a bit, glaze it over. If you are making it ahead, glaze right before serving.
Garnish and serve
13 Garnish with chopped flat-leaf parsley or any other herb of your choice. Serve with mashed potatoes,vegan gravy and balsamic-glazed brussels prouts for an ultimate holiday vegetarian roast dinner. Enjoy!
