This Vegetarian Roast is a comforting, hearty alternative to traditional meat roasts. Combining tender cooked rice with earthy button mushrooms, sweet carrots, and savory onions, this dish creates a dense, flavorful loaf that holds together perfectly. The addition of nuts adds a pleasant crunch and richness, while the binding agents ensure it slices cleanly. Its an excellent choice for Sunday dinners, holiday gatherings, or any weeknight meal where you want something substantial yet plant-based. Serve it warm with gravy or mustard for a truly satisfying experience.
Vegetarian Roast
Description
This Vegetarian Roast is a comforting, hearty alternative to traditional meat roasts. Combining tender cooked rice with earthy button mushrooms, sweet carrots, and savory onions, this dish creates a dense, flavorful loaf that holds together perfectly. The addition of nuts adds a pleasant crunch and richness, while the binding agents ensure it slices cleanly. Its an excellent choice for Sunday dinners, holiday gatherings, or any weeknight meal where you want something substantial yet plant-based. Serve it warm with gravy or mustard for a truly satisfying experience.Ingredients
Directions
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Cook the long grain rice in boiling water for 30 to 35 minutes until tender, then drain well and allow to cool slightly.
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Heat the sunflower or safflower oil in a large skillet over medium heat. Add the chopped onions and grated carrots, and saut until softened and translucent, about 5-7 minutes.
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Add the finely chopped button mushrooms to the skillet and cook with the vegetables until the mushrooms have released their moisture and are browned.
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In a large mixing bowl, combine the cooked rice, sauted vegetable mixture, chopped nuts, bread crumbs, and dried parsley.
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Beat the eggs in a separate small bowl, then pour them into the rice mixture. Add the garlic powder and ground black pepper. Mix thoroughly until all ingredients are evenly combined.
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Stir in the low fat mozzarella cheese, reserving a small amount for the top if desired.
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Preheat your oven to 350F (175C). Grease a loaf pan or line a baking sheet with parchment paper.
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Transfer the mixture into the prepared pan, pressing it down firmly to pack it tightly and shape it into a neat loaf.
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Bake for 35-40 minutes, or until the top is golden brown and the loaf feels firm to the touch.
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Remove from the oven and let the roast cool in the pan for 10-15 minutes before slicing. This helps it hold its shape.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 314.8kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 10.9mg1%
- Total Carbohydrate 65.3g22%
- Dietary Fiber 2.6g11%
- Sugars 3.5g
- Protein 11.2g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Allow the roast to cool completely before slicing for clean cuts. It can be stored in an airtight container in the refrigerator for up to 4 days.
For a vegan version, omit the eggs and cheese. You can use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and nutritional yeast or a vegan cheese alternative instead of mozzarella.
The nuts add essential texture and fat; do not omit them unless you add an extra binder like an additional egg or tablespoon of oil to compensate for the moisture balance.
You can add other vegetables like spinach or zucchini, but be sure to squeeze out all excess liquid before adding them to the mix to prevent a soggy roast.
