Looking for a delicious and satisfying Vegetarian Sunday roast dinner alternative? Look no further! We’ve got three amazing recipes that are sure to impress your taste buds and your guests.
Nut Roast
Ingredients:
- 1 1/2 cups mixed nuts (such as almonds, walnuts, and hazelnuts), roughly chopped
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 eggs, beaten
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 1 tablespoon fresh parsley leaves, finely chopped
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F (180°C).
- In a large bowl, combine the chopped nuts, breadcrumbs, onion, garlic, eggs, soy sauce, thyme, rosemary, parsley, olive oil, salt, and pepper.
- Mix everything together until well combined.
- Press the nut mixture into a greased loaf pan.
- Bake the nut roast for 45-50 minutes or until golden brown on top and cooked through.
- Let it cool for a few minutes before slicing and serving with traditional roast dinner sides like roasted potatoes, carrots, and Brussels sprouts.
Stuffed Squash
Ingredients:
- 1 butternut squash or acorn squash
- 1 cup quinoa
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- Cut the squash in half lengthwise and remove the seeds.
- In a saucepan, combine the quinoa and vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
- In a separate pan, sauté the onion, garlic, and mushrooms in olive oil until the vegetables are tender.
- Add the cooked quinoa to the pan and stir in the dried thyme, rosemary, salt, and pepper.
- Spoon the quinoa mixture into the squash halves.
- Bake for 30-40 minutes or until the squash is tender and the filling is hot.
- Let it cool for a few minutes before serving.
Lentil and Vegetable Shepherd’s Pie
Ingredients:
- 1 cup green or brown lentils, rinsed
- 4 cups vegetable broth
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme leaves, finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- Salt and pepper, to taste
- 4 cups mashed potatoes (homemade or store-bought)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine the lentils and vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes or until the lentils are tender and the liquid has been absorbed.
So there you have three great Vegetarian Sunday roast dinner recipes.
