Vegetarian Sunday roast dinner

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:

1. Preheat your oven to 350°F (180°C).
2. In a large bowl, combine the chopped nuts, breadcrumbs, onion, garlic, eggs, soy sauce, thyme, rosemary, parsley, olive oil, salt, and pepper.
3. Mix everything together until well combined.
4. Press the nut mixture into a greased loaf pan.
5. Bake the nut roast for 45-50 minutes or until golden brown on top and cooked through.
6. 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:

1. Preheat your oven to 375°F (190°C).
2. Cut the squash in half lengthwise and remove the seeds.
3. In a saucepan, combine the quinoa and vegetable broth and bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender and the liquid has been absorbed.
5. In a separate pan, sauté the onion, garlic, and mushrooms in olive oil until the vegetables are tender.
6. Add the cooked quinoa to the pan and stir in the dried thyme, rosemary, salt, and pepper.
7. Spoon the quinoa mixture into the squash halves.
8. Bake for 30-40 minutes or until the squash is tender and the filling is hot.
9. 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:

1. Preheat your oven to 375°F (190°C).
2. In a large saucepan, combine the lentils and vegetable broth and bring to a boil.
3. 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.