Lentil Roast (Ovo Lacto)

This lentil roast is built for vegetarians who miss the ritual of slicing into a Sunday roast. Cooked lentils, ground nuts, egg whites, and crushed corn flakes form a firm, sliceable loaf with a savory depth that holds its own at any dinner table.

Applesauce might seem like an odd addition, but it adds moisture and a subtle sweetness that mimics the richness fat would normally provide. Sage ties everything together with that classic roast dinner flavor. The corn flakes act as a binder, absorbing excess liquid so the loaf holds its shape.

Coating the top with undiluted tomato soup in the last 15 minutes creates a tangy, glossy glaze that looks and tastes like a proper gravy crust.

Chef Tips

• Cook the lentils until very tender before mixing. Firm lentils won’t bind properly and the loaf will crumble.
• Grind the nuts fine in a food processor. Large pieces create weak spots where the loaf breaks apart.
• Press the mixture firmly into the baking dish with no air pockets. A compact loaf slices more cleanly.
• Let the roast rest for 10 minutes before slicing. Like any loaf, it firms up as it cools slightly.

Variations

• Use cream of mushroom soup instead of tomato for an earthier, more savory glaze.
• Add a diced carrot and celery stalk to the mixture for more texture and vegetable flavor.
• Serve with mushroom gravy and roasted vegetables for a complete vegetarian holiday meal.