Rowena G's Recipes

Demuths Christmas Roast

Recipe by
2 hours 15 min utes
Prep: 45 minutes | Cook: 1 hour 30 minutes | Servings: 8 - 10 persons
  • 100g green lentils
  • 2 bay leaves
  • 2 tablespoons sunflower oil
  • 500ml stock made with 1 teaspoon vegetable bouillon
  • 1 large red (or white) onion, finely sliced
  • 4 garlic cloves, finely chopped
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • ½ teaspoon ginger powder
  • 2 carrots, grated (200g)
  • 2 courgettes, grated (200g)
  • 100gms medium oatmeal
  • 100g chopped cashews (helps to have a small food processer)
  • 75g pumpkin seeds, toasted
  • 75g sesame seeds, toasted
  • 2 tablespoons tamari (or a light soy sauce)
  • 1 tablespoon tomato puree
  • 1 tablespoon fresh parsley chopped
  • salt & freshly ground black pepper  
  1. Pre-heat the oven to 180C, Gas 4.
  2. Wash the green lentils, put them in a small saucepan with the stock and bay leaves, bring to the boil & simmer gently without a lid until the lentils are tender, do not let them dry out, keep just covered with stock, remove the bay leaves and set aside.
  3. To toast the seeds (check not toasted already !), mix them all together in a non-stick frying pan. Toast them in the pan turning regularly, over a gentle heat until they just begin to brown. Be very careful not to let them burn, as this will ruin the flavour of the roast.
  4. Fry the onion on medium heat in the sunflower oil until translucent, add the garlic and spices, and stir-fry for 2 – 3 minutes.
  5. Add the carrots & courgettes and stir-fry for 5 minutes.
  6. Now add the cooked lentils, oatmeal, cashews, two thirds of the toasted seeds, tamari, tomato puree and parsley.
  7. Season to taste with salt and freshly ground black pepper.
  8. Grease a large loaf tin and line with baking parchment.
  9. Sprinkle the remaining seeds into the tin and then spoon on the roast mixture, press down, cover with top with baking parchment.
  10. Bake in the middle of the pre-heated oven for 45 minutes or until firm.
  11. Remove the baking parchment from the top and bake for a further 10 minutes.
  12. Leave to cool in the tin for 10 minutes before turning out on to a serving dish.


Tried in November 2014. Really good Vegetarian Roast !

Rachel Demuth, has  an amazing blog and recipe site, she has had a vegetarian restaurant in Bath, UK for 25 years and run loads of cookery courses looks very tempting…….

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