Print

Vegan Roast Feast Plant-Based Loaf

A vegan roast feast that's made from healthy and easy to find ingredients that can be found at most local groceries. 

Course Main Course
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 280 kcal

Ingredients

  • 2 cups cooked medium grain rice
  • 12 oz sliced mushrooms, sauteed in water or oil
  • 8 oz tempeh
  • 1/2 cup instant oats
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 ts8 sage
  • 1/2 tsp thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp marjoram
  • 1/2 tsp rosemary
  • 1/4 tsp nutmeg
  • 4 to 6 rice paper/spring roll wrappers

Instructions

  1. Cook the rice according to package directions and set aside.

  2. Sautee the mushrooms. 

  3. Place all the ingredients except for the rice paper/spring roll wrappers in a large food processor and pulse until it's all finely ground and is a little smooth but still just a bit grainy. It will be sticking together really well at this point. 

  4. If stuffing, scoop out half the mix and spread about 1 inch thick on the bottom of a baking dish. Then pile the stuffing in the center and cover with the remaining mix, forming into a general load shape. 

  5. If not stuffing, just scoop out and form into a loaf shape.

  6. If adding wrappers. Run rice paper/spring roll wrappers under water for 15 to 30 seconds until pliable, then drape over the top and wrap around the sides. Brush lightly with oil (omit this step for oil-free) and turn over. Repeat and cover the bottom of the loaf. Turn so the best side is up. 

  7. If not adding wrappers, just form into a loaf and brush lightly with oil (omit this step for oil-free). 

  8. Bake at 350 degrees F for 20 minutes, until the outside starts to brown. 

  9. Let stand for about 5 minutes before slicing and serving.