Vegetarian Roast

Okay, Vegetarians and Vegans, I want to hear from you!  What will you be serving for Thanksgiving?  Or are you a meat eater that will be hosting Thanksgiving Dinner with some non-meat fans in the house?

Today I’m sharing with you a recipe that would be perfect for a Vegetarian Thanksgiving Dinner.  It smells delicious, the look is wonderful, the texture is perfect and it’s just a tiny bit indulgent!

Chickpea Roast with Sherry Sauce

  • 16 oz Chickpeas (I used canned, rinsed and drained)
  • 2/3 cup Walnuts
  • 2/3 cup Whole Wheat Bread Crumbs
  • 1 Onion, finely chopped
  • 6 Mushrooms, sliced
  • 1/2 cup Corn Kernels
  • 2 Cloves Garlic, minces
  • 2 Tbsp Sherry
  • 2 Tbsp Vegetable Stock
  • 1 tsp. Ground Coriander
  • 1 Pastry/Pie Crust – preferably homemade
  • 1 Egg
  • 2 Tbsp Milk
  • Salt and Pepper as desired

Sherry Sauce

  • 1 Tbsp Olive Oil
  • 2 Shallots, thinly sliced
  • 4 Tbsp Sherry
  • 1/4 pint Vegetable Stock
Puree the chickpeas, walnuts and breadcrumbs in the food processor.  

Saute the onion and mushroom in a little drizzle of extra virgin olive oil for about 8-10 minutes.

Add the chickpea mixture and the garlic and corn to the pan, stir to combine.  Add the sherry, stock and coriander.  The mixture will start to bind together.  Remove from heat and cool.

Roll out a pastry crust into a round shape.  Shape the chickpea mixture into a loaf shape in the middle of the pastry.

Wrap the pastry around the loaf and flip it over so that it sits on a baking sheet or pan seam side down.

Score the top in a pretty criss-cross shape – but don’t cut too deep.  I cut mine a little too deep in places and it separated a bit as it cooked.

Combine the egg and milk and brush the top of the pastry.

Bake at 400 degrees for 25 -30 minutes.  In the meantime, work on the sauce.

Saute the shallots in the oil for 3 – 5 minutes.

Add the sherry and vegetable stock and bring to a boil and simmer for 5 – 10 minutes until a thick sauce has formed.

Remove the roast from the oven, slice and drizzle on the sherry sauce.

Happy Thanksgiving!

Whitney

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8 comments


  1. David Kinnard

    This looks amazing! Can’t wait to try it!

  2. I’m not at all a vegetarian, but I’d dive into that in a heartbeat. It looks absolutely amazing.

  3. that looks amazingly good! I am a vegetarian who tries to eat vegan as much as possible, and that roast looks absolutely mouth-watering. Regarding Thanksgiving, we don’t celebrate it here in the UK, so one headache less to think about :) , but for Christmas I usually go for a nut roast.

  4. What a great idea for a vegetarian main course for the holidays. Sounds very satisfying!

  5. Scrumptious! We celebrate Thanksgiving with my in-laws who are vegetarian, so I never really have to worry about the dishes. However, I am now eating a more vegan diet, so I have to be more aware regarding dairy and eggs. There will be a turkey, but that is brought in by my SIL. We are all-inclusive and respectful of everyone. Most importantly, It’s a time for the family to be together. Happy Thanksgiving!

  6. How cool. This reminds me of roti!

  7. Pingback: 33 VEGETARIAN THANKSGIVING DISHES MADE WITH REAL FOOD (NOT TOFURKEY) -

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