Vegan roast – as a main dish or side dish, it is perfect not only as a holiday meal. This vegetarian roast is made with beans and is hearty, filling, meat-free and of course delicious.
Plus, the bean roast is totally healthy because in addition to beans, it consists of vegetables, walnuts and oatmeal, among other ingredients.
Here I show you how to make a vegan roast with kidney beans yourself. Vegetables, oatmeal and nuts make it really tasty. Various spices may not be missing, of course.
The making is quite easy. So you have quickly conjured up a delicious meal without much effort. A detailed recipe with exact quantities for the bean roast you will find at the bottom of this post.
Bean roast as a vegan Christmas roast
Especially at Christmas, a vegan roast is a must. This hearty bean roast will not only convince vegetarians and vegans.
Served with mashed potatoes and a delicious gravy, it is an ideal meal for the holidays that the whole family is guaranteed to love. Plus, the vegetarian roast is an eye-catcher on the dining table.
Vegetarian roast – for lunch or dinner
But this vegan roast can be served not only at Christmas. Since the recipe is easy, and you don’t need any extraordinary ingredients for it, you can make the vegetarian bean roast on any day.
Served for lunch or dinner, it is a delicious full meal. By the way, you can also make vegan burgers with it. The bean roast is delicious both hot and cold.
Vegan roast – it is so versatile
makes you full,
is rich in vitamins, proteins and fiber,
is low in fat,
does not contain unhealthy additives,
is very tasty,
can be served in different ways,
tastes good hot and cold,
is an eye-catcher on the dining table,
is easy to make,
is perfect as a vegan Christmas roast, as a feast for any occasion or simply for lunch,
is suitable for making the day before,
is suitable for freezing.
Vegan bean roast: easy recipe – delicious food
Check out a complete recipe with step-by-step instructions and all quantities below.
For the bean roast recipe you will need
canned kidney beans,
various spices (I used smoked paprika, chili flakes and black ground bell pepper),
salt of course
and some vegetable oil for frying.
Vegan roast – here’s how to make it:
Boil potatoes, mash and salt to taste.
Chop onions and fry in vegetable oil until translucent. Add finely chopped celery and garlic to onions along with soy sauce, balsamic vinegar and spices and fry for about 3 minutes. Add kidney beans and fry for another 1 minute. Then coarsely chop everything.
Mix mashed potatoes and bean-vegetable mixture together, add oatmeal, chopped walnuts as well as pureed tomato and mix again.
Line the loaf pan with baking paper, pour the roast mixture into the pan, bake at 190 °C for about 40 minutes, let cool. Done!
Vegetarian bean roast: this is how you serve it
You can serve it for example with
Here’s how to make delicious vegan mashed potatoes to go with your vegetarian roast:
Peel the potatoes, boil them in water until they are cooked, and mash them with a potato masher. Then add some vegan margarine, and some plant milk, for example homemade almond milk, coconut milk or soy milk, mix, season with salt and pepper to taste. Done!
Also, you can make burgers and sandwiches with the bean roast.
Add some fresh herbs to the vegetarian roast – and your main dish is perfect.
With mashed potatoes, rice or buckwheat, the vegan roast tastes best warm. You can serve it cold with a salad or for burgers and sandwiches.
How to make vegan roast: tips and tricks
It’s important to let the vegan roast set properly, preferably overnight. If you cut it too early, it might fall apart, as it is very tender to begin with.
Taste the roast mixture before putting it in the baking dish and season it more if needed.
Lentils will work instead of beans, but you should cook them beforehand according to package directions.
In addition to paprika, chili flakes and pepper, you can add other spices to your taste.
In addition to spices, various herbs also taste delicious in vegan roast.
If you like it less spicy, add a little less chili flakes than indicated in the recipe below.
Instead of walnuts, you can also use other nuts, almonds or seeds of your choice.
You can omit celery depending on your taste. You can also add other vegetables, such as carrots or peppers. You can also add mushrooms or other fungi.
Be careful not to use too many vegetables, otherwise the vegan roast will not be firm.
Chop the bean-vegetable mixture only coarsely, so that you have whole pieces and no mush.
If you are changing ingredients, for example adding more vegetables, it is important that your mixture does not become too watery.
For baking, you’ll need an approx. 11 cm x 25 cm loaf pan.
Be sure to line the baking pan with baking paper, leaving an overhang so you can easily remove the meatless roast later.
You should store the leftover bean roast in the refrigerator. It will keep for about 5 days. You can warm up the roast slices in the oven or in a pan with some vegetable oil before serving.
You can also freeze the vegetarian roast and let it thaw before serving and then just reheat it. Slice it before freezing.
Have you recreated this vegan roast? If so, I look forward to your star rating and comment below on how it turned out for you.
Vegan roast with beans
Vegan roast – as a main dish or side dish, it is perfect not only as a holiday meal. This vegetarian roast is made with beans and is hearty, filling, healthy, meat-free and of course delicious. The making of the bean roast is pretty easy. So you have quickly conjured up a delicious meal without much effort.
Boil potatoes in water until they are cooked. Then drain the water and let the potatoes dry in the saucepan on the hot stove for about 10 minutes.
Then mash the potatoes and season them with salt and pepper to taste.
Chop onions and fry them in a pan in vegetable oil until translucent.
Cut celery and garlic into thin slices, add them to the pan along with soy sauce, balsamic vinegar, smoked paprika and chili flakes and fry over high heat, stirring constantly, for about 3 minutes.
Add kidney beans and stir-fry for about 1 minute, seasoning with salt and pepper. Then turn off the heat and leave the pan on the hot stove for another 5 minutes or so.
Coarsely chop the bean-vegetable mixture from the pan and add it to the mashed potatoes in the saucepan.
Add oat flakes, coarsely chopped walnuts as well as pureed tomato and mix everything to a homogeneous mass.
Line the loaf pan with baking paper, pour the roast mixture into the pan and press it down a bit.
Bake the roast mixture in the preheated oven at 190 °C for about 40 minutes. Afterwards, let the vegan roast cool down a bit in the baking pan, then carefully take it out of the pan together with the baking paper, let it cool down completely and then refrigerate it for at least 3 hours or overnight.
Note helpful tips and tricks for making this vegan roast yourself at the top of the post.