Vegetarian Pot Roast Recipe



  • 2 tablespoons vegetable fat
  • 4 tablespoons chopped onion
  • Scant 1/2 teaspoon savory
  • 1/2 teaspoons salt
  • 2 cups hot milk
  • 4 cups stale bread, cut into dice
  • 2 cups well-cooked brown beans or lentils, well drained; mashed fine
  • 4 tablespoons flour
  • 2 eggs
  • Salt
  • 1 cup coarsely chopped walnuts


Put onion, savory, and fat into small saucepan and let simmer for a few minutes to soften onion, but do not brown. Add 1/2 teaspoon salt and milk. Bring to boil and pour over diced bread. Sift flour into a frying pan and stir continuously over medium heat until light brown color. Add chopped nuts and continue stirring until they are warmed through, but not browned at all. Beat eggs slightly and add to bread mixture; stir in browned flour, nuts, and blend. Have cooked beans or lentils drained, and mashed very fine or put through a colander, and blend with the above mixture, with salt to taste. Pack in a well-oiled (2-pound) bread tin, and bake at 350° until set and nicely browned.
Set aside for 30 minutes to cool partially; then turn out in oiled baking pan and pour over it a thin brown (meatless) gravy and bake another 1/2 hour at 350°, basting it over the top occasionally with the gravy. Serve with cranberry sauce or baked apple.

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