Millet-Lentil Vegan Thanksgiving Roast with Fingerling Potatoes Recipe - Forks Over Knives

Ingredients

• 1⅓ cups dry millet
• 1⅓ cups dry brown or green lentils
• 1 oz. dried porcini mushrooms, coarsely crushed
• 1 bay leaf
• 1 strip lemon peel (see tip, recipe intro)
• 2 tablespoons flaxseed meal
• 1 cup finely shredded carrots
• ¼ cup grated fresh onion
• ⅓ cup quick-cooking rolled oats
• 2 tablespoons low-sodium coconut aminos
• 2 tablespoons nutritional yeast
• 2 teaspoons chopped fresh thyme
• 3 cloves garlic, minced
• 1 teaspoon sea salt
• 2 lb. slender fingerling potatoes, halved or quartered if large
• 8 small shallots, halved lengthwise
• 2 lemons, halved
• ⅓ cup low-sodium vegetable broth
• Freshly ground black pepper, to taste
• ½ cup finely chopped parsley
• 1 teaspoon lemon zest