Easiest Way to Best Tasty Vegan nut roast

Cynthia Porter
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Easiest Way to Best Tasty Vegan nut roast
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Easiest Way to Best Tasty Vegan nut roast Delicious, fresh and tasty.

Vegan nut roast. Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table. This vegan nut roast is perfect for a special occasion and makes the perfect main course.

There are many vegan options for Christmas dinner, but you can't go far wrong with the classic nut roast with all the trimmings.

This nut roast is particularly easy to make with no need to spend the whole day in the kitchen.

Think of it as a vegan alternative to meatloaf.

You can have Vegan nut roast using 17 ingredients and 16 steps. Here is how you cook it.

Ingredients of Vegan nut roast

  1. It’s of medium parsnips.

  2. It’s of medium carrots.

  3. Prepare of medium sweet potato.

  4. Prepare of medium echalion shallots.

  5. Prepare of chestnut mushrooms.

  6. It’s of raw cashews.

  7. Prepare of walnuts.

  8. You need of almonds.

  9. It’s of pumpkin seeds.

  10. Prepare of breadcrumbs (use GF crumbs, GF oats or omit for a GF recipe).

  11. It’s of nutritional yeast (optional).

  12. Prepare of Smoked Paprika.

  13. Prepare of Marjoram (or Oregano if preferred).

  14. It’s of Thyme.

  15. You need of Vegan butter or coconut oil for frying.

  16. It’s of Sea salt.

  17. It’s of Black pepper.

Recipes for nut roast vary and you might find any number of other ingredients, including rice, pulses, veggies, dried fruit, and seasonings.

This vegan recipe is can be made with many different variations.

Try using different nuts and different vegetable combinations.

To make pecan or sunflower meal run pecans or sunflower seeds through the blender until very finely chopped.

Vegan nut roast instructions

  1. Preheat oven to 190 C degrees..

  2. Grease a 450g/1lb bread loaf tin with vegan butter or coconut oil, and line with baking paper..

  3. Prick sweet potato with fork and wrap in foil. Bake for 20-25 minutes or until soft enough to mash. Alternatively, microwave for 5-6 minutes until soft. Peel when cooled..

  4. Core and rough chop parsnips into 2cm chunks..

  5. Peel and rough chop carrots into 2cm chunks..

  6. Bring a medium saucepan of water to the boil and cook carrots for 5 minutes, then add parsnips. Cook for a further 10 minutes or until carrots are just soft enough to mash, then remove from heat and drain..

  7. Meanwhile, finely chop mushrooms and shallots and gently fry in a medium frying pan with a knob of vegan butter or teaspoon of coconut oil until just beginning to soften. Leave to cool..

  8. Use a pestle and mortar or end of a rolling pin to crush cashews, walnuts, pumpkin seeds and almonds so that no whole pieces remain - keep chunks for a good texture..

  9. Add cooked carrots, parsnips, sweet potato to a bowl and lightly mash together..

  10. Add cooked mushrooms, shallots (and mushroom and butter liquid) and all nuts and seeds to bowl..

  11. Add nutritional yeast (if using), breadcrumbs, seasonings and salt & pepper to taste..

  12. Mix well using stick blender, spoon or hands. It should hold its shape. If too wet, add more breadcrumbs or oats..

  13. Press well into tin and smooth over top..

  14. Bake in oven for 30-40 minutes, rotating half way through, or until a crust has formed on top and edges are brown and crispy. If you like a firmer loaf', cover with foil and bake for another 10 mins..

  15. Remove from tin and leave to cool slightly before slicing. Keeps well for up to five days in the fridge, and can be frozen too..

  16. Optional extras*

  • Lightly toast almonds and cashews in a frying pan before crushing
  • Add dried cranberries and/or chopped apricots before baking for a fruitier version
  • Add 1 tbsp peanut butter or cashew butter for a nuttier version, or as a substitute for one or more of the nuts above
  • Add 1 tbsp of maple syrup or agave nectar for a sweeter version.

Rich in nutty flavour - perfect for a vegan roast dinner, Thanksgiving or Christmas.

This delicious vegan nut roast recipe is full of hearty veg - butternut squash, aubergine, red pepper - as well as nuts, herbs and green olives for flavour and texture.

Nut Roast (vegan & gluten-free) Today I'm bringing you a festive Nut Roast from The Vegetarian Society Cookery School.

I was thrilled when The Vegetarian Society got in contact with me and asked me to re-create one of the schools Christmas dishes.

As many of you know my daughter became a vegetarian a few months back and this will be her first Christmas as a vegetarian so I had wondered about.