Vegan Nut Roast Recipe
Nut Roast is a relatively foolproof and versatile recipe. You can swap out many of the ingredients to suit your store cupboard contents or personal preferences. Add seasonal spices like clove (a little), nutmeg or cinnamon and a squeeze of tomato paste and/or pomegranate molasses to make a moister offering.
Ingredients:
– 1 cup mixed chopped nuts (walnuts, cashews, almonds)
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 carrot, finely diced
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 cup breadcrumbs (make sure they’re vegan)
– 2 tablespoons soy sauce
– 1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
Instructions:
- Preheat the oven to 350°F (175°C).
- Grease a loaf pan and line it with parchment paper.
- In a food processor, pulse the mixed nuts until finely chopped but not powdered.
- In a large skillet, heat the olive oil over medium heat. Sauté the onion, garlic, and carrot until soft.
- Add the dried thyme and rosemary to the skillet and cook for an additional minute.
- Transfer the sautéed vegetables to a bowl and mix in the chopped nuts, breadcrumbs, soy sauce, and the flax egg mixture.
- Stir the mixture until well combined.
- Spoon the mixture into the prepared loaf pan, pressing it down evenly.
- Bake for 45-50 minutes, or until the top is golden brown and firm to the touch.
- Let it cool in the pan for a few minutes before turning it out onto a serving platter.
- Slice and serve with your favourite vegan gravy or sauce.
Enjoy!
