Step 1

Make the chia eggs: In a bowl, combine the ground chia seeds and water. Mix to combine and let thicken at least 10 minutes.

Step 2

In a food processor, pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.

Step 3

Preheat oven to 350F/175C. Line a 9-inch loaf pan with parchment paper with overhang on both of the long sides.

Step 4

Bring a large deep skillet to medium-high heat, add the olive oil, onion, garlic and mushrooms. Cook, stirring often, until softened, about 10 minutes. Add the sage, nutritional yeast, tamari, tahini, rosemary, thyme, oregano, and sea salt. Mix to combine.

Step 5

Add the mushroom mixture to the food processor with the nuts and pulse a few times until the mixture is well combined, ground, and slightly doughy in texture.

Step 6

Transfer the mixture back to the skillet (with the heat off) and add the chia eggs and cooked brown rice. Mix everything to combine. Scoop the nut roast mixture into the prepared loaf pan and press gently to create a smooth, even surface.

Step 7

Bake the nut roast in the oven for 50 minutes, or until lightly golden around the edges and on the top. Let cool slightly in the pan, about 10 minutes, to solidify before serving.

Step 8

To make the mushroom topping (optional): melt vegan butter in a skillet on medium high heat and add the cremini mushrooms. Cook, stirring often until the mushrooms have browned and turned golden in colour, about 12 minutes.

Step 9

To make the vegan gravy: In a small saucepan, melt the vegan butter on medium heat, add the vegetable broth, miso, onion powder, tamari and nutritional yeast, Whisk to combine. Add the corn starch and whisk again. Simmer on low heat until the gravy has thickened, approx. 8-10 minutes.

Step 10

Serve the nut roast on a platter topped with the mushroom topping and vegan gravy on the side.