nut loaf

This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/lentil loaf. Use nuts of choice in this Nut Roast. Vegan Recipe. Can be Glutenfree Soyfree

Vegan Meatloaf - Nut Loaf Recipe

nuts ((I use a combination of raw

sunflower seeds

tsp oil ((or use 1/4 cup broth))

onion

garlic

mushrooms ((cremini

butternut

tsp italian herbs ((1/2 tsp each thyme, ground sage, rosemary, oregano)

tsp smoked paprika

tsp black pepper

tsp each cinnamon and nutmeg

onion powder

tbsp soy sauce

flax eggs ((mix 2 tbsp flaxseed meal mixed with 5 tbsp water))

breadcrumbs ((use glutenfree breadcrumbs

ketchup

maple syrup

tsp apple cider vinegar

garlic powder

tsp sriracha (, optional)

Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins.&nbsp; Or toast on a skillet over medium heat until golden.&nbsp;Preheat the oven to 350 degrees F. (optional if using pre-roasted nuts).

Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.

Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.&nbsp;

Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.&nbsp;

Taste and adjust salt, herbs and flavor. ** The flavor will get more pronounced on baking. If the mixture is too wet, add a tbsp or so flour. You want&nbsp; it to be just slightly sticky. If too dry or crumbly, add a splash of broth. If you like sweeter, profile, add a tbsp of tomato paste or some chopped dried fruit such as dried cranberries or apricots.. (this mixture can be used to make burger patties, pan fried or baked. Or can be stuffed into puff pastry for a puff pastry loaf or small hand pies).

Transfer to a parchment lined pan. Lightly press to shape and even it out. Do not pack too much.&nbsp;Bake for 25 to 30 mins.

Meanwhile, mix everything under the glaze. Taste and adjust if needed.

Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing.&nbsp;Serve with gravy. or cranberry sauce.

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Nut roast

olive oil

butter

onion,finely

celery,finely

garlic cloves,finely chopped

chestnut mushrooms,finely chopped

red pepper,halved, deseeded and finely diced

carrot,grated

oregano

red lentils

tomato purée

vegetable stock

breadcrumbs

eggs,lightly

mature cheddar,grated

flat-leaf parsley,finely chopped

tbsp extra virgin olive oil

garlic cloves,finely sliced

rosemary

passata

Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat 1 tbsp olive oil and 15g butter in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.

Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.

Stir in 1 finely diced red pepper and 1 <a href="https://www.bbcgoodfood.com/content/top-graters">grated carrot</a> and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.

Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.

Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.

Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.

Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.

It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

A vegan alternative to the traditional roast. Delicious nut roast to make your holiday dinners even more especial.

Vegan Nut Roast

porcini mushrooms

water

bread crumbs

250 g chestnut mushrooms

soy sauce

yeast extract (you can substitute for miso paste)

Salt and pepper

Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in 200 ml of boiling water.

In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.

Preheat the oven to 200C/390F.

Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.

Add the grounded nuts and bread crumbs and mix together.

Pour the soy sauce, yeast extract and add the dried mushrooms stock, combine all the ingredients until a dough is formed and adjust with salt and pepper.

Spoon evenly onto parchment on a baking dish, drizzle olive oil and bake for about 40 minutes or until the top is browned.

A low carb mushroom walnut loaf makes a tasty vegetarian main dish.

Keto Mushroom Walnut Loaf

walnuts

mushrooms (finely chopped)

garlic (peeled & chopped)

onion (peeled & chopped)

almond flour

egg, beaten (optional)

thyme

Tamari sauce

salt

black pepper

In a large frying pan, heat the olive oil on a medium heat.

Add the chopped onion and garlic.  Cook for 2-4 minutes until soft.

Add the mushrooms and cook for a further 8-10 minutes until cooked.

Chop the walnuts and add to the mushroom mixture.  I like to keep the heat on to ensure a lightly toasted walnut.

Switch off the heat from the pan and add the herbs, almond flour, tamari sauce and season with the salt and pepper.

If you are using a beaten egg, add this too.

Stir well until the ingredients are combined.

Grease and line a 1lb loaf tin with parchment paper.  Ensure the edges slightly overlap the tin for ease of removing the baked nut loaf.

Spoon the nut loaf mixture into the loaf tin and press down firmly.

Bake at 180C/350F degrees for 40-45 minutes until the nut loaf is golden and firm.

Rest for 10 minutes before turning out of the tin.

Slice, serve and enjoy!

Top 4 nut loaf recipes from across the web

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Vegan Meatloaf - Nut Loaf Recipe

Nut roast

Vegan Nut Roast

Keto Mushroom Walnut Loaf

Top 4 nut loaf recipes from across the web

The most viewed nut loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Meatloaf - Nut Loaf Recipe

Nut roast

Vegan Nut Roast

Keto Mushroom Walnut Loaf

The most viewed nut loaf recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine