vegan nut roast

This vegan nut roast is perfect for a special occasion and makes the perfect main course. It's packed with nuts and veggies and plenty of flavor too. Wonderful served with some vegan gravy!

Vegan Nut Roast

(96 grams) Cremini Mushrooms*

Tbsp Olive Oil

Onion (Finely Chopped)

tsp Crushed Garlic

Stalks Celery (Finely Chopped)

(110 grams) Grated Carrot*

(65 grams) Tomato Paste

Tbsp Dark Soy Sauce

(150 grams) Panko Breadcrumbs*

Tbsp Ground Flaxseed Meal

tsp Garlic Powder

Preheat the oven to 350°F (180°C) and spray a 9&#215;5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.

Add the raw mixed nuts to the food processor and process until finely chopped. Transfer them to a mixing bowl and set aside.

Add the cremini mushrooms to the food processor and process until finely chopped.

Add olive oil, chopped onion and crushed garlic to a frying pan along with the chopped mushrooms, chopped celery and grated carrot. Add in the tomato paste and soy sauce. Sauté until the veggies are softened.

Now add the breadcrumbs, ground flaxseed meal, garlic powder and finely chopped parsley to the mixing bowl with your crushed mixed nuts and mix them together. Add in your cooked veggie mix and mix together into a thick dough.

Transfer to a 9&#215;5 loaf pan lined with a parchment paper overhang (so it can be easily lifted out when cooked) and bake in the oven for 50 minutes.

Let it cool for 10 minutes before lifting it out of the loaf pan with the parchment paper overhang. Slice and serve!

Delicious served as is or with some vegan gravy. Leftovers keep very well in the fridge for 3-4 days.

If I wanted to make this into a wellington, do you think that would work?  The puff pastry wouldn't need baking for as long as the roast needs.... but if I flattened the mixture out a bit to fit the pastry then I'm thinking it would cook in 25 - 30 minutes with the pastry on. What are your thoughts?

Made this vegan nut roast tonight and I LOVE it. It is truly delicious ( even my husband likes it and he’s not doing vegan eating!) Will be making this again. Thanks Alison for this delicious recipe!

I made this today and it was delicious! I used some quick-cooking oats to replace part of the bread crumbs, and made a glaze for it (from another lentil loaf recipe).  It held together well when sliced.  I will definitely be making it again!  Thank you for the recipe, Alison!

So.... It was a huge hit.  Made exactly as instructions said (used 'old' bread which I processed in the food processor for the crumbs).  Baked in an 8x8 baking dish.  I put baking paper on the bottom of the dish and was able to slice and lift beautiful portions.  Served with Alison's rich vegan gravy.   A hit too.  Thank you Alison!!!

Wow from me !! . I made this for Christmas (been a while replying), and it was for my wife and I. We had it with delicious local (Sri Lankan )  roasted vegetables. So delicious and Hearty, and plenty of leftovers, which I froze. Continued to dine 2 days later and it was even more tasty. Something I tried with the rest : after partial thawing I was able to slice very thinly and had it on thick Rye bread with mustard sauce.....There Nut loaf sandwiches...!!!! I made it again for guests and they loved it . I will now do a 3rd bake run next week. Thank you Alison you are now MY "GO To" Vegan Recipe Website ..  :-) Please keep more recipes coming !

I cannot wait to make this!  What can I use to replace the flaxseed meal?  Or can I simply put some flaxseed in the blender?

I grind up a whole bag at a time (one lot of washing up) and then store n the freezer. I keep a small jar of the ground seeds in the fridge and that way they stay fresh for ages.

Hi Alison,

I love, love, love this recipe!  I am so happy to find a dish that mimics meatloaf without having to add a bunch of processed ingredients. It’s moist and tasty!  I’ve even eaten it at room temperature!

This was my first attempt at nut roast ever. It was easy to make, and delicious

First nutroast I've ever made. Love this! I didn't have any flaxseed so vitamixed some chia seeds instead. I can't eat walnuts and pecans etc so used a mix of almonds, cashews and brazil nuts. Also made the <a href="https://lovingitvegan.com/vegan-gravy/">gravy</a> from your site.
Wife cooked roast veggies and I sliced and added nut roast with the gravy and it was superb.

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.

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

porcini mushrooms

water

bread crumbs

250 g chestnut mushrooms

rosemary

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.

Delicious &amp; Easy Vegan Apple Nut Roast - the perfect show stopper for your plant based Christmas meal! Filled with delicious plant goodness!

Vegan Apple Nut Roast

celery (chopped)

carrots (finely chopped)

apples (peeled and cores removed)

g cranberries

red onion (finely chopped)

vegetable stock cube

pecan nuts

hazelnuts

walnuts

lemon juice

tbsp cashew nut butter

cranberry sauce

almond flakes

Start by preparing and chopping all your ingredients as per the ingredient&#39;s list and pre-heat your oven to 190C.

Add the nuts (pecans, walnuts and hazelnuts) to your food processor alongside the vegetable stock cube and pulse until the nuts are roughly ground and combined with the stock cube. Feel free to leave a few bigger chunks for a nice texture of your nut roast.

In a large bowl combine the nuts with the rest of the chopped ingredients.

Add in the nut butter and lemon juice and use a  spatula to combine all your nut roast ingredients.

Transfer everything to a large loaf tin and use a spatula or the back of a spoon to firmly press the roast into the tin. For ease, you can fill nonstick baking parchment into your loaf tin - it&#39;ll make it easier to remove the roast later on.

Bake in the middle of your oven at 190C for 20-25 minutes. Remove from the oven and let it sit for 5 minutes before carefully removing it from your loaf tin.

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Vegan Nut Roast

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Top 4 vegan nut roast recipes from across the web

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

Top Tags

Vegan Nut Roast

Vegan Meatloaf - Nut Loaf Recipe

Vegan Nut Roast

Vegan Apple Nut Roast

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