Nut Roast
Nut Roast
Hiya Friends! Today I’m sharing a holiday inspired nut roast! This nut roast is savoury, protein-packed and made with wholesome ingredients. It’s a blend of mushrooms, nuts, brown rice, and fresh herbs with lots of umami flavour. I like to serve with my homemade vegan gravy and a simple mushroom topping.
This is a recipe for you to enjoy during the holidays season as a meat-free alternative at your family gatherings. It’s vegan and gluten-free, making it a great alternative for those with dietary restrictions.
And, I can promise you, nobody will miss the meat! This nut roast is savoury and satiating. I recipe tested this on my parents (both non vegans) and they absolutely loved it. Actually, they preferred it over turkey! Everyone was going back for seconds.
So, let me tell you exactly how to make this recipe so that you can enjoy it pronto.
Nut Roast
This nut roast is:
- vegan
- gluten-free
- protein packed
- made with wholesome ingredients
- a great meat-free alternative
I really think you’re going to love this nut roast as much as our family did. I must say, my parents are English and so roasts like these are very popular in our home. Typically we grew up eating meat loaf, and this nut roast is a really nice meat-free alternative. We served it this year at Thanksgiving.
In fact, this recipe is inspired by one from BBC Good Food. Made with mushrooms, veggies and mixed nuts. Mine however is vegan and gluten-free.
All-in-all, this vegan nut roast was a huge success in our home (including the vegan skeptics!). I’ll definitely be making it again at Christmas this year, and for future holiday gatherings.
How to make this nut roast recipe
This nut roast recipe is so easy to prepare.
To start, we will chop the nuts into very fine pieces. I like to do this in a food processor, (although a blender on the pulse setting will also work). Pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.
In a large deep skillet, soften the onions and mushroom with fresh herbs. Once that’s done, add it to the food processor and pulse with the nuts to combine.
Bring back to the skillet and add chia egg and brown rice. Mix everything to combine.
Then, transfer the mixture to a 9×5-inch loaf pan. Bake in the oven at to 350F/175C for 50 minutes, or until golden on top and around the edges.
The Mushroom Topping: (optional)
The mushroom topping for this nut roast recipe is optional. As there are mushrooms in the loaf itself. However, I like to add the mushroom topping as it really brings the wow-factor.
We love mushrooms in my household, so the more the merrier!
Making the mushroom topping is easy to do, and you can do it while the nut roast is cooking. Simply melt some vegan butter in your skillet and add sliced mushroom. Cook on medium-high heat stirring often for 10 to 12 minutes, or until the mushrooms are browned.
Easy Vegan Gravy: (optional)
I’ve used my homemade easy vegan gravy to serve alongside this recipe. This is optional, but I really love the gravy for adding extra umami flavour, plus it’s a perfect side to serve at your holiday feast. (It’s equally as delicious poured over roasted vegetables).
The gravy is made with simple pantry ingredients and is quick to make. It can also be made up to 4 days in advance, reheat in a saucepan on medium-low heat. Add splashes of water or vegetable broth as needed to thin.
Can you prepare this nut roast in advance?
Yes! This loaf can be prepared in advance. Cover in plastic wrap and keep refrigerated. Reheat in the microwave, or in the oven at 350F/180C for 15 minutes. If reheating in the oven, be sure to wrap the loaf in tin foil (this will stop it from drying out as it warms).
This loaf can also be frozen. Reheat from frozen in the oven at 325F/180C for 30 minutes, wrapped in tin foil to stop it from drying out.
How long does this recipe keep?
This nut roast will keep for up to one week. Store in an air-tight container, or wrap well with plastic wrap or bees wrap and keep refrigerated.
What to serve with this nut roast:
If you’re planning a holiday gathering, try serving your nut roast with the following
And there we have it! A delicious meatless main for your next holiday gathering. This vegan nut roast recipe is perfect for Thanksgiving or Christmas, and nobody will miss the meat! It’s savoury, protein-packed and made with wholesome ingredients. Vegan and gluten-free! I really think you’ll love this recipe as much as we do.
If you do make this recipe please let me know in the comments below what you think! I truly love hearing from you, and I’m always here to answer any questions you might have. And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations.
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Nut Roast
Ingredients
- 1/3 cup ground chia seeds or ground flax seeds
- 1 cup water
- ½ cup walnuts
- ½ cup brazil nuts
- ½ cup cashews
- 2 tbsp olive oil
- 1 yellow onion finely chopped
- 2 cloves garlic
- 8 oz cremini mushrooms chopped
- ½ cup fresh sage chopped
- ÂĽ cup nutritional yeast
- ÂĽ cup gluten-free tamari
- 2 tbsp tahini
- 1 tbsp rosemary fresh, chopped
- 2 tsp thyme leaves
- 1 tsp dried oregano
- ½ tsp sea salt
- 2 cups cooked brown rice
Mushroom Topping
- 1 tbsp vegan butter
- 4 oz cremini mushrooms chopped (optional for topping)
Other:
- Vegan Gravy (optional for serving)
Instructions
- Make the chia eggs: In a bowl, combine the ground chia seeds and water. Mix to combine and let thicken at least 10 minutes.
- In a food processor, pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.
- Preheat oven to 350F/175C. Line a 9-inch loaf pan with parchment paper with overhang on both of the long sides.
- 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.
- 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.
- 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.
- 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.Â
- 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.
- 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.
- Serve the nut roast on a platter topped with the mushroom topping and vegan gravy on the side.
Notes
Approvals
Nutrition
This recipe sounds delicious and I can’t wait to try it. I’ve read it over a few times and I can’t seem to find where you add in the 2 cups of brown rice. Hope you can let me know so I can make it asap. Thanks.