Easy Vegan Nut Roast Recipes

EASY VEGAN NUT ROAST

Steps:

• Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
• Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
• Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
• Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.

EASY NUT ROAST

Steps:

• Preheat your oven to 180°C / 360°F.
• In a frying pan, cook the diced onion and garlic with the olive oil, until translucent and just starting to brown.
• In a food processor, pulse the nuts until fine. If you are also making your own breadcrumbs now, process the bread separately from the nuts, as they will take longer to become fine.
• In a mixing bowl, combine all the ingredients - the ground nuts, breadcrumbs, fried onion and garlic, soy sauce, dried herbs, chia seeds, optional cranberries, and vegetable stock.
• Transfer the nut mixture into a loaf tin lined with parchment paper, and smooth the top with a silicone spatula.
• Bake the nut roast for 30-40 minutes until the top starts to brown.
• Remove from the oven, and leave to cool in the tin for 10 minutes. To remove from the tin, place a board on top of the tin, flip over and peel off the baking paper.
• Before serving, you can add some extra nuts on top for decoration.

VEGAN NUT ROAST (GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, grind nuts and seeds until ground up into crumbles. Feel free to use the food processor to dice and grate other ingredients as well.
• Heat oil on non-stick pan on medium high heat and cook onion and garlic for a couple of minutes.
• Add in carrots and mushrooms and cook for another couple of minutes.
• Mix in miso paste into the vegetables. Turn heat off.
• Add all ingredients into a large mixing bowl and mix well.
• Grease a loaf pan and add the mixture into the loaf pan. If you don't have a loaf pan, simply line a baking sheet and shape your mixture into a loaf.
• Cover pan with aluminum foil and roast at 375 degrees for 40 minutes.
• Meanwhile, make a glaze or gravy (your choice). If making the glaze, add glaze ingredients into a small bowl and mix well. IF making a gravy, feel free to follow this recipe here.
• After 40 minutes, take the nut roast out, remove the foil and spread half the glaze on top.
• Add back into the oven and roast for another 5 minutes, uncovered.
• Take out of the oven and spread the rest of the glaze on top. Let it cool for at least 10-15 minutes before cutting and serving.
• If serving with gravy, top each slice with some gravy when ready to serve. Enjoy!