Vegan Nut Roast Stuffing Recipes

VEGAN NUT ROAST

Steps:

• Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.
• Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
• Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.
• Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.
• Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt, then mix everything together really well.
• Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
• Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
• Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve - plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.

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!

VEGAN NUT ROAST & STUFFING

Steps:

• For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
• Chop the cashews and cut up the bread.
• Add cashews and bread to the onion, then add remaining ingredients.
• Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
• For the stuffing: Mix all ingredients.
• Add the stuffing to the loaf pan.
• Top with remaining roast.
• Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
• Let cool for a few minutes, then turn out.
• The roast refrigerates well and can be frozen for a few months and microwaved.

VEGAN STUFFING

Steps:

• Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
• Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
• Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
• Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.

VEGAN (STRICT VEGETARIAN) NUT ROAST à LA PETA

Steps:

• (From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
• Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
• Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
• Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
• Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
• Notes:.
• The roast will take about an hour to prepare.
• The stuffing works well on its own -- and I often make extra!
• The roast refrigerates well and can be frozen for a few months and microwaved back to life.
• As shown, recipe makes roughly six servings.
• Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.
• When serving this roast, please inform the diners that the recipe is based on one by PeTA.
• When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.