Vegan nut roast
This recipe is Vegan with a Gluten-free option available, and contains no added sugar and only plant-based fats. It can be made all year round as a meat-free Sunday roast alternative. It's not just for Christmas!
Vegan nut roast
This recipe is Vegan with a Gluten-free option available, and contains no added sugar and only plant-based fats. It can be made all year round as a meat-free Sunday roast alternative. It's not just for Christmas!
Cooking Instructions
- 1
Preheat oven to 190 C degrees.
- 2
Grease a 450g/1lb bread loaf tin with vegan butter or coconut oil, and line with baking paper.
- 3
Prick sweet potato with fork and wrap in foil. Bake for 20-25 minutes or until soft enough to mash. Alternatively, microwave for 5-6 minutes until soft. Peel when cooled.
- 4
Core and rough chop parsnips into 2cm chunks.
- 5
Peel and rough chop carrots into 2cm chunks.
- 6
Bring a medium saucepan of water to the boil and cook carrots for 5 minutes, then add parsnips. Cook for a further 10 minutes or until carrots are just soft enough to mash, then remove from heat and drain.
- 7
Meanwhile, finely chop mushrooms and shallots and gently fry in a medium frying pan with a knob of vegan butter or teaspoon of coconut oil until just beginning to soften. Leave to cool.
- 8
Use a pestle and mortar or end of a rolling pin to crush cashews, walnuts, pumpkin seeds and almonds so that no whole pieces remain - keep chunks for a good texture.
- 9
Add cooked carrots, parsnips, sweet potato to a bowl and lightly mash together.
- 10
Add cooked mushrooms, shallots (and mushroom and butter liquid) and all nuts and seeds to bowl.
- 11
Add nutritional yeast (if using), breadcrumbs, seasonings and salt & pepper to taste.
- 12
Mix well using stick blender, spoon or hands. It should hold its shape. If too wet, add more breadcrumbs or oats.
- 13
Press well into tin and smooth over top.
- 14
Bake in oven for 30-40 minutes, rotating half way through, or until a crust has formed on top and edges are brown and crispy. If you like a firmer 'loaf', cover with foil and bake for another 10 mins.
- 15
Remove from tin and leave to cool slightly before slicing. Keeps well for up to five days in the fridge, and can be frozen too.
- 16
**Optional extras***
- Lightly toast almonds and cashews in a frying pan before crushing
- Add dried cranberries and/or chopped apricots before baking for a fruitier version
- Add 1 tbsp peanut butter or cashew butter for a nuttier version, or as a substitute for one or more of the nuts above
- Add 1 tbsp of maple syrup or agave nectar for a sweeter version
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