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Nut roast
This nut roast recipe is a great meat-free alternative for your holiday get-togethers. Vegan and gluten-free. This roast is savoury and satiating, made with wholesome ingredients. Nobody will miss the meat!
YIELDS
8
Ingredients
Nut Roast
- 1/3 cup ground chia seeds or ground flax seeds
- 1 cup water
- 1/2 cup walnuts
- 1/2 cup brazil nuts
- 1/2 cup cashews
- 2 tablespoons olive oil
- 1 yellow onion finely chopped
- 2 cloves garlic
- 8 oz cremini mushrooms chopped
- 1/2 cup fresh sage, chopped
- 1/4 cup nutritional yeast
- 1/4 cup gluten-free tamari
- 2 tablespoons tahini
- 1 tablespoon rosemary fresh, chopped
- 2 teaspoon thyme leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 2 cups cooked brown rice
Mushroom Topping
- 1 tablespoon vegan butter
- 4 oz cremini mushrooms chopped (optional for topping)
Vegan Gravy
- 2 tablespoons miso paste
- 3 cups vegetable broth
- 1/4 cup nutritional yeast
- 1/4 cup arrowroot powder (or cornstarch, or all-purpose flour)
- 1 teaspoon onion powder
- 2 tablespoons tamari
- 1/4 cup vegan butter
Directions
Nut Roast
- Make the chia eggs in a bowl, and combine the ground chia seeds and water. Mix to combine and let thicken for 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 350° F/175° C. Line a nine-inch loaf pan with parchment paper with an 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.
Mushroom Topping
- 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.
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 cornstarch and whisk again.
- Simmer on low heat until the gravy has thickened, approx. eight to 10 minutes.
Serve
- Serve the nut roast on a platter topped with mushroom topping and vegan gravy on the side. Enjoy!
