Vegan Nut Roast

Vegan Nut Roast Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 50 mins

Ingredients

2 cups (300g) Raw Mixed Nuts (Cashews, Almonds, Walnuts, Pecans, Brazil Nuts)

1 cup (96g) Cremini Mushrooms*

2 Tbsp Olive Oil

1 Medium Onion (White, Yellow or Brown, Finely Chopped)

1 tsp Crushed Garlic

2 Stalks Celery (Finely Chopped)

1 cup (110g) Grated Carrot*

1/4 cup (65g) Tomato Paste

2 Tbsp Dark Soy Sauce

1 and 2/3 cups (150g) Panko Breadcrumbs*

2 Tbsp Ground Flaxseed Meal

1 tsp Garlic Powder

1/4 cup Finely Chopped Parsley

Instructions

1Preheat the oven to 350°F (180°C) and spray a 9×5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.

2Add the raw mixed nuts to the food processor and process until finely chopped. Transfer them to a mixing bowl and set aside.

3Add the cremini mushrooms to the food processor and process until finely chopped.

4Add olive oil, chopped onion and crushed garlic to a frying pan along with the chopped mushrooms, chopped celery and grated carrot. Add in the tomato paste and soy sauce. Sauté until the veggies are softened.

5Now add the breadcrumbs, ground flaxseed meal, garlic powder and finely chopped parsley to the mixing bowl with your crushed mixed nuts and mix them together. Add in your cooked veggie mix and mix together into a thick dough.

6Transfer to a 9×5 loaf pan lined with a parchment paper overhang (so it can be easily lifted out when cooked) and bake in the oven for 50 minutes.

7Let it cool for 10 minutes before lifting it out of the loaf pan with the parchment paper overhang. Slice and serve!

8Delicious served as is or with some vegan gravy. Leftovers keep very well in the fridge for 3-4 days.

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