Vegan Nut Roast (Gluten-Free)

Vegan Nut Roast (Gluten-Free) Recipe

By Earth of Maria

🔪Prep Time: 10 mins

👩‍🍳Cook Time: 45 mins


1 1/2 tbsp olive oil, plus more for greasing the pan

1 1/2 cups mushrooms, button or chestnut (finely diced)

1 large onion, finely diced

1 large bell pepper, finely diced

7 oz pecans

3 1/2 oz blanched almonds

2 1/2 oz pistachio kernels

1 cup mashed sweet potato, (see recipe notes)

1/4 cup chives, chopped

1/2 cup parsley, chopped

2 flax eggs, (1 flax egg = 1 tbsp ground flaxseed + 2 tbsp water, set aside for 10 minutes)

1 tsp smoked paprika

1/2 tsp salt

1 tsp cumin

1 tsp garlic powder

1/4 cup gluten-free flour

2 tbsp tomato paste

1 tbsp mustard, ensure vegan and gluten-free

2 tbsp tamari

1 red chilli pepper, de-seeded and finely chopped

3 cloves garlic, minced


1Preheat the oven to 180 degrees C (350F) and grease a loaf pan with olive oil.

2Heat the olive oil in a large frying pan or skillet. Add the mushrooms, onion and bell pepper, and cook for 5 minutes, until they soften.

3Meanwhile, add the pecans, almonds and pistachios to a blender or food processor, and blend quickly to form a crumbly mixture.

4Transfer the cooked vegetables to a large mixing bowl together with the nuts. Add the sweet potato, chives, parsley, flax eggs, paprika, salt, cumin, garlic powder, gluten-free flour, tomato paste, mustard, tamari, red chilli pepper, and garlic. Mix together really well.

5Transfer to the loaf tin and flatten down well using a spatula. Bake in the preheated oven for 40-45 minutes, until crispy and golden brown on top.

6Allow to cool for around 5-10 minutes, then use a butter knife to loosen the nut roast around the edges. Place a serving board on top of the loaf pan and carefully flip upside down. Remove the loaf pan and serve.

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