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    Home » Entrees

    Vegan Nut Roast

    Published: Dec 14, 2019 Updated: Nov 10, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Nut Roast

    This vegan nut roast is perfect for a special occasion and makes the perfect main course. It’s packed with nuts and veggies and plenty of flavor too. Wonderful served with vegan gravy!

    Sliced vegan nut roast on a wooden board.

    If you’re looking for the perfect main course for a special occasion then this vegan nut roast ticks all the boxes. 

    It’s packed with nuts and veggies and has a festive flair. It’s super filling, hearty and satisfying and really earns its spot in the center of your plate. 

    It has some similarities to a vegan meatloaf in how it looks but the taste is entirely different! 

    For more vegan roasts check out our vegan ham roast and our vegan turkey roast too.

    Slices of vegan nut roast on a wooden board.

    How To Make Vegan Nut Roast

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • First up you want to crush some raw mixed nuts (cashews, almonds, walnuts, pecans, brazil nuts) in the food processor. Transfer them to a mixing bowl and set aside, we’ll come back to this shortly. 
    Two photo collage showing mixed nuts added to food processor and processed until finely chopped.
    • Then add some cremini mushrooms (also called baby bella/portobellini/brown button mushrooms) to your food processor and process those until very finely chopped. 
    Two photo collage showing cremini mushrooms added to food processor and processed until finely chopped.
    • Add onion to the food processor and process until finely chopped.
    Two photo collage showing onion added to food processor and processed until finely chopped.
    • Add celery to the food processor and process until finely chopped. Grate carrots (not pictured) and you’re ready to go.
    Two photo collage showing celery added to food processor and processed until finely chopped.
    • Add olive oil and crushed garlic to a frying pan along with the chopped onion, chopped mushrooms, chopped celery and grated carrot. Add tomato paste and soy sauce. 
    • Sauté until the veggies are softened. 
    Two photo collage showing vegetables added to frying pan and sautéed.
    • Now go back to the mixing bowl with your chopped nuts (from above), and add in vegan breadcrumbs, ground flaxseed meal, garlic powder and finely chopped parsley and mix them together. 
    Two photo collage showing finely chopped nuts, breadcrumbs, ground flaxseed, garlic powder and chopped parsley added to mixing bowl and mixed together.
    • Add in your cooked veggie mix and mix together into a thick dough. 
    Two photo collage showing finely chopped sautéed vegetables added to mixing bowl and mixed in.
    • Transfer 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 at 350°F (180°C) for 50 minutes. 
    Two photo collage showing vegan nut roast in a loaf pan before and after baking.
    • Let it cool for 10 minutes before lifting it out of the loaf pan with the parchment paper overhang. Slice and serve!
    Two photo collage showing vegan nut roast on a wire cooling rack and then on a wooden board ready to serve.

    How To Serve Vegan Nut Roast

    It can be served hot or cold, though it’s most ideal served hot and drizzled with vegan gravy or vegan mushroom gravy. But if you have leftovers they can also be served cold. 

    It’s wonderful alongside sides like vegan mashed potatoes or vegan scalloped potatoes or a vegan green bean casserole. 

    Nut roast with chopped parsley on a wooden board.

    Make Ahead, Storing and Freezing

    Make Ahead: This nut roast can be made a day ahead, up the point of baking it in the oven. And then instead of baking, cover and refrigerate. When you’re ready the next day, bake it as usual.

    Storing: This nut roast keeps very well in a covered container in the fridge for 3-4 days and can be served cold or reheated in the microwave. 

    Freezing: It is also freezer friendly if you’d like to freeze it. Let it cool completely before freezing and then thaw in the fridge overnight. Reheat in the oven at 350°F for 10-15 minutes until heated through. 

    Slices of nut roast on a white plate.

    More Vegan Entrées

    1. Vegan Moussaka
    2. Vegan Mac and Cheese
    3. Vegan Lasagna Recipe
    4. Vegan Wellington
    5. Vegan Pot Pie
    6. Vegan Shepherd’s Pie
    Slices of vegan nut roast drizzled with gravy on a white plate.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Sliced vegan nut roast on a wooden board.

    Vegan Nut Roast

    This vegan nut roast is perfect for a special occasion and makes the perfect main course. It’s packed with nuts and veggies and plenty of flavor too. Wonderful served with some vegan gravy!
    5 from 70 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 10
    Calories: 282kcal
    Author: Alison Andrews

    Ingredients

    • 2 cups Raw Mixed Nuts (300g) Cashews, Almonds, Walnuts, Pecans, Brazil Nuts
    • 1 cup Cremini Mushrooms (96g)
    • 1 Medium Onion White, Yellow or Brown, Finely Chopped
    • 2 Stalks Celery Finely Chopped
    • 1 cup Grated Carrot (110g)
    • 2 Tbsp Olive Oil
    • 1 tsp Crushed Garlic
    • ¼ cup Tomato Paste (65g)
    • 2 Tbsp Dark Soy Sauce
    • 1 ⅔ cups Panko Breadcrumbs
    • 2 Tbsp Ground Flaxseed Meal
    • 1 tsp Garlic Powder
    • ¼ cup Finely Chopped Parsley
    Prevent your screen from going dark

    Instructions

    • Preheat 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.
    • Add the raw mixed nuts to the food processor and process until finely chopped. Transfer them to a mixing bowl and set aside.
    • Add the cremini mushrooms to the food processor and process until finely chopped.
    • Add onion to the food processor and process until finely chopped.
    • Add celery to the food processor and process until finely chopped.
    • Add olive oil and crushed garlic to a frying pan along with the chopped onion and chopped mushrooms, chopped celery and grated carrot. Add in the tomato paste and soy sauce. Sauté until the veggies are softened.
    • Now 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.
    • Transfer 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.
    • Let it cool for 10 minutes before lifting it out of the loaf pan with the parchment paper overhang. Slice and serve!
    • Delicious served as is or with some vegan gravy. Leftovers keep very well in the fridge for 3-4 days.

    Notes

    1. Mushrooms. Cremini mushrooms are also called baby bella’s or portobellinis. You could also use white button mushrooms. 
    2. Grated carrot. 1 cup of grated carrot is approximately 2 medium carrots.
    3. Breadcrumbs. You can really use any vegan breadcrumbs they don’t have to be panko breadcrumbs.
    4. Make Ahead: This nut roast can be made a day ahead, up the point of baking it in the oven. And then instead of baking, cover and refrigerate. When you’re ready the next day, bake it as usual.
    5. Storing: This nut roast keeps very well in a covered container in the fridge for 3-4 days and can be served cold or reheated in the microwave.
    6. Freezing: It is also freezer friendly if you’d like to freeze it. Let it cool completely before freezing and then thaw in the fridge overnight. Reheat in the oven at 350°F for 10-15 minutes until heated through. 

    Nutrition

    Serving: 1Slice | Calories: 282kcal | Carbohydrates: 20g | Protein: 6.9g | Fat: 10.1g | Saturated Fat: 2.9g | Sodium: 193mg | Fiber: 3.6g | Sugar: 4g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Pammer says

      August 01, 2023 at 7:16 pm

      If I don’t have a food processor can I use a vitamix to chop everything?

      Reply
      • Nadine @ Loving It Vegan says

        August 03, 2023 at 8:20 am

        That should be fine. 🙂

        Reply
    2. Alana Michelle says

      June 02, 2023 at 7:51 pm

      Tweaked this just a little by substituting the tomato paste with tahini, and adding a few herbs to the veggie mix. I did have to add a bit of almond milk to get my mix to come together better before baking, but that could be due to using tahini in place of the paste? Was VERY delicious!!! My son loved it as well!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 10, 2023 at 1:38 pm

        That sound yummy Alana! So glad you enjoyed the recipe and thanks for your review!

        Reply
    3. Ellie Parsons says

      May 07, 2023 at 8:33 am

      This was lovely- easy to make , I did add a teaspoon of old bay seasoning as well as a pinch of chilli flakes only because the husband only likes spicy !5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 12, 2023 at 1:21 pm

        So glad you enjoyed the recipe! Thanks for your great review!

        Reply
    4. Kate says

      February 12, 2023 at 6:01 pm

      Oh my goodness absolutely incredible!!!!!! Just made this and it’s the most delicious nut roast I’ve ever tasted ever! Loved the step by step instructions and really enjoy making it. Will make this receipe from now on!! Making the vegan chocolate fudge tonight! Thank you!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 17, 2023 at 12:33 pm

        Yay! So glad you enjoyed the recipe Kate!

        Reply
    5. Ant McBain says

      December 26, 2022 at 3:54 am

      I took a chance at making it for my Christmas lunch and I can fully recommend it. It’s absolutely delicious, looks good and I will definitely be making this again and again. My non-vegan family tried it and gave it a huge compliment, so I had to hide it from them LOL5 stars

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:42 am

        Haha that’s perfect! So glad it was a success!

        Reply
    6. Wendy says

      December 24, 2022 at 3:24 am

      I’ve just put this recipe into the oven to bake. I’ve made double the quantity so am flying a bit blind about whether to bake for longer (like a double recipe cake). Wish me luck!!
      The ‘dough’ tastes good, so expecting tasty results…

      Reply
      • Alison Andrews says

        December 29, 2022 at 9:48 am

        It probably will need a longer bake time! Hope it worked out great!

        Reply
    7. Maureen Kimber says

      November 17, 2022 at 2:40 am

      I just made this and it was really good.5 stars

      Reply
      • Alison Andrews says

        November 17, 2022 at 10:52 am

        Awesome Maureen! Thanks so much.

        Reply
    8. Sue Watz says

      November 03, 2022 at 2:19 am

      Absolutely delicious! However, it was a little crumbly on serving. Any tips for helping it be more solid? I don’t use oil and not sure if that made the difference. I wondered if Aqua fava might help? Planning on this for our contribution to thanksgiving. Thank you!5 stars

      Reply
      • Alison Andrews says

        November 03, 2022 at 10:50 am

        So glad you enjoyed it Sue! My best tips are to pack it really well into the dish before baking, and also use a very sharp serrated knife to cut it.

        Reply
        • Sue Watz says

          November 04, 2022 at 3:04 am

          Thank you! My husband’s happy we’re doing another test loaf before thanksgiving!

          Reply
    9. Vic says

      July 31, 2022 at 5:18 am

      I made this for my family at a family gathering and it was a huge hit. My mother even wanted the recipe which is saying something.5 stars

      Reply
      • Alison Andrews says

        July 31, 2022 at 11:21 am

        That’s awesome news Vic! Thanks so much for sharing!

        Reply
    10. Chelsie says

      May 04, 2022 at 2:15 pm

      Hi Alison, is there a substitute for flaxseed in the nut roast? Really love your recipes!

      Reply
      • Alison Andrews says

        May 04, 2022 at 2:46 pm

        Hi Chelsea, I’m not sure if there is a good substitute in this case, but it might be okay to leave them out, not 100% sure as I haven’t tried it though.

        Reply
        • Tori says

          May 31, 2023 at 5:02 pm

          I haven’t tried this recipe yet (so looking forward to it!), but I’m assuming the flax meal is a binding agent, so if you grind Chia seeds it should do the trick! Might need a bit more since flax tends to be a more efficient binding agent.

          Reply
    11. Mary says

      April 16, 2022 at 11:56 am

      This sounds so easy and absolutely delicious. My family, however, do not like celery. Is there anything I can substitute it for, or do I just increase the other veggies? Thank you.5 stars

      Reply
      • Alison Andrews says

        April 19, 2022 at 9:00 am

        You can try leaving it out, but also just keep in mind that you won’t taste it in the final result. 🙂

        Reply
    12. Nat says

      April 13, 2022 at 6:49 pm

      This is delicious! I’ve made it a couple of times now. I use 1 cup of gluten free porridge oats and 1/4 cup of ground almonds instead of the breadcrumbs. I also add 2-3 level tsp of bouillon powder and a tsp of ground black pepper to the dry mixture. Absolutely delicious with (or without!) vegan onion gravy!5 stars

      Reply
      • Alison Andrews says

        April 14, 2022 at 12:45 pm

        Oh awesome, thanks so much for sharing Nat!

        Reply
    13. Kathy wilson says

      March 11, 2022 at 2:20 am

      Don’t like mushrooms so is there a way of making this without them?

      Reply
      • Alison Andrews says

        March 11, 2022 at 9:58 am

        Hi Kathy, I’m not sure what would make a good substitute for the mushrooms for this recipe, if it’s just a matter of taste then I can say that you don’t taste them in the end result, it’s more for the overall texture. 🙂

        Reply
    14. Jacqueline says

      February 24, 2022 at 12:20 pm

      First time I’d ever made a nut roast and it was absolutely gorgeous! Froze half for our Sunday roast dinner next week. Will be making this twice a month now so I always have it. 😍5 stars

      Reply
      • Alison Andrews says

        February 28, 2022 at 9:21 am

        So happy you enjoyed it Jacqueline! Thanks so much for the amazing review.

        Reply
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