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!
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.
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.
- Then add some cremini mushrooms (also called baby bella/portobellini/brown button mushrooms) to your food processor and process those until very finely chopped.
- Add onion to the food processor and process until finely chopped.
- Add celery to the food processor and process until finely chopped. Grate carrots (not pictured) and you’re ready to go.
- 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.
- 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.
- 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 at 350°F (180°C) 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!
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.
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.
More Vegan Entrées
- Vegan Moussaka
- Vegan Mac and Cheese
- Vegan Lasagna Recipe
- Vegan Wellington
- Vegan Pot Pie
- Vegan Shepherd’s Pie
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Nut Roast
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
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
- Mushrooms. Cremini mushrooms are also called baby bella’s or portobellinis. You could also use white button mushrooms.
- Grated carrot. 1 cup of grated carrot is approximately 2 medium carrots.
- Breadcrumbs. You can really use any vegan breadcrumbs they don’t have to be panko breadcrumbs.
- 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.
If I could give more than 5 stars I would. This was simple and amazingly delicious. I used cashews, almonds and walnuts in equal amounts, omitted the tomato paste (because of food intolerance) and therefore added only half cup of breadcrumbs as it was looking like it might get too dry with more. I allowed it to cool before putting in the loaf pan to give me time to asses if it needed any more moisture or breadcrumbs, which I didn’t. Then I cooked as per instructions. If it lost any flavour due to the omission of tomatoes no one was aware as it was demolished by all. Served with garlic mash and steamed broccoli. Another recipe for special dinners along with your equally delicious vegan Wellington. Thank you Alison 🙂
Thanks so much for the wonderful review Satin! xoxo
Can this be prepared two days early, and baked on the day? Thank you
The day before yes, I think two days may be a little long with all the fresh ingredients.
The taste is amazing and a hit with the entire family, vegan and non-vegan alike! The gravy is awesome as well and so delicious. I made both for Christmas day and again last week – YUM!!!
Hi!
Absolutely love this recipe!! The flavour is amazing, especially with the mushroom gravy! I have found it to be a bit crumbly when cutting, even after being left to stand. Is there anything I can add to the recipe to prevent this?
Thanks so much:)
Hi Rhian! So glad you like it! I’m not sure of a good addition, because any wet ingredient may result in the nut roast being too wet inside. Not sure if you already did, but we pack it in very firmly before baking, and that also helps to keep it together and stop it from crumbling.
I made this recipe for the first time for Christmas dinner and loved it. The loaf is bursting with flavour and has a unique taste. I have just downloaded your gravy recipe and will be checking out your other recipes – really very pleased. This may be a silly question but can this recipe be prepared up to the ‘ready for the oven stage’ and then kept in the refrigerator overnight for cooking the next day?
So glad you liked it David! Yes, it can absolutely be done that way!
Hi Alison. I am retired male in the UK and am a ‘transitioning vegan’ and had resolved to be total when I had gathered recipes that are tasty with nutrition.
Having ordered some ingredients that are not known to me I am embarking on preparing your recipes that are enticing me! Thank you.
Can I go so far to say that you are luring me in to awakening dormant taste buds.
I have resolved to become more interested in preparing tasty meals and I shall update you on my progress.
That’s awesome Jim! Hope you’ll find lots of recipes on the blog that will help! All the best on this exciting food adventure. 🙂
Can you make the day before and bake the day of? Trying to prep all Christmas food early. Thanks!
Yes you certainly can!
Soooo delicious! I made it for Thanksgiving-omitted the tomato paste since I stay away from shade vegetables. Was crossing my fingers it would still be moist and it was. My daughter-in-law is a meat and potatoes girl but she’s always willing to try my vegan dishes. She commented “The is addictive, I keep going back for more”. That’s a huge endorsement to it’s tastiness. This will become my main entree for Thanksgiving from now on. Thank you.
Wonderful! Thanks so much for sharing Monica!
Delicious! I followed the recipe to the letter. I used walnuts, Brazil nuts, and cashews I made the gravy too and it was a hit. Thanks for another great recipe.
Wonderful! Thanks so much Cathie!