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!
How To Make Vegan Nut Roast
- 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.
- Finely chop up an onion and some celery and grate some carrot (not pictured). Now you’re ready to get started!
- Add some olive oil and crushed garlic to a frying pan along with the chopped onion, chopped mushrooms, chopped celery and grated carrot. Add in some 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 some 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 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.
Storing and Freezing
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.
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
Vegan Nut Roast
- Prep Time: 20 mins
- Cook Time: 50 mins
- Total Time: 1 hour 10 minutes
- Yield: 10
Description
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!
Ingredients
- 2 cups (300g) Raw Mixed Nuts (Cashews, Almonds, Walnuts, Pecans, Brazil Nuts)
- 1 cup (96g) Cremini Mushrooms*
- 2 Tbsp Olive Oil
- 1 Onion (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
- 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 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.
- 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
*Cremini mushrooms are also called baby bella’s, portobellinis or brown button mushrooms.
*1 cup of grated carrot is approximately 2 medium carrots.
*You can really use any vegan breadcrumbs they don’t need to be panko breadcrumbs.
- Category: Entree, Savory
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Slice (of 10)
- Calories: 282
- Sugar: 4g
- Sodium: 193mg
- Fat: 10.1g
- Saturated Fat: 2.9g
- Carbohydrates: 20g
- Fiber: 3.6g
- Protein: 6.9
Keywords: vegan nut roast
This was my first attempt at nut roast ever. It was easy to make, and delicious
★★★★★
Awesome! Thanks Andrew!
Hi Alison,
I love, love, love this recipe! I am so happy to find a dish that mimics meatloaf without having to add a bunch of processed ingredients. It’s moist and tasty! I’ve even eaten it at room temperature!
★★★★★
So happy to hear that Kathy! Thanks so much for the wonderful review! 🙂
I cannot wait to make this! What can I use to replace the flaxseed meal? Or can I simply put some flaxseed in the blender?
★★★★★
Hi Kathy, you can definitely just put whole flaxseeds in the blender and pulse them and you will have flaxseed meal! It’s the exact same thing and this is how I make mine all the time as I can’t easily buy it locally anymore. 🙂
I grind up a whole bag at a time (one lot of washing up) and then store n the freezer. I keep a small jar of the ground seeds in the fridge and that way they stay fresh for ages.
★★★★★
Great tip! Thanks Maureen! 🙂
Wow from me !! . I made this for Christmas (been a while replying), and it was for my wife and I. We had it with delicious local (Sri Lankan ) roasted vegetables. So delicious and Hearty, and plenty of leftovers, which I froze. Continued to dine 2 days later and it was even more tasty. Something I tried with the rest : after partial thawing I was able to slice very thinly and had it on thick Rye bread with mustard sauce…..There Nut loaf sandwiches…!!!! I made it again for guests and they loved it . I will now do a 3rd bake run next week. Thank you Alison you are now MY “GO To” Vegan Recipe Website .. 🙂 Please keep more recipes coming !
★★★★★
Awesome! So happy to hear this Sunil! Thanks for the wonderful review. 🙂
Looks amazing.. can this be frozen as its only for myself and 3 yr old…so to much we are tryjng new things as she has lots of food allergies..
Hi Lorraine! Yes it can be frozen, we have a section on freezing it in the post. 🙂
I am planning this for Christmas day…..thrilled that I discovered I can bake this in an 8×8 pan (from another site for baking conversions). .
Oh awesome! Hope it works out perfectly! 🙂
So…. It was a huge hit. Made exactly as instructions said (used ‘old’ bread which I processed in the food processor for the crumbs). Baked in an 8×8 baking dish. I put baking paper on the bottom of the dish and was able to slice and lift beautiful portions. Served with Alison’s rich vegan gravy. A hit too. Thank you Alison!!!
★★★★★
Awesome! Thanks so much Beth! 🙂
How long did you have to bake in the 8×8 pan? What temperature? Thanks!
This looks amazing but I am under instructions not to include mushrooms. Any thoughts?
Hi Tricia, you could try something like eggplant or zucchini, something that also has a high water content like mushrooms and then prepare it the exact same way as you would the mushrooms, very finely chopped up and then cooked with the other veg in the pan before adding to the dry ingredients. I think that would work great.
I made this today and it was delicious! I used some quick-cooking oats to replace part of the bread crumbs, and made a glaze for it (from another lentil loaf recipe). It held together well when sliced. I will definitely be making it again! Thank you for the recipe, Alison!
★★★★★
Yay! I’m so glad it worked out great. Thanks so much for sharing and the awesome review Ali. 🙂
Made this vegan nut roast tonight and I LOVE it. It is truly delicious ( even my husband likes it and he’s not doing vegan eating!) Will be making this again. Thanks Alison for this delicious recipe!
★★★★★
Awesome! Thanks so much Rhona! 🙂
If I wanted to make this into a wellington, do you think that would work? The puff pastry wouldn’t need baking for as long as the roast needs…. but if I flattened the mixture out a bit to fit the pastry then I’m thinking it would cook in 25 – 30 minutes with the pastry on. What are your thoughts?
★★★★★
Hi Maureen, I would be inclined to cook the nut roast at least part of the way first and then wrap it in the pastry and cook it the rest of the time. All the best! 🙂
I have everything except the tomato paste. Is this for flavor, or texture? Can I sub broth?
Thanks!
Hi Susan, it’s for flavor and also proper balancing of wet/dry ingredients. Broth should work as a replacement or ketchup or marinara sauce or something like that. 🙂