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.
Lucy says
Do you think I would be able to do all the steps except putting it in the oven the night before? Eg have it all in the tin and leave it in the fridge. I would like to cook it the following night at a friend’s house. Thank you!
Alison Andrews says
Hi Lucy, yes I think that would work fine! All the best!
Tessa says
I used to make a vegetarian nut roast for holidays but it included eggs and the few vegan recipes I’ve since tried haven’t been that tasty, until this one, which is excellent. I followed the recipe pretty closely, with only a few minor modifications. I didn’t use as much breadcrumbs and I added a little water, because the mixture was looking dry. Also, I didn’t grate the carrots but I chopped them up fine. Like one of the other commenters, I’m thinking of trying this as a Wellington. I see that you use a cashew creme filling in your Wellington recipe and I haven’t tried that yet – any thoughts?
Alison Andrews says
Hi Tessa, so glad you liked the recipe! I think you could use this in a Wellington as well. The filling we went with for our Wellington is also delicious, so either/or would be great.
Jemma says
Any ideas what I can substitute breadcrumbs for please?
Alison Andrews says
Hi Jemma, you could try something like rolled oats, preferably ground in your food processor. But this is not something we’ve tested. All the best!
Duane Hennessy says
First nutroast I’ve ever made. Love this! I didn’t have any flaxseed so vitamixed some chia seeds instead. I can’t eat walnuts and pecans etc so used a mix of almonds, cashews and brazil nuts. Also made the gravy from your site.
Wife cooked roast veggies and I sliced and added nut roast with the gravy and it was superb.
Alison Andrews says
Fantastic! Thanks for the great review Duane!
Shelly Limestone says
I made this today and after baking it, it fell apart. It was very crumbly indeed. I followed the recipe to the letter. The only thing I didn’t have was panko breadcrumbs so I substituted this for normal, shop bought breadcrumbs. I was so disappointed as it tasted lovely. It didn’t go to waste though, as I added water and some vital wheat gluten and turned it into burgers! What could have gone wrong?
Alison Andrews says
Hi Shelly, oh no that’s a pity! I’m not sure what went wrong, the breadcrumbs wouldn’t make a difference unless you accidentally used too much. Was the mixture very crumbly in the beginning? It should also be packed down firmly into the loaf pan before baking. Glad you were able to save it by making burgers anyway!
Andrew says
This was my first attempt at nut roast ever. It was easy to make, and delicious
Alison Andrews says
Awesome! Thanks Andrew!
Kathy Best says
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!
Alison Andrews says
So happy to hear that Kathy! Thanks so much for the wonderful review! 🙂
Kathy Best says
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?
Alison Andrews says
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. 🙂
Maureen Cram says
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.
Alison Andrews says
Great tip! Thanks Maureen! 🙂
Sunil De Abrew says
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 !
Alison Andrews says
Awesome! So happy to hear this Sunil! Thanks for the wonderful review. 🙂
Lorraine Reeve says
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..
Alison Andrews says
Hi Lorraine! Yes it can be frozen, we have a section on freezing it in the post. 🙂
Beth says
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). .
Alison Andrews says
Oh awesome! Hope it works out perfectly! 🙂
Beth says
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!!!
Alison Andrews says
Awesome! Thanks so much Beth! 🙂
Cindy Ethier says
How long did you have to bake in the 8×8 pan? What temperature? Thanks!
Tricia Cassel Gerard says
This looks amazing but I am under instructions not to include mushrooms. Any thoughts?
Alison Andrews says
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.
Ali says
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!
Alison Andrews says
Yay! I’m so glad it worked out great. Thanks so much for sharing and the awesome review Ali. 🙂
Rhona says
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!
Alison Andrews says
Awesome! Thanks so much Rhona! 🙂
Maureen Cram says
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?
Alison Andrews says
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! 🙂
Susan Ciaburro says
I have everything except the tomato paste. Is this for flavor, or texture? Can I sub broth?
Thanks!
Alison Andrews says
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. 🙂