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.
First time making a nut loaf and it’s so delicious!! Will be making this a regular feature in our kitchen 🙂
Happy to hear you enjoyed the recipe Zoe!
Made this for my family Easter Sunday lunch yesterday & it was absolutely delicious. A big hit with the non-vegans and very easy to make. Will definitely be making this regularly 🙂
That’s awesome Karen! Thanks so much for your great review!
Very tasty, although mine came out still a bit sticky after 55mins in the oven. Everything else was ready, so I had to slice it sticky and put the slices back in the oven for 15 mins, then they seemed ok.
This is cooking as I type but the only problem was the fact that the breadcrumb measurement was not in grams. I hope I got it right!
Delicious. I used vital wheat gluten instead of flaxseeds and it worked perfectly. A great recipe!
Good to know Paula! Thanks so much for your wonderful review!
Our favorite of the nut loaves, especially with vegan mushroom gravy!
Our favorite too! Thanks so much for your great review Cheryl!
Delicious! Wife and grandson loved it .
Thanks so much for your great review Alan!
I made this recipe and it was delicious. I ended up using the whole 6oz can of tomato paste and forgot to buy parsley so I added a bit more celery. I can’t wait to make it again.
My mom used to make the best meatloaf and that one one of the things I missed so I am so great full for this recipe.
So happy to hear you enjoyed the recipe Pammer!