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Sliced vegan nut roast on a wooden board.
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5 from 92 votes

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!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Vegan
Diet: Vegan
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

Instructions

  • Preheat the oven to 350°F (180°C) and spray a 9x5 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 9x5 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