This vegan nut roast is wonderful served with gravy as a meat-free main dish for any special occasion, Christmas dinner or Sunday roast dinner. It's packed with protein and naturally gluten free!
I've been making nut roast (or nut loaf, if you're in North America) as a main dish for special occasions and vegan roast dinners for as long as I can remember, so trust me when I say this is the best nut roast I know!
Growing up, my parents were big fans of the traditional British Sunday roast dinner and being plant-based, nut roast was always our centrepiece surrounded by roast potatoes, gravy, roasted carrots, stuffing and green veggies.
I've known this recipe by heart for years, and can confirm it's the perfect main course for any special occasion or even the festive season (I always make it for Christmas Day). It's filling, hearty, packed with protein and SO tasty.
I promise you won't feel like you're missing out on the more 'traditional' meaty main courses as this nut roast is so satisfying!
And heads up, although nut roast looks slightly like meatloaf, it has its own delicious savory flavor, so it's not a poor replacement for meat - it's a unique and delicious meal on its own!
What is nut roast?
For anyone unfamiliar, a nut roast is basically a delicious savoury loaf made with nuts, seeds, herbs, spices and vegetables. Kind of like a vegan meatloaf.
Traditionally, it's used as a vegetarian or vegan alternative to meat in a roast dinner, and is more common in the UK than North America.
It can be served with any of the following to make a hearty and delicious meal: roast potatoes, carrots, parsnips, gravy, cranberry sauce, stuffing, Brussels sprouts, salad and steamed greens.
It's incredibly filling because it's naturally protein-dense, and is also really delicious (to veggies and meat eaters alike!).
Why you should make this nut roast
It's easy - Unlike many nut roast recipes, this one doesn't have a million complicated steps. Just blend ingredients in a food processor, lightly cook veggies, mix together and bake!
Delicious main course without meat - This nut roast has a savory, nutty and indulgent flavor without using animal products. I promise you won't be left feeling unsatisfied!
Plant-based protein source - Nuts and seeds are great sources of protein on a plant-based diet, a great alternative to a meat-based main dish!
Naturally gluten free - Just use gluten free flour, no breadcrumbs needed!
Main ingredients
Nuts & seeds - I use my favourite combination of nuts and seeds, but feel free to use your own. Each type of nut will add a subtly different taste - if you can get them, brazil nuts give a great savory flavor.
A word on cost: nuts can be EXPENSIVE. If you're on a budget I'd recommend smaller amounts of expensive nuts like walnuts and hazelnuts in favour of peanuts, sunflower and pumpkin seeds.
Ground flax seeds - Helps bind the nut roast together. You could also use ground chia seeds if you don't have any flax.
Herbs - Use your favourite herbs to customize the flavour, and use fresh herbs or dried if desired. I love sage because I find it has an especially savory, wintery flavour, but herbs such as fresh thyme also work wonderfully.
Gluten free flour - To bind the nut roast. A gluten free blend, oat flour or brown rice flour work best. I don't recommend coconut or almond flour as they have unique textures that don't help to bind. You can use regular all purpose wheat flour if gluten isn't a problem for you!
Onion, celery & carrot - Provide a flavour base and moist texture to the loaf.
Soy sauce - Gives a flavour boost! Use gluten free if needed.
How to make nut roast
Preheat oven to 175°C/350°F and line a loaf tin with baking parchment.
Mix ground flax and water together in a small bowl, and set aside to become gloopy and thick (what we call a flax egg).
Meanwhile, add mixed nuts and sunflower seeds to a food processor and blend until like bread crumbs.
Transfer nut mixture to large mixing bowl and add mixed herbs, sage, black pepper and flour. Stir to combine and set aside.
Chop onion, carrot and celery into four large chunks each. Place in food processor and blend until small pieces.
Add olive oil to a frying pan or large skillet on medium heat. Add vegetables and fry gently for 8-10 minutes, until softened and fragrant.
Transfer veggie mixture to large bowl with nut mixture, add flax egg and soy sauce, and mix everything together well. Check seasoning and add salt to taste if desired.
Pour nut roast mixture into prepared loaf tin and press down well with a spatula to compress and flatten surface.
Bake in preheated oven for approximately 35-40 minutes, until roast is golden brown. Remove from tin and serve immediately or place on a wire rack to cool (you can eat it hot or cold).
Cut into individual slices and serve with vegan gravy and any of the following: roast potatoes, maple glazed carrots, stuffing and steamed veggies.
Tips
Use nuts with flavour! I really like using peanuts, walnuts and brazil nuts where possible because I find they have a delicious savory flavor that really comes out when roasted.
Don't worry if your roast tastes a little bland before cooking - nuts improve their flavor upon roasting (and if you're serving it with gravy this will increase the flavor anyway).
What to serve with nut roast
The great thing about this nut roast is it can be enjoyed hot or cold (it's wonderful next day as leftovers). I love it hot served with gravy, but it's also great cold in a sandwich or with a hearty salad.
Serve it with any of the following: mashed or roasted potatoes, stuffing, roasted carrots and steamed veggies.
Storage
Store any uneaten vegan nut loaf in an airtight container in the fridge up to 5 days.
Nut roast can be frozen, but be aware that the texture might be a little more crumbly once defrosted.
To reheat, for best results place slices of nut roast in an ovenproof dish and cover with tin foil. Bake at 400°C/205°F for 15 minutes, or until hot all the way through.
More popular vegan Christmas recipes
Or check out all my holiday recipes!
Vegan Nut Roast (Easy, High Protein)
Special Equipment
- Food processor
- 8.5" x 5" loaf tin
Ingredients
- 1½ tablespoon ground flaxseed
- 4 tablespoon water
- 3 cups mixed nuts - I like to use a mix of walnuts, almonds, cashews and/or peanuts (about 300g/10.5oz)
- ½ cup sunflower seeds (about 70g/2.5oz)
- 1 tablespoon dried mixed herbs
- 1 tbsp dried sage (finely ground)
- ½ teaspoon black pepper
- ½ cup gluten free flour - use regular if gluten isn't an issue (60g/2oz)
- 1 medium onion
- 1 medium carrot
- 1 medium stick of celery
- 1½ tablespoon olive oil
- 1 tablespoon soy sauce or tamari
Instructions
- Preheat oven to 175°C/350°F and line a loaf tin with parchment paper (brush a little olive oil over any bits of the tin the paper doesn't reach to stop the roast sticking).
- Mix ground flax and water together in a small bowl, and set aside to become gloopy and thick (what we call a flax egg).
- Meanwhile, add mixed nuts and sunflower seeds to a food processor and blend to a thick breadcrumb texture.
- Transfer nut mixture to large mixing bowl and add mixed herbs, sage, black pepper and flour. Stir to combine and set aside.
- Chop onion, carrot and celery into four large chunks each. Place in food processor and blend until finely chopped.
- Add olive oil to a frying pan or skillet on medium heat. Add vegetables and fry gently for 8-10 minutes, until softened and fragrant.
- Transfer vegetables to large bowl with nut mixture, add flax egg and soy sauce, and mix everything together really well. Check seasoning and add salt to taste if desired.
- Pour nut roast mixture into loaf pan and press down well with a spatula to compress and flatten surface.
- Oven bake for approximately 35-40 minutes, until roast is golden brown. Remove from tin and serve immediately or place on a wire rack to cool (you can eat it hot or cold).
- Cut into individual slices and serve with vegan gravy and any of the following: roast potatoes, maple glazed carrots, stuffing and steamed veggies.
Notes
Nutritional information per serving
If you’ve tried this homemade nut roast recipe, please leave a comment or tip for others below. I'd love to know how you’ve made it your own!
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Gynetha
I am delighted to find your recipes.But I have a question: what are the little vertical rectangles that appear where a number/fraction should be at the beginning of an ingredient to indicate the amount (US measurements)?
Elizabeth
Hi! I'm so glad you like my recipes. 🙂
Apologies - these little rectangles are what happen when some devices are unable to read fraction symbols in a particular font. I'm working on sorting this out - do you have another device you can view the recipes on for now?
Thanks so much for your feedback!
Jen
Hi there! What would work well instead of brown rice flower please?
Elizabeth
Hi Jen!
You could use almost any flour - regular if you aren't gluten-free, or chickpea, white rice, buckwheat, any standard gluten-free blend, or oat flour also works really nicely. The only flour I'd really recommend you don't use is coconut - it has too strong a taste and is very fibrous!
Hope this helps.
Elizabeth x
Luke
A staple! Any occasion even if that is just because it is Sunday.
Elizabeth
I couldn't agree more. 🙂
Miriam
This was good!! I over processed my nuts so they were more like peanut butter than flour.... I’d like to sub all those peanuts with something else maybe? But overall a nice, easy dish that I’d make again. I had it with Brussels sprouts & green beans with cranberries ?
Elizabeth
Hi Miriam! Thanks so much for your lovely feedback. I'm so glad you liked it. You can definitely sub the peanuts for any other nut - the beauty of this recipe is that virtually any kind of nuts work. The reason for such a large amount of peanuts is just to help keep the cost down for those who are concerned about it! 🙂
Lisa
Thank you! I was googling where to find a gluten free vegan turkey as all of the ones I’ve found (premade) have gluten! Woohoo ?
Elizabeth
That makes me so happy to hear! Yes they almost always have gluten in - so annoying. Really hope you love it as much as I do and Merry Christmas! 🙂
Jo
Lovely to find a vegan, gluten free and mushroom free nut roast. Have saved the recipe.
I substituted chestnuts for the peanuts and put a little leek in too.
Absolutely delicious with roast veg and some left over for the freezer too.
Thank you
Elizabeth
I'm so glad you liked it Jo! I agree, it can be hard to find gluten free nut roast! What a great idea using chestnuts - I'll have to try that one myself!
Donna Sue
Can you prepare this ahead of time and freeze it raw?
Elizabeth
Yes you can! I frequently do this actually when I make more than I need, then thaw it and cook it as normal. (Just do make sure you thaw before cooking!)
Pam
It was tasty but I found it crumbled when I tried to slice it. Any suggestions ?
Elizabeth
Ah I'm sorry to hear that Pam. I'd suggest using a little more flour in that case - maybe 3-4 tbsp more.
Rachael Ann Rogerson
Hi there - can you tell me what a cup is in grams please as it depends what sort of cup it is! I’m in the U.K. and have scales rather than “cups” - sorry of this is a dim question! Thanks
Elizabeth
Hello! Not a dim question at all. 🙂 Apologies for not having all my measurements in grams too. 1 cup nuts is approximately 125g (all nuts have slightly different weights). I hope that helps!
Sonja
I always felt Nut Roast is the nemesis of all vegans, being dry and boring, but your recipe convinced me that it can be really delicious. I loved the flavor and texture the veggies added and it was the perfect Sunday roast when I had vegan friends over.
Elizabeth
So happy to hear that Sonja! I know, it gets a bad rap. Unfairly! 🙂
Criss
I’ve tried this, and it’s so easy to make! The texture and taste are spot on—a perfect go-to vegan dish.
Elizabeth
So glad you loved it Criss!
Swathi
This classic vegan nut roast is gluten-free, and I have made it a great addition to my menu.
Elizabeth
Really happy you enjoyed it. 🙂
Lathiya
I never had nut roast before but this sounds interesting and protein rich recipe.
Elizabeth
It really is. I highly encourage you to try it!