Vegan Nut Roast (Easy, High Protein)
This vegan nut roast is wonderful served with gravy as a main dish for any special occasion or the holiday season. It's high protein and naturally gluten free.
Servings: 6 portions
Calories: 288kcal
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
Nuts & seeds - Feel free to use your favorite nuts and seeds. Each type will add a subtly different taste - if you can get them, brazil nuts give a great savory flavor.
Budget-Friendly - For a cost-effective mix, I recommend using more peanuts and sunflower seeds (typically cheaper than other nut/seed types).
Ground flax seed - to bind the nut roast. Can also use ground chia seed.
Flour - Helps bind the roast. A gluten free blend, oat flour or brown rice flour work best. Don't use coconut or almond flour - they have unique textures.
Storage - Store in airtight container in the fridge up to 5 days. To reheat, place slices of nut roast in ovenproof dish and cover with foil. Bake at 400°C/205°F for 15 mins.
Nutrition
Calories: 288kcal | Carbohydrates: 19.7g | Protein: 12g | Fat: 20.2g | Saturated Fat: 2.8g | Sodium: 1052mg | Potassium: 195mg | Fiber: 5.7g | Sugar: 3.4g | Calcium: 74mg | Iron: 3mg