Vegan Nut Roast

A vegan alternative to the traditional roast. Delicious nut roast to make your holiday dinners even more enjoyable

It's been a long time since we wanted to share this recipe and now, while spending a couple of weeks in Ireland, is the perfect time to do it. This Vegan Nut Roast is Luca's grandparent's recipe and we just love it so much that it makes us really happy to finally get it on the blog.

When we spend Christmas in Ireland one of the things we look forward to is this delicious dinner. Our toddler Luca really likes it too. We all spend the whole day preparing a big dinner for the entire family and the nut roast is the centrepiece. The kitchen smells so good while baking the nut roast!

Our Vegan Nut Roast makes a great addition to your Sunday Roast. It's a hearty and delicious meal that we enjoy cooking when the weather is cold. Christmas or Thanksgiving are wonderful times to make a nut roast. We promise you that any meat-eaters around the table won't be missing the meat!

Ingredients

Dried Mushrooms. Broken into small pieces and rehydrated, dried mushrooms will give your nut roast a deeper and richer flavour. We make a stock out of the dried mushrooms that will be used in our nut roast as well. Porcini dried mushrooms are the ones we use, shiitake or other mushrooms will work perfectly too.

Fresh Mushrooms. They are the main ingredient for our nut roast. Roughly chopped mushrooms will give the nut roast the right consistency and taste. We use white button mushrooms but chestnut mushrooms or cremini mushrooms can be used too.

Nuts. The nuts we ground for our nut roast are walnuts, brazil nuts, cashews and almonds. We ground the nuts using a food processor. We prefer larger pieces, but you can ground the nuts finer.

Bread crumbs. You can use store-bought or homemade bread crumbs. Simply add dried bread (leftover bread) into a food processor and pulse a few times until you have fine bread crumbs.

Rosemary. Fresh Rosemary is such a nice herb to use during autumn and winter. It's really flavourful, we love adding it into our recipes.

Soy sauce. Our nut roast contains a little bit of dark soy sauce to pack in some extra flavour.

Onion and garlic. As in most of our dishes, we use white onion and garlic to start the base of this dish.

Yeast Extract. Marmite or yeast extract is a savoury spread widely used in the UK. My husband loves having it on toast so we always have a jar around. Adding a teaspoon of marmite gives the nut roast a concentrated dose of umami flavour. If you are not in the UK, you can buy it online, or substitute for miso.

How to prepare our Vegan Nut Roast Step by Step

To make the nut roast you will need a loaf pan mold, the ingredients listed above and a food processor.

1. Prepare the mushroom stock by breaking the dried mushrooms into small pieces and soaking them in boiling water.
2. Get the dry ingredients ready. In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
3. Heat some olive oil in a frying pan and add finely chopped onion and garlic. Fry until translucent and add roughly chopped mushrooms and rosemary. Sauté for a couple of minutes and turn the heat off.
4. Add the grounded nuts and bread crumbs and mix together.
5. Pour the soy sauce and add the dried mushrooms stock, combine all the ingredients until a dough is formed and adjust with salt and pepper.
6. Spoon evenly onto parchment on a loaf pan mold and bake for about 40 minutes at 200C or until the top is browned.

How to serve Vegan Nut Roast

Our Vegan Nut Roast is an alternative main dish to the traditional roast. Our favourite way to serve it is with roasted root vegetables, homemade Yorkshire puddings, roasted garlic and delicious gravy. A favourite at home to accompany this nut roast is these lovely Maple Roasted Carrots.

For Christmas or a big holiday dinner, we like making a cranberry sauce to go with the nut roast. It can be served as well with our Potato Wedges, potato puree, steamed vegetables or a nice green leafy salad like our delicious Winter Salad.

How to make Vegan Nut Roast Gluten-free

Our Vegan Nut Roast can easily be adapted to make it gluten-free. In fact, most of the time is the way we make it so the whole family can enjoy it.

• Simple substitute the regular bread crumbs for gluten-free bread crumbs. It might be a bit difficult to find gluten-free breadcrumbs, but we normally put some gluten-free bread slices from the freezer and ground them using a food processor.
• Substitute the soy sauce for tamari (gluten-free soy sauce). You should be able to find tamari in supermarkets but you can get it online as well.
• For serving the nut roast, if you want to make gravy using granulated powder, make sure it's gluten-free. For Yorkshire puddings, we normally get the Free from Tesco Yorkshire puddings.

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4.95 from 17 votes

Vegan Nut Roast

A vegan alternative to the traditional roast. Delicious nut roast to make your holiday dinners even more especial.

Prep Time15 mins

Cook Time40 mins

Total Time55 mins

Course: Main Course

Cuisine: British, English

Keyword: Nut Loaf, Nut Roast, Vegan Nut Roast

Servings: 6 people

Calories: 424kcal

Ingredients

• ½ cup dried porcini mushrooms
• 200 ml water
• 2 cups or 280 g mixed nuts walnut, cashews ,brasil nuts and almonds
• 1 ½ cup or 80 g bread crumbs
• 1 onion
• 4 garlic cloves
• 250 g chestnut mushrooms
• Few springs of rosemary
• 2 tablespoons soy sauce
• 1 teaspoon yeast extract you can substitute for miso paste
• Salt and pepper

Metric - US Customary

Instructions

• Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in 200 ml of boiling water.
• In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
• Preheat the oven to 200C/390F.
• Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.
• Add the grounded nuts and bread crumbs and mix together.
• Pour the soy sauce, yeast extract and add the dried mushrooms stock, combine all the ingredients until a dough is formed and adjust with salt and pepper.
• Spoon evenly onto parchment on a baking dish, drizzle olive oil and bake for about 40 minutes or until the top is browned.

Nutrition

Calories: 424kcal | Carbohydrates: 38g | Protein: 14g | Fat: 26g | Saturated Fat: 4g | Sodium: 574mg | Potassium: 630mg | Fiber: 7g | Sugar: 3g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 101mg | Iron: 4mg