Vegan Festive Nut Roast

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.

A nut roast is basically a delicious savoury loaf made with nuts, seeds, herbs, spices and vegetables. Kind of like a vegan meatloaf.

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!

You’ll need:

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

Here’s how:

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:

Feel free to use your favourite nuts and seeds. Each type will add a subtly different taste – if you can get them, brazil nuts give a great savoury flavour.
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.
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.

Original source: https://vancouverwithlove.com