Insanely tasty and incredibly satisfying, just proving that you don't need meat to complete a dish. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you'll ever taste! Perfect for Thankgiving dinner, Christmas dinner or Sunday lunch
Prep Time
45 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 55 mins
Servings
10
Calories
452
Course: Main courseCuisine: Best of BritishAuthor: Mandy Applegate | Splash of Taste
Utensils
Food processor
Large frying pan or wok
Large loaf tin
Ingredients
100 g Brazil nuts
100 g Walnuts
100 g Hazelnuts
100 g Pecans
2 Parsnips roughly diced
2 tbsp Olive oil
2 Red onions finely chopped
1 Fresh red chilli finely chopped
3 Cloves of garlic minced
200 g Brown lentils cooked
200 g Chestnut mushrooms finely sliced
150 g Carrots grated
1 Red pepper finely chopped
2 tbsp Tomato paste
100 g Wholemeal breadcrumbs
2 sprigs Fresh rosemary finely chopped
1 sprig Fresh sage finely chopped
9 sprigs Fresh thyme finely chopped
¼ tsp Ground allspice
¼ tsp Smoked paprika
¼ tsp Ground nutmeg
225 ml Vegetable stock
100 g Cooked chestnuts crumbled
Zest of 1 orange
Salt and pepper to taste
Vegan butter to prepare loaf tin
Instructions
Preheat your oven to 180°C/356°F
Spread your Brazil nuts, walnuts, hazelnuts, and pecans over a baking tray and put them in the oven, and roast them for 8 minutes, when done set them aside to cool
100 g Brazil nuts, 100 g Walnuts, 100 g Hazelnuts, 100 g Pecans
Meanwhile, while your nuts are roasting, add your chopped parsnips to a pan of boiling salted water and cook until they are soft, approximately 10 - 15 minutes. When they are cooked, drain the water and then return them to the pan, mash them, and set them aside
2 Parsnips
Over medium heat, heat your olive oil in a large frying pan, and add the onions and fry for approximately 12 - 15 minutes until they have turned dark brown and are starting to caramelize, stirring often to stop the onions from sticking and burning. Next, add in your red chili and garlic, stir to combine, and cook for 1 minute. Now add in your brown lentils, mushrooms, carrots, red pepper, and tomato paste and stir to combine and cook them until the carrot has started to soften approximately 15 - 20 minutes
2 tbsp Olive oil, 2 Red onions, 1 Fresh red chilli, 3 Cloves of garlic, 200 g Brown lentils, 200 g Chestnut mushrooms, 150 g Carrots, 2 tbsp Tomato paste, 1 Red pepper
Next, add in your breadcrumbs, fresh rosemary, fresh sage, fresh thyme, ground allspice, smoked paprika, ground nutmeg, and stir to combine. Now, pour in your vegetable stock, stir to combine all of the ingredients, and simmer over a very gentle heat until all the liquid has been absorbed. Remove your pan from the heat
100 g Wholemeal breadcrumbs, 2 sprigs Fresh rosemary, 1 sprig Fresh sage, 9 sprigs Fresh thyme, ¼ tsp Ground allspice, ¼ tsp Smoked paprika, ¼ tsp Ground nutmeg, 225 ml Vegetable stock
Take the cool roasted nuts and place half of them in your food processor and blitz them until they are a fine nut meal. Roughly chop the remaining nuts into varying sizes to your own preference. Roughly break up the cooked chestnuts. Add the nut meal, the chopped nuts, chestnuts, and stir to combine. Now add your orange zest, add the amount that you personally prefer. Finally, take your mashed parsnips and add them to the nut roast mixture, folding them in to create a well combined thick mixture. Taste and season with salt and freshly ground black pepper
100 g Cooked chestnuts, Zest of 1 orange, Salt and pepper
Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn't stick
Now, add the nut roast mixture into the prepared loaf tin. Press firmly down on the mixture so it compacts tightly into the loaf tin and then ensure you have a smooth even top in line with the loaf tin.
Vegan butter to prepare loaf tin
Place your prepared nut roast on a baking tray. Cover with foil and bake for 1 hour, then remove the foil and bake for a further 10 minutes. When your nut roast is ready, it'll be dark brown on top, remove it from the oven and leave it to cool for 10 - 15 minutes. Remove from the loaf tin by placing a plate on top of the loaf tin and then turning it upside down, your cooked nut loaf should easily fall out of the tin. To serve, cut into slices and serve with all the trimmings!
Notes
Freeze in portions If you aren't going to eat a whole nut roast, then cut it into slices, open freeze the slices on a baking tray overnight, then store the slices in freezer bags, cut a piece of baking paper and place it in between each slice, this will stop them from sticking together
Add fruit Some people like dried fruit in their nut roasts, so try adding dried apricots or dried cranberries, you can then serve it with cranberry sauce
Save money Make your own breadcrumbs, just put a couple of slices of bread in your food processor and blitz them until they are breadcrumbs - easy
No fresh herbs?Use dried herbs instead
Don't have any parsnips? Try a sweet potato instead, it'll change the flavor slightly, but will still be delicious
Out of oranges? Use clementines, satsumas, or even lemons, adding the zest instead. Adding lemon zest will give a lemony flavor to your nut roast, which is different, but still works well.
Nutrition
Calories: 452kcal | Carbohydrates: 42g | Protein: 14g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Sodium: 233mg | Potassium: 835mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3114IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 4mg
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