Hey everyone, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, vegan nut roast. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table. This vegan nut roast is perfect for a special occasion and makes the perfect main course.
Vegan nut roast is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Vegan nut roast is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook vegan nut roast using 17 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Vegan nut roast:
- Get 2 medium parsnips
- Take 2 medium carrots
- Get 1 medium sweet potato
- Take 2 medium echalion shallots
- Take 1 cup chestnut mushrooms
- Get 1/2 cup raw cashews
- Take 1/2 cup walnuts
- Get 1/3 cup almonds
- Get 1/2 cup pumpkin seeds
- Prepare 1/3 cup breadcrumbs (use GF crumbs, GF oats or omit for a GF recipe)
- Prepare 2 tbsp nutritional yeast (optional)
- Prepare 1 tsp Smoked Paprika
- Take 1 tsp Marjoram (or Oregano if preferred)
- Take 1 tsp Thyme
- Prepare Vegan butter or coconut oil for frying
- Take Sea salt
- Take Black pepper
It is also a fabulous recipe for Christmas Dinner or Thanksgiving. There are many vegan options for Christmas dinner, but you can't go far wrong with the classic nut roast with all the trimmings. This nut roast is particularly easy to make with no need to spend the whole day in the kitchen. This delicious vegan nut roast recipe is full of hearty veg - butternut squash, aubergine, red pepper - as well as nuts, herbs and green olives for flavour and texture.
Instructions to make Vegan nut roast:
- Preheat oven to 190 C degrees.
- Grease a 450g/1lb bread loaf tin with vegan butter or coconut oil, and line with baking paper.
- Prick sweet potato with fork and wrap in foil. Bake for 20-25 minutes or until soft enough to mash. Alternatively, microwave for 5-6 minutes until soft. Peel when cooled.
- Core and rough chop parsnips into 2cm chunks.
- Peel and rough chop carrots into 2cm chunks.
- Bring a medium saucepan of water to the boil and cook carrots for 5 minutes, then add parsnips. Cook for a further 10 minutes or until carrots are just soft enough to mash, then remove from heat and drain.
- Meanwhile, finely chop mushrooms and shallots and gently fry in a medium frying pan with a knob of vegan butter or teaspoon of coconut oil until just beginning to soften. Leave to cool.
- Use a pestle and mortar or end of a rolling pin to crush cashews, walnuts, pumpkin seeds and almonds so that no whole pieces remain - keep chunks for a good texture.
- Add cooked carrots, parsnips, sweet potato to a bowl and lightly mash together.
- Add cooked mushrooms, shallots (and mushroom and butter liquid) and all nuts and seeds to bowl.
- Add nutritional yeast (if using), breadcrumbs, seasonings and salt & pepper to taste.
- Mix well using stick blender, spoon or hands. It should hold its shape. If too wet, add more breadcrumbs or oats.
- Press well into tin and smooth over top.
- Bake in oven for 30-40 minutes, rotating half way through, or until a crust has formed on top and edges are brown and crispy. If you like a firmer 'loaf', cover with foil and bake for another 10 mins.
- Remove from tin and leave to cool slightly before slicing. Keeps well for up to five days in the fridge, and can be frozen too.
- Optional extras* - - - Lightly toast almonds and cashews in a frying pan before crushing - - Add dried cranberries and/or chopped apricots before baking for a fruitier version - - Add 1 tbsp peanut butter or cashew butter for a nuttier version, or as a substitute for one or more of the nuts above - - Add 1 tbsp of maple syrup or agave nectar for a sweeter version
Looking for vegan Sunday lunch inspiration? Browse our ideas for centrepieces such as nut roast and whole roast cauliflower, plus side dishes, accompaniments, gravy and Yorkshire puddings. Cook the pearl barley with the stock cube according to pack instructions. Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball.
So that is going to wrap this up with this special food vegan nut roast recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
