How to Cook Delicious Vegan nut roast

Vegan nut roast. A nut roast is a fantastic alternative to a meat main course or traditional Christmas dinner. 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. Nut roast is a favourite for a reason.

Vegan nut roast 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 vegan nut roast recipe is full of festive flavours. Veganism doesn't mean compromising on taste: try Jamie's delicious Tofu gives this nut roast a creaminess that makes it seem decadent. You can have Vegan nut roast using 17 ingredients and 16 steps. Here is how you cook that.

Ingredients of Vegan nut roast

  1. Prepare 2 of medium parsnips.
  2. Prepare 2 of medium carrots.
  3. You need 1 of medium sweet potato.
  4. You need 2 of medium echalion shallots.
  5. Prepare 1 cup of chestnut mushrooms.
  6. It’s 1/2 cup of raw cashews.
  7. It’s 1/2 cup of walnuts.
  8. It’s 1/3 cup of almonds.
  9. You need 1/2 cup of pumpkin seeds.
  10. Prepare 1/3 cup of breadcrumbs (use GF crumbs, GF oats or omit for a GF recipe).
  11. You need 2 tbsp of nutritional yeast (optional).
  12. You need 1 tsp of Smoked Paprika.
  13. You need 1 tsp of Marjoram (or Oregano if preferred).
  14. You need 1 tsp of Thyme.
  15. You need of Vegan butter or coconut oil for frying.
  16. Prepare of Sea salt.
  17. You need of Black pepper.

Crunchy and full of spices, everyone will be tucking in. This vegan nut roast with beetroot and butternut squash makes entertaining for vegan friends effortless and is sure to please anyone lucky enough to get a portion. Plus, for this roast, you can vary the vegetables depending on what you have in the fridge. Looking for a vegan nut roast recipe?

Vegan nut roast step by step

  1. Preheat oven to 190 C degrees..
  2. Grease a 450g/1lb bread loaf tin with vegan butter or coconut oil, and line with baking paper..
  3. 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..
  4. Core and rough chop parsnips into 2cm chunks..
  5. Peel and rough chop carrots into 2cm chunks..
  6. 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..
  7. 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..
  8. 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..
  9. Add cooked carrots, parsnips, sweet potato to a bowl and lightly mash together..
  10. Add cooked mushrooms, shallots (and mushroom and butter liquid) and all nuts and seeds to bowl..
  11. Add nutritional yeast (if using), breadcrumbs, seasonings and salt & pepper to taste..
  12. Mix well using stick blender, spoon or hands. It should hold its shape. If too wet, add more breadcrumbs or oats..
  13. Press well into tin and smooth over top..
  14. 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..
  15. 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..
  16. **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.

Want a plant-based Sunday roast centrepiece? Glazing the pastry with marmite gives an added umami kick to this showstopping centrepiece. Vegan nut roast with chestnuts, squash and sweet potatoes. Cook an alternative Sunday roast with this nut roast recipe from blogger Brit Woodruff. Packed with vegetables, nuts and fruit this dish provides a tasty and nutritious main that will be a hit all year round.

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