Vegan nut roast
Vegan nut roast

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan nut roast. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Now Choose From Multiple Easy Vegan Recipes To Create That Perfect Meal. 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.

Vegan nut roast is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Vegan nut roast is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can have vegan nut roast using 17 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Vegan nut roast:
  1. Get 2 medium parsnips
  2. Make ready 2 medium carrots
  3. Get 1 medium sweet potato
  4. Make ready 2 medium echalion shallots
  5. Make ready 1 cup chestnut mushrooms
  6. Make ready 1/2 cup raw cashews
  7. Prepare 1/2 cup walnuts
  8. Make ready 1/3 cup almonds
  9. Make ready 1/2 cup pumpkin seeds
  10. Get 1/3 cup breadcrumbs (use GF crumbs, GF oats or omit for a GF recipe)
  11. Prepare 2 tbsp nutritional yeast (optional)
  12. Take 1 tsp Smoked Paprika
  13. Get 1 tsp Marjoram (or Oregano if preferred)
  14. Take 1 tsp Thyme
  15. Prepare Vegan butter or coconut oil for frying
  16. Get Sea salt
  17. Take Black pepper

My tasty recipe for Vegan nut roast is gluten-free and high in plant-based protein. 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.

Instructions to make Vegan nut roast:
  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

Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. 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. This recipe is for the basic and standard vegan nut roast. From these building blocks, you can make as many variations as you'd like with things such as flavours, vegetables, herbs, spices, and sauces.

So that’s going to wrap it up with this exceptional food vegan nut roast recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!