Easy Vegan Nut Roast with Onion Gravy
User Reviews
5
4 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4
-
Calories
725 kcal
-
Course
Main Course
-
Cuisine
European
Easy Vegan Nut Roast with Onion Gravy
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This Vegan Nut Roast recipe is delicious, easy to prepare and will delight vegans and meat eaters alike. A wonderfully festive nut roast with lentils, mushrooms, nuts and cranberries that’s perfect for Christmas Dinner.
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Ingredients
For the Nut Roast
- 2 tbsp olive oil
- 3 onion or shallot
- 2 garlic cloves
- 5 sage leaves
- 250 g mushroom
- 400 g brown lentils from 2 tins, drained
- 150 g chestnut coarsely chopped, cooked, 1 cup
- 120 g panko breadcrumbs
- 100 g pistachios coarsely chopped, or mixed nuts
- 100 g dried cranberries finely chopped
- 2 tbsp ground flaxseed mixed with 1 ½ tbsp hot water
- 2 tsp Dijon mustard
- 2 tbsp yeast flakes , optional
- 1 tsp salt
- 2 tbsp cranberry sauce warm to glaze, smooth
Vegan Onion Gravy
- 2 tbsp vegan spread
- 1 yellow onion
- 1 tbsp flour
- 1 tsp Dijon mustard
- 480 ml vegetable stock hot, 2 cups
- 2 tbsp soy sauce or Henderson's Relish
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 220C (425F). Process the shallots, garlic cloves and sage in a mini chopper until finely minced. Do the same with the mushrooms. You can also chop these with a knife of course!
- Heat a little olive oil in a pan and sauté the minced vegetables for a few minutes until they have softened.
- Add the lentils, salt and yeast flakes and stir to combine. Mash everything together or use an immersion blender to blend until you have a slightly coarse texture.
- Add the mustard, flaxseed, chestnuts, breadcrumbs, cranberries and pistachios. Mix together really well.
- Pack the nut roast mix into a greased mini bundt or small loaf tin lined with baking paper. Bake for 45-50 minutes until firm. Carefully turn out of the tin just before serving brush with the cranberry sauce to glaze.
- Pan fry the onions in a little vegan spread over low heat for 10 minutes, stirring, until softened but not browned. Stir in the flour and mustard cook for a minute. Gradually add the vegetable stock, stirring all the while. Add the soy sauce and simmer until the gravy thickens. Taste and adjust the seasoning if needed. You can strain the gravy if you like and discard the onions.
- Cut your nut roast into slices and serve with the gravy.
Notes
- PREP AHEAD Prepare the nut roast and pack into the tin up to a day ahead. Keep covered, in the fridge, until ready to cook.
- VARIATIONS Add 120g (1/2 cup) grated cheddar cheese to make a vegetarian nut roast. Feel free to replace the pistachios with other nuts.
- VEGAN GRAVY You can use half a teaspoon of Xanthan Gum to thicken the gravy if you don’t want to use flour.
- TOP TIP Make sure the texture of the nut roast mixture is not too coarse otherwise the nut loaf will be difficult to slice without crumbling.
- LEFTOVERS Keep any leftovers in the fridge for 2-3 days and reheat before serving.
Nutrition Information
Show Details
Calories
725kcal
(36%)
Carbohydrates
104g
(35%)
Protein
24g
(48%)
Fat
27g
(42%)
Saturated Fat
4g
(20%)
Sodium
1387mg
(58%)
Potassium
1281mg
(27%)
Fiber
17g
(68%)
Sugar
30g
(60%)
Vitamin A
627IU
(13%)
Vitamin C
23mg
(26%)
Calcium
132mg
(13%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 725 kcal
% Daily Value*
| Calories | 725kcal | 36% |
| Carbohydrates | 104g | 35% |
| Protein | 24g | 48% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Sodium | 1387mg | 58% |
| Potassium | 1281mg | 27% |
| Fiber | 17g | 68% |
| Sugar | 30g | 60% |
| Vitamin A | 627IU | 13% |
| Vitamin C | 23mg | 26% |
| Calcium | 132mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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