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Easy Vegan Nut Roast with Onion Gravy

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 725 kcal
Course: Main Course
Cuisine: European

Ingredients

For the Nut Roast
  • 2 tbsp olive oil
  • 3 shallots or one onion
  • 2 garlic cloves
  • 5 sage leaves
  • 250 g (2 cups) mushrooms
  • 400 g (2 cups) brown lentils (from 2 tins, drained)
  • 150 g (1 cup) cooked chestnuts coarsely chopped
  • 120 g (1 cup) Panko breadcrumbs
  • 100 g (¾ cup) pistachios or mixed nuts coarsely chopped
  • 100 g (1 cup) 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 smooth cranberry sauce , warm to glaze
Vegan Onion Gravy
  • 2 tbsp vegan spread
  • 1 yellow onion
  • 1 tbsp flour
  • 1 tsp Dijon mustard
  • 480 ml (2 cups) hot vegetable stock
  • 2 tbsp soy sauce or Henderson's Relish
  • salt and pepper , to taste

Instructions

    Cup of Yum
  1. 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!
  2. Heat a little olive oil in a pan and sauté the minced vegetables for a few minutes until they have softened.
  3. 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.
  4. Add the mustard, flaxseed, chestnuts, breadcrumbs, cranberries and pistachios. Mix together really well.
  5. 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.
  6. 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.
  7. 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

Calories 725kcal (36%) Carbohydrates 104g (35%) Protein 24g (48%) Fat 27g (42%) Saturated Fat 4g (20%) Sodium 1387mg (58%) Potassium 1281mg (37%) 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

% 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.