Vegan Nut Roast
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
6 people
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Calories
424 kcal
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Course
Main Course
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Cuisine
British
Vegan Nut Roast
Description
The recipe starts by soaking dried porcini mushrooms in boiling water to create a flavorful mushroom stock. Mixed nuts such as walnuts, cashews, Brazil nuts, and almonds are pulsed in a food processor to a coarse texture. Bread crumbs, either homemade or store-bought, provide structure and bind the filling.
Onions, garlic, freshly chopped chestnut mushrooms, and rosemary are sautéed until soft then combined with the nuts, bread crumbs, mushroom stock, soy sauce, and yeast extract, producing a dough-like mixture. Seasoning with salt and black pepper is adjusted to taste.
The mixture is packed into a greased loaf pan and baked until firm and golden. The resulting nut roast slices cleanly, offering a dense but tender texture with deep earthy and umami flavor from the mushrooms and soy components.
It can be served as a vegan main dish paired with sides or sauces. Allowing the roast to cool for at least 20 minutes before slicing helps it firm up and retain shape.
Ingredients
- ½ cup dried porcini mushroom
- 200 ml water
- 2 cups mixed nuts walnut, cashews, brasil nuts and almonds, 280 g, or
- 1 ½ cup bread crumbs 80 g, or
- 1 onion
- 4 garlic cloves
- 250 g chestnut mushrooms
- rosemary few springs
- 2 tablespoons soy sauce
- 1 teaspoon yeast extract you can substitute for miso paste
- salt
- black pepper
Instructions
- Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in 200 ml of boiling water.
- In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.
- Preheat the oven to 200C/390F.
- Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.
- Add the grounded nuts and bread crumbs and mix together.
- Pour the soy sauce, yeast extract and add the dried mushrooms stock, combine all the ingredients until a dough is formed and adjust with salt and pepper.
- Grease the loaf pan with oil or vegan butter. Spoon evenly onto parchment on a baking dish, drizzle olive oil and bake for about 40 minutes or until the top is browned.
Notes
- Let the nut roast cool at least 20 minutes before slicing to improve firmness and sliceability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 38g | 13% |
| Protein | 14g | 28% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Sodium | 574mg | 24% |
| Potassium | 630mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 101mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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