Vegan Nut Roast (Gluten-free)

Name: Vegan Nut Roast (Gluten-free)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 serving
Ingredients: 1 ½ tbsp olive oil; 1 ½ cups mushrooms; 1 large onion; 1 large bell pepper; 7 oz pecans; 3 ½ oz blanched almonds; 2 ½ oz pistachio kernels; 1 cup mashed sweet potato; ¼ cup chives; ½ cup parsley; 2 flax eggs; 1 tsp smoked paprika; ½ tsp salt; 1 tsp cumin; 1 tsp garlic powder; ¼ cup gluten-free flour; 2 tbsp tomato paste; 1 tbsp mustard; 2 tbsp tamari; 1 red chilli pepper; 3 cloves garlic

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
8
Calories
409 kcal
Course
Main Course
Cuisine
Vegan

Vegan Nut Roast (Gluten-free)

Omar Parker

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A flavourful and savoury vegan nut roast made with pecans, almonds and pistachios, as well as lots of vegetables! Ready in around an hour, it's perfect for a vegan Christmas or Thanksgiving. Gluten-free, super easy to make.

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Ingredients

Servings

1 ½ tbsp olive oil plus more for greasing the pan
1 ½ cups mushrooms button or chestnut (finely diced)
1 large onion finely diced
1 large bell pepper finely diced
7 oz pecans
3 ½ oz blanched almonds
2 ½ oz pistachio kernels
1 cup mashed sweet potato (see recipe notes)
¼ cup chives chopped
½ cup parsley chopped
2 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 2 tbsp water, set aside for 10 minutes)
1 tsp smoked paprika
½ tsp salt
1 tsp cumin
1 tsp garlic powder
¼ cup gluten-free flour
2 tbsp tomato paste
1 tbsp mustard ensure vegan and gluten-free
2 tbsp tamari
1 red chilli pepper de-seeded and finely chopped
3 cloves garlic minced

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Instructions

Preheat the oven to 180 degrees C (350F) and grease a loaf pan with olive oil.
Heat the olive oil in a large frying pan or skillet. Add the mushrooms, onion and bell pepper, and cook for 5 minutes, until they soften.
Meanwhile, add the pecans, almonds and pistachios to a blender or food processor, and blend quickly to form a crumbly mixture.
Transfer the cooked vegetables to a large mixing bowl together with the nuts. Add the sweet potato, chives, parsley, flax eggs, paprika, salt, cumin, garlic powder, gluten-free flour, tomato paste, mustard, tamari, red chilli pepper, and garlic. Mix together really well.
Transfer to the loaf tin and flatten down well using a spatula. Bake in the preheated oven for 40-45 minutes, until crispy and golden brown on top.
Allow to cool for around 5-10 minutes, then use a butter knife to loosen the nut roast around the edges. Place a serving board on top of the loaf pan and carefully flip upside down. Remove the loaf pan and serve.

Equipments used:

Notes

To make the sweet potato purée, bake the sweet potato at 400 degrees C for 50 minutes, then peel it and mash using a fork or a potato masher.

Nutrition Information

Show Details

Calories 409kcal (20%) Carbohydrates 25g (8%) Protein 10g (20%) Fat 33g (51%) Saturated Fat 3g (15%) Sodium 472mg (20%) Potassium 697mg (20%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 8027IU (161%) Vitamin C 51mg (57%) Calcium 95mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 409 kcal

% Daily Value*

Calories	409kcal	20%
Carbohydrates	25g	8%
Protein	10g	20%
Fat	33g	51%
Saturated Fat	3g	15%
Sodium	472mg	20%
Potassium	697mg	15%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	8027IU	161%
Vitamin C	51mg	57%
Calcium	95mg	10%
Iron	3mg	17%