Vegan Nut Roast (Gluten-free)
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
45 mins
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Total Time
55 mins
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Servings
8
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Calories
409 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Nut Roast (Gluten-free)
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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
- 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 almonds blanched
- 2 ½ oz pistachio kernels
- 1 cup sweet potato see recipe notes, mashed
- 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
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
(15%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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