Easy Vegan Nut Roast Recipes

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EASY VEGAN NUT ROAST



Easy vegan nut roast image

Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours

Provided by Esther Clark

Categories     Dinner, Main course

Time 2h15m

Number Of Ingredients 18

2 tbsp milled flaxseed
400g butternut squash peeled, deseeded and cut into 3cm chunks
3 tbsp olive oil, plus extra for the tin
2 tbsp za'atar
2 tsp ground cumin
2 tbsp ground coriander
1 red onion, finely chopped
1 celery stick, finely chopped
250g chestnut mushrooms, finely chopped
1 garlic clove, crushed
2 tbsp miso paste
200g shelled pistachios roughly chopped, plus extra to serve
100g cooked chestnuts, finely chopped
100g fresh breadcrumbs
½ small bunch of parsley, finely chopped
200g fresh or frozen cranberries
4 tbsp light brown soft sugar
pomegranate seeds, to serve

Steps:

  • Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
  • Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
  • Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
  • Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.

Nutrition Facts : Calories 471 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium

EASY NUT ROAST



Easy Nut Roast image

Quick and easy to make vegan nut roast. Perfect for a roast dinner, Thanksgiving or Christmas.

Provided by Sophie & Paul

Categories     Main Course

Time 45m

Number Of Ingredients 10

1 1/2 cups mixed nuts (walnuts, peanuts, cashews...)
1 onion (diced)
2 cloves garlic (finely chopped)
2 tbsp olive oil
1 cup fine breadcrumbs
2 tbsp soy sauce
2 tsp dried herbs
1 cup vegetable stock
1 tbsp chia seeds
2 tbsp dried cranberries (chopped, optional)

Steps:

  • Preheat your oven to 180°C / 360°F.
  • In a frying pan, cook the diced onion and garlic with the olive oil, until translucent and just starting to brown.
  • In a food processor, pulse the nuts until fine. If you are also making your own breadcrumbs now, process the bread separately from the nuts, as they will take longer to become fine.
  • In a mixing bowl, combine all the ingredients - the ground nuts, breadcrumbs, fried onion and garlic, soy sauce, dried herbs, chia seeds, optional cranberries, and vegetable stock.
  • Transfer the nut mixture into a loaf tin lined with parchment paper, and smooth the top with a silicone spatula.
  • Bake the nut roast for 30-40 minutes until the top starts to brown.
  • Remove from the oven, and leave to cool in the tin for 10 minutes. To remove from the tin, place a board on top of the tin, flip over and peel off the baking paper.
  • Before serving, you can add some extra nuts on top for decoration.

Nutrition Facts : ServingSize 1 slice, Calories 351 kcal, Carbohydrate 32 g, Protein 9 g, Fat 25 g, SaturatedFat 3 g, Sodium 594 mg, Fiber 7 g, Sugar 5 g

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