Easy Vegan Nut Roast Food

EASY NUT ROAST

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.

EASY VEGAN NUT ROAST

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.

VEGAN NUT ROAST

Steps:

• If you don't have cooked brown rice on hand, make that first as you'll need up to 45 minutes. I would recommend cooking the recipe the day before and storing in the fridge overnight for best resutls.
• When you're ready to proceed, preheat the oven to 350 F and line a standard-sized loaf tin with parchment paper so it sticks out over the sides.
• Mix the ground flax with the water in a small bowl and set side for a few minutes.
• Heat the oil or butter in a large frying pan or saucepan on the stovetop over medium heat.
• Add the mushroom, garlic, onion, celery, salt and pepper.
• Saute the veggies for about 4-5 minutes, stirring often, then add all of the herbs and spices, stir well, and cook for another 2-3 minutes.
• Stir in the tamari or soy sauce and tomato paste. Turn off the heat.
• While the veggies are cooking, add the oats, pecans and walnuts to a food processor and process into a grainy consistency. You don't want them totally pulverized but they should be fairly broken down. A few larger pieces left behind are ok.
• Add the cooked rice and flax egg to the food process and pulse a few times to combine. Again, don't completely pulverize it, we want some texture in the final loaf.
• Dump the contents of the food processor into the pot and stir well until it's thoroughly combined.
• Firmly press the mixture into the lined loaf pan, using your hands or the back of a wooden spoon to press and flatten.
• Either prepare the cranberry sauce or mix the tomato glaze ingredients together in a dish.
• Spread either the cranberry sauce or tomato glaze evenly over the loaf.
• Bake for 60 minutes.
• Remove from the oven and let sit in the pan for 10 minutes. Use the edges of the parchment paper to lift the loaf out of the tin and onto a cooling rack.
• Let cool for an additional 20-30 minutes before carefully slicing. The long it sits the firmer it will be and better it will hold together. Don't worry, it will still be hot when you slice it open!
• Enjoy right away or see notes for storing.