SAVORY VEGAN NUT ROAST
This vegan nut roast is the perfect vegan main dish for special occasions! Made with a mix of veggies, mushrooms, nuts and seeds, it's packed with savory flavor and easy to make.
Provided by Alissa Saenz
Categories Entree
Time 1h35m
Number Of Ingredients 19
Steps:
- Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer.
- Let the mushrooms cook for about 5 minutes, until browned on the bottoms, then flip and cook them for 5 minutes more. Remove the mushrooms from the skillet and transfer them to a plate.
- Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the onion, carrots and celery.
- Cook the veggies for about 5 minutes, stirring frequently, until softened up a bit.
- Add the garlic to the skillet. Cook it for about 1 minute, until very fragrant.
- Return the mushrooms to the skillet and add the thyme, sage, rosemary, and sherry. Bring the liquid to a boil.
- Lower the heat and allow the sherry to simmer for about 4 minutes, until most of it has evaporated. Remove the skillet from the heat and let the mixture cool a bit while you gather the remaining ingredients.
- Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
- Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the breadcrumbs, walnuts, pecans, sunflower seeds, flaxseed, black pepper, and balsamic vinegar.
- Pulse the food processor until the ingredients are finely chopped and well mixed, stopping to scrape down the inside of the bowl as needed.
- Taste-test the mixture and season it with salt to taste.
- Transfer the mixture to the prepared loaf pan. Smooth out the top with a spoon.
- Place the pan into the oven and bake the roast for about 55 minutes. It should have darkened and firmed up when it's done. You can test it by inserting a toothpick into the center. It will come out hot when the roast is done.
- Transfer the roast to a cooling rack and let it cool in the pan for at least 15 minutes before carefully removing and slicing it.
- Transfer slices to plates. Serve alone, or topped with vegan gravy.
Nutrition Facts : ServingSize 1 slice (1/6 of loaf), Calories 280 kcal, Fat 21.3 g, SaturatedFat 2.6 g, Sodium 436 mg, Carbohydrate 15.3 g, Fiber 3.3 g, Sugar 3.3 g, Protein 7.7 g
VEGAN NUT ROAST (GLUTEN-FREE OPTION)
This is the easiest vegan nut roast recipe that you can make under 1 hour using simple vegan ingredients! The perfect vegan Christmas nut roast!
Provided by Cheap Lazy Vegan
Categories Main Course
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees F.
- In a food processor, grind nuts and seeds until ground up into crumbles. Feel free to use the food processor to dice and grate other ingredients as well.
- Heat oil on non-stick pan on medium high heat and cook onion and garlic for a couple of minutes.
- Add in carrots and mushrooms and cook for another couple of minutes.
- Mix in miso paste into the vegetables. Turn heat off.
- Add all ingredients into a large mixing bowl and mix well.
- Grease a loaf pan and add the mixture into the loaf pan. If you don't have a loaf pan, simply line a baking sheet and shape your mixture into a loaf.
- Cover pan with aluminum foil and roast at 375 degrees for 40 minutes.
- Meanwhile, make a glaze or gravy (your choice). If making the glaze, add glaze ingredients into a small bowl and mix well. IF making a gravy, feel free to follow this recipe here.
- After 40 minutes, take the nut roast out, remove the foil and spread half the glaze on top.
- Add back into the oven and roast for another 5 minutes, uncovered.
- Take out of the oven and spread the rest of the glaze on top. Let it cool for at least 10-15 minutes before cutting and serving.
- If serving with gravy, top each slice with some gravy when ready to serve. Enjoy!
Nutrition Facts : Calories 485 kcal, Carbohydrate 20 g, Protein 28 g, Fat 33 g, SaturatedFat 2 g, TransFat 1 g, Sodium 542 mg, Fiber 4 g, Sugar 4 g, UnsaturatedFat 30 g, ServingSize 1 serving
VEGAN NUT ROAST
Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.
- Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
- Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.
- Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.
- Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt, then mix everything together really well.
- Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
- Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
- Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve - plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
SAVORY ROASTED NUTS
Found this little recipe in Coastal Living magazine. Quick and easy. You won't be able to eat just one!!!
Provided by DSimone
Categories Nuts
Time 20m
Yield 2 Cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Toss ingredients together. Can use any kind of nuts but pecans hold flavor the best. Place on ungreased baking sheet. Bake at 300 degrees for 15 minutes.
Nutrition Facts : Calories 186.8, Fat 16.8, SaturatedFat 2.3, Sodium 415.9, Carbohydrate 7, Fiber 2.5, Sugar 1.3, Protein 4.8
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