Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, vegan nut roast. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
This vegan nut roast is perfect for a special occasion and makes the perfect main course. It's packed with nuts and veggies and plenty of flavor too. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table.
Vegan nut roast is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Vegan nut roast is something which I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook vegan nut roast using 17 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Vegan nut roast:
- Get 2 medium parsnips
- Get 2 medium carrots
- Take 1 medium sweet potato
- Take 2 medium echalion shallots
- Take 1 cup chestnut mushrooms
- Make ready 1/2 cup raw cashews
- Take 1/2 cup walnuts
- Get 1/3 cup almonds
- Prepare 1/2 cup pumpkin seeds
- Prepare 1/3 cup breadcrumbs (use GF crumbs, GF oats or omit for a GF recipe)
- Prepare 2 tbsp nutritional yeast (optional)
- Get 1 tsp Smoked Paprika
- Take 1 tsp Marjoram (or Oregano if preferred)
- Make ready 1 tsp Thyme
- Take Vegan butter or coconut oil for frying
- Get Sea salt
- Prepare Black pepper
This vegan nut roast will also freeze really well, so why not make two, one for now and one for later. Make Christmas dinner super special with our vegan nut roast recipe. Find easy-to-follow directions and simple ingredients for vegan recipes at Tesco Real Food. This vegan nut roast is the perfect vegan main dish for special occasions!
Instructions to make Vegan nut roast:
- Preheat oven to 190 C degrees.
- Grease a 450g/1lb bread loaf tin with vegan butter or coconut oil, and line with baking paper.
- Prick sweet potato with fork and wrap in foil. Bake for 20-25 minutes or until soft enough to mash. Alternatively, microwave for 5-6 minutes until soft. Peel when cooled.
- Core and rough chop parsnips into 2cm chunks.
- Peel and rough chop carrots into 2cm chunks.
- Bring a medium saucepan of water to the boil and cook carrots for 5 minutes, then add parsnips. Cook for a further 10 minutes or until carrots are just soft enough to mash, then remove from heat and drain.
- Meanwhile, finely chop mushrooms and shallots and gently fry in a medium frying pan with a knob of vegan butter or teaspoon of coconut oil until just beginning to soften. Leave to cool.
- Use a pestle and mortar or end of a rolling pin to crush cashews, walnuts, pumpkin seeds and almonds so that no whole pieces remain - keep chunks for a good texture.
- Add cooked carrots, parsnips, sweet potato to a bowl and lightly mash together.
- Add cooked mushrooms, shallots (and mushroom and butter liquid) and all nuts and seeds to bowl.
- Add nutritional yeast (if using), breadcrumbs, seasonings and salt & pepper to taste.
- Mix well using stick blender, spoon or hands. It should hold its shape. If too wet, add more breadcrumbs or oats.
- Press well into tin and smooth over top.
- Bake in oven for 30-40 minutes, rotating half way through, or until a crust has formed on top and edges are brown and crispy. If you like a firmer 'loaf', cover with foil and bake for another 10 mins.
- Remove from tin and leave to cool slightly before slicing. Keeps well for up to five days in the fridge, and can be frozen too.
- Optional extras* - - - Lightly toast almonds and cashews in a frying pan before crushing - - Add dried cranberries and/or chopped apricots before baking for a fruitier version - - Add 1 tbsp peanut butter or cashew butter for a nuttier version, or as a substitute for one or more of the nuts above - - Add 1 tbsp of maple syrup or agave nectar for a sweeter version
Made with a mix of veggies, mushrooms, nuts and seeds, it's packed with savory flavor and easy to make. This vegan nut roast with beetroot and butternut squash makes entertaining for vegan friends effortless and is sure to please anyone lucky enough to get a portion. Vegan nut roast with chestnuts, squash and sweet potatoes. Squash and sweet potato gives a vibrant colour to this easy yet impressive vegan loaf. This recipe serves six but can be made the day before.
So that is going to wrap this up with this exceptional food vegan nut roast recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
