This nut roast recipe is a great meat-free alternative for your holiday get togethers. Vegan and gluten-free. This roast is savoury and satiating, made with mushrooms, brown rice and mixed nuts. Bake in the oven for 50-minutes!
Prep time: PT30M
Cook time: PT50M
Total time: PT80M
Rating
4.94 stars (15 reviews)
Keywords
loaf, meatloaf, nut roast, vegan
Ingredients
1/3 cup ground chia seeds (or ground flax seeds)
1 cup water
½ cup walnuts
½ cup brazil nuts
½ cup cashews
2 tbsp olive oil
1 yellow onion (finely chopped)
2 cloves garlic
8 oz cremini mushrooms (chopped)
½ cup fresh sage (chopped)
¼ cup nutritional yeast
¼ cup gluten-free tamari
2 tbsp tahini
1 tbsp rosemary (fresh, chopped)
2 tsp thyme leaves
1 tsp dried oregano
½ tsp sea salt
2 cups cooked brown rice
1 tbsp vegan butter
4 oz cremini mushrooms (chopped (optional for topping))
Vegan Gravy ((optional for serving))
Categories
dinner
Main Course
Main Dish
Cuisine
American
British
Steps
Make the chia eggs: In a bowl, combine the ground chia seeds and water. Mix to combine and let thicken at least 10 minutes.
In a food processor, pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.
Preheat oven to 350F/175C. Line a 9-inch loaf pan with parchment paper with overhang on both of the long sides.
Bring a large deep skillet to medium-high heat, add the olive oil, onion, garlic and mushrooms. Cook, stirring often, until softened, about 10 minutes. Add the sage, nutritional yeast, tamari, tahini, rosemary, thyme, oregano, and sea salt. Mix to combine.
Add the mushroom mixture to the food processor with the nuts and pulse a few times until the mixture is well combined, ground, and slightly doughy in texture.
Transfer the mixture back to the skillet (with the heat off) and add the chia eggs and cooked brown rice. Mix everything to combine. Scoop the nut roast mixture into the prepared loaf pan and press gently to create a smooth, even surface.
Bake the nut roast in the oven for 50 minutes, or until lightly golden around the edges and on the top. Let cool slightly in the pan, about 10 minutes, to solidify before serving.
To make the mushroom topping (optional): melt vegan butter in a skillet on medium high heat and add the cremini mushrooms. Cook, stirring often until the mushrooms have browned and turned golden in colour, about 12 minutes.
To make the vegan gravy: In a small saucepan, melt the vegan butter on medium heat, add the vegetable broth, miso, onion powder, tamari and nutritional yeast, Whisk to combine. Add the corn starch and whisk again. Simmer on low heat until the gravy has thickened, approx. 8-10 minutes.
Serve the nut roast on a platter topped with the mushroom topping and vegan gravy on the side.
Nutitrion
Serving Size: 1 serving
Calories: 330 kcal
Carbohydrates: 25 g
Protein: 10 g
Fat: 23 g
Saturated Fat: 4 g
Trans Fat: 1 g
Sodium: 571 mg
Sugar: 2 g
Unsaturated Fat: 18 g
Reviews
Jason on 2024-03-14 (5 stars): This recipe was delicious. The finished product looks just like real meatloaf. I only used 1 TBL of Tahini and added a 1 TBL of Dijon mustard, which tasted very good. I strongly recommend using the fresh herbs.
Viva on 2024-02-02 (5 stars): I am hosting a dear friend and look forward to preparing this nut loaf for one of our meals. I’m curious, can you omit or substitute the rice? Would quinoa or millet work instead of rice?
KERRY STEVENS on 2023-12-18 (5 stars): I have tried a few nut roast recipes, some were great, others not. This recipe is fabulous. This year, I will make it for Christmas dinner to satisfy my vegan and non-vegan family! Thank you!
Ana on 2023-01-19 (5 stars): I made this recipe and the gravy to test and practice before an upcoming celebration. It turned out great and my non-vegan family also enjoyed it. I will definitely make it again!
Sarah on 2023-01-02 (5 stars): Simply one of the best dishes I've had - including from before I became vegan two years ago! Hannah's instructions are super easy to follow, but the recipe is flexible enough to adjust as needed, based on what you do or don't have on hand. Thanks for making a recipe that exceeded my expectations! I made this twice in one week because we loved it so much. The first time, I followed the instructions as they are written and used it for our Christmas dinner. Later in the week, I added some gluten-free breadcrumbs, exchanged the mushrooms for lentils, and baked it as meatballs for a Swedish meatball dish over some leftover mashed potatoes. Delicious! Thanks, Hannah!
