Description
A hearty and protein-packed vegan nut roast made with mixed nuts, seeds, and vegetables, perfect as a comforting main dish.
Ingredients
- 1½ tbsp ground flaxseed
- 4 tbsp water
- 3 cups mixed nuts (walnuts, almonds, cashews and/or peanuts)
- ½ cup sunflower seeds
- 1 tbsp dried mixed herbs
- 1 tbsp dried sage (finely ground)
- ½ tsp black pepper
- ½ cup gluten free flour
- 1 medium onion
- 1 medium carrot
- 1 medium stick of celery
- 1½ tbsp olive oil
- 1 tbsp soy sauce or tamari
Instructions
- Preheat oven to 175°C/350°F and line a loaf tin with parchment paper, lightly greasing exposed areas.
- Mix ground flaxseed and water in a small bowl and set aside to thicken into a flax egg.
- Blend mixed nuts and sunflower seeds in a food processor until a coarse breadcrumb texture forms.
- Transfer to a large bowl and stir in dried herbs, sage, black pepper, and flour.
- Chop onion, carrot, and celery into chunks, then process until finely chopped.
- Heat olive oil in a pan over medium heat and sauté vegetables for 8–10 minutes until softened.
- Add cooked vegetables to the nut mixture along with the flax egg and soy sauce. Mix thoroughly and adjust seasoning if needed.
- Press mixture firmly into the prepared loaf tin, smoothing the top.
- Bake for 35–40 minutes until golden brown.
- Remove from tin, cool slightly, slice, and serve warm or cold.
Notes
- Can be made gluten free by using gluten free flour and tamari.
- Let the roast cool slightly before slicing for cleaner cuts.
- Store leftovers in the fridge for up to 4 days or freeze for longer storage.
- Serve with vegan gravy, roasted vegetables, or potatoes for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 30 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 14 g
- Cholesterol: 0 mg
