Vegan Nut Roast Recipe

Introduction

This vegan nut roast is a hearty and flavorful plant-based main perfect for holidays or any cozy dinner. Packed with nuts, grains, and savory herbs, it’s a satisfying dish that even non-vegans will love. The cranberry or tomato glaze adds a delicious finishing touch.

Ingredients

• 1 cup cooked short-grain brown rice (250 g)
• 2 tbsp ground flax (14 g mixed with 4 tbsp warm water)
• 2 tbsp vegan butter or olive oil (or water for oil-free)
• 2 cups finely chopped mushroom (150 g)
• 1 medium white or yellow onion, diced (200 g)
• 1 cup diced celery (150 g)
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tsp ground thyme
• 1 tsp dried rosemary
• 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp tamari or soy sauce (30 mL)
• 2 tbsp tomato paste or sauce (40 g)
• 1 cup rolled oats (100 g)
• 1 cup walnuts (150 g)
• 1 cup pecans (150 g)
• 1/2 cup whole berry cranberry sauce or homemade cranberry sauce
• 1/3 cup ketchup or tomato sauce
• 2 tbsp maple syrup (reduce to 1 tbsp if using ketchup)
• 2 tbsp apple cider vinegar or balsamic vinegar

Instructions

1. Step 1: Cook the short-grain brown rice if you don’t have it prepared. This may take up to 45 minutes. For the best texture, cook the rice and prepare the loaf a day in advance, storing it in the fridge overnight.
2. Step 2: Preheat your oven to 350°F and line a standard loaf tin with parchment paper, allowing it to hang over the sides to help remove the loaf easily after baking.
3. Step 3: In a small bowl, mix the ground flax with warm water and set aside for 5-10 minutes to thicken, creating your flax egg.
4. Step 4: Heat vegan butter, olive oil, or water in a large skillet or Dutch oven over medium heat. Add mushrooms, garlic, onion, celery, salt, and pepper. Sauté for 4-5 minutes, stirring frequently until softened.
5. Step 5: Stir in the dried sage, thyme, rosemary, cayenne, cumin, and oregano. Cook for another 2-3 minutes, then mix in the tamari or soy sauce and tomato paste. Remove from heat.
6. Step 6: While vegetables cook, pulse the oats, walnuts, and pecans in a food processor until you get a grainy texture with some small chunks remaining.
7. Step 7: Add the cooked rice and flax egg to the food processor and pulse a few times to combine, maintaining some texture.
8. Step 8: Transfer the contents from the food processor to the pot with the cooked vegetables and stir well until thoroughly combined. Use a large mixing bowl if needed.
9. Step 9: Firmly press the nut mixture into the prepared loaf tin using your hands or the back of a wooden spoon to compact and flatten the surface.
10. Step 10: Prepare a glaze by mixing cranberry sauce or combining ketchup, maple syrup, and apple cider or balsamic vinegar. Spread the glaze evenly over the top of the loaf.
11. Step 11: Bake the loaf for 60 minutes. Remove from the oven and let it rest in the pan for 10 minutes. Then use the parchment paper edges to lift the loaf onto a cooling rack.
12. Step 12: Allow the loaf to cool for at least 30 minutes before slicing. The longer it cools, the firmer it will be and the better it will hold together. You can slice warm if preferred or let it cool completely and reheat later.

Tips & Variations

• Make the nut roast a day ahead to enhance flavors and improve texture.
• Use water instead of oil or vegan butter for an oil-free version.
• Swap walnuts and pecans for almonds, cashews, or hazelnuts if preferred.
• Add chopped fresh herbs like parsley or thyme for a bright note.
• For a gluten-free option, ensure you use gluten-free oats and tamari sauce.

Storage

Store any leftovers covered in the refrigerator for up to 4 days. To reheat, warm slices gently in a microwave or oven until heated through. You can also freeze individual slices or the whole loaf for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this nut roast gluten-free?

Yes, simply use gluten-free rolled oats and ensure your tamari or soy sauce is certified gluten-free. This makes the recipe safe for those with gluten sensitivities or celiac disease.

What can I use instead of ground flax for the egg substitute?

You can substitute the flax egg with 2 tablespoons of chia seeds mixed with 4 tablespoons of warm water, or 1/4 cup of applesauce to help bind the ingredients.

Vegan Nut Roast Recipe

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★★★★★

4.6 from 125 reviews

This Vegan Nut Roast is a hearty, flavorful, and wholesome dish perfect for plant-based meals or festive occasions. Made with a blend of cooked brown rice, sautéed mushrooms, celery, and aromatic herbs, combined with ground nuts and oats for texture, it’s topped with a tangy cranberry or tomato glaze and baked to perfection. Rich in nuts and spices, this loaf offers a satisfying and nutritious alternative to traditional meat dishes.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes (plus optional rice cooking and cooling time)
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup cooked short-grain brown rice (250 g)
• 2 tbsp ground flax (14 g) mixed with 4 tbsp warm water
• 2 tbsp vegan butter or olive oil (or water for oil-free)
• 2 cups finely chopped mushrooms (150 g)
• 1 medium white or yellow onion, diced (200 g)
• 1 cup diced celery (150 g)
• 4 garlic cloves, minced
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried sage
• 1 tsp ground thyme
• 1 tsp dried rosemary
• 1/2 tsp cayenne pepper
• 1 tsp cumin
• 1 tsp oregano
• 2 tbsp tamari or soy sauce (30 mL)
• 2 tbsp tomato paste or sauce (40 g)
• 1 cup rolled oats (100 g)
• 1 cup walnuts (150 g)
• 1 cup pecans (150 g)

Glaze Ingredients

• 1/2 cup whole berry cranberry sauce or homemade cranberry sauce
• 1/3 cup ketchup or tomato sauce
• 2 tbsp maple syrup (reduce to 1 tbsp if using ketchup)
• 2 tbsp apple cider vinegar or balsamic vinegar

Instructions

1. Cook Rice: If you don’t have cooked brown rice ready, cook it first by boiling or steaming until tender, which typically takes up to 45 minutes. Ideally prepare it the day before and refrigerate overnight for best texture and flavor.
2. Prepare for Baking: Preheat your oven to 350°F (175°C). Line a standard loaf pan with parchment paper, allowing the edges to hang over the sides for easy removal of the nut loaf after baking.
3. Mix Flax Egg: In a small bowl, combine the ground flaxseed with warm water. Let it sit for 5-10 minutes until it thickens to create a flax egg, which acts as a binder in the recipe.
4. Cook Vegetables: Heat the vegan butter or olive oil in a large skillet or Dutch oven over medium heat. Add the chopped mushrooms, minced garlic, diced onion, diced celery, salt, and black pepper. Sauté for 4-5 minutes, stirring frequently, until vegetables are softened.
5. Add Seasonings: Stir in the dried sage, ground thyme, dried rosemary, cayenne pepper, cumin, and oregano. Cook the mixture for another 2-3 minutes to release the herb aromas. Then stir in the tamari (or soy sauce) and tomato paste. Remove the pan from heat.
6. Process Nuts and Oats: While the vegetables cook, place rolled oats, walnuts, and pecans into a food processor. Pulse until the mixture reaches a grainy texture with small chunks remaining – avoid fine powder consistency for texture contrast.
7. Add Rice and Flax Egg: Add the cooked brown rice and the prepared flax egg to the food processor with the nuts and oats. Pulse a few times to combine everything without over-processing to maintain some texture.
8. Combine Mixture: Transfer the food processor contents to the pot with the cooked vegetables. Stir thoroughly until all ingredients are uniformly mixed. If the pot is too small, use a large mixing bowl.
9. Press Loaf into Pan: Firmly press the combined nut mixture into the prepared loaf pan, using your hands or the back of a wooden spoon to compact and smooth the surface evenly.
10. Mix Glaze and Add to Loaf: Prepare the glaze by either using whole berry cranberry sauce or mixing ketchup/tomato sauce with maple syrup and apple cider or balsamic vinegar. Spread the glaze evenly on top of the nut loaf.
11. Bake: Place the loaf pan in the preheated oven and bake for 60 minutes. After baking, allow the loaf to sit in the pan for 10 minutes before removing.
12. Cool: Using the parchment paper overhang, lift the loaf out onto a cooling rack. Let it cool for at least 30 minutes to firm up and hold together well. It can be served warm or cooled completely and reheated later as desired.

Notes

• For best results, cook the brown rice a day ahead to allow the nut roast to bind better and enhance flavors.
• The flax egg acts as a vegan binder; ensure it is properly mixed and thickened before incorporating.
• Adjust cayenne pepper amount to control the level of spiciness according to preference.
• Do not over-process the nut and rice mixture to maintain texture in the final loaf.
• The glaze options provide either a sweet-tart or tangy finish; choose according to your desired flavor profile.
• Store leftovers covered in the refrigerator for up to 5 days, or freeze in portions for longer storage.
• Reheat gently in the oven to maintain texture without drying out.

Keywords: Vegan nut roast, plant-based main dish, gluten-free nut loaf, holiday vegan recipe, savory baked loaf