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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/vegan-nut-roast-recipe/