vegan nut roast
If you just aren’t feeling that heavy meat main, a great alternative is this nut roast which is rich and savoury, consisting of nuts and lentils and served in slices doused in a flavourful vegan gravy!
Equipment
- food processor
Ingredients
- 200 grams mixed nuts
- 100 grams green lentils raw
- 50 grams yellow onion minced
- 4 grams garlic minced
- 40 grams celery chopped
- 25 grams parsnip
- 75 grams carrots grated
- 30 ml soy sauce
- 20 grams flaxseed
- 45 ml almond milk
- 15 grams tahini
- 1 vegetable stock cube
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper.
- Put the lentils in a saucepan with 355 mls water and cook for 10-15 minutes until lentils are tender but not mushy.
- Chop all vegetables in food processor (grated carrots, grated parsnips, sliced celery, chopped onion) and set aside to cook in pan.
- Utilise one teaspoon olive oil or one tablespoon water to soften vegetables.
- Add raw mixed nuts to the food processor and pulse until finely chopped.
- Add in additional loaf ingredients into food processor and pulse until combined. Do not over pulse so that it gets too mushy but to a desired texture (sometimes I want mine more broken up, whereas other times I look for a more homogenous mixture)
- Pour into prepared pan and bake for 50 minutes, rotating in the oven half way. If you like your nut roast crispier on the edges do not cover for the first 20 minutes, I like mine more crispy so I keep mine uncovered for the entirety of the time.
- Serve with roast side dishes (roast potatoes parsnips, carrots, cabbage or brussel sprouts) and gravy.
Nutrition
Serving: 1large sliceCalories: 232kcalCarbohydrates: 18gProtein: 9gFat: 15gSaturated Fat: 2gSodium: 318mgPotassium: 369mgFiber: 7gSugar: 1gVitamin A: 1589IUVitamin C: 2mgCalcium: 47mgIron: 2mg
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