Vegan Nut Roast
on Feb 26, 2024, Updated Aug 05, 2026
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This vegan nut roast is a hearty, savoury plant-based loaf made with mixed nuts, mushrooms, brown rice, herbs, and oats. It’s a classic vegetarian alternative to a traditional holiday roast that’s perfect for Christmas dinner, Thanksgiving, Sunday roast, or any special occasion. Easy to make, freezer-friendly, and ideal for preparing ahead, it’s a satisfying centrepiece that everyone can enjoy.
5-Star Review
I made this for New Year’s Eve and it was a huge it! My family loved it. It’s definitely worth the time in making for any special occasion. I really enjoyed the nutty flavour and the texture was just right. I used cranberry sauce as my glaze which added a nice zip.
Why You’ll Love Vegan Nut Roast
- Perfect vegan centerpiece for Christmas, Thanksgiving, and holiday dinners.
- Rich savoury flavour from mushrooms, herbs, tamari, and toasted nuts.
- Firm yet tender texture that slices beautifully.
- Naturally vegan and gluten-free.
- Made with simple pantry ingredients.
- Easy to prepare ahead of time.
- Freezes and reheats well.
- Great for leftovers and sandwiches.
- Customizable with different nuts and seeds.
For another vegan meatloaf, you’ll have to try this popular Chickpea Meatloaf or Vegan Lentil Loaf with Oats and Walnuts next. For more vegan Christmas recipes, this Stuffed Butternut Squash with Wild Rice and Kale and Vegan Lentil Shepherd’s Pie both make a great addition to a holiday table.
Ingredient Notes
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Ground Flax: Make sure you use ground flax seed, not whole flax seeds. This acts as an egg for binding, do not omit. I don’t recommend substituting chia eggs.
- Onion and Celery: You can use white or yellow onion. Be sure to dice the vegetables into small, even pieces. This helps the loaf hold together and creates the best texture once sliced.
- Mushroom: Adds umami, meaty flavor. They don’t overpower it with mushroom flavor and they’re finely chopped so you don’t really notice them in the final dish. If you’re not a mushroom fan, I still think you’ll enjoy the recipe.
- Dried Herbs: Add classic holiday flavour. The recipe calls for sage, thyme, rosemary, oregano, cumin and optional cayenne. If you’re missing one of those, that’s ok but use them all if you have them. You can substitute 2-3 tbsp fresh herbs for each dried herb.
- Soy Sauce: Use light soy sauce or for a gluten-free option, gluten-free tamari or coconut aminos.
- Tomato Paste: You can substitute tomato sauce or ketchup.
- Oats: Help to bind the loaf. You can use rolled oats or quick oats.
- Nuts: The nuts provide texture, richness and protein. A combination of walnuts and pecans is suggested but any mix of 2 cups such as walnut, pecan, cashew, sunflower seeds or pumpkin seeds works. I found almonds to hard in this recipe.
- Brown Rice: You’ll need 1 cup cooked short-grain brown rice.
Recipe Variations
- Change up the nuts. Walnuts and pecans give the best balance of richness and texture, but any mix that adds up to 2 cups works. Try cashews for a creamier, milder loaf, hazelnuts for a sweeter and more festive flavour, or a walnut and pecan base with a handful of pistachios stirred in for colour. I do not recommend using only almonds, as they stay firm and make the loaf drier.
- Make it nut-free. Swap all the nuts for an equal amount of sunflower and pumpkin seeds. The texture comes out a little softer but still slices well. Toast the seeds first for the best flavour.
- Switch the glaze. The cranberry glaze is perfect Christmas and Thanksgiving, while the tomato glaze suits everyday dinners. You can also use BBQ sauce or brush the top with a little maple syrup and balsamic for a simple sweet-savoury finish, or leave it plain and serve with gravy or cranberry sauce.
- Add extra texture and flavour. Stir in a handful of dried cranberries or chopped dried apricots for bites sweetness, or toasted chopped chestnuts for a classic holiday feel.
- Make it oil-free. Use a splash of water or vegetable broth instead of the butter or oil to sauté the vegetables. Keep the heat moderate and add liquid a little at a time so the vegetables soften without sticking.
- Change the herbs. The sage, thyme, and rosemary blend leans traditional and holiday-inspired. For a different direction, try smoked paprika and a pinch of chipotle powder for a smoky flavour, or swap in Italian seasoning.
How to Make Vegan Nut Roast (Step by Step)
Before you begin: If your brown rice isn’t already cooked, prepare it first since it can take up to 45 minutes. Slightly overcooked rice actually works best because it’s softer and helps bind the loaf together. I often cook the rice the day before and refrigerate it overnight.
When you’re ready to proceed, preheat the oven to 350 F and line a standard-sized loaf pan with parchment paper so it sticks out well over the sides. You’ll need this to lift the loaf out once baked.
- Mix the ground flax and warm water in a small bowl and let it sit for 5–10 minutes. It will thicken into a gel-like consistency that acts as the binder, helping the nut roast hold together without eggs.
- Heat the vegan butter or oil in a Dutch oven over medium heat. Add the mushrooms, onion, celery, garlic, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until the vegetables are softened and most of the moisture from the mushrooms has evaporated. Tip: Taking the time to finely dice the vegetables gives the nut roast a more even texture and helps it slice cleanly.
- Stir in the herbs and cook for another couple of minutes. Stir in the tomato paste and tamari and turn off the heat.
- While the vegetables cook, add the oats, walnuts, and pecans to a food processor. Pulse until the mixture resembles coarse crumbs with a few small pieces remaining. Add the cooked brown rice and flax egg, then pulse just until combined. The mixture should still have visible texture, avoid over-processing, as this can make the loaf dense or mushy.
- Transfer the nut mixture to the cooked vegetables and stir until everything is evenly combined. The mixture should hold together when pressed with a spoon while still looking hearty and textured. If your skillet isn’t large enough, transfer everything to a large mixing bowl before stirring.
- Spoon the mixture into the prepared loaf pan and press it down firmly with the back of a spoon or spatula, making sure to fill the corners and create an even surface.
- Spread your choice of glaze evenly over the top. The cranberry glaze is perfect for holiday meals, while the tomato glaze is a delicious everyday option.
- Bake for 60 minutes, or until the loaf feels firm to the touch and the glaze has slightly caramelized around the edges. Remove from the oven and let the loaf rest in the pan for at least 20–30 minutes before lifting it out with the parchment paper. Transfer the loaf to a cooling rack and let it cool for at least another 30 minutes before slicing. The longer it rests, the firmer it becomes, making it much easier to cut into clean, even slices.
Tips for a Nut Roast that Slices Cleanly
- Chop the ingredients evenly. Finely chop the vegetables and nuts so the mixture holds together well and the finished loaf has a consistent texture that’s easy to slice.
- Don’t over-process the oat and rice mixture. Pulse just until the ingredients are combined. Leaving some texture creates a heartier, more satisfying nut roast and prevents it from becoming dense or mushy.
- Press the mixture firmly into the loaf pan. Use the back of a spoon or spatula to pack the mixture down evenly. This helps the loaf hold its shape and prevents it from crumbling after baking.
- Let the loaf cool before slicing. Allow the nut roast to rest for at least 20-30 minutes after baking. This gives it time to firm up, making it much easier to cut into clean slices.
- Use a sharp serrated knife. A serrated knife gently cuts through the loaf without crushing it, helping you achieve neat, even slices for serving.
Recipe FAQs
A nut roast is a savoury loaf made with a combination of nuts, vegetables, herbs, and a binder such as oats, breadcrumbs, or rice. It’s a classic vegetarian and vegan alternative to a traditional meat roast that’s especially popular for Christmas dinner and other holiday meals.This version uses brown rice, oats, flax, mushrooms, and mixed nuts to create a hearty loaf that’s packed with flavour and slices well once cooled.
Yes! This recipe is perfect for making ahead.You can assemble the loaf up to 24 hours before baking, cover it tightly, and refrigerate until you’re ready to bake. If you’re baking it straight from the fridge, you may need to add an extra 5–10 minutes to the baking time.You can also bake the loaf a day or two in advance, then reheat it in a 350°F oven until warmed through before serving.
Absolutely. Once baked, let the loaf cool completely before wrapping it well in foil or storing it in an airtight freezer-safe container. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator, then reheat the whole loaf or individual slices in the oven until heated through. While the microwave works in a pinch, reheating in the oven gives the best texture.
If your nut roast is crumbly, there are a few common reasons. Make sure you’ve mixed the flax egg and given it time to thicken before adding it to the mixture. Press the mixture firmly into the loaf pan before baking, and avoid over-processing the nuts and rice, you want some texture so everything holds together properly. Chop the veggies with a small, even dice. Let the loaf cool for at least 20–30 minutes before removing it from the pan and another 30 minutes before slicing. It continues to firm up as it cools, making it much easier to cut into clean slices.
Yes. This recipe is very flexible, and you can use almost any combination of nuts and seeds. Walnuts and pecans give the best flavour and texture, but cashews, hazelnuts, sunflower seeds, or pumpkin seeds also work well. I don’t recommend using only almonds, as they tend to create a firmer, drier texture.
Yes. Finely chop the nuts by hand and use quick oats instead of rolled oats if you don’t have a food processor. The texture will be a little chunkier, but the loaf will still hold together well as long as everything is chopped into small, even pieces.
Store leftover nut roast in an airtight container in the refrigerator for up to 5–6 days. You can store it whole or slice it first for easy reheating throughout the week. Reheat slices in the microwave, oven, or a skillet. I especially like pan-frying leftover slices until they’re lightly crisp on the outside.
What to Serve with Nut Roast
- Vegan Mushroom Gravy
- Healthy Vegan Mashed Potatoes
- Maple Dijon Roasted Brussels Sprouts
- Maple Syrup Cranberry Sauce with Orange
- Sautéed Green Beans with Garlic and Onions
- Vegan Sweet Potato Casserole
- Butternut Squash Stuffing
- Rosemary Lemon Roasted Potatoes
- Fall Harvest Salad with Maple Tahini Dressing
- Roasted Golden Beets
How to Store Nut Roast
This recipe stores really well so it’s ideal for making ahead during the holidays, meal prepping for the week, or freezing for a future dinner.
- Refrigerator: Let the nut roast cool completely before storing. Wrap the whole loaf tightly or transfer slices to an airtight container and refrigerate for up to 5-6 days. I like to slice it before storing so it’s easy to grab a portion whenever you need one.
- Freezer: For longer storage, wrap the cooled loaf or individual slices tightly in foil or plastic wrap, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months. Freezing individual slices makes it easy to thaw just what you need.
- Reheating: Thaw frozen nut roast overnight in the refrigerator if needed. Reheat the whole loaf, covered with foil, in a 350°F (175°C) oven until heated through, about 20–30 minutes. Individual slices can be reheated in the microwave, oven, or in a pan warmed through. Pan-frying slices is delicious, as it gives them a lightly crisp exterior while keeping the inside
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan Nut Roast
Ingredients
For the Nut Roast
- 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
For Cranberry Glaze
- 1/2 cup whole berry cranberry sauce or homemade cranberry sauce
For Tomato Glaze
- 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
- Cook Rice: If you don't have cooked brown rice prepared, make that first as you'll need up to 45 minutes. I would recommend cooking the recipe the day before and storing in the fridge overnight for best results.
- Prepare for Baking: When you're ready to proceed, preheat the oven to 350 F and line a standard-sized loaf tin with parchment paper so it sticks out over the sides. This will help you easily remove the nut loaf once cooked.
- Mix Flax Egg: Mix the ground flax with the water in a small bowl and set side for 5-10 minutes.
- Cook Vegetables: Heat the oil or butter in a large skillet or dutch oven on the stovetop over medium heat. Add the mushroom, garlic, onion, celery, salt and pepper. Saute the veggies for about 4-5 minutes, stirring often.
- Add Seasonings:Add all of the herbs and spices, stir well, and cook for another 2-3 minutes. Stir in the tamari or soy sauce and tomato paste. Turn off the heat.
- Process Nuts and Oats: While the veggies are cooking, add the oats, pecans and walnuts to a food processor and process into a grainy consistency. You don't want them totally pulverized but they should be fairly broken down. A few larger pieces left behind are ok.
- Add Rice and Flax Egg: Add the cooked rice and flax egg to the food processor and pulse a few times to combine. Don't completely pulverize it, we want some texture in the final loaf.
- Combine Mixture: Dump the contents of the food processor into the pot with the cooked veggies and stir well until it's thoroughly combined. If you don't have a large enough pot, transfer everything to a large mixing bowl to mix.
- Press Loaf into Pan:Firmly press the nut mixture into the prepared loaf tin, using your hands or the back of a wooden spoon to press and flatten.
- Mix Glaze and Add to Loaf: Either prepare the cranberry sauce or mix the tomato glaze ingredients together in a dish. Spread either the cranberry sauce or tomato glaze evenly over the loaf.
- Bake: Bake for 60 minutes. Remove from the oven and let sit in the pan for at least 20 minutes. if you're not slicing it right away you can let it cool completely in the pan then reheat in the oven later. Use the edges of the parchment paper to lift the loaf out of the tin and onto a cooling rack.
- Cool: Let cool for an at least another 30 minutes before carefully slicing. The long it sits the firmer it will be and better it will hold together.
Notes
- Make Ahead: If you want to prep ahead of time, the loaf can be prepared the day before and stored overnight in the fridge before baking.
- Storing: After baking, let cool then store in the fridge for up to 6 days. I like to slice it before storing so I can just grab and heat a slice as needed. If freezing, let cool then wrap well in foil and store in a freezer-safe bag or container. Foil isn’t totally necessary but it will prevent it from forming ice crystals. You can freeze it whole or in slices. Thaw overnight in the fridge if frozen.
- Reheating: Reheat the baked loaf in the microwave or oven until heated to your preference. Slices can also be heated in a pan on the stovetop.
- Glaze: Cranberry glaze is recommend for a holiday nut roast, otherwise, I like the tomato glaze for everyday use. Both are delicious though!
- Nutrition facts do not include glaze. For a lower-calorie loaf, try my chickpea loaf which has just 200 calories per slice.
Delicious loaf, flavour depth, completed by the special sauce on top, the one using balsamic vinegar. 5”x9” pan so not a high loaf, helped it stay together.
Thank you, Laurel. So glad you enjoyed it!
I would like to make this in a 9 X 13 baking dish. Have you tried that? Do you think I should increase the recipe by half?
Hmm, I haven’t tried that. I suppose you could as written, it would just be thin. I haven’t tried doubling it, sorry! Let me know if you try it.
My first homemade vegan nut roast. I’ll never go back to store-bought!
This will definitely be on the rotation list and the Christmas menu. My husband’s only request for next time was for more of the sauce for serving.
Good to know! Thanks for trying it and I appreciate the review! I’m glad you enjoyed it.
Hey Deryn,
I’ve made this numerous times and have posted before about how delicious it is. Recently, though, it falls apart once sliced, without fail. I’m not sure why since I follow your directions to a T. Any thoughts?
Hope you had a happy holiday.
Claudia
I’ve made this loaf about 3 times already and am adding it to my regular repertoire, it’s that good! Hot or cold, it’s flavorful and quite substantial. We even warmed some and put it on bread to have sandwiches. Yum!!! I’ve tried it with ketchup and apple cider vinegar and with tomato sauce and balsamic vinegar for the glaze, and have to say while both were good, the tomato sauce and balsamic vinegar are best, hands down! It holds up pretty well when sliced, but even better when it’s been refrigerated for a day and reheated the next. Thanks for such a great recipe. Keep them coming!
You’re so welcome! Thanks for the awesome review!
Hi, I would like to make this loaf but without the mushrooms. What can I substitute for the mushrooms? Thanks.
Janet
Is it an allergy? You can’t taste them in the final loaf but they help add a “meaty” flavor. You could maybe try replacing up to half with walnuts or increasing the onion and celery and adding some diced carrots.
No, it’s not allergy. I just don’t eat it for personal reasons. Thanks for responding. PS. Can eggplant be used?
This is so good! Easy to make with a food processor. I swapped the ketchup for BBQ sauce on top which was so delicious!
This is great for a hearty meal or a holiday get together!
I made this for New Year’s Eve and it was a huge it! My family loved it. It’s definitely worth the time in making for any special occasion. I really enjoyed the nutty flavour and the texture was just right. I used cranberry sauce as my glaze which added a nice zip.