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