Description
This vegan roast recipe is perfect for special occasions, a Sunday roast or anytime for a hearty plant-based meal perfect for feeding a crowd.
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 on hand, 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 10 minutes. 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. Don’t worry, it will still be hot when you slice it open! If you’re not slicing it right away you can let it cool completely in the pan then reheat in the oven later. Enjoy right away or see notes for storing.
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.
Nutrition
- Serving Size: 1 slice
- Calories: 341
- Fat: 27 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 8 g