Vegan Nut Roast Recipe

Vegan Nut Roast Recipe
6
Gluten Free, Vegan, Vegetarian, Sugar Free, Dairy Free
STORAGE
Once cooled, store in an airtight container in the fridge. Enjoy within 3 days.

This nut roast is absolutely divine and worth every step. The pine nuts, dried apricots and orange zest give it a special flavour not to be missed at any future roast. It’s the perfect star, served best with a homemade gravy. Why not try making gravy from scratch using our simple guide.

Amanda Williams


Ingredients
Equipment
  • Loaf tin
  • Baking parchment
  • Two mixing bowls
  • Large pan with lid
Method

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  1. Preheat the oven to 180°C and line a loaf tin with baking parchment.
  2. First prepare flax “eggs” by combining 100ml water with ground flaxseeds in a bowl. Mix well and place in the refrigerator so it has time to thicken.
  3. Heat olive oil in a large pan and add onions and cook until fragrant and browning. Add carrots and minced garlic, mix and cover, allowing everything to cook and become soft. In the meantime, preheat the oven to 180°C.
  4. In a bowl, combine orange juice with remaining ingredients, mix well and set aside. After about 10 minutes of cooking the onions and carrots, add mushrooms and cook through while leaving the pan uncovered.
  5. When mushrooms are browned add chestnuts, lentils, apricots, the nuts, and torn bread, mixing well. Then add the orange juice mixture, mix again and leave to simmer until the liquid is completely absorbed. Remove from heat and add the flax “eggs,” mixing well. Carefully pack into the loaf tin lined with baking parchment.
  6. Place in the oven and cook for about 35 minutes, or until browned and slightly crisp on the outside. Slice and serve warm with a savoury gravy and other roast fixings!
Vegan Nut Roast Ingredients Vegan Nut Roast Vegan Nut Roast Vegan Nut Roast Slice

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14 December 2020 - 5:46pm