Name: Vegan Nut Roast Recipe
Total time: 1 h 25 min
Yield: 4-6
Ingredients: 200g cooked chestnuts, roughly chopped; 100g mushrooms, diced; 100g dark speckled lentils, cooked; 100g dried apricots, roughly chopped; 100ml water; 1 wholemeal roll, torn into pieces; 1 carrot, diced; 1 red onion, diced; 1 small white onion, diced; 40g pine nuts; 30g pecans; 30g pistachios, roughly chopped; 3 cloves garlic, minced; 1 large orange, zested and juiced; 2 tbsp olive oil; 2 tbsp ground flax seeds (for two flax “eggs”); 1 tbsp of rosemary, finely chopped; 1 tbsp of thyme leaves; 1 tbsp coconut aminos; 1 tsp vegetable bouillon powder; 1 tsp sea salt; ½ tsp fine black salt; ½ black pepper powder

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

Equipment

Loaf tin
Baking parchment
Two mixing bowls
Large pan with lid

Ingredients

200g cooked chestnuts, roughly chopped
100g mushrooms, diced
100g dark speckled lentils, cooked
100g dried apricots, roughly chopped
100ml water
1 wholemeal roll, torn into pieces
1 carrot, diced
1 red onion, diced
1 small white onion, diced
40g pine nuts
30g pecans
30g pistachios, roughly chopped
3 cloves garlic, minced
1 large orange, zested and juiced
2 tbsp olive oil
2 tbsp ground flax seeds (for two flax “eggs”)
1 tbsp of rosemary, finely chopped
1 tbsp of thyme leaves
1 tbsp coconut aminos
1 tsp vegetable bouillon powder
1 tsp sea salt
½ tsp fine black salt
½ black pepper powder

Method

Preheat the oven to 180°C and line a loaf tin with baking parchment.
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.
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.
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.
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.
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!