Vegan Wheat-Free Nut Roast
My vegetarian life would not be complete without a Sunday Roast from time to time.
For me, there’s nothing better than Nut Roast accompanied by roasted root vegetables, some greens, and lashings of vegetarian gravy. It’s great with any of the meat-eaters’ sauces too – bread sauce, cranberry, horseradish even mint sauce.
Here’s how to make Vegan Wheat-Free Nut Roast – Serves 8
I use the fry and dry method for this recipe.
Have one bowl to mix the dry ingredients and a large jug to mix the wet items with the herbs. It’s quick and it ensures even distribution.
Fry in a large pan:
1 chopped Onion in
1 splash of Olive oil for 5 minutes, then add
3 cloves finely chopped Garlic
1tsp dried or 1 tbsp fresh of Basil and Thyme
1tsp Cayenne Pepper
1tsp Miso Paste
1tbsp Worcestershire Sauce
1tbsp Tamari or Soy Sauce
1 cup Vegetable stock
1/8 cup ground Flaxseeds (linseed)
1/4 tsp Himalayan Rock Salt
1/4 tsp Black Pepper
mix all well
In a food processor chop
1 cup Almonds
1 cup Walnuts
add to the pan with the onion mix. Then process
1 cup or generous handful (chopped) Mushrooms
add to the pan with
1/2 cup Buckwheat or Oat Flakes
Place in preheated oiled loaf or square tin or baking tray and cook as above.
Bake at 175C for 45 mins or until firm to touch
Variations – you could use hazelnuts, cashews or a combination of all for variety. You could replace the courgette with carrot, turnip or swede if preferred.
TIP – allow the mixture to stand for 30-45 minutes before cooking, the flakes should absorb the liquid so that it binds without egg.
If you aren’t a vegan, you can add eggs too but there’s plenty of protein in here already. This recipe freezes very well so you can make in advance, cut into portions and freeze between parchment.
If you make this recipe, please leave a comment below and share what you thought to the finished product. We’d love to know what you think! 🙂