Vegan Nut Roast Recipe

If you’re craving something hearty, flavorful, and completely plant-based, you’re going to absolutely love this Vegan Nut Roast Recipe. It’s one of my all-time favorites for cozy dinners and holiday meals, packed with the perfect mix of nuts, earthy celeriac, mushrooms, and fragrant herbs. The texture is just right, and the flavor? Oh, it’ll win over even the most skeptical of guests. Stick with me, and I’ll share everything you need to make this standout vegan main that’s both delicious and incredibly satisfying.

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Ingredients You’ll Need

Every ingredient in this Vegan Nut Roast Recipe plays a role in layering flavor and texture, from earthy celeriac to the fragrant mix of herbs and tangy miso-balsamic blend. When shopping, look for firm, fresh celeriac and good-quality mixed nuts for the best results.

• Mixed Nuts: I used hazelnuts, pecans, and Brazil nuts—each brings a unique crunch and flavor. Roasting them intensifies the nuttiness.
• Celeriac (Celery Root): This gives the roast a creamy, starchy base that’s less sweet than potatoes but beautifully earthy.
• Olive Oil: Divided for roasting and frying, adds richness without overpowering.
• Smoked Paprika: Adds a subtle smoky note that elevates the savory profile.
• Green Lentils: A great plant protein that holds the roast together while keeping it moist.
• Banana Shallots: Milder and sweeter than regular onions, they soften the dish with gentle sweetness.
• Garlic Cloves: Essential for savory depth and that comforting aroma.
• Rosemary, Sage, Thyme: These classic herbs bring warmth and earthiness perfect for a nut roast.
• Chestnut Mushrooms: Provide umami and texture, especially when browned well.
• Balsamic Vinegar: Adds a slight tang and balances the richness.
• Dark Miso Paste: A game-changer for depth; it’s like a secret sauce that amps up the savoriness.
• Dried Cranberries: For a touch of sweet contrast that brightens every bite.
• Psyllium Husk Powder: Acts as a binder—crucial for structure, especially since this is gluten-free friendly.
• Salt & Pepper: Essential seasoning to bring all the flavors together.
• Breadcrumbs: Helps bind ingredients and adds a bit of texture; gluten-free options work beautifully here.

Variations

I love how adaptable this Vegan Nut Roast Recipe is—once you have the basics down, feel free to make it your own! Play with nuts, swap herbs, or add extras to suit your mood or the season.

• Nut Swaps: I once swapped pecans for walnuts for a slightly different crunch and flavor, and it worked beautifully.
• Herb Changes: Try adding a bit of sage or thyme if you don’t have rosemary, or even some fresh parsley for freshness.
• Extra Veggies: Grated carrot or parsnip adds sweetness and moisture if you want to experiment.
• Spice it Up: A pinch of cayenne or chili flakes gives an unexpected kick that my family surprisingly enjoys.

How to Make Vegan Nut Roast Recipe

Step 1: Roast and Prepare the Nuts

Start by preheating your oven to 175° C (345° F). Spread your mixed nuts evenly on a baking tray and roast for about 8-10 minutes until they’re fragrant and toasty. Be careful not to burn them! Once cooled slightly, rub the hazelnuts between your fingers to slip off their skins (it really makes them smoother in the roast). Chop the Brazil nuts into thirds and pecans in halves but leave the hazelnuts whole. Set these aside—you’ll see how much they add to the texture!

Step 2: Roast the Celeriac

Increase your oven temperature to 210° C (410° F). Peel and dice celeriac into 1.5 cm cubes, then toss with 1 tablespoon of olive oil, salt, and a teaspoon of smoked paprika. Roast the celeriac for 30 minutes, turning halfway through for even cooking. You’ll want to see tender, golden cubes that add a creamy, earthy base to your nut roast.

Step 3: Saute Shallots, Garlic, and Herbs

While the celeriac roasts, heat a heavy pan over medium heat with 2 tablespoons of olive oil. Add finely diced banana shallots and a pinch of salt, cooking gently until the shallots are translucent and soft. Then stir in minced garlic and chopped rosemary, sage, and thyme. Cook until fragrant and translucent, but watch closely so the garlic doesn’t burn—this combo infuses the roast with heavenly aromas.

Step 4: Brown the Mushrooms

Remove the shallot-herb mixture from the pan and set aside. Now fry the finely chopped chestnut mushrooms in the same pan in two batches, no need for extra oil. Cook until all the moisture has evaporated and the mushrooms are nicely browned—this step builds tons of umami flavor. Season with a little salt once cooked.

Step 5: Mix Everything and Let it Bind

In a large mixing bowl, combine the roasted celeriac, chopped nuts, shallot-mushroom mix, drained lentils, dried cranberries, breadcrumbs, and psyllium husk powder. Now dilute the dark miso paste in 4 tablespoons of water and stir in the balsamic vinegar. Add this liquid mixture into the bowl and mix everything thoroughly. Let the mix sit for 30 minutes on your countertop—this resting time lets the psyllium husk hydrate and binds all the ingredients together perfectly.

Step 6: Bake Your Nut Roast to Perfection

Grease a 2lb (900g) non-stick cake tin really well. Press the nut roast mixture firmly into the tin, packing it tight so it holds together once baked. Place in the oven and bake for about 60 minutes at 210° C. After 30 minutes, cover the top loosely with kitchen foil to prevent over-browning. When done, your nut roast should be golden, firm to touch, and smell amazing.

Once out of the oven, give it some time to rest before slicing. I find using a serrated knife prevents crumbling and makes for the neatest slices.

How to Serve Vegan Nut Roast Recipe

Garnishes

I usually keep garnishes simple but flavorful—some fresh thyme sprigs or rosemary on top add freshness and a lovely aroma. A drizzle of vegan gravy or a tangy cranberry sauce pairs beautifully as well. I also occasionally add a sprinkling of toasted pine nuts or vegan parmesan for a classy touch.

Side Dishes

This nut roast shines when paired with classic roast vegetables like crispy Brussels sprouts, golden roast potatoes, and glazed carrots. Creamy mashed potatoes (vegan, of course) and a rich vegan gravy make it a perfect comforting meal. I also love serving it with a crisp green salad or sautéed kale for some freshness.

Creative Ways to Present

For special occasions, I like to bake this Vegan Nut Roast Recipe in decorative loaf tins or even mini cake molds for individual servings. You can also top it with a crunchy breadcrumb and herb crust or swirl in some vegan pesto before baking for a pop of color and flavor. It’s a conversation starter every time!

Make Ahead and Storage

Storing Leftovers

I store leftover nut roast tightly wrapped in the fridge for up to 4 days. It keeps well and actually tastes better the next day as the flavors continue to meld. Just keep it in an airtight container to avoid it drying out.

Freezing

This recipe freezes wonderfully. Slice it after baking (and cooling) into portions, wrap each piece tightly in plastic wrap, then place in a freezer bag. It keeps beautifully for up to 3 months, so you can enjoy it anytime.

Reheating

To reheat, I unwrap the slices and pop them on a baking tray in a preheated 180° C (350° F) oven for 15-20 minutes until warmed through. This method helps keep the texture excellent—crispy on the outside and soft inside—better than microwaving, which sometimes makes it a bit soggy.

FAQs

Final Thoughts

This Vegan Nut Roast Recipe holds a very special place in my kitchen repertoire. It’s one of those dishes that brings everyone together, letting you enjoy a wholesome meal that’s both nourishing and festive. The first time I made it, I was amazed by how something so simple could taste so rich and satisfying—now, it’s my go-to for plant-based gatherings or when I want a comforting, hearty meal. I can’t wait for you to give it a try and discover just how much you and your loved ones will adore it.

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