Description
This Vegan Nut Roast is a hearty and flavorful plant-based dish, perfect as a wholesome alternative to traditional roasts. Packed with a variety of nuts, lentils, mushrooms, and aromatic herbs, it offers a delightful texture and rich taste, making it an ideal centerpiece for any festive or family meal. The recipe is naturally gluten-free when using gluten-free breadcrumbs, and combines roasting and pan-frying techniques to build layers of flavor.
Ingredients
Scale
Nuts and Seeds
- 120 g / 4.25 oz mixed nuts (hazelnuts, pecans, brazil nuts)
Vegetables and Herbs
- 400 g / 14 oz celeriac (celery root), peeled and diced
- 2 large banana shallots, finely diced
- 4 garlic cloves, finely diced
- 1 tbsp chopped rosemary
- 1 tbsp chopped sage
- 1 tbsp chopped thyme
- 300 g / 10.5 oz chestnut mushrooms, finely chopped
Legumes
- 1 can green lentils (or 250 g / 8.8 oz cooked lentils), drained
Oils, Liquids and Condiments
- 45 ml / 3 tbsp olive oil, divided
- 25 ml / 1½ tbsp balsamic vinegar
- 1 tbsp dark miso paste
Other Ingredients
- 45 g / 1/3 cup dried cranberries
- 18 g / 2 tbsp psyllium husk powder (or 3 tbsp psyllium husks)
- 2 tbsp breadcrumbs (gluten-free if needed)
- 1 tsp smoked paprika
- Salt, to taste
- Pepper, to taste
Instructions
- Roast Nuts: Preheat the oven to 175° C / 345° F (no fan). Spread the mixed nuts on a baking tray and roast for 8-10 minutes until fragrant. Once cooled, slip the skins off the hazelnuts by rubbing them between your fingers. Chop the brazil nuts into thirds, pecans in half, and leave hazelnuts whole. Set aside.
- Roast Celeriac: Increase oven temperature to 210° C / 410° F. Peel and cut the celeriac into 1.5 cm (0.6 inch) cubes. Toss with 1 tbsp olive oil, salt, pepper, and smoked paprika. Bake for 30 minutes, turning once halfway through until tender and lightly browned.
- Sauté Aromatics: Heat 2 tbsp olive oil in a heavy-based pan over medium heat. Add diced shallots and a pinch of salt, frying until almost translucent. Add garlic and chopped rosemary, sage, and thyme, seasoning with salt and pepper. Cook until fragrant and both garlic and shallots are translucent.
- Cook Mushrooms: Remove the shallots and garlic from the pan. Pan-fry the chopped mushrooms in batches without additional oil, allowing them to brown and release moisture completely. Season with salt and pepper, and set aside with shallot mixture.
- Prepare Miso-Balsamic Mix: In a small bowl, dilute miso paste with 4 tbsp (¼ cup) water, then stir in the balsamic vinegar to create a flavorful liquid for the mixture.
- Combine Ingredients: In a large mixing bowl, combine roasted celeriac, roasted nuts, shallot-mushroom mix, drained lentils, dried cranberries, breadcrumbs, and psyllium husk powder. Stir thoroughly, then incorporate the miso-balsamic mixture evenly throughout.
- Rest the Mixture: Let the combined mixture sit at room temperature for 30 minutes. This allows the psyllium husk to bind the ingredients and develop a better texture.
- Bake the Nut Roast: Grease a 2 lb (900 g) cake tin well, then press the mixture firmly into it. Bake at 210° C / 410° F for about 60 minutes. After 30 minutes, cover the top loosely with kitchen foil to prevent over-browning. Bake until set and golden on top.
- Cool and Slice: Allow the nut roast to cool slightly to settle. Use a serrated knife to cut neat slices. Serve warm, ideally with traditional sides and a rich gravy.
Notes
- The nut roast is naturally vegan and gluten-free if gluten-free breadcrumbs are used.
- Using a mix of nuts adds varied texture and flavor—hazelnuts, pecans, and brazil nuts are great choices.
- Psyllium husk powder acts as a binder, giving the roast structure without eggs.
- Allowing the mixture to rest before baking helps it firm up for cleaner slices.
- Covering the roast with foil halfway through baking prevents excessive browning on top.
- Serve with traditional festive trimmings and your favorite vegan gravy for a complete meal.
Nutrition
- Serving Size: 1 slice (approx. 80 g)
- Calories: 208
- Sugar: 5.25 g
- Sodium: 203 mg
- Fat: 9.78 g
- Saturated Fat: 1.33 g
- Unsaturated Fat: 8.45 g
- Trans Fat: 0 g
- Carbohydrates: 23.14 g
- Fiber: 8.99 g
- Protein: 8.92 g
- Cholesterol: 0 mg
