Vegan nut roast
Vegan nut roast

Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, vegan nut roast. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

"I thought my days of looking young and thin were long gone. Therefore, I decided to take this a step further. I wanted to dig a bit deeper Nut roast is a favourite for a reason. Try this vegan nut roast, which is great served hot for Christmas dinner, or cold for your festive buffet table.

Vegan nut roast is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Vegan nut roast is something which I have loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have vegan nut roast using 17 ingredients and 16 steps. Here is how you can achieve that.

The ingredients needed to make Vegan nut roast:
  1. Get 2 medium parsnips
  2. Prepare 2 medium carrots
  3. Get 1 medium sweet potato
  4. Prepare 2 medium echalion shallots
  5. Get 1 cup chestnut mushrooms
  6. Make ready 1/2 cup raw cashews
  7. Make ready 1/2 cup walnuts
  8. Take 1/3 cup almonds
  9. Make ready 1/2 cup pumpkin seeds
  10. Make ready 1/3 cup breadcrumbs (use GF crumbs, GF oats or omit for a GF recipe)
  11. Get 2 tbsp nutritional yeast (optional)
  12. Prepare 1 tsp Smoked Paprika
  13. Get 1 tsp Marjoram (or Oregano if preferred)
  14. Prepare 1 tsp Thyme
  15. Make ready Vegan butter or coconut oil for frying
  16. Make ready Sea salt
  17. Prepare Black pepper

Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch. This vegan nut roast is both easy to prepare and an easy pleaser - it's kept wonderfully moist and flavourful with the addition of lentils and carrots, and the nuts, seeds and lentils mean it is also packed with nutritious plant-based protein. It can also be made with gluten-free tamari soy sauce to make it suitable for coeliacs and those with gluten intolerance.

Steps to make Vegan nut roast:
  1. Preheat oven to 190 C degrees.
  2. Grease a 450g/1lb bread loaf tin with vegan butter or coconut oil, and line with baking paper.
  3. Prick sweet potato with fork and wrap in foil. Bake for 20-25 minutes or until soft enough to mash. Alternatively, microwave for 5-6 minutes until soft. Peel when cooled.
  4. Core and rough chop parsnips into 2cm chunks.
  5. Peel and rough chop carrots into 2cm chunks.
  6. Bring a medium saucepan of water to the boil and cook carrots for 5 minutes, then add parsnips. Cook for a further 10 minutes or until carrots are just soft enough to mash, then remove from heat and drain.
  7. Meanwhile, finely chop mushrooms and shallots and gently fry in a medium frying pan with a knob of vegan butter or teaspoon of coconut oil until just beginning to soften. Leave to cool.
  8. Use a pestle and mortar or end of a rolling pin to crush cashews, walnuts, pumpkin seeds and almonds so that no whole pieces remain - keep chunks for a good texture.
  9. Add cooked carrots, parsnips, sweet potato to a bowl and lightly mash together.
  10. Add cooked mushrooms, shallots (and mushroom and butter liquid) and all nuts and seeds to bowl.
  11. Add nutritional yeast (if using), breadcrumbs, seasonings and salt & pepper to taste.
  12. Mix well using stick blender, spoon or hands. It should hold its shape. If too wet, add more breadcrumbs or oats.
  13. Press well into tin and smooth over top.
  14. Bake in oven for 30-40 minutes, rotating half way through, or until a crust has formed on top and edges are brown and crispy. If you like a firmer 'loaf', cover with foil and bake for another 10 mins.
  15. Remove from tin and leave to cool slightly before slicing. Keeps well for up to five days in the fridge, and can be frozen too.
  16. Optional extras* - - - Lightly toast almonds and cashews in a frying pan before crushing - - Add dried cranberries and/or chopped apricots before baking for a fruitier version - - Add 1 tbsp peanut butter or cashew butter for a nuttier version, or as a substitute for one or more of the nuts above - - Add 1 tbsp of maple syrup or agave nectar for a sweeter version

This vegan nut roast is both easy to prepare and an easy pleaser - it's kept wonderfully moist and flavourful with the addition of lentils and carrots, and the nuts, seeds and lentils mean it is also packed with nutritious plant-based protein. It can also be made with gluten-free tamari soy sauce to make it suitable for coeliacs and those with gluten intolerance. Dairy-free df; Gluten-free gf; Vegan vg; Vegetarian v "Being vegan doesn't mean compromising on flavour, as this recipe proves. Tofu gives this nut roast a creaminess that makes it seem decadent. Crunchy and full of spices, everyone will be tucking in.

So that’s going to wrap this up for this exceptional food vegan nut roast recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!