Nut Roast – also known as Nut Loaf – is the plant-based alternative to the roast or meatloaf that would usually take centre place during the feastive season. Feastive, get it? Did I just coin a new word? This recipe has been a staple of mine for years now – since before I was even vegan – and it is always the first thing to go at family dinners and friendly get togethers because it is just so damn good.
You can find the recipe in my first book – Vegan Goodness – and in the spirit of christmas, I’m sharing it here too, because this bad boy is a dish that everyone should get to enjoy at christmas time – vegans and non vegans alike.
Feeds 4-8 people depending on what sides you are serving it with.
155g raw cashews
155g raw almonds
125g sunflower seeds
2 tablespoons sesame seeds
2 tablespoons linseeds
2 tablespoons poppy seeds
4 tablespoons psyllium husk* (chia seed works fine here too)
100ml olive oil
Juice of a lemon
2 shallots, finely chopped
3-5 garlic cloves, finely chopped
6 mushrooms, finely chopped
1 large zucchini, grated
3 tablespoons flour (wheat, chickpea or buckwheat)
1 teaspoon salt
1 sprig flat leaved parsley, finely chopped
1 sprig fresh rosemary, finely chopped
1 sprig fresh thyme, leaves removed
½ tsp smoked paprika
freshly ground black pepper to taste
- Preheat your oven to 190°C.
- Place the cashew nuts, almonds, sunflower seeds, walnuts, sesame seeds, linseeds, poppy seeds, powdered veggie stock, psyllium husk (or chia seeds) and olive oil in a food processor with 100 ml of water and blend until the nuts are well chopped. Add to a large mixing bowl with the remaining ingredients and season to taste. Stir well.
- Line a 28 cm loaf tin with parchment, spoon the mixture into the tin and press flat with the back of a spoon. You want it to be quite firm. Sprinkle sesame seeds on top and bake for 1 hour, turning halfway to ensure even baking – especially if your oven is a dodgy old codger like mine.
- Allow to cool for 10 minutes before serving. Serve with mushroom gravy, roasted veggies and a big yummy salad.
Notes and Serving Suggestions:
Make this a day or two ahead if you like. Leave it in the loaf pan and store it in the fridge until ready to heat and eat when its feast time.
*Psyllium husk might sound like a weird and daunting ingredient if you’ve never used it before, but it’s actually very easy to find. Look for it in health food stores, bulk food stores, chemists and in the ‘health’ section of supermarkets, where it is often sold as a digestive aid. If you have to substitute the psyllium husk for chia seeds, your loaf will be more crumbly but still delicious! xxx