This vegan nut roast is made with almonds, pecans and pistachios, as well as lots of vegetables. Flavourful and savoury, it's perfect as a main course for Christmas or Thanksgiving. Gluten-free and super easy to make.
Here's my new favourite nut roast recipe! Trust me, I've tried a lot and this is one that I go back to over and over again. A homemade nut roast can be pretty tricky to perfect. Some fall apart, others lack flavour, others are too dry, etc.
But, you won't run into any of these issues with this recipe! Although a nut roast is great for the holiday season, it can be enjoyed at any point throughout the year with a side of mashed potatoes and veggies. Yum!
About this gluten-free vegan nut roast
I recommend you try out this dish to see for yourself just how yummy and flavourful it is. I'm talking rich and savoury flavours, just the perfect amount of crunchiness on the inside, and plenty of vegetables like bell pepper and onion.
The addition of garlic and chilli really brings all the flavours together really well, while cumin and mustard add to that cosy undertone that we all love throughout the colder seasons. Don't skip the fresh herbs, as they make a great finishing touch for savoury main meals like this one.
Three different nut varieties are used: pecans, pistachios and blanched almonds. They create a great 'meaty' texture that doesn't dry out when in the oven. So, you don't have to worry about ending up with a crumbly nut roast! This really is a dish that vegans and non-vegans alike can enjoy.
And as an added bonus, you definitely don't have to stand in the kitchen for the whole day to make it. All you need for this vegan nut roast is an hour of time and minimal effort.
Ingredients and substitutions
- Olive oil for sautéing the vegetables and greasing the loaf pan. To make this nut roast oil-free, sauté the vegetables in water, and line the loaf pan using parchment paper.
- Mushrooms.
- Onion.
- Bell pepper.
- Pecans, almonds, and pistachios. You can try it out with a different nut combination, but I can't guarantee that the texture will be exactly the same.
- Mashed sweet potato. You can also use butternut squash.
- Fresh chives and parsley. Cilantro also works well.
- Flax eggs. These are made by stirring together ground flaxseed with twice the amount of water and setting aside for 10 minutes.
- Paprika, salt, cumin and garlic powder to season the nut roast generously.
- Gluten-free flour. You can use either all-purpose gluten-free flour, buckwheat flour, chickpea flour, or rice flour.
- Tomato paste.
- Mustard. Ensure vegan and gluten-free.
- Tamari. Use coconut aminos for a soy-free version.
- Red chilli pepper.
- Fresh garlic.
How to make the best vegan nut roast
Firstly, preheat the oven to 180 degrees C (350F) and grease a loaf pan with olive oil (or line it with parchment paper, if you are keeping the recipe oil-free).
Heat the olive oil in a large frying pan or skillet. Add the mushrooms, onion and bell pepper, and cook for 5 minutes, until they soften.
Meanwhile, add the pecans, almonds and pistachios to a blender or food processor, and blend quickly to form a crumbly mixture.
Transfer the cooked vegetables to a large mixing bowl together with the nuts. Now add the sweet potato, chives, parsley, flax eggs, paprika, salt, cumin, garlic powder, gluten-free flour, tomato paste, mustard, tamari, red chilli pepper, and garlic. Mix together really well.
Transfer to the loaf tin and flatten down well using a spatula. Bake in the preheated oven for 40-45 minutes, until crispy and golden brown on top.
Allow to cool for around 5-10 minutes, then use a butter knife to loosen the nut roast around the edges. Place a serving board on top of the loaf pan and carefully flip upside down. Remove the loaf pan and serve.
How to serve a vegan lentil loaf
- It's delicious with gluten-free vegan gravy.
- You also can't go wrong with a side dish of mashed potatoes.
- Or how about cauliflower cheese?
- Serve some gluten-free stuffing on the side!
- Spicy cashew cream also makes a great sauce.
Storing and freezing instructions
You can keep this nut roast in the fridge, covered or in an airtight container, for 4-5 days.
Freeze it as slices for up to 2 months in freezer-friendly bags. Allow to thaw fully in the fridge overnight, before reheating in the microwave for 5 minutes at 80% powr, or in the oven at 350 degrees C for around 10 minutes.
Other recipes for a vegan Christmas or Thanksgiving
- Scalloped potatoes
- 'Cheesy' potatoes with Brussels sprouts
- Whole roasted cauliflower with tahini sauce
- Vegan eggnogg
- Gluten-free chocolate cake
Let me know in the comments: what's your go-to dish when the weather starts to get cold? If you give this vegan nut roast a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Recipe
Equipment
- Conventional oven
- Loaf pan
- Frying pan or skillet
Ingredients
- 1 ½ tbsp olive oil plus more for greasing the pan
- 1 ½ cups mushrooms button or chestnut (finely diced)
- 1 large onion finely diced
- 1 large bell pepper finely diced
- 7 oz pecans
- 3 ½ oz blanched almonds
- 2 ½ oz pistachio kernels
- 1 cup mashed sweet potato (see recipe notes)
- ¼ cup chives chopped
- ½ cup parsley chopped
- 2 flax eggs (1 flax egg = 1 tbsp ground flaxseed + 2 tbsp water, set aside for 10 minutes)
- 1 tsp smoked paprika
- ½ tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- ¼ cup gluten-free flour
- 2 tbsp tomato paste
- 1 tbsp mustard ensure vegan and gluten-free
- 2 tbsp tamari
- 1 red chilli pepper de-seeded and finely chopped
- 3 cloves garlic minced
Instructions
- Preheat the oven to 180 degrees C (350F) and grease a loaf pan with olive oil.
- Heat the olive oil in a large frying pan or skillet. Add the mushrooms, onion and bell pepper, and cook for 5 minutes, until they soften.
- Meanwhile, add the pecans, almonds and pistachios to a blender or food processor, and blend quickly to form a crumbly mixture.
- Transfer the cooked vegetables to a large mixing bowl together with the nuts. Add the sweet potato, chives, parsley, flax eggs, paprika, salt, cumin, garlic powder, gluten-free flour, tomato paste, mustard, tamari, red chilli pepper, and garlic. Mix together really well.
- Transfer to the loaf tin and flatten down well using a spatula. Bake in the preheated oven for 40-45 minutes, until crispy and golden brown on top.
- Allow to cool for around 5-10 minutes, then use a butter knife to loosen the nut roast around the edges. Place a serving board on top of the loaf pan and carefully flip upside down. Remove the loaf pan and serve.
Video
Notes
Nutrition
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