A flavourful and savoury vegan nut roast made with pecans, almonds and pistachios, as well as lots of vegetables! Ready in around an hour, it's perfect for a vegan Christmas or Thanksgiving. Gluten-free, super easy to make.
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.
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Notes
To make the sweet potato purée, bake the sweet potato at 400 degrees C for 50 minutes, then peel it and mash using a fork or a potato masher.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!