Galaxy has been vegetarian for twenty years and a vegan 'dabbler' for six months. She loves exploring all aspects of alternative lifestyles.
Great Tasting Easy to Make Vegan nut Roast.
Nut Roast, a Healthy and Tasty Option.
Vegan nut roast is a wonderful, healthy and tasty alternative to roast meat, this easy to follow recipe is good enough for special occasions such as Christmas and Thanksgiving yet cheap enough for a mid-week roast. We are often told to cut down on our intake of red meat and to reduce the amount of highly processed meats we consume, switching a roast joint of meat for a nut roast occasionally is a great way to do this.
Vegan nut roast is wholesome, filling and even the most dedicated of meat eaters is sure to enjoy it. This vegan nut roast will also freeze really well, so why not make two, one for now and one for later. If you are intending to freeze the nut roast first let it cool completely and then wrap it in foil and freeze the day you make it. It will keep for several weeks in the freezer. Simply take it out at least four hours before you want to use it, it works best if defrosted overnight in the fridge.
To reheat safely simply cut thick slices of nut roast, put them in a shallow ovenproof dish and cover them in some nice homemade vegan gravy. This will take about twenty minutes to reheat in a moderate oven. Or you can use the microwave, in which case it will take about five minutes on full power.
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Ingredients for Vegan nut Roast.
- 1 large red onion, chopped
- 3 small carrots, grated
- 8 oz mixed nuts, roughly chopped
- 4 oz pumpkin seeds, whole
- 2-3oz brown breadcrumbs
- 2 tsp mixed herbs, dried or fresh
- 1 tsp vegetable oil, olive oil works well
- 4 oz red peppers, roughly chopped
- 2 sticks celery, chopped
- salt and pepper, to taste
- 1 tsp marmite
- 4 oz vegetable stock
- 1-2 tbs cornflour, as needed to thicken
- 1 clove garlic, finely chopped. (optional)
- Preheat your oven to 360 c. Well grease the inside of a loaf tin with a little of the vegetable oil.
- Heat the remaining vegetable oil in a heavy-based pan and saute the onion and garlic if you are using it for a couple of minutes. Be careful not to let the onions burn as this will affect the taste of the finished dish.
- Add the carrot, celery and peppers and fry for a further five minutes, stirring occasionally.
- Remove from the heat and add the chopped nuts, pumpkin seeds and breadcrumbs. Stir the mixture well to combine all the ingredients.
- Add the marmite and herbs to the vegetable stock and then add this to the nut roast mixture. Stir well. If the mixture seems a little sloppy at this stage then return the pan to the heat and add the cornflour mixed with a small amount of water to make a cream. Alternatively, reduce the mixture on the hob over a medium heat.
- Season to taste with the salt and pepper and give the mixture a final stir. Go easy on the salt as Marmite is quite a salty tasting ingredient.
- Pour the mixture into the greased loaf tin, use the back of a spoon to level the loaf and then place the tin in the oven. It should take around forty minutes to cook but check it after thirty as the top can burn a little. Place a piece of foil over the top for the final ten minutes if it does look like it is catching.
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Serves six people two thick slices each.
Serving Your Vegan Nut Roast.
When the nut roast is cooked remove it from the oven, cover with foil and leave it to rest for ten minutes. Turn it out onto a plate and slice. Serve with vegan gravy or warm cranberry sauce and a selection of fresh vegetables. This dish looks and tastes delicious, you really won't miss meat at all.
To make the cranberry sauce - take half a jar of cranberries or a some cooked fresh cranberries, place in a medium saucepan add a small glass of vegan red wine and heat through. Add a little orange zest just before serving. Enjoy.
Health Benefits of a Plant-Based Diet.
Numerous recent studies have shown that there are a great many health benefits associated with a plant-based diet. Vegetarians and vegans typically have much lower rates of high blood pressure, high cholesterol, obesity and diabetes.They also have a lower risk of suffering heart disease. Plant foods are high in fibre and have more heart-healthy fats than animal products. Replacing animal-based fats with olive oil, avocado oil or nut/seed oil can have a dramatic effect on the body.
Eating a largely plant-based diet might even help to prevent certain types of cancer, specifically colon and prostate.
The high levels of fibre, soluble fibre, in particular, help you feel fuller for longer and so can help with weight loss too.
All of these health benefits add up and can help vegetarians and vegans live longer, healthier lives than their carnivorous friends.
Even having one or two meat-free days a week can give significant results. So why not give a plant-based diet a chance and see how it makes you feel.
© 2012 Galaxy Harvey
Galaxy Harvey (author) from United Kingdom on May 10, 2013:
4FoodSafety- thanks for commenting. I have tried nut mixes before and it has not been too salty for us, I guess it is down to taste. Just don't put any extra salt in the mix, you can always add some when it is on your plate. I hope you enjoy this nutroast.
Kelly Kline Burnett from Fontana, WI on May 09, 2013:
I really must try this! Have never heard of this before! Wow! Thank you! During Christmas we often have more nuts (in more than one way!) than needed so this would offer a fantastic re-purposing.
Curious, if I use nut mixes, will the roast be too salty? Or will the other flavors absorb the salt?
Galaxy Harvey (author) from United Kingdom on November 18, 2012:
If you let it stand for a while and cool a little it will slice just fine, innerspin. The mixture can be made a little firmer if you want really neat slices or cut it cold and warm it up again in a little gravy. Let me know what you think of it after you try it.
Kim Kennedy from uk on November 17, 2012:
This looks easy to make, but I'm wondering, is it hard to slice? I've not tried nut roast, it's now on my to-do list. Thanks for the recipe.
Galaxy Harvey (author) from United Kingdom on November 10, 2012:
I use a standard (cheap) tub of ready mixed herbs from my local supermarket but a good combination would be dried sage, rosemary and parsley. You can use any that you have in the cupboard or fresh from the garden to your own taste. But avoid mint as it has too strong a taste and will overpower everything else.
Frankly My Dear from Texas on November 10, 2012:
Which dried herbs do you recommend for this recipe?
Galaxy Harvey (author) from United Kingdom on November 10, 2012:
Thanks for commenting, do give it a try I am sure you will like it.
carol stanley from Arizona on November 10, 2012:
I was fascinated with the title..I think this is worth trying vegan or not. Looks really good. Thanks for sharing this really different recipe..at least different for we carnivors.