Classic Nut Roast

Nut roast is another dish that is often treated with derision by non-vegetarians, but it is really tasty and nutritious. This dish is great to make on the weekend when you have time to put the oven on, but is not complicated to make. A classic nut roast is great served with the rich vegan gravy I posted a few weeks ago. It also goes really well with cranberry sauce.

I usually make nut roast with cashews, and if I’m feeling decadent I also throw in pistachio’s as well, but you can use all sorts of different nuts, I have seen recipes with brazil nuts, almonds, and/or walnuts. Peanuts are not so commonly used in nut roast.

Making the nut roast starts with frying the main ingredients. Fry garlic and chopped onion in olive oil. If you want to add some vegetables – such as chopped zucchini, pepper, spinach, fresh tomato or mushroom, fry that also. Then add the chopped nuts and brown them slightly, next add breadcrumbs, green herbs (mixed herbs, rosemary, thyme etc.) and salt and pepper. To bind the nut mix together use flax or chia egg. To make flax or chia egg, put a tablespoon for ground flaxseed or chia seed into 3 tablespoons of water and leave it for 10-15 minutes to thicken.

Put the mix in a greased loaf tin, and bake in the oven at 200degC for about 30mins.

A nice finish is to put vegan parmesan and pine nuts on the top of the roast for about the last 10 mins in the oven, but both are entirely optional. Don’t put them on earlier as they just tend to burn.

And that’s it! Serve with gravy and veggies.

Classic Nut Roast
Cooking Time: 1 hour
Serves 4: – 1/2 yellow onion, chopped – 2 garlic cloves, chopped – 1 cup cashew nuts, rough chopped – 1 cup chopped veggies – 1/2 cup breadcrumbs – green herbs, salt & pepper – flax or chia egg – vegetable oil for frying
Fry the onion & garlic until softened. Add the vegetables and nuts and fry further. Add the breadcrumbs, herbs, seasoning and flax or chia egg and mix thoroughly. Put into a greased loaf tin and bake at 200degC for 30mins.