Description
This vegan nut roast is a wholesome and flavorful plant-based main dish perfect for festive occasions or comforting family meals. Made with a mix of roasted nuts, celeriac, mushrooms, lentils, and fragrant herbs, it delivers a satisfying texture and rich umami taste. It’s gluten-free friendly and full of natural, earthy flavors with a touch of balsamic and miso for depth.
Ingredients
Scale
Nut Roast Base
- 120 g / 4.25 oz mixed nuts (hazelnuts, pecans, brazil nuts)
- 400 g / 14 oz celeriac (celery root), peeled and diced
- 45 ml / 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- 1 can green lentils (or 250 g / 8.8 oz cooked lentils), drained
- 2 tbsp gluten-free breadcrumbs (if needed)
- 18 g / 2 tbsp psyllium husk powder (or 3 tbsp psyllium husks)
Vegetables and Flavorings
- 2 large banana shallots, finely diced
- 4 garlic cloves, finely diced
- 300 g / 10.5 oz chestnut mushrooms, finely chopped
- 1 tbsp each chopped rosemary, sage, and thyme
- 25 ml / 1½ tbsp balsamic vinegar
- 1 tbsp dark miso paste
- 45 g / 1/3 cup dried cranberries
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast Nuts: Preheat the oven to 175°C / 345°F (no fan). Spread the mixed nuts on a baking tray and roast for 8-10 minutes until fragrant. Cool slightly, then rub hazelnuts to remove skins, chop brazil nuts into three pieces and pecans into two pieces, leaving hazelnuts whole. Set aside.
- Roast Celeriac: Increase oven temperature to 210°C / 410°F. Dice peeled celeriac into 1.5 cm / 0.6″ cubes. Toss with 1 tbsp olive oil, salt, pepper, and smoked paprika. Spread on a baking tray and roast for 30 minutes, turning halfway through.
- Sauté Shallots and Garlic: Heat a heavy-based pan over medium heat and add 2 tbsp olive oil. Add diced shallots and a pinch of salt, frying until almost translucent. Add garlic and chopped rosemary, sage, and thyme. Season with salt and pepper, and cook until fragrant and translucent.
- Cook Mushrooms: Remove shallots and garlic mixture, then pan-fry chopped mushrooms in batches without oil until browned and moisture evaporates. Season with salt and pepper.
- Prepare Miso-Balsamic Sauce: Dilute miso paste in 4 tbsp / ¼ cup water and mix in balsamic vinegar.
- Combine Ingredients: In a large mixing bowl, combine roasted celeriac, chopped nuts, shallot-mushroom mixture, drained lentils, dried cranberries, breadcrumbs, and psyllium husk powder. Stir well, then add the miso-balsamic liquid and mix thoroughly.
- Rest Mixture: Let the mixture sit at room temperature for 30 minutes to allow psyllium husk to bind the ingredients well.
- Bake Nut Roast: Grease a 2 lb non-stick cake tin thoroughly. Transfer the mixture, pressing down firmly and evenly. Bake at 210°C / 410°F for 60 minutes. After 30 minutes, cover the top with kitchen foil to prevent over-browning.
- Cool and Serve: Allow the nut roast to cool and settle to achieve neat slices. Use a serrated knife to cut. Serve with your favorite vegan gravy and traditional trimmings.
Notes
- This vegan nut roast is a delicious alternative to meat-based roasts, rich in texture and flavor.
- Can be made gluten-free by using gluten-free breadcrumbs.
- Allowing the mixture to rest before baking improves the texture and binding.
- Use a serrated knife for cleaner slices.
- Serving with a vegan gravy complements the umami flavors nicely.
Nutrition
- Serving Size: 1 slice (approximate, assuming 12 slices)
- Calories: 208.39
- Sugar: 5.25 g
- Sodium: 203.16 mg
- Fat: 9.78 g
- Saturated Fat: 1.33 g
- Unsaturated Fat: 8.45 g
- Trans Fat: 0 g
- Carbohydrates: 23.14 g
- Fiber: 8.99 g
- Protein: 8.92 g
- Cholesterol: 0 mg
