Flavourful, decadent and nutty.

Win the hearts of others with this delicious vegan nut roast dish.

This nut roast is packed with nuts, cranberries and spices and herbs. This recipe is rich and very satisfying in flavour. You can also try out different variations by using different nuts and vegetables.

In some parts of the world, they may call this one a vegan nut loaf. But I think calling it a nut roast is a bit more classier. ‘Nut loaf’ just makes me giggle.

Vegan nut roasts as good as this serve as a reminder that we do not need to eat to meat to enjoy food.

Looking for an easy nut roast? Then you are home.

Substitutions

For this recipe for nut roast, instead of zucchini you could try mushrooms. In some ways mushroom would go better, but I tend to find that mushrooms are ALWAYS in alternative roast ideas to meat and sometimes it’s nice to a different vegetable base.

If you don’t have or don’t want the expense of buying fresh thyme, rosemary or sage, then of course feel free to use the dried versions. The freshness of the herbs is really popping when you do it include them, I’ve only ever made it with the fresh versions but to have fresh herbs is not a deal breaker.

For the cranberries I use craisans, they soften once in the oven.

If you’re not a wine-o, then feel free to omit and just add a splash of water instead.

PLANT-BASED FOOD MADE SIMPLE

Eating plant-based doesn’t have to be complicated. This Complete Plant-Based Diet Foods List makes grocery shopping quick, easy and delicious.

Vegan Nutrition Info

Roast dinners are traditionally served with meat. Perhaps a pork shoulder or a slow-cooked beef. But vegan nut roasts are here, and they are here to stay. It’s one of my all-time favorite plant based recipes. Did you know that meat has next to zero fiber in it? This nut roast has 10g of fiber, meaning it’s much better for your digestion and gut bacteria.

The nuts and vegetables plant-based foods also mean that the vegan nut roast is packed with vitamin A, potassium, phosphorus, vitamin K, Vitamin C, Thiamin (B1) and many more.

It’s high in fat yes, but these are GOOD fats! Monosaturated fats and polyunsaturated fats are good for your heart, your cholesterol and your overall health.

When eaten in moderation, they will not make you put on weight. In fact, when trying to lose weight it’s recommended to include good fats in your diet.

Method

For this recipe for a nut roast, a few pointers might be helpful.

When roasting the nuts, different ovens can have different ‘heat intensities.’ I just made that term up, but my point is:

Ensure not to burn the nuts as this would ruin the flavor needed for the recipe.

When it’s all made and cooked and you’re ready to serve up, I’d recommend to be super careful when slicing it. It is vegan so there is no egg for the binder. It’s okay to slice but just a bit of care is needed with it.

Top Tip

For the parsnips or any mashing in general, I cheat. I’m not sorry. Crushing with a masher can sometimes leave your mash lumpy.

There is nothing good anyone will ever say about LUMPY mash.

So what’s my secret trick?

Instead of using a masher I use a hand blender.

I know, I didn’t come up with this one myself, but I do LOVE it. Blended mash, whether it’s potatoes or parsnips is the BEST. So smooth!

Epic Vegan Nut Roast

Serves: 2
Cuisine: American

Prep time: 30 mins
Cooking time: 1 hour

Ingredients

2.5 x cups mixed nuts (hazelnuts, walnuts, pecans)

2 x parsnips

1 x red onion

2 x tbsp olive oil

1 x garlic clove, mince

2 x carrots

1 x cup zucchini

1/2 cup x red wine

1 cup (100g) x wholemeal breadcrumbs

1x tbsp of chopped fresh thyme

2 x sprigs of fresh rosemary, leaves removed from stems

½ tbsp x chopped fresh sage

1/2 x cup of cranberries

a pinch of nutmeg

a large pinch of allspice

Directions

1. Preheat oven to 350°F

2. Layout aluminium foil on a tray dull side up and layout all of your nuts, giving them a little space around them. Place in the oven and roast for 5-10 minutes. Let the nuts cool, the roughly chop

3. Turn up the oven to 400°F and place parchment/greaseproof paper around the outside

4. Peel and chop the parsnips and place in a saucepan of water and cook over a medium heat until soft. Once cooked, drain and place to one side. Once cooked mash down until fluffy

5. Place in a large skillet on the heat and add a splash of olive oil. Peel and finely chop the red onion and place in the skillet. Cook the onion until soft and translucent. Finely chop the garlic and add to the pan and cook until soft

6. Peel and grate the carrots and finely chop the zucchini. Add both to the pan and cook until softened

7. Add the red wine, bread crumbs, chopped herbs and spices to the pan and mix well

8. Add the mashed parsnip and toasted mixed nuts, mix all together and season with salt and pepper

9. Place mixture in your prepared tin and cover with aluminium foil and bake for 30 minutes. Then remove the foil and bake for another 30 minutes

10. Remove from oven and serve and enjoy!

I have made this recipe for nut roast before for Christmas and Thanksgiving and it always goes down well. If you’re looking for other recipes that go with this vegan nut roast perfectly, then check out Crispy Smashed New Potatoes, With Garlic, Rosemary and Asparagus or why not for dessert have this gohey vegan Chocolate Chip Banana Bread.

Nuts are a fantastic source of vegan protein, you can read more here on Where Vegans Get Their Protein From.

If you love this recipe as much as me then sign up for delicious recipes straight to your inbox below.

This recipe for nut roast has been loosely based on the nut roast by Bosh! and then adapted to make the above version.