Vegan nut roast

    Vegan nut roast

    (23)
    44saves
    1hr45min


    94 people made this

    About this recipe: This is a very versatile recipe. You can try it with many different combinations of nuts, seeds and vegetables. For best results, it's worth blitzing the sunflower seeds into a coarse flour in a food processor.

    Ingredients
    Serves: 4 

    • 60g chopped celery
    • 2 onions, chopped
    • 100g walnuts
    • 100g sunflower seeds, finely ground
    • 600ml soy milk
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 325g breadcrumbs
    • salt and pepper to taste

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas 4 . Lightly oil a loaf tin.
    2. In a medium frying pan, gently cook the chopped celery and the onion in 3 teaspoons water until softened.
    3. In a large mixing bowl combine the cooked celery and onion with walnuts, ground sunflower seeds, soy milk, basil, oregano, breadcrumbs and season with salt and pepper to taste; mix well. Place mixture in the prepared loaf tin.
    4. Bake for 60 to 90 minutes; until the nut loaf is cooked through.
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    Reviews & ratings
    Average global rating:
    (23)

    Reviews in English (23)

    12

    An outer crust with a liquid centre. Terrible. I flat out don't believe that you ever made this nut roast.  -  09 Nov 2014

    0

    This recipe is quite inaccurate only use a max of 500ml soya milk, if you reduce the bread by 50gms and up the amount of nuts it is ok, you also need twice as much baking time than is quoted.  -  25 Dec 2016

    by
    83

    I feared this recipe for a long time. Heather had been threatening to make it for several weeks, and each time I had been able to deflect her loaf-making frenzy. But finally, on a night when I was tired and disoriented, she convinced me to put my feet up and read while she made the vegan nut roast for dinner. After a few hours in the oven the nut roast emerged an altogether different loaf. By the time it was done, it was less a nut roast than a simmering nut stew. Heather took a bite, and I followed. I feined a smile for several seconds as I tried to ignore the flavor, but Heather rescued me with her angry admission that she hated it, and it was ok for me to hate it too. Forcing myself to swallow, I spilled out my hatred and said "I hate it. It's terrible and I never want it again," I scooped the wet loaf into a bag, where it sat, warm and disturbingly pliant to the touch. It hit the bottom of the dumpster with a thud and the unmistakable sound of thick nut roast escaping onto the floor. Now Heather and I are over the whole ordeal, although occassionally I wake up in a sweat, fearing I'll hear the sound of a mushy appendage squooshing against our window, begging us to give it a second chance.  -  12 Mar 2002  (Review from Allrecipes US | Canada)

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