nut roast

This Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/lentil loaf. Use nuts of choice in this Nut Roast. Vegan Recipe. Can be Glutenfree Soyfree

Vegan Meatloaf - Nut Loaf Recipe

nuts ((I use a combination of raw

sunflower seeds

tsp oil ((or use 1/4 cup broth))

onion

garlic

mushrooms ((cremini

butternut

tsp italian herbs ((1/2 tsp each thyme, ground sage, rosemary, oregano)

tsp smoked paprika

tsp black pepper

tsp each cinnamon and nutmeg

onion powder

tbsp soy sauce

flax eggs ((mix 2 tbsp flaxseed meal mixed with 5 tbsp water))

breadcrumbs ((use glutenfree breadcrumbs

ketchup

maple syrup

tsp apple cider vinegar

garlic powder

tsp sriracha (, optional)

Toast the raw cashews and sunflower seeds in the oven at 325 deg F (160 C) for 5 mins.&nbsp; Or toast on a skillet over medium heat until golden.&nbsp;Preheat the oven to 350 degrees F. (optional if using pre-roasted nuts).

Add the cashews and sunflower seeds to a food processor with the rest of the nuts and pulse to a somewhat coarse meal with a few chopped size pieces visible.

Heat a skillet over medium heat. Add oil or broth. Add onion, garlic and a pinch of salt and cook for 2 mins. Then add mushrooms and a pinch of salt and cook until some golden edges. 3-4 mins.&nbsp;

Add butternut squash and mix in. Add a splash of water, cover and cook until the squash is tender. Mash and transfer to a bowl. Add in the spices, salt and mix in. Add the chopped nuts and seeds, soy sauce, flax egg mix, breadcrumbs and mix well.&nbsp;

Taste and adjust salt, herbs and flavor. ** The flavor will get more pronounced on baking. If the mixture is too wet, add a tbsp or so flour. You want&nbsp; it to be just slightly sticky. If too dry or crumbly, add a splash of broth. If you like sweeter, profile, add a tbsp of tomato paste or some chopped dried fruit such as dried cranberries or apricots.. (this mixture can be used to make burger patties, pan fried or baked. Or can be stuffed into puff pastry for a puff pastry loaf or small hand pies).

Transfer to a parchment lined pan. Lightly press to shape and even it out. Do not pack too much.&nbsp;Bake for 25 to 30 mins.

Meanwhile, mix everything under the glaze. Taste and adjust if needed.

Take the loaf out of the oven. Spread the glaze over the loaf and then bake again for 20 to 30 mins. Let cool for 15 mins before removing from the pan. Then cool completely before slicing.&nbsp;Serve with gravy. or cranberry sauce.

Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too – just use a larger loaf tin

Mini Nut Roasts With Candied Carrots

baby carrots

tbsp olive oil,plus

tbsp milled flaxseed

onion,finely

celerystick, finely chopped

garlic cloves,chopped

mixed mushrooms,finely chopped

rosemarysprigs, leaves picked and finely chopped

tomato purée

tsp tamarior dark soy sauce

tbsp smoked paprika

pecans

hazelnuts

can green lentils,drained

can chickpeas,drained

almonds

thyme leaves

mini loaf tins(silicone ones work well)

Mini nut roasts with candied carrots

Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.

Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a>, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.

Put the pecans and hazelnuts in a <a href="https://www.bbcgoodfood.com/content/test-five-best-food-processors">food processor</a> and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.

Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.

Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Nut roast

olive oil

butter

celery,finely

garlic cloves,finely chopped

chestnut mushrooms,finely chopped

red pepper,halved, deseeded and finely diced

carrot,grated

oregano

red lentils

vegetable stock

breadcrumbs

eggs,lightly

mature cheddar,grated

flat-leaf parsley,finely chopped

tbsp extra virgin olive oil

garlic cloves,finely sliced

rosemary

passata

Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.

Heat 1 tbsp olive oil and 15g butter in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.

Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.

Stir in 1 finely diced red pepper and 1 <a href="https://www.bbcgoodfood.com/content/top-graters">grated carrot</a> and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.

Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.

Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.

Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.

Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.

It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Hearty loaf of chickpeas, nuts and vegetables and topped with tangy balsamic glaze. 

Chickpea Loaf with Balsamic Glaze

chickpeas,

Tbsp flaxseeds

rolled oats (gluten free if necessary)

chestnuts,

thyme

nutmeg

Tblsp balsamic vinegar

salt

black pepper

Tbsp olive oil**

red onion, finely chopped

ribs, celery, finely chopped

carrot,

portobello mushrooms

vegetable broth

garlic,

Tbsp balsamic vinegar

cornstarch

tomato passata

To make the chickpea loaf, place the chickpeas in a large bowl and mash them with a potato masher, leaving only a few chunks.

Combine the almonds, flaxseed and oats in a food processor and pulse a few times until the ingredients resemble a flour like consistency.

Add the almond mixture to the chickpeas. Add the chestnuts, thyme, nutmeg, vinegar, salt and black pepper. Combine.

Heat olive oil (or water) in large saucepan over medium heat. Add the onion and celery and sauté for 3 minutes until translucent. Add the carrot, mushrooms, broth and garlic and cook for 6 - 8 minutes, until vegetables are soft. Add the vegetables to the chickpeas and combine.

Preheat oven to 350 degrees, line a 9x5 inch loaf pan with parchment paper. Spoon the chickpea mixture into the loaf pan and press down evenly with a spoon. Set chickpea loaf aside.

Make Glaze. Top loaf with small portion of glaze.

Bake for 60 minutes. Let the loaf rest for 10 minutes before removing from pan and slicing.

Combine vinegar and cornstarch in small saucepan and mix well. Add the broth, tomato passata and syrup  (or molasses) and bring the mixture to a boil over medium heat. Let the glaze simmer for 3 - 4 minutes until it has thickened, then take saucepan off of the heat. Brush loaf with glaze, reserving the remaining for serving.

Balsamic Glaze

A vegan alternative to the traditional roast. Delicious nut roast to make your holiday dinners even more especial.

Vegan Nut Roast

porcini mushrooms

water

bread crumbs

250 g chestnut mushrooms

soy sauce

yeast extract (you can substitute for miso paste)

Salt and pepper

Prepare the mushroom stock by breaking the dried porcini mushrooms into small pieces and soaking them in 200 ml of boiling water.

In a food processor, add the nuts and ground them by pulsing until they have the desired consistency and set aside. If you are making homemade bread crumbs, add the bread into the food processor and pulse until you have fine bread crumbs.

Preheat the oven to 200C/390F.

Heat some olive oil in a frying pan. Finely chop onion and garlic and add to the pan. Fry until translucent and add roughly chopped mushrooms and finely chopped rosemary. Sauté for a couple of minutes. Turn the heat off.

Add the grounded nuts and bread crumbs and mix together.

Pour the soy sauce, yeast extract and add the dried mushrooms stock, combine all the ingredients until a dough is formed and adjust with salt and pepper.

Spoon evenly onto parchment on a baking dish, drizzle olive oil and bake for about 40 minutes or until the top is browned.

This nut roast recipe is a great meat-free alternative for your holiday get togethers. Vegan and gluten-free. This roast is savoury and satiating, made with wholesome ingredients. Nobody will miss the meat!

Nut Roast

ground chia seeds (or ground flax seeds)

walnuts

brazil nuts

cashews

yellow onion (finely chopped)

oz cremini mushrooms (chopped)

sage (chopped)

yeast

gluten-free tamari

tbsp tahini

tbsp rosemary (fresh, chopped)

sea salt

brown rice

oz cremini mushrooms (chopped (optional for topping))

Vegan Gravy ((optional for serving))

Make the chia eggs: In a bowl, combine the ground chia seeds and water. Mix to combine and let thicken at least 10 minutes.

In a food processor, pulse the walnuts, brazil nuts and cashews into a nut-meal like substance. Set aside.

Preheat oven to 350F/175C. Line a 9-inch loaf pan with parchment paper with overhang on both of the long sides.

Bring a large deep skillet to medium-high heat, add the olive oil, onion, garlic and mushrooms. Cook, stirring often, until softened, about 10 minutes. Add the sage, nutritional yeast, tamari, tahini, rosemary, thyme, oregano, and sea salt. Mix to combine.

Add the mushroom mixture to the food processor with the nuts and pulse a few times until the mixture is well combined, ground, and slightly doughy in texture.

Transfer the mixture back to the skillet (with the heat off) and add the chia eggs and cooked brown rice. Mix everything to combine. Scoop the nut roast mixture into the prepared loaf pan and press gently to create a smooth, even surface.

Bake the nut roast in the oven for 50 minutes, or until lightly golden around the edges and on the top. Let cool slightly in the pan, about 10 minutes, to solidify before serving. 

To make the mushroom topping (optional): melt vegan butter in a skillet on medium high heat and add the cremini mushrooms. Cook, stirring often until the mushrooms have browned and turned golden in colour, about 12 minutes.

To make the vegan gravy: In a small saucepan, melt the vegan butter on medium heat, add the vegetable broth, miso, onion powder, tamari and nutritional yeast, Whisk to combine. Add the corn starch and whisk again. Simmer on low heat until the gravy has thickened, approx. 8-10 minutes.

Serve the nut roast on a platter topped with the mushroom topping and vegan gravy on the side.

https://www.youtube.com/watch?v=cVU94PR6mUA

Planning a Christmas dinner menu is hard, and then you throw Vegan into the mix and it's like - where do I begin?!? This Vegan Christmas dinner menu helps to take away all the guess work and planning.

**Season 1 Episode 1 of Vegan Afternoon with Two Spoons**.

GET THE FULL MENU AND RECIPES: https://www.twospoons.ca/your-ultimate-vegan-christmas-dinner-menu/

VEGAN DINNER MENU:
1. Nut Roast
2. Vegan Gravy
3. Maple Roasted Brussels Sprouts
4. Vegan Stuffing
5. Vegan Mashed Potatoes
6. Holiday Salad
7. Pecan Pie

full menu and recipes to cook along: https://www.twospoons.ca/your-ultimate-vegan-christmas-dinner-menu/

opt-in for the downloadable Vegan Christmas Dinner Menu Guide-  to make it easy for you to succeed! (It includes a printable shopping list with all the ingredients you'll need!)

Downloadable Christmas Dinner Menu Guide (with printable shopping list): bit.ly/3i0GgOn 

#vegan #christmas #dinner #menu #veganrecipes #vegancooking #nutroast #mashedpotatoes #brusselssprouts #gravy #salad #stuffing #pecanpie  #healthyrecipes 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
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Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
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Key Moments:
00:00 Introduction
0:50 Nut Roast
7:00 Vegan Gravy
8:17 Maple Roasted Brussels Sprouts
11:15 Vegan Stuffing
13:25 Vegan Mashed Potatoes
15:40 Holiday Salad
17:35 Pecan Pie
21:20 Vegan Christmas Dinner Menu
21:48 What you can prepare in advance
23:00 Let's eat!

Ultimate Vegan Christmas Dinner Menu - Vegan Afternoon with Two Spoons

Delicious &amp; Easy Vegan Apple Nut Roast - the perfect show stopper for your plant based Christmas meal! Filled with delicious plant goodness!

Vegan Apple Nut Roast

celery (chopped)

carrots (finely chopped)

apples (peeled and cores removed)

g cranberries

red onion (finely chopped)

vegetable stock cube

pecan nuts

lemon juice

tbsp cashew nut butter

cranberry sauce

almond flakes

Start by preparing and chopping all your ingredients as per the ingredient&#39;s list and pre-heat your oven to 190C.

Add the nuts (pecans, walnuts and hazelnuts) to your food processor alongside the vegetable stock cube and pulse until the nuts are roughly ground and combined with the stock cube. Feel free to leave a few bigger chunks for a nice texture of your nut roast.

In a large bowl combine the nuts with the rest of the chopped ingredients.

Add in the nut butter and lemon juice and use a  spatula to combine all your nut roast ingredients.

Transfer everything to a large loaf tin and use a spatula or the back of a spoon to firmly press the roast into the tin. For ease, you can fill nonstick baking parchment into your loaf tin - it&#39;ll make it easier to remove the roast later on.

Bake in the middle of your oven at 190C for 20-25 minutes. Remove from the oven and let it sit for 5 minutes before carefully removing it from your loaf tin.

Serve on it&#39;s own or topped with cranberry sauce &amp; almond flakes.

A delicious savoury vegan Christmas roast, served in the shape of a Christmas Tree!

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