The Best Vegan Nut Roast Recipe

Cashew Nut Roast with Sage and Onion stuffing

Vegan Christmas dinner: cashew nut roast

A totally gorgeous vegan nut roast this one, and one of the first on the internet back in 1998! Great for Christmas or just Sunday dinner.

Ingredients

  • A sixth of a cup/30g/1oz of vegan margarine
  • 2 sticks of celery, finely chopped
  • a medium leek, finely chopped
  • 1 and a half cups of hot water
  • a teaspoon of yeast extract  or our favourite Vecon Stock
  • 3 cups/550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
  • 2 Tablespoons of soya flour
  • 2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
  • 3 cups/160g/6oz of white bread crumbs. Orgran Rice Crumbs are an excellent substitute for a gluten free version, easier too, we use them all the time.
  • seasalt and pepper to taste
  • sage and onion stuffing (see recipe here or use a packet one)

Method

Melt the margarine in a large pan for mixing and cook the celery and leek in it for a few minutes. Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery. Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well. Allow to cool slightly while you grease a loaf tin.

Place half the nut roast mixture in the tin and press down well, then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top. Bake in the oven for about 40 minutes at 180/360 then turn out of the tin and slice. Nice served with all the traditional trimmings for a perfect vegan Christmas.


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Variations: you can substitute wine (red or white) or soya milk for the water and yeast extract. The sage and onion stuffing is optional – it works just as well without it and might actually slice up easier! A layer of sliced mushrooms and garlic is an alternative to the stuffing.

GreenBay Vegan Groceries Delivered

Pictured vegan nut roast is made with red onion and lots of fresh rosemary. Speaking of rosemary, an absolutely perfect accompaniment for any nut roast either hot or sliced up cold in sandwiches, is the rosemary and redcurrant jelly detailed here on the blog. If reading this in winter, sorry, it’s a bit late to go out and get redcurrants, but it’s a great one to make for next year. A jar of that would be a very nice vegan Christmas gift too.

See all our vegan Christmas recipes here

Also see:

Vegan Lentil Loaf – traditional, wholesome, delicious

vegan lentil loaf

Vegan lentil loaf is not the most photogenic of dishes. Its brown whole-foody visage summons vegetarian magazines from the 1980s to mind, with their equally brown grainy photos.

But it’s delicious. And good for you. And pretty easy to make.

Ingredients, quantities serve six, adjust as required:

  • 250g of green lentils (other types will work too)
  • 2 carrots, diced
  • 2 sticks of celery, diced
  • 1 onion, finely chopped
  • 1 bay leaf
  • a teaspoon of dried rosemary or sage
  • water for cooking
  • 3 slices of wholemeal bread
  • a handful of porridge oats
  • salt and black pepper to taste (it really doesn’t need much salt)
  • sliced tomatoes for topping

Place the lentils in a large saucepan, cover with water and bring to the boil. Turn down to simmer for about 15 minutes then add the carrots, celery, onion, bay leaf and herbs. Cook until the lentils and vegetables are all tender, adding more water to keep covered if needed. Once the veg and lentils are ready, discard any excess water. You want it wet but not swimming in liquid else the loaf will be soggy. Transfer half the mixture (including the bay leaf) to a blender and give a quick blitz. It does not need to be smooth. Tip it back into the pan with the rest of the mix. Crumble the bread into it. Add the oats. Season and stir thoroughly.

Place it all in a greased baking dish. Top with sliced tomatoes and bake in an oven pre-heated to 200C/400F for half an hour.

vegan lentil loaf with salad and a baked potato

Great in a roast dinner, or paired with macaroni cheese, or as part of a lighter meal with a baked potato, this lentil loaf also slices really well when cold for sandwiches and salads.

See all our recipes here

The Contented Vegan

Featured book:

The Contented Vegan

The book is a satisfyingly chunky hardback with lots of beautiful full page colour photos that reminded me of when my son was a toddler and used to like to look at recipe books. He would point at each picture and say ‘Nums!’ Well, there’s lots to say ‘nums’ about in this book… See our whole review here

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vcre

‘Vegetarian Christmas’ by Rose Elliot. Not exclusively vegan but there is a plethora of vegan delights included and most of the lacto-ovo recipes are easily ‘veganisable’. Our favourite Christmas dinner of Chestnut and Red wine pate en croute is one of many included here along with lots of advice on taking the work out of Christmas catering. This book is full of ideas for lots of special touches which can be prepared early and frozen – a firm favourite. Now out of print but the hardcover is available cheaply from both UK and USA Amazons below and has lots of lovely photos throughout 🙂 We love this book so much we even wrote a blog post on it! Buy from Amazon UK