Discover a gorgeous vegan nut roast to serve as a Christmas dinner alternative to meat. Ready in 60 minutes this vegan nut roast is perfect for Christmas or any time!
So it’s December! Can you actually believe it? Where in the heck did 2016 go?
December is that time of the year when we can no longer fool ourselves that Christmas is a way off. Nope! It’s nearly here people!!
So for that reason, I am posting Tara’s Xmas vegan nut roast as a little pre-Xmas present to you all. Tara is my sister and every Xmas she makes a gorgeous nut roast and she has kindly given me the recipe to share it.
Thanks Tara! 🙂
Now, for those meat-eaters reading this post and thinking No thanks, well think again. I have never made a nut roast that meat eaters didn’t find to be absolutely delicious, and usually the meat eaters end up eating all of the meat and half of the nut roast too!
Not that I mind . . . much 🙂
This vegan nut roast is super easy to make . . .
Firstly, you make the outer layer of the nut roast and then form it into a rectangle on a large piece of baking paper.
Then, add the stuffing to one end of the rectangle.
Then you roll the nut roast away from you into a tight package, enclosed within the baking paper, and twist the baking paper at both ends.
You want to make sure it is very compact and rolled very tightly, otherwise your loaf might fall apart when you cut it.
If it does fall apart, it’s no drama it will still taste amazing.
Finally you cook it in the oven.
And voila!
This nut roast is so delicious as it is crunchy on the outside and super soft on the inside and all of the herbs work so well together.
It’s kind of like a stuffing but way nicer as you have the nutty flavour also.
Tara’s recipe calls for cashew nuts only, but I made it with half cashews and half peanuts to keep costs down, and it’s lovely.
If you decide to make this nut roast for Christmas dinner, serve it as you would any Christmas meat dish, with cranberry sauce and some vegetarian gravy and lots of delicious Christmas veggies.
This nut roast is:
Crunchy on the outside and soft on the inside,
Nutty,
Herby,
Easy to make,
Perfect for Christmas dinner!
x
Lisa
- 3 Tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried sage
- 2 Tbsp plain flour
- ½ cup soy milk or unsweetened almond milk (can substitute for water)
- 2 cups unsalted/uncooked cashew nuts (can substitute 1 cup of cashews with unsalted/uncooked peanuts)
- 1⅓ cups fresh breadcrumbs (you can make these in your food processor from bread)
- juice of ½ lemon
- salt, for seasoning
- pepper, for seasoning
- For the stuffing:
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 tsp dried sage
- 1 tsp thyme
- 1 tsp fresh parsley (optional)
- ½ tsp rosemary
- 1½ cups fresh breadcrumbs (you can make these in your food processor from bread)
- 3 heaped Tbsp cranberry sauce
- Sauté onions and garlic in a little oil.
- Add the sage, thyme and flour and stir for 1-2 minutes.
- Add soy milk or unsweetened almond milk and stir until it has thickened.
- Remove from the heat and add the crushed nuts, breadcrumbs, lemon, salt and pepper. Season well!
- Layout on baking paper approx. 2 cm thick in a rectangular shape.
- Now make the stuffing by Sautéing the onion in olive oil until soft.
- Add the herbs, breadcrumbs and enough cranberry sauce to bind. Don't scrimp on the cranberry sauce!
- Lay the stuffing on top of the nut mix and roll the nut layer around the stuffing to form a roll with stuffing inside.
- Season well with salt and pepper.
- Wrap tightly into a log shape with baking paper and twist the baking paper at each end.
- Bake at 180-200°C for 35-40 minutes.
- Stand for 10 minutes before cutting to avoid it falling apart.
- Slice and serve.
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