This gluten-free and vegan nut roast is a perfect centrepiece for a plant-based meal. Packed with wholesome ingredients, this savoury dish combines the earthy flavours of quinoa, an array of colourful vegetables, and a medley of nuts and seeds. Topped with a tomato-balsamic glaze, this nut roast is both satisfying and flavourful. Whether hosting a holiday gathering or simply craving a comforting meal, this recipe promises a delightful dining experience.
Preheat your oven to 350°F (175°C) or 180°C for a fan-assisted oven.
Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, combine quinoa and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a small bowl, mix ground flaxseed with water. Let it sit for about 5 minutes until it thickens to an egg-like consistency.
In a large frying pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened. Add carrots, celery, and bell pepper. Cook for an additional 5-7 minutes until the vegetables are tender. Stir in mushrooms and cook for another 3-4 minutes.
In a large mixing bowl, combine cooked quinoa, sautéed vegetables, chopped nuts, sunflower seeds, parsley, thyme, rosemary, salt, and pepper. Mix well. Add the flax egg and stir until everything is evenly combined.
In a small bowl, whisk together tomato paste, balsamic vinegar, and maple syrup to make the glaze.
Transfer the nut mixture to the prepared loaf pan, pressing it down firmly. Spread the glaze evenly over the top.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown.
Allow the nut roast to cool in the pan for 15 minutes before transferring it to a serving platter. Slice and serve with your favourite vegan gravy or sauce.
Ingredients
Directions
Preheat your oven to 350°F (175°C) or 180°C for a fan-assisted oven.
Grease a loaf pan and line it with parchment paper, leaving some overhang for easy removal.
In a medium saucepan, combine quinoa and vegetable stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed.
In a small bowl, mix ground flaxseed with water. Let it sit for about 5 minutes until it thickens to an egg-like consistency.
In a large frying pan, heat olive oil over medium heat. Add onions and garlic, sauté until softened. Add carrots, celery, and bell pepper. Cook for an additional 5-7 minutes until the vegetables are tender. Stir in mushrooms and cook for another 3-4 minutes.
In a large mixing bowl, combine cooked quinoa, sautéed vegetables, chopped nuts, sunflower seeds, parsley, thyme, rosemary, salt, and pepper. Mix well. Add the flax egg and stir until everything is evenly combined.
In a small bowl, whisk together tomato paste, balsamic vinegar, and maple syrup to make the glaze.
Transfer the nut mixture to the prepared loaf pan, pressing it down firmly. Spread the glaze evenly over the top.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown.
Allow the nut roast to cool in the pan for 15 minutes before transferring it to a serving platter. Slice and serve with your favourite vegan gravy or sauce.