Name: Vegan Nut Roast
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Gluten-Free
Ingredients: 200 g quinoa, rinsed; 480 ml vegetable stock; 15 ml olive oil; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 medium carrot, grated; 1 celery stalk, finely chopped; 1 red bell pepper, finely chopped; 150 g mushrooms, finely chopped; 180 g mixed nuts (e.g., almonds, walnuts, pecans), chopped; 60 g sunflower seeds; 15 g fresh parsley, chopped; 5 g dried thyme; 5 dried rosemary; Salt and pepper to taste; 3 tablespoons ground flaxseed; 135 ml water; 45 g tomato paste; 15 ml balsamic vinegar; 15 ml maple syrup

RatingDifficultyBeginner

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.

Yields8 Servings

Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins

200 g quinoa, rinsed

480 ml vegetable stock

15 ml olive oil

1 large onion, finely chopped

2 cloves garlic, minced

1 medium carrot, grated

1 celery stalk, finely chopped

1 red bell pepper, finely chopped

150 g mushrooms, finely chopped

180 g mixed nuts (e.g., almonds, walnuts, pecans), chopped

60 g sunflower seeds

15 g fresh parsley, chopped

5 g dried thyme

5 dried rosemary

Salt and pepper to taste

For the Flax Egg:

3 tablespoons ground flaxseed

135 ml water

For the Glaze:

45 g tomato paste

15 ml balsamic vinegar

15 ml maple syrup

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.

CategoryDinner, MainCuisineGluten-Free, Vegan, Vegetarian

Ingredients