Savory Vegan Nut Roast (2024)

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This vegan nut roast is the perfect vegan main dish for special occasions! Made with a mix of veggies, mushrooms, nuts and seeds, it's packed with savory flavor and easy to make.

Savory Vegan Nut Roast (1)

Chilly days have me craving hearty vegan dinners. This is especially true with the holidays approaching! I'm always on the lookout for a super savory vegan main dish. Do you feel the same? Well it's time you tried a vegan nut roast!

Jump to:
  • What is a Nut Roast?
  • Ingredients You'll Need
  • How to Make a Vegan Nut Roast
  • More Vegan Holiday Main Dishes
  • Savory Vegan Nut Roast

What is a Nut Roast?

Savory Vegan Nut Roast (2)

Depending on where you live, nut roast (also sometimes called a nut loaf) might be totally new or totally unfamiliar to you. Being from the U.S., I just learned about the whole concept a few years ago — these savory vegetarian roasts more popular in the U.K.

A nut roast is pretty much what it sounds like: a meatless roast, in the shape of a loaf, that's made primarily from nuts. Think of it as a vegan alternative to vegan meatloaf. It's traditionally a Christmas roast, but I think it's perfect for any holiday, and even weekend dinners throughout the year.

Recipes for these roasts will vary and you might find any number of other ingredients, including rice, pulses, veggies, dried fruit, and seasonings.

The flavor is (not surprisingly) nutty! For those wondering, it does not generally taste like meat. The specific flavors depend on what you put into your roast, but to give you a general idea, it tends to have the kind of mild savory flavor that you might expect from Thanksgiving stuffing.

Savory Vegan Nut Roast (3)

Ingredients You'll Need

  • Olive oil. You could substitute another high-heat oil if needed, but olive will give your roast the best flavor.
  • Cremini mushrooms. Button mushrooms will work as an alternative in a pinch.
  • Onion.
  • Carrots.
  • Celery.
  • Garlic.
  • Dried herbs. We're using thyme, sage and rosemary. You can substitute with fresh herbs if you'd like, but definitely double the amounts if you do.
  • Dry sherry. You can leave this out and skip step 7 of the recipe if you prefer to cook without alcohol.
  • Panko breadcrumbs. Oat flour can be substituted for a gluten-free version of the recipe, but cut the amount down by about 2 tablespoons.
  • Nuts & seeds. I chose walnuts, pecans, and sunflower seeds for this recipe, but you really could use many different nuts or seeds. To switch things up, try subbing hazelnuts, cashews, pine nuts, and/or pumpkin seeds.
  • Ground flaxseed. This acts as a binder in the roast, so don't leave it out.
  • Salt & pepper.
  • Balsamic vinegar.
  • Accompaniments. Try topping your vegan nut roast with my simple vegan gravy, vegan mushroom gravy, or spiced wine cranberry sauce.

How to Make a Vegan Nut Roast

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

  • Heat some oil in a skillet and add a layer of sliced cremini mushrooms. Cook them for a few minutes, until they start to brown on the bottoms, then flip and cook them for a few minutes more. Be patient and avoid constantly stirring the mushrooms — they need time to sit on the hot surface in order to brown.
  • Take the mushrooms out of the skillet and diced carrots, onion, and celery. Sweat the veggies for a few minutes until they start to soften up. Add minced garlic and cook everything for a minute more.
  • Return the mushrooms to the skillet and add dried herbs, along with a bit of sherry.
  • Bring the sherry to a simmer and let it reduce by about half.
Savory Vegan Nut Roast (4)
  • Take the skillet off the burner and let your veggie mixture cool for a few minutes before transferring it to a food processor bowl, along with panko breadcrumbs, walnuts, pecans, sunflower seeds, ground flaxseed, and balsamic vinegar.
  • Pulse the food processor until everything is finely chopped and well mixed. Taste-test the mixture and season it with some salt and pepper to taste. Make sure the mixture is chunky enough to retain some texture, but fine enough so you can really compact the ingredients when packing it into a loaf (otherwise it might not hold together!)
Savory Vegan Nut Roast (5)
  • Transfer the entire mixture to an oiled loaf pan. Press it down, smooth out the top with a spoon, and pop it into the oven.
Savory Vegan Nut Roast (6)
  • Bake your roast until it's hot in the center.
  • Serve your roast plain, or with your favorite topping, like the vegan gravy shown in the photos. Pair it up with delicious holiday sides like vegan sweet potato casserole, vegan green bean casserole, or vegan scalloped potatoes.
Savory Vegan Nut Roast (7)

Leftovers & Storage

Leftovers will keep for about 3 days in the refrigerator, or about 3 months in the freezer. Store the slices in a sealed container and reheat them in the microwave, or in an oven heated to 350°F until hot.

More Vegan Holiday Main Dishes

  • Vegan Chickpea Meatloaf
  • Vegan Shepherd's Pie
  • Vegan Vegetable Wellington
  • Vegan Butternut Squash Stuffed Shells
  • Vegan Pot Pie
  • Vegan Stuffed Acorn Squash

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Savory Vegan Nut Roast (8)

4.86 from 7 votes

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Savory Vegan Nut Roast

This vegan nut roast is the perfect vegan main dish for special occasions! Made with a mix of veggies, mushrooms, nuts and seeds, it's packed with savory flavor and easy to make.

CourseEntree

CuisineAmerican, British

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 35 minutes

Servings 6

Calories 280 kcal

Author Alissa Saenz

Ingredients

  • 3tablespoonsolive oil,divided
  • 12ouncescremini mushrooms,cleaned and sliced
  • 1medium onion,diced
  • 1cupdiced carrots(about 2 medium carrots)
  • 1cupdiced celery(about medium stalks)
  • 3garlic cloves,minced
  • 1teaspoondried thyme
  • 1teaspoonrubbed sage
  • ½teaspoondried rosemary
  • ¼cupdry sherry
  • 1cuppanko breadcrumbs
  • ¾cupchopped walnuts
  • ¼cupchopped pecans
  • ¼cuproasted sunflower seeds
  • 2tablespoonsground flaxseed
  • ¼teaspoonblack pepper
  • 2tablespoonsbalsamic vinegar
  • Salt,to taste (I used 1 teaspoon)

For Serving

  • Vegan gravy(optional)

US Customary - Metric

Instructions

  1. Coat the bottom of a large skillet with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the mushrooms in an even layer.

  2. Let the mushrooms cook for about 5 minutes, until browned on the bottoms, then flip and cook them for 5 minutes more. Remove the mushrooms from the skillet and transfer them to a plate.

  3. Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the onion, carrots and celery.

  4. Cook the veggies for about 5 minutes, stirring frequently, until softened up a bit.

  5. Add the garlic to the skillet. Cook it for about 1 minute, until very fragrant.

  6. Return the mushrooms to the skillet and add the thyme, sage, rosemary, and sherry. Bring the liquid to a boil.

  7. Lower the heat and allow the sherry to simmer for about 4 minutes, until most of it has evaporated. Remove the skillet from the heat and let the mixture cool a bit while you gather the remaining ingredients.

  8. Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.

  9. Transfer the mushroom mixture to the bowl of a food processor fitted with an s-blade. Add the breadcrumbs, walnuts, pecans, sunflower seeds, flaxseed, black pepper, and balsamic vinegar.

  10. Pulse the food processor until the ingredients are finely chopped and well mixed, stopping to scrape down the inside of the bowl as needed.

  11. Taste-test the mixture and season it with salt to taste.

  12. Transfer the mixture to the prepared loaf pan. Smooth out the top with a spoon.

  13. Place the pan into the oven and bake the roast for about 55 minutes. It should have darkened and firmed up when it's done. You can test it by inserting a toothpick into the center. It will come out hot when the roast is done.

  14. Transfer the roast to a cooling rack and let it cool in the pan for at least 15 minutes before carefully removing and slicing it.

  15. Transfer slices to plates. Serve alone, or topped with vegan gravy.

Nutrition Facts

Savory Vegan Nut Roast

Amount Per Serving (1 slice (⅙ of loaf))

Calories 280Calories from Fat 192

% Daily Value*

Fat 21.3g33%

Saturated Fat 2.6g13%

Sodium 436mg18%

Potassium 448mg13%

Carbohydrates 15.3g5%

Fiber 3.3g13%

Sugar 3.3g4%

Protein 7.7g15%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Savory Vegan Nut Roast (9)

About Alissa Saenz

Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

I'd love to connect with you on Facebook, Instagram, or Pinterest.

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Reader Interactions

Comments

  1. Savory Vegan Nut Roast (10)Kate says

    See Also
    Nut roast

    I'm so curious to know the taste of this nut roast. Thank you for the recipe!

    Reply

  2. Savory Vegan Nut Roast (11)Maddie says

    Savory Vegan Nut Roast (12)
    This nut loaf is AMAZING! it is involved to make, but definitely worth it! I paired it with the gravy posted which just put it over the edge!y meat-eating boyfriend even said he likes it better than meatloaf, and recommended it to a bunch of his friends!

    Reply

  3. Savory Vegan Nut Roast (13)Sarabeth Emet says

    Savory Vegan Nut Roast (14)
    Have not made recipe yet, but I thought looks grest as an American Thanksgiving Vegan Stuffed Pumpkin filler! For a couple of years, I 've stuffed pumpkin, rather than turkey! I use the mini pumpkins, and one day I hope to stuff a snall whole pumpkin! I enjoy your recipes very much! Thanks for your hard work! ...Looking for your maple catsup and Worchestershire sauce recipes on your website, having watched on chickpea meatloaf video, and haven't yet found, but found many other recipes! The link for vegan Worchestershire sauce on your listed recipe sends me out to Amazon.com, and though I tried, I can't get back into the video. Will find somewhere. Thank you again for your celebration of food, and life!

    Reply

  4. Savory Vegan Nut Roast (15)Alison Rannelli says

    Would Latvia work as a filling to a vegetarian Wellington?

    Reply

    • Savory Vegan Nut Roast (16)Alison Rannelli says

      Lativa = this work. Autocorrect.

      Reply

    • Savory Vegan Nut Roast (17)Alissa Saenz says

      I think it will, though I haven't tested it. I do have a veggie wellington recipe as well. Here's a link if you'd like to check it out: https://www.connoisseurusveg.com/vegetable-wellington/

      Reply

  5. Savory Vegan Nut Roast (18)Yas says

    Is there an ingredient that could be substituted for sherry? I don’t have any of that but would love to make the recipe :)

    Reply

    • Savory Vegan Nut Roast (19)Alissa Saenz says

      You could sub some dry white wine, or even whiskey for a different flavor (that I think would be delicious!). You could even just leave it out and skip step 7.

      Reply

  6. Savory Vegan Nut Roast (20)Caroline J Middleton says

    Savory Vegan Nut Roast (21)
    It was not that hard to make and tasted deliscious when pared with the gravy. However it was very crumbly. How fine should it be processed and what could help it. Hold together?

    Reply

    • Savory Vegan Nut Roast (22)Alissa Saenz says

      You'll want to process it so everything is finely chopped, but there's still some texture. Check out the photos in the post - they should give you a good idea! If it's too crumbly you could try adding a spoonful of flour and a splash of water, and make sure you're packing it nice and firmly into the dish.

      Reply

  7. Savory Vegan Nut Roast (23)B says

    Is there a protein count for the nutrition info?

    Reply

    • Savory Vegan Nut Roast (24)Alissa Saenz says

      Just added it. Thanks for catching that!

      Reply

  8. Savory Vegan Nut Roast (25)Claudia says

    I made this today for Thanksgiving. It is one of the best roasts I've ever made.
    Delicious.

    Reply

  9. Savory Vegan Nut Roast (26)Danielle says

    Savory Vegan Nut Roast (27)
    I made this last year and it was so tasty. I’m making it again this year. Can I be made in the morning and refrigerated until it’s time to cook later in the day? Thanks!

    Reply

    • Savory Vegan Nut Roast (28)Alissa Saenz says

      Glad you like it! It should be fine if you assemble it in the morning and bake it later in the day. Happy Holidays and enjoy!!

      Reply

  10. Savory Vegan Nut Roast (29)rita.o. says

    Can this be made in advance and frozen. If it can, should I cook in oven first

    Reply

    • Savory Vegan Nut Roast (30)Alissa Saenz says

      It can! I've only ever frozen if after cooking, but I think it would work if you froze it before cooking as well. Enjoy!

      Reply

  11. Savory Vegan Nut Roast (31)Barb says

    Delicious and easy recipe. I substituted diluted pomegranate molasses for the sherry, and used hazelnuts instead of pecans. Great flavor. Thank you for posting

    Reply

  12. Savory Vegan Nut Roast (32)Adrienne says

    Savory Vegan Nut Roast (33)
    I would like to give this 10 stars plus. It was excellent and it made my Thanksgiving dinner outstanding. Thank you .

    Reply

  13. Savory Vegan Nut Roast (34)Martina says

    OMG. This recipe is amazing. Made it to bring to thanksgiving dinner and along with vegan gravy it was a perfect complement to the traditional dinner being served. Thank you for this recipe - I am making it again for our holiday dinner!

    Reply

Leave a Reply

Savory Vegan Nut Roast (2024)

FAQs

How long can you keep nut roast in the fridge? ›

Recipe Tips

This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Cover with foil to reheat in a medium oven for 20-30 minutes.

Is nut roast good for you? ›

Nut roasts are a popular vegetarian option. They're high in calories because of the fats in nuts, although these are generally the healthier unsaturated kind. A 120g portion of nut roast contains an extra 10g of fat and 72kcal more than an average portion of roast chicken.

What does nut roast taste like? ›

Recipes for these roasts will vary and you might find any number of other ingredients, including rice, pulses, veggies, dried fruit, and seasonings. The flavor is (not surprisingly) nutty! For those wondering, it does not generally taste like meat.

Can nut roast be reheated? ›

If you try to slice it when it is very hot it may crumble. If all else fails, cook the roast before the big day. Chill down overnight, then slice into portions. These slices can be reheated in a warm oven when you're ready.

Is it best to freeze a nut roast before or after roasting? ›

Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.

Can you eat too many roasted nuts? ›

Because they are such a nutrient- and calorie-dense food, portion control is essential to avoid excess weight gain. More importantly, eating too many nuts can actually lead to food toxicity which can range from mild symptoms to severe illness.

What are the disadvantages of roasted nuts? ›

When polyunsaturated fats are exposed to heat, as is the case with roasting, they're more likely to become damaged or oxidized. This can lead to the formation of harmful free radicals, which can damage your cells. Oxidized fat, or rancid fat, is responsible for the “off” taste and smell in some nuts.

Can you buy a nut roast? ›

Artisan Grains Nut Roasts are packed with nuts and make an amazing meat-free, vegetarian & vegan loaf which can be enjoyed by all – be it for lunch, dinner or as a savoury snack – offering a great and healthier protein alternative.

How to defrost nut roast? ›

Thawing: Thaw the nut roast in the refrigerator for several hours or overnight. This slow defrosting helps maintain its texture. Reheating: Once thawed, reheat in an oven until it's heated through. Microwaving is quicker but can affect its texture.

How long do roast nuts last? ›

You can also refrigerate or freeze nuts, in which they will last even longer - for up to a year. Roasted nuts, on the other hand, have a shorter shelf life. If possible try to consume them within 2 weeks; however, they should be okay to eat up to a month after purchase.

How do you keep roast moist when reheating? ›

The best way to get close to retaining a medium-rare finish is to earmark the thickest part of the roast for reheating. Place the leftover roast in a pan and cover with foil. To retain the succulent quality of the meat, add a little au jus from the previous day, or add 1/4 cup of low-sodium beef stock.

How many days can a raw roast stay in the fridge? ›

For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

How many days can you eat leftover roast? ›

USDA recommends using cooked beef within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. USDA recommends using cooked leftovers within 3 to 4 days.

How long can you age a roast in the fridge? ›

We recommend letting the cut rest for at least 28 days or up to 75 days. This is because the longer the beef ages, the more complex and intense flavours it develops, therefore the tastier it gets. At 28-35 days subtle mushroom and umami flavors develop, from 45-75 days bold blue cheese notes will develop.

How long does nut meat last? ›

Usage Instructions

Once opened, refrigerate and use within 3 days.

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