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Plate of Vegan Nut Roast with Gravy, Potatoes and Peas
Savory Vegan Nut Roast
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 

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.

Course: Entree
Cuisine: American, British
Keyword: nut loaf, vegan main dish, vegan meatloaf
Servings: 6
Calories: 280 kcal
Author: Alissa Saenz
Ingredients
  • 3 tablespoons olive oil, divided
  • 12 ounces cremini mushrooms, cleaned and sliced
  • 1 medium onion, diced
  • 1 cup diced carrots (about 2 medium carrots)
  • 1 cup diced celery (about medium stalks)
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon rubbed sage
  • ½ teaspoon dried rosemary
  • ¼ cup dry sherry
  • 1 cup panko breadcrumbs
  • ¾ cup chopped walnuts
  • ¼ cup chopped pecans
  • ¼ cup roasted sunflower seeds
  • 2 tablespoons ground flaxseed
  • ¼ teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • Salt, to taste (I used 1 teaspoon)
For Serving
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 280 Calories 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.