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Plate of Vegan Nut Roast with Gravy, Potatoes and Peas
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4.88 from 8 votes

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.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Entree
Cuisine: American, British
Servings: 6
Calories: 280kcal
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

US Customary - Metric

Instructions

  • 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.
  • 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.
  • Add the remaining tablespoon of oil to the skillet. Give it a minute to heat up, then add the onion, carrots and celery.
  • Cook the veggies for about 5 minutes, stirring frequently, until softened up a bit.
  • Add the garlic to the skillet. Cook it for about 1 minute, until very fragrant.
  • Return the mushrooms to the skillet and add the thyme, sage, rosemary, and sherry. Bring the liquid to a boil.
  • 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.
  • Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
  • 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.
  • Pulse the food processor until the ingredients are finely chopped and well mixed, stopping to scrape down the inside of the bowl as needed.
  • Taste-test the mixture and season it with salt to taste.
  • Transfer the mixture to the prepared loaf pan. Smooth out the top with a spoon.
  • 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.
  • 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.
  • Transfer slices to plates. Serve alone, or topped with vegan gravy.

Nutrition

Serving: 1slice (⅙ of loaf) | Calories: 280kcal | Carbohydrates: 15.3g | Protein: 7.7g | Fat: 21.3g | Saturated Fat: 2.6g | Sodium: 436mg | Potassium: 448mg | Fiber: 3.3g | Sugar: 3.3g | Calcium: 53mg | Iron: 2mg