Vegan and Gluten Free Nut Roast

Vegan gluten free nut roast My first introduction to nut roast was when I was working as a volunteer overseas and volunteers from the UK cooked it for the vegetarians in the group. It reminded me of stuffing and seemed like the perfect vegetarian substitute for a roast dinner. It was also very easy to make it gluten free, I just substituted gluten free plain flour for the wheat flour.  We do a fairly traditional Christmas dinner in my family, despite Christmas being in summer (today the temperature got to 38C (100F)). Last night I made a double batch of this recipe, one for the Christmas dinner we had today and one for the dinner we will have on Christmas day. Today I put it on the bench next to the turkey, ham and pork and even my die-hard carnivore uncles were commenting on how nice the “stuffing” was!

This recipe is not frugal at all unless you have a very cheap source of nuts. You can use any nuts except peanuts, because they tend to overwhelm the dish. Because of the cost I only make nut roast at Christmas as a treat and I do enjoy it! I have loosely based it on this nut roast recipe.

Ingredients

2 onions, diced

3 cloves of garlic, minced

3 cups mushrooms, chopped

2 cups of mixed nuts (I use a mix of almonds, cashews, macadamias, walnuts and brazil nuts), chopped

1/2 cup white wine

1/2 cup gluten free plain flour

1 tsp dried rosemary

1 tbsp lemon juice

Salt and pepper

Olive oil

Crushing nuts

Method

Preheat oven to 180C (350F). Chop the nuts roughly. I like my nut roast quite chunky so I usually just bash the packet with a can. I suppose you could also use a food processor and pulse the a couple of times. Heat a small amount of oil in a large frying pan on medium heat. Add the onion and sauté until soft (around 5 minutes).

Gluten free nut roast mixture

Add the garlic, mushrooms and nuts and cook until soft (around 10 minutes). Add the wine, flour, rosemary and lemon juice. Stir to combine, then season with salt and pepper. Cook the mixture for 1 or 2 minutes, until thick. Turn off the heat.

Vegan nut roast

Line a baking tray with baking paper. Shape the mixture into a log shape and place on the tray. Brush with olive oil. Bake in the oven for 30 minutes, until golden brown.

Enjoy with roast veggies.

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Comments

  1. That’s why I don’t cook it more often: nuts are expensive. However, a little goes a long way. It can be a very rich dish, so a small slice with a stack of roast veggies tends to make for a nice meal.

  2. This is something that I have never hear of and I have to admit seems rather strange. I’m not sure I’m going to make it anytime soon, but I wish I knew someone who was going to because I’d like to taste it.

  3. As a ‘mostly Vegetarian’ I shall be making a nut roast at some point over the holidays…at Christmas I like a chestnutty or cashew nutty version. I do make mixed nut versions during the rest of the year, now that my kids will eat it, on the assumption that a small amount of nuts is still cheaper than a joint of meat for a family of four.

  4. Hey EOK, I finally made this and it was delicious!

  5. Can this be formed into a “bird” rather than a roll? Will it hold together if I use tooth pics where the “legs” join?

    • Hi Ellen, I have never tried to form it into a bird but I think it could work. You may have to add extra flour to make it a bit stronger. Hope that helps 🙂

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