Vegan/ GF Nut Roast
60
4 Servings
This delicious nut roast is ideal for a special occasion, like Christmas. Healthy, nutritious, vegan, gluten-free and paleo.
1 1/4 cups nuts* (I use a combination of cashews, walnuts & Brazil nuts, but you can use almonds or pecans too)
1/4 cup sunflower seeds*
2 tbsp olive oil*
1 large onion
6 chopped sage leaves
1 teaspoon dried rosemary*
4 cloves of garlic minced
1 cup chopped mushrooms of your choice*
1 heaped cup cubed butternut squash
1 tsp smoked paprika*
1/2 tsp freshly ground black pepper*
1/4 tsp cinnamon*
1/4 tsp nutmeg*
1/2 tsp onion powder*
1/2 tsp fine Himalayan salt*
2 tbsp balsamic vinegar*
2 tsp tomato paste
2 flax eggs* (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)
2/3 cup breadcrumbs* or 1 slice toasted sourdough or gf bread or your choice blitzed into a crumb
2 tbsp brown rice flour*
For the gravy:
1 tbsp olive oil*
1 finely chopped onion
1/2 cup sliced mushrooms*
A good amount of fresh thyme leaves (1-2 tsp)
4 tbsp flour all purpose* / gluten-free flour*
2 tsp Worcestershire sauce
2 tsp balsamic vinegar*
1 tsp wholegrain mustard*
1/2 tsp onion powder*
1/2 tsp garlic powder*
Freshly ground black Pepper to taste*
1 cup non dairy milk*
1 1/4 cup stock of your choice
Salt to taste*
2 Tbsp nutritional yeast*
All ingredients with an * can be found at Scoop Wholefoods
Toast the nuts and seeds in a dry pan over medium heat until golden then add to a food processor and pulse into a coarse meal with a few bigger pieces visible.
Heat a pan over medium heat. Add olive oil, onion and garlic and fresh herbs and cook until onion is soft.
Then add chopped mushrooms and a pinch of salt and cook until golden.
Add butternut squash and a good splash or two of water or veggie stock, cover and cook until the squash is tender, checking and stirring often. Mash and transfer to a bowl.
Add the spices, salt and pepper, chopped nuts and seeds, balsamic vinegar, tomato paste, flax egg mix, breadcrumbs and flour and mix well. If dry add a splash of water.
Add to a lined loaf tin and spread evenly. Bake for 25 to 30 mins.
Meanwhile you can prep the gravy by heating oil in a medium pot over low heat.
Add onion and cook until soft before adding the mushrooms and thyme and cook until golden.
Add the flour and mix in before adding the sauces and spices and mix well.
Next slowly add the milk whisking as you go. Then add the stock and bring to a simmer while you keep whisking until it thickens.
Finally add the nutritional yeast and more salt if needed. Add some extra water if too thick.
