Vegan Nut Roast Recipes with Mushrooms
This favourite Vegan Nut Roast Recipe with Mushrooms is a wonderful alternative to your traditional Christmas or Sunday Roast. With a rich and full bodied flavour, I am yet to find a meat eater that has not stuffed themselves on this and requested a second helping.
Accompanied with oven roasted vegetables and a vegan gravy, this is a sure fire winner and Winter Warmer on any table, for any special occasion.
For an even richer flavor, prepare and mix all of the dried ingredients 24 hours before you bake this dish. Allowing the garlic and herbs to mingle and soak into the nut and breadcrumb mixture like a dry marinade.
- 500 grams of mixed nuts.
- 250 grams of wholemeal breadcrumbs.
- 3 cloves of garlic, crushed (can use 2 teaspoons of dry garlic powder).
- 2 teaspoons of dry vegetable stock.
- 8 fresh basil leaves.
- 1 small sprig of fresh rosemary.
- 1 teaspoon mixed herbs.
- Ground black pepper & sea salt (loosely ground).
- 1 red Spanish onion.
- 10 decent sized white cup mushrooms.
- 1/4 cup extra virgin olive oil.
- 1 teaspoon of egg replacer (optional, it helps with binding).
- Extra breadcrumbs for coating when forming.
Dry Ingredients –
- Finely chop the mixed nuts or place them in an electric food processor and finely mince.
- Finely chop the basil and rosemary and crush the cloves of garlic and place into a large mixing bowl.
- Add the chopped nuts, breadcrumbs, vegetable stock, mixed herbs and a good grind of the salt and pepper and thoroughly mix all of the dry ingredients.
- Set aside if you wish to marinade.
When you are ready to roast –
- Preheat the oven to 180 degrees and grease a baking dish or shallow tray.
- Chop the red Spanish onion and mushrooms and place these in the food processor, along with the olive oil and egg replacer (if you have it) and blend it down to a creamy paste. I find a blender is better for this than a food processor
- Add this paste to the large mixing bowl containing the dry ingredients.
- Fold all of the mixture together well. It should be thick and slightly wet, but not sloppy. If you find it is too wet, you can add more breadcrumbs to the mix.
- Divide the mixture in half. Sprinkle a small hand-full of breadcrumbs on a dry counter top and form two 15cm logs (aprox 8cm diameter) with each portion of the mixture, coating the outside of each log with the additional breadcrumbs.
- Place each log onto the greased baking tray and then into the oven to roast for 40 minutes. When cooked, the outside of each log should be nice and golden and a little crunchy.
- Transfer to a serving platter and let stand for five minutes before slicing into 2cm thick pieces and serve with your desired roast vegetables and coat with your favourite gravy.
For an extra special presentation, 5 minutes before you remove the roast from the oven place a small sprig of rosemary upon the top of each log and leave there when serving.