Festive Vegan Nut Roast
Jamie's festive nut roast with vegetables, nuts, seeds, spices, and herbs.
Equipment
- Weighing scales
- Chopping board
- Chefs knife
- Peeler
- Mixing bowl
- Medium saucepan
- Tray
- Oven tray
Ingredients
- 150 g Cashews
- 150 g Walnuts
- 30 ml Olive oil
- 200 g Onions (diced)
- 2 each Garlic cloves (crushed)
- 4 Red pepper - capsicum (finely dice)
- 100 g Celery (finely dice)
- 100 g Carrots (grated)
- 300 g Mushrooms
- 20 g Tomato - puree
- 3 g Smoked paprika
- 5 g Oregano
- 5 g Thyme
- 20 g Parsley
- 100 g Breadcrumbs - gluten free
- 250 g Quinoa (cooked)
- 20 g Flax seeds - golden (4 flaxseed eggs - ground & mix with water)
- 40 g Chia seeds
- 10 g Nutritional yeast
Method
- Preheat your oven to 400F / 200c
- Onto an oven tray, add your mixed nuts.
- Cook the nuts for around 15 minutes.
- Pulse through a food processor for a few seconds. Keep them coarse in texture.
- Into a large pot, heat your oil on medium heat for around 30 seconds.
- Add onions and cook down for 5 minutes or until translucent.
- Now add in your celery, pepper, carrot, garlic and mushrooms.
- Cook for 10 minutes or until the vegetables have softened and nicely roasted.
- Keep the pot on medium heat and add in your tomato paste, herbs + spices, roasted nuts, bread crumbs and, cooked quinoa.
- Cook for another 5-10 minutes, stirring gently to make sure everything is well combined.
- Prepare your flax egg by mixing the ground flaxseed with about 40ml of water.
- Remove the pot from heat and let it cool for a few minutes before adding the flax egg, ground chia seeds, and nutritional yeast.
- Stir well and check seasoning. Adjust with salt and pepper.
- Line baking tins or tray with parchment and lightly grease with oil.
- Begin adding your roast mixture into the tin and make sure to pack it down as you go.
- You really want everything to be tight and compact. If you do this properly you will end up with a perfect roast shape.
- Decrease oven temperature to 375F / 190c and bake in the oven, covered with tin foil for around 45 – 50 minutes.
- Once cooked remove from oven and let it cool in the tin for around 10 minutes before removing and cutting into pieces.
- Serve with tomato sauce or vegan red wine gravy.
- Merry Christmas!
Nutrition Facts
Serving: 100gCalories: 277kcalCarbohydrates: 23gProtein: 8gFat: 19gSodium: 20mgPotassium: 401mgFiber: 5gSugar: 3gVitamin A: 1745IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 2mgVitamin B5: 1mgVitamin B6: 1mgVitamin B12: 1µgVitamin C: 6mgVitamin D: 1µgVitamin E: 1mgVitamin K: 40µgCalcium: 68mgCopper: 1mgFolate: 43µgIron: 3mgManganese: 1mgMagnesium: 97mgPhosphorus: 223mgSelenium: 8µgZinc: 2mg
