After trying a nut roast from a vegan restaurant a couple weeks back it really inspired me into making one for myself. This year Luise and I are hosting the family Christmas dinner so I thought what better time to try make one for everyone to enjoy.
It is really simple to make and extremely tasty. Even if you don’t wish to use it as the main roast dish, it’s an excellent vegan and gluten free side to have instead of Yorkshire pudding or stuffing.
Roughly 15 slices (serves 5)
Cooking: 35 mins
Total time: 1hr 10 mins
- 150g pecans
- 150g walnuts
- 80g cashews
- 75g soft figs chopped
- 1 tablespoon maple syrup
- 1 small red onion finely chopped
- 2 garlic cloves crushed
- 2 tablespoons chia seeds
- 1 grated carrot
- 1 grated parsnip
- sprig rosemary finely chopped
- tablespoon dried oregano
- 1/2 cup buckwheat/brown rice flour
- 2 large pinches salt & pepper
- 1/3rd cup cold water
- coconut oil
- Pre heat the oven to 180C
- Add the pecans, walnuts, cashews and figs to the food processor and blend into crumbs. Then add the maple syrup and blend again (shown below).
2. Now in a large mixing bowl add the red onion, garlic, chia seeds, grated carrot, grated parsnip, rosemary, flour, salt and pepper. Finally add the nut mixture from the processor along with the water.
3. Mix thoroughly, squashing it together
4. Place baking paper inside a bread baking tin and line with coconut oil.
5. Add the mixture to the baking tin and press down evenly to compact it (shown below).
6. Place in the oven for 35 minutes.
7. Allow to cool for 5-15 minutes before slicing.
Tip: Cut with a very sharp knife to stop it crumbling.