Vegan Nut Roast

by in Blog, Main Dishes, Vegetarian Recipes 21/02/2015



1 tbs olive oil
1 carrot finely chopped
1 leek finely chopped
2 cloves garlic crushed
1 small red chili finely chopped
1/2 cup white wine
1/2 cup vegetable stock
1 vegetable stock cube
1/2 cup non diary butter melted
200g cashews ground
100g walnuts chopped roughly
100g pine nuts
400g firm tofu chopped into 1/2 cm cubes
100g button mushrooms chopped finely
1 can brown lentils drained
2 tbs fresh basil chopped finely
1/2 tsp dried thyme
1/2 tsp dried marjoram
2 tbs tomato paste
Orgran egg replacer (equiv 2 eggs)
Salt and pepper to taste


1.Preheat the oven to 180 degrees.

2. Heat the oil in a medium pan on medium heat, add the leeks, garlic, chili and carrots and cook for 5 minutes to soften the vegetables, add the wine, vegetable stock and additional stock cube and simmer for a further 10 minutes, reducing the liquid.

3. In a large bowl combine nuts, mushrooms, tofu, lentils and herbs. Mix thoroughly. Add the melted butter, egg replacer mix and tomato paste, and mix well to combine. Finally add the garlic and leek mixture from the pan and mix it through so that your ingredients are evenly mixed.

4. Pour the mixture into a loaf tin lined with baking paper and bake the roast for 40 – 60 minutes. Depending on the size of your pan it may take longer to cook. It is done when a knife to the centre of the roast comes out clean. Leave it to stand for 10 minutes before upending onto a plate to serve.

Serves 4.


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