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Vegan Nut Roast With Caramelised Onion And Mushroom Gravy Recipe

Think nut roasts are boring ? Think again. This one is a rich, deliciously moist vegan nut roast for Christmas dinner. It has a base of red kidney beans, roasted peanuts and oat groats. Grated apples and carrots add moisture, colour and sweetness, while mixed seeds add crunch and nutrition. And the caramelised onion and mushroom gravy just takes things to the next level.

Customer Rating:
4.7 (3 votes)

Posted by: michael
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

8

Courses etc.

Christmas Recipes
Main Courses

You will need

IngredientAdd
4 red onions, chopped More products
4 to 8 cloves garlic depending on your taste, crushed More products
1 1/2 cups or 250g roasted peanuts More products
3/4 cup or 75g oat groats More products
1 tbsp sunflower seeds More products
1 tbsp pumpkin seeds More products
1 tbsp brown flaxseed (linseed) More products
1 can red kidney beans, drained well More products
2 cups or 200g wholewheat breadcrumbs OR

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2 cups or 200g Panko breadcrumbs if you like them OR More products
2 cups or 200g gluten-free breadcrumbs for a gluten-free nut roast More products
2 red apples, grated

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 		More products
2 carrots, grated More products
1/4 cup or 60ml water or vegetable bouillon or vegetable stock
1 tbsp vegetable bouillon powder, optional

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a little olive oil More products
2 tsp herbes de provence More products
freshly ground black pepper to taste
For the caramelised onion and mushroom gravy
4 onions, finely chopped More products
4 cloves garlic, crushed More products
1 tbsp brown sugar

Awaiting stock

 		More products
4 brown mushrooms, finely chopped More products
12 sundried tomato halves, finely chopped More products
2 tbsp tomato puree Available only in our Tollcross shop More products
2 tsp bouillon powder or 1/2 stock cube More products
1 tsp soy sauce More products
1 tsp balsamic vinegar More products
1 1/2 cups or 375ml water
a little olive oil

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Pre-heat the oven to 200C or 180C if you have a fan oven.
  • Heat the oil in a small saucepan and fry the onions over medium heat. Add the garlic and caramelise both, stirring as required.
  • Grind the peanuts and oats in a food processor and mash the beans using a wooden spoon, a fork or a potato masher.
  • Place the cooked garlic and onion, the ground oats and peanuts, the mashed beans, the seeds, the breadcrumbs, the grated apple and carrot, the water or stock, the stock paste if using water and the seasoning in a large bowl and mix into a thick mixture.
  • Transfer the mixture to a greased and lined loaf tin, pressing the mixture down with a fork to level.
  • Bake the roast for about 30 minutes or until nicely browned.
  • To make the sauce, heat the oil and gently cook the onions. Add the garlic. Cover the pan and cook for about 10 minutes, until the onions become moist and start browning.
  • Add the sugar and mushrooms and cook for about 5 extra minutes with the lid on.
  • Stir in the sundried tomatoes, tomato puree, stock powder, soy sauce, balsamic vinegar and water. Bring to the boil and simmer until you have a thick rich gravy.

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