I made this Plant-Based Nut Roast in a rush on New Year’s Day morning to take to my mum’s for dinner, so I just made it with the ingredients I had to hand. It turned out to be very tasty! Everyone who had it loved it. I hope you love it too!
I served my Plant-Based Nut Loaf with roast potatoes, Brussel sprouts, red cabbage, broccoli and carrots so the meal packs in a huge amount of nutrients, but it’s also a great way of hitting your 40 grams of fibre a day. You’ll find fibre in the onions, garlic, leek, oats, carrots, potatoes, red cabbage, broccoli and Brussel sprouts. To read a bit more on why fibre is so good for you, check out my blog post on fibre by clicking here.
If you like a gravy with your Plant-Based Nut Roast, I made an onion gravy that I used on homemade falafels which you might like to try with it. You can get the recipe for the onion gravy by clicking here.
Remember, I’d love to hear how you get on making it, so leave a comment below or send me an email: caroline at carolinesplantbaseddiet dot com I look forward to hearing from you!
- 1 red onion finely chopped
- 2 celery sticks finely chopped
- 1 leek finely chopped
- Half teaspoon mixed spice
- 1 teaspoon dried sage
- 125 g toasted oats
- 125 g mixed nuts no salt added, roasted
- 250 g Puy lentils rinsed until water runs clear
- 2 carrots finely grated
- 500 ml vegan stock
- 3 tablespoons Worcestershire sauce vegan
- 2 garlic cloves crushed and finely chopped
- 2 tablespoons tomato puree
- freshly ground black pepper to taste
- Preheat the oven to 180 degrees c / 350 degrees F. Line a 1kg/2lb loaf tin with greaseproof paper.
- Place the chopped onion, garlic, leek, celery and lentils in a large pot with the stock. Bring to the boil then cook for about 25 - 30 minutes until the lentils are soft.
- Add all the other ingredients and stir together.
- Spoon into the loaf tin. Place in the oven and cook for a further 30 - 40 minutes. Check after 30/25 minutes - if the top looks as though it's burning, place some greaseproof paper on it.
- Once cooked, remove the loaf tin from the oven and leave to cool for five minutes. Turn out onto a warmed plate, then cut and serve. I've served it here with roast potatoes, red cabbage, carrots and broccoli.
Looking for more plant-based meals?
Check out my new digital cookbook which features 31 plant-based vegan meals. Click here to read more.
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