Although I have only been vegan full time for six months now, I’ve been a vegetarian for over four years so I’ve sampled a LOT of nut roasts in my time. A lot. Nothing I’ve tried has come to close to beating this traditional nut roast recipe that has been passed down through my family. For a long time my Mum has cooked this for Sunday dinner, and since becoming veggie I’ve eaten it most Sundays that I’ve spent at home. It’s my favourite Sunday main course, and my favourite thing to eat for big family occasions like Christmas and Easter. I’ve recently been cooking this for my friends in Edinburgh when we have “roast dinner pot lucks” (aka the best idea ever!) and I’ve had a lot of compliments! I like that’s it’s super nutritional, it’s crunchy and soft at the same time, and that you can easily switch up the veggies involved.
You will need:
Three celery stalks
A handful of mushrooms*
2 1/2 cups of mixed nuts (they do a great inexpensive bag of mixed nuts in Lidl!)
6 tablespoons of oats (I use gluten free oats)
1 pint of vegetable stock
A sprinkle of mixed herbs
2 teaspoons of balsamic vinegar
*I recommend always including leeks and celery, but the rest of the veggies are up to you! You could add parsnips, carrots, squash, sweet potato, shallots, brussel sprouts, or any other vegetables that seem Sunday dinner appropriate
Step 1: Preheat your oven to 180 degrees c. Chop up all the veggies. Lightly fry the onions for ten minutes, and then add the mushrooms and leeks (or any other veggies that you would usually fry) and fry for another five minutes.
Step 2: Whilst the onions are frying, chop up your nuts using a food processor. If (like me) you don’t own a food processor, then you can use a blender if you blend the nuts a spoon at a time.
Step 3: Add the nuts, celery, oats and vegetable stock to the fried veggies. Season with salt, pepper, mixed herbs and a dash of balsamic vinegar.
Step 4: Pop your nut roast in the oven for about an hour! You want it to be crunchy on top, and moist (but not runny) in the middle, so you can poke it with a skewer to see if it’s done.
See, it’s a pretty easy recipe! I know the nut roast doesn’t photograph particularly well, but trust me, it’s delicious. Eat it with some roast potatoes and parsnips, broccoli and lashings of gravy! In my experience this dish is equally popular amongst vegetarians, vegans and meat eaters, which is always a bonus. I was surprised when I became vegetarian and then vegan that making roast dinner was so easy, and so similar to what I ate before. Vegan roasts are the best, and they’re so comforting during this gloomy time of year. I’ve been battling my way to class through the snow these last couple of days – I hope you’re warm and cosy wherever you are!