Vegan Nut Loaf
Course: Main Servings: 6
Prep time: 30 min Cook time: 50 mins
Difficulty level: Easy
Author: Jennifer Sargison
This simple recipe is hearty, flavoursome and comforting. This nut roast is so tasty and has a great texture as well. It’s crammed with natural goodness and doesn’t sit out of place on the family table for a roast dinner main course. I find that non-vegans really enjoy this as well so it’s a great choice to take to family and friends if they’re not sure what to cook for a plant-based diet
To make the best roast potatoes and vegan Yorkshire puddings then head over to our Christmas blog by clicking on the title below
You will also find recipes for everything you need to enjoy a plant based Christmas on this blog so it’s really worth a read through :)
For the nut loaf
Ingredients
1 large sweet potato peeled and cut into small cubes
4 garlic cloves, left with the skin on and smashed using the back of a spoon. (so the garlic will gently roast)
Olive oil
8 small shallots, diced
1 red pepper, diced into small pieces
400 g tin chickpeas, drained
125 g cashew nuts, toasted (can be subbed for any other nuts you have in)
125 g chestnuts, toasted
15 g of the following fresh herbs: rosemary, thyme and parsley, roughly chopped (or a teaspoon of each if you’re using dried)
400 g tin of green lentils, drained
60 g breadcrumbs (simply blitz some bread in the food processor until you have fine bread crumbs- slightly stale bread works better than freshly baked)
4 tbsp tomato paste
Glaze topping
2 tablespoons of olive oil and 1 table spoon of soy sauce mixed together
A choice of nuts to top
Method
1. Preheat the oven to 180 / gas mark 6. Grease a deep tin (I used a cake tin approx. 23 cm) with a little oil and line the base with baking paper. (or you can make smaller individual nut roasts if it’s only going to be used for one or two people)
2. Place the cubed sweet potato with the garlic and 2 tbsp of the oil in a large bowl. Spread into a large roasting tin and cook for around 20 mins, or until soft
.
3. Fry the shallots for 5-10 mins until softened, then add the pepper and cook for another 5 mins. Add them to a bowl and set aside.
4. Once the sweet potato and garlic cloves are fully cooked place them in a food processor and pulse until you have a chunky puree, then transfer to the bowl with the shallots.
5. Add the drained chickpeas, cashews, chestnuts and herbs to the food processor and pulse until roughly chopped (not pureed). Add to the bowl and also add the drained lentils, breadcrumbs, and tomato puree. Season well and mix everything together until thoroughly combined.
6. Spoon the mixture into the prepared tin and smooth.
7. Sprinkle with nuts of your choice. I think pistachios look nice and festive.
8. Bake for around 50-55 mins for a large tin or 30 minutes for smaller portions - or until the top is golden.
About 5 minutes or so before the nut roast is ready, add the glaze to the top, for added flavour and also so you can achieve a nice golden colour.
When fully cooked allow the nut loaf to rest for 5 mins in the tin, then loosen the edges with a knife and pop onto a serving plate.
You can garnish with herbs, cranberries and nuts to make it extra special.
If you do make this then I hope you love it
Any thoughts or comments?
Please leave your message below and I’ll get back to you
Big love, Jen x