Vegan Nut Roast Recipe (Gluten Free)

8 standard portions

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Ingredients

• 2 tbsp olive oil
• 1 small onion (chopped)
• 3 garlic cloves (minced)
• 1 small carrot (grated)
• 2 tbsp tomato puree
• 1 tbsp organic soy(a) (or coconut aminos)
• ½ cup vegetable stock ((125ml) see notes for the recipe)
• 2 cups mixed nuts ((262g))
• 1 cup old fashioned jumbo rolled oats ((236g) (gluten free if sensitive to trace))
• 1¼ cup red lentils ((214g) cooked)
• ½ cup dried cranberries
• 2 tbsp ground flaxseed
• 2 tbsp mixed herbs ( I used a combination of parsley, sage, coriander, oregano and thym)
• 1 tsp paprika
• ¼ tsp chilli powder (optional)
• ½ tsp black pepper
• 1 tsp pink salt
• ½ cup vegan cheese ((60g) grated)

Method

1. Preheat the oven to 356F/180C and line a standard-sized loaf tin with parchment paper so it sticks out over the sides like 4 flaps and set aside.
2. Heat a medium sized frying pan/skillet with olive oil on medium heat.
3. Proceed to saute the onion and garlic until soft and translucent.
4. Stir in the carrot, tomato puree, soy(a) sauce and cook for 1-2 minutes then pour in the vegetable stock.
5. Continue to cook while stirring for a further 2-3 minutes then leave to cool down completely and set aside.
6. Add the oats and mixed nuts to a food processor fitted with an S blade.
7. Proceed to pulverize the oats and nuts into a coarse consistency. Don't make the texture fine it's okay to have some chunky pieces (very important).
8. In a medium sized mixing bowl, combine the red lentils, dried cranberries, vegan cheese, flaxseed, mixed herbs, paprika, black pepper, chilli and pink salt and set aside.
9. Pour the cooled sauteed ingredients into the food processor along with the bowl consisting of red lentils, dried cranberries, vegan cheese, flaxseed, mixed herbs, paprika, black pepper, chilli and pink salt and set aside.
10. Pulse the mixture a few times to form a soft, slightly sticky mixture (it shouldn't be too wet nor too dry).
11. Transfer the contents into the loaf pan then firmly press the mixture into the lined loaf pan, using the back of a spoon to flatten.
12. Bake in the oven for roughly 45 minutes.
13. Check the nut roast 15 minutes into the cooking time, the nut roast should taken on some colour by now, cover with a piece of aluminium foil and leave to bake, covered, for a further 30-35 minutes.
14. Once cooked, leave to cool in the loaf pan for 10-15 minutes before using the flaps of parchment paper to lift out the nut roast from the tin onto a cooling rack.
15. Leave the loaf to sit and completely cool down for at least 2 hours or even longer as the longer it sits the more firm it becomes making it easier to slice.