VEGAN NUT ROAST
Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.
- Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
- Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.
- Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.
- Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt, then mix everything together really well.
- Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
- Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
- Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve - plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CASHEW NUT ROAST WITH STUFFING
This nut loaf is a perfect vegetarian alternative to the traditional Thanksgiving turkey. Although not the most lovely looking dish you might imagine, it is amazingly delicious, and even omnivores enjoy it! I like serving it with a spicy cranberry sauce. A mushroom gravy might be good with it, but it's already rich enough to hold its own without. Leftovers are awesome!
Provided by JeanSgt
Categories Meatloaf
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Sauté the onion and garlic in the oil until tender, then remove from heat.
- Chop or grind the cashew nuts with the bread.
- Add the cashew/bread mixture to the sautéed onion and garlic, then mix in the remaining roast ingredients: broth, nutmeg, lemon juice, salt, and pepper.
- In a separate bowl, mix together all stuffing ingredients: bread crumbs, butter, onion, celery, thyme, marjoram, sage, parsley, and salt.
- Put half the cashew mixture into a greased loaf pan that is either nonstick or lined with parchment paper.
- Layer all the stuffing on top of the of the first layer of cashew mixture in the loaf pan.
- Layer the rest of the cashew mixture on top of the stuffing layer.
- Dot top of the loaf with margarine.
- Place the loaf pan on a cookie sheet to catch drippings, and bake in a preheated oven at 400 °F for 30 minutes, or until firm and lightly browned (loosely cover the roast with foil if it browns too quickly).
- Allow it to cool a few minutes, then use a knife to loosen it from the sides of the pan, and turn it out onto a plate.
Nutrition Facts : Calories 750.1, Fat 43.6, SaturatedFat 10.1, Cholesterol 10.2, Sodium 515.6, Carbohydrate 75.9, Fiber 6.5, Sugar 10.9, Protein 19.8
VEGAN STUFFING
Make these red onion, lentil and sage stuffing balls for a welcome addition to any festive feast. Linseeds, pecans, hazelnuts and pistachios pack in a classic crunch
Provided by Good Food team
Categories Side dish
Time 50m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
- Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
- Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
- Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.
Nutrition Facts : Calories 123 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
VEGAN NUT ROAST & STUFFING
This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was adapted from a recipe from PeTA and was found at http://www.boutell.com/vegetarian/thanksgiving.html.
Provided by Vegetarian Network
Categories Fruit
Time 1h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 18
Steps:
- For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
- Chop the cashews and cut up the bread.
- Add cashews and bread to the onion, then add remaining ingredients.
- Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
- For the stuffing: Mix all ingredients.
- Add the stuffing to the loaf pan.
- Top with remaining roast.
- Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
- Let cool for a few minutes, then turn out.
- The roast refrigerates well and can be frozen for a few months and microwaved.
Nutrition Facts : Calories 572.9, Fat 41.1, SaturatedFat 7.8, Sodium 251, Carbohydrate 44.2, Fiber 4.1, Sugar 7.8, Protein 13.5
More about "vegan nut roast stuffing recipes"
NUT ROAST | VEGAN CHRISTMAS RECIPE - MYVEGAN
From myvegan.com
VEGETARIAN STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGAN STUFFING RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VEGAN NUT ROAST - LOVING IT VEGAN
From lovingitvegan.com
VEGAN NUT ROAST - RUNNING ON REAL FOOD
From runningonrealfood.com
BAKED SQUASH WITH MUSHROOM NUT ROAST STUFFING
From veganfoodandliving.com
VEGAN ROAST DINNER: 34 ULTIMATE RECIPES - VEGAN PUNKS
From veganpunks.com
VEGAN STUFFING RECIPE (ONLY 10 INGREDIENTS!) - TWO SPOONS
From twospoons.ca
VEGETARIANS REJOICE: 10 NUT ROAST RECIPES THAT WON’T LET YOU DOWN
From theguardian.com
BEST VEGAN STUFFING RECIPE - HOW TO MAKE VEGAN STUFFING …
From delish.com
THE BEST VEGAN STUFFING RECIPE - SERIOUS EATS
From seriouseats.com
STUFFING NUT ROAST – NEAT NUTRITION
From neat-nutrition.com
VEGAN ROAST (OR VEGETARIAN) WITH CRANBERRY, SAGE AND CASHEW NUT ...
From nadialim.com
CASHEW NUT ROAST WITH HERB STUFFING | PETA
From peta.org
6 VEGAN ROAST RECIPES AND VEGAN NUT ROASTS | OLIVEMAGAZINE
From olivemagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love