If you’re after a moist, flavoursome, healthy and nutritious vegan nut roast, this recipe is for you. Best of all, it’s one recipe for nut roast and gravy, so there’s no need to make them separately. It’s a truly delicious meat-free & gluten free alternative for a traditional Sunday roast.
2teaspoonsvegan yeast extractor miso paste for a gluten free version
1heaped tablespoon cornflour
2tablespoonsfresh parsleyfinely chopped
In a large pan, sauté onions and garlic in olive oil for 3-5 minutes until softened and translucent. Add the rest of the vegetables (mushrooms, carrots, leeks and celery) and cook over a medium heat for 8-10 minutes until golden brown.
Stir in sage, thyme and rosemary.
Add red wine, vegetable stock and yeast extract. Stir, cover with a lid and simmer for around 20-25 minutes until the gravy has reduced and thickened a little.
Whilst the gravy is cooking, roughly chop the nuts in a food processor (or you can do it by hand with a knife). Transfer chopped nuts into a big mixing bowl and set aside.
Put the vegetable mixture into a sieve placed over a bowl. Drain the liquid into the bowl.
Preheat the oven to 180C / 356 F / Gas mark 4.
Transfer the gravy back into the pan and cook over medium heat until it starts to bubble. In a small cup, mix the cornflour with 2 tablespoons of cold water to make a slurry. Whisk the cornflour slurry into the gravy and cook for 5-7 minutes until thickened. If you prefer your gravy thicker, add more cornflour.
Add the vegetable mixture into a food processor and blitz for 2-3 minutes, until it resembles mash.
Transfer the mashed vegetables mixture into a bowl with chopped nuts. Add dried cranberries, plant milk and fresh parsley. Mix until well combined.
Transfer into a loaf tin lined with parchment paper and pack the mixture firmly and evenly with the back of the spoon. Cover with foil and roast in the oven for 40-45 minutes. Take the foil off halfway through cooking. Let the nut roast rest in the tin for 10-15 minutes before slicing.