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This Vegan Nut Roast with Rosemary and Thyme is a savory, nutrient-packed dish made with mixed nuts, fresh herbs, and a flavorful vegetable filling. It’s whole food, plant-based, oil-free, and perfect for holidays or any special meal!
THE PERFECT MAIN DISH FOR THE HOLIDAYS OR SPECIAL GATHERINGS
This Vegan Nut Roast with Rosemary and Thyme is the ultimate comfort food for any season, especially when you need something savory, hearty, and filling. Combining mixed nuts, fresh herbs, and a flavorful vegetable filling makes this nut roast a protein-packed, nutrient-dense dish that will impress your loved ones.
Aromatic herbs like rosemary, thyme, and parsley bring a delightful fragrance, while the combination of nuts, vegetables, and lentils makes every bite satisfying and full of texture. This oil-free, whole-food, plant-based recipe is perfect for holiday dinners, gatherings, or just as a nourishing main course on a chilly evening.
This nut roast is also simple to make, requiring easy-to-find ingredients and minimal prep time, making it perfect for beginner and experienced home cooks. The additional optional filling of spinach, sun-dried tomatoes, and roasted red peppers adds flavor and color to the dish, making it visually appealing and delicious.
Whether new to plant-based eating or a seasoned pro, this nut roast will surely become a favorite in your home. It is ideal for family gatherings, special occasions, or simply when you crave a wholesome, comforting meal.
WHAT ALLERGENS IS FREE FROM?
- Dairy-Free
- Egg-Free
- Gluten-Free (Ensure gluten-free tamari and breadcrumbs are used)
- Make it soy-free by skipping the soy sauce and using coconut aminos or more balsamic vinegar instead.
For Nut-Free options, check my Chickpea Loaf and Lentil Loaf recipes.
This nut roast suits those following a vegan, oil-free, and whole-food plant-based diet.
A BRIEF HISTORY OF NUT ROAST
Nut roasts have been a staple of plant-based diets for decades. Originating as a vegetarian main course, nut roasts became popular as a hearty, protein-rich alternative to meat, especially during holiday feasts.
Often made with mixed nuts, vegetables, and various seasonings, nut roasts deliver flavor, texture, and nutrition that make them perfect for gatherings.
This Vegan Nut Roast with Rosemary and Thyme continues the tradition by adding fresh herbs and a tasty vegetable filling, taking this classic dish to a new level. With a combination of nuts, lentils, and vegetables, this nut roast is a modern, nutritious twist on the traditional recipe.
WHY THIS RECIPE WORKS AND IT’S GOOD FOR YOU
This nut roast is delicious and filling and packed with wholesome, nutrient-rich ingredients.
The mixed nuts provide healthy fats and protein, while the lentils add fiber and additional plant-based protein. Fresh herbs such as rosemary, thyme, and parsley add depth of flavor, and the optional filling of spinach, sun-dried tomatoes, and roasted red peppers adds even more nutrition and taste.
The oil-free recipe uses whole, minimally processed ingredients, making it a healthy addition to your diet. It is perfect for those looking for a satisfying and protein-rich meal without compromising on nutrition.
HOW TO PREPARE THIS VEGAN NUT ROAST
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This Vegan Nut Roast is easy to prepare. You’ll need basic kitchen tools, and the steps are straightforward, making it perfect for both beginner and experienced cooks.
The recipe involves preparing a flax egg, sautéing vegetables, combining all ingredients, layering the mixture in a loaf pan, and baking it to perfection.
Let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s what you’ll need to make this stew:
- Food processor: to pulse the mixture and chop the nuts.
- Loaf pan: For baking the nut roast.
- Bowls: To prepare the flax eggs and mix the ingredients.
- Wooden spoon: To stir the ingredients.
- Chef’s knife: For chopping the vegetables.
- Cutting board: For vegetable preparation.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is everything you will need to prepare this hearty nut roast:
For the Nut Roast:
- Mixed nuts provide healthy fats and protein. You can use cashews, walnuts, almonds, hazelnuts, or any combination of your favorite nuts.
- Flax egg: Acts as a binder. Substitute: You can use chia seeds mixed with water.
- Veggies: Onions, garlic, carrots, and celery. These are classic aromatic bases that add depth and richness to the dish.
- Mushrooms: They add a savory, earthy flavor and enhance the texture of the nut roast, making it heartier and more satisfying.
- Fresh herbs: Rosemary, thyme, and parsley add depth of flavor. If fresh herbs are not available, substitute dried herbs.
- Tamari and balsamic vinegar: These ingredients add a balance of savory and tangy flavors, enhancing the overall taste of the nut roast.
- Lentils: add plant-based protein and fiber. You can use cooked or canned lentils. To substitute, Use chickpeas for a different texture.
- Panko breadcrumbs: Helps to bind the mixture and provide texture. Substitute: Use gluten-free breadcrumbs if needed.
- Salt and pepper to taste.
For the Filling (optional):
- Baby spinach: Adds nutrition and color. Substitute: Use kale or chard.
- Sun-dried tomatoes (oil-free): Adds a burst of umami flavor. Substitute: Use cherry tomatoes or roasted tomatoes.
- Roasted red peppers: Adds sweetness and color. Substitute: Use fresh bell peppers if roasted are not available.
DIRECTIONS WITH PICTURES
To make this nut roast, follow these simple steps:
Step 1: Preheat oven to 350°F (175°C). Line a loaf pan with parchment paper.
Step 2: Mix ground flaxseed with water and let sit for 5 minutes.
Step 3: Sauté onions, garlic, carrot, celery, and mushrooms in a skillet for 5-7 minutes. Add rosemary, thyme, parsley, tamari, and balsamic vinegar. Cook for 2 more minutes.
Step 4: Combine Ingredients. In a bowl or in the same pot, mix lentils, nuts, breadcrumbs, and sautéed vegetables. Season with salt and pepper.
Step 5: Scoop half of the mixture into the food processor and pulse until finely pureed. Return it to the bowl, add the flax eggs, and mix with the rest. If it’s too wet, add more bread crumbs.
Step 6 (Optional): Sauté spinach for 1-2 minutes. Combine with sun-dried tomatoes, roasted red peppers, balsamic vinegar, salt, and pepper.
Step 7: Press half the nut roast mixture into the loaf pan. Add filling, then top with the remaining mixture.
Step 8: Bake for 50-60 minutes. Let cool for 10 minutes before removing.
Step 9: Slice and serve warm, garnished with rosemary or thyme.
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
- Hearty and Satisfying: The combination of nuts, lentils, and vegetables makes this roast filling and satisfying.
- Packed with Flavor: Fresh herbs and a flavorful vegetable filling make every bite delicious.
- Perfect for Special Occasions: Ideal for holiday dinners, gatherings, or any time you want to impress.
- Allergen-Friendly: Completely vegan, dairy-free, egg-free, and oil-free. For Nut-Free options, check my Chickpea Loaf and Lentil Loaf recipes.
Let’s prepare this delicious recipe!
OTHER MAIN DISH TO MAKE FOR THE HOLIDAYS!
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PRINTABLE RECIPE CARD
VEGAN NUT ROAST WITH ROSEMARY AND THYME (WFPB)
Equipment
- 1 Food processor
- 1 Loaf pan
- 1 Large skillet (or pot)
- 2 Bowls
Ingredients
For the nut roast
- 2 cups mixed nuts (chopped)
- 2 Tbsp ground flaxseed (mixed with 6 Tbsp water, 2 flax eggs)
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced)
- 1 large carrot (grated)
- 2 celery ribs (diced)
- 1 cup mushrooms (finely chopped)
- 1 Tbsp fresh rosemary (finely chopped)
- 1 Tbsp fresh thyme (finely chopped)
- 1 Tbsp fresh parsley (chopped)
- 1 Tbsp tamari (or soy sauce)
- 1 Tbsp balsamic vinegar
- 1 1/2 cups lentils (cooked or canned)
- 1 cup panko breadcrumbs (GF if needed)
- Salt and pepper (to taste)
For the Filling (optional):
- 1 cup baby spinach chopped
- 1/2 cup sun-dried tomatoes chopped (oil-free)
- 1/2 cup roasted red peppers chopped
- 1 Tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper, allowing some overhang for easy removal. You can also use a glass or silicon loaf pan.
- Prepare the flax egg by mixing ground flaxseed with 3 tablespoons of water in a small bowl and let it sit for 5 minutes to thicken. Set aside.
- Sauté the onion, garlic, carrot, celery, and mushrooms in a skillet over medium heat for 5-7 minutes or until softened, adding a splash of water if needed to prevent sticking. Stir in the fresh rosemary, thyme, parsley, tamari, and balsamic vinegar, and cook for another 2 minutes.
- Combine (in a bowl or the same pot) the cooked lentils, chopped nuts, panko breadcrumbs, and the sautéed vegetable mixture. Mix well until everything is fully combined. Season with salt and pepper.
- Scoop half of the mixture into a food processor and pulse until finely pureed. Return it to the bowl, add flax eggs, and mix with the rest. If it’s too wet, add more bread crumbs.
- Prepare the filling (optional) by sautéing the chopped spinach in a pan over medium heat with a splash of water or vegetable broth for 1-2 minutes until wilted slightly. Remove from heat and combine with the sun-dried tomatoes, roasted red peppers, balsamic vinegar, salt, and pepper. Stir well.
- Assemble the nut roast by pressing half of the nut roast mixture into the prepared loaf pan, creating a firm layer. Spread the filling mixture evenly over this base layer, then press the remaining nut roast mixture on top, pressing down gently to compact the layers.
- Bake for 50-60 minutes or until firm and golden brown on top. Let it cool in the pan for 10 minutes before lifting it out using the parchment paper overhang. Slice and serve warm, garnished with fresh rosemary or thyme if desired.
Notes
- Moisture Tip: If your nut roast mixture seems a bit dry, add an extra tablespoon of water or vegetable broth to help it bind better. If it’s too wet, add more bread crumbs.
- Nut Substitution: You can use any combination of nuts you prefer or have on hand. For a slightly different flavor, try using cashews or pecans. For Nut-Free options, check my Chickpea Loaf and Lentil Loaf
- Breadcrumb Options: If panko breadcrumbs are unavailable, regular breadcrumbs or even oat flour can be used as a substitute. Use gluten-free if needed.
- Filling Variations: You can substitute other greens, such as kale or Swiss chard, for spinach or even sautéed mushrooms for extra umami. Or skip it.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the oven until warmed through.
- Freezing: This nut roast freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
WAYS TO ENJOY THIS RECIPE
Here are some delicious ways to enjoy this recipe:
- Classic Main Dish: Serve as the centerpiece for a holiday or special occasion dinner.
- Sandwich Filling: Use leftover slices in a sandwich with greens and your favorite spread.
- Pair with Sides: For a complete meal, serve with roasted vegetables, mashed potatoes, or a fresh salad.
- Wraps: For a quick and nutritious lunch, use thin slices in a whole wheat wrap with hummus, cucumber, and leafy greens.
- Crumbled Over Salad: Crumble leftover nut roast over a fresh salad for added texture and protein.
- Stuffed Bell Peppers: Fill bell peppers with crumbled nut roast and bake until tender.
- Breakfast Hash: Add leftover nut roast to a vegetable hash for a hearty breakfast or brunch.
There you have it—a delicious, hearty Vegan Nut Roast with Rosemary and Thyme that will impress any gathering. Enjoy every bite!
