VEGAN NUT ROAST WITH ROSEMARY AND THYME (WFPB)
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!
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.