This ‘Sweet Vegan Nut Roast’ is sweet and crunchy and the perfect choice for any Nut Roast lover or for a Vegan alternative to accompany your Roast Dinner. It is gluten-free, dairy-free and easy to make plus it is topped with a delicious and simple sticky sauce.
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So, every year we have months of lead up to the ‘big day’ and it is soon approaching us, so I thought now would be the perfect time to share my go-to ‘Sweet Vegan Nut Roast’ recipe, which I will no-doubt be having with my Roast Dinner on the day.
If you’re a little confused what ‘big day’ I mean, then no not a Wedding Day or a Birthday, but of course Christmas Day. A day for festivities, smiles, laughter and families and friends coming together. I do love this time of year, but I don’t love the commercialisation around it all and all the pressure to buy everyone an outstanding present! I would be quite content with no presents (totally true!) as long as I had all of my family laughing around me.
Anyhow, back to today’s recipe, this ‘Sweet Vegan Nut Roast’, will be making it to my table on Christmas Day and I’ll probably be seeing the leftovers for a few more days after that, but that’s okay, I can live with that.
I’ve been making Nut Roasts for a few years now, and I guess since becoming a massive foodie and staying away from processed packaged foods as much as possible, I needed to find an alternative for my Roast Dinners to replace the store-bought pies, lattices, sausages etc. that would be on my Roast Dinner plate instead of the Meat.
I am sharing this particular ‘Sweet Vegan Nut Roast’ recipe as it has been made many times over recent years and has become my favourite to make and more importantly my favourite to eat and thoroughly enjoy with Roast Vegetables, Steamed Vegetables and lashings of caramelised onion gravy! OMG I want Christmas Day right now already…please?
So here’s a little about this ‘Sweet Vegan Nut Roast’ recipe:
- The main ingredient is of course the 3 cups of nuts (use a variety including cashews, almonds and walnuts) which give it substance and a fantastic crunch throughout.
- It has a gorgeous sweetness thanks to the dried apricots which may not be for everyone but I absolutely love a little sweetness and this makes it stand out
- A burst of colour dotted throughout comes from the cooked beetroot
- It is gluten-free using Buckwheat flour as this has a nutty flavour which I love in this recipe
- It is dairy-free and Vegan using flax-eggs to bind the ingredients together
This ‘Sweet Vegan Nut Roast’ is quite simple to make and it is always my go-to option when I want a Roast Dinner and it is easier to make than many other recipes such as pies or a wellington, but it requires a little more effort than grabbing a ‘mock-meat’ from the freezer, and it’ll definitely impress your guests more if you make your own accompaniment.
Pair this ‘Sweet Vegan Nut Roast’ with Roast Potatoes, Roast Vegetables (I love Parsnips and Carrots), Steamed Vegetables (I love Broccoli, Kale, Cabbage and French Beans), lashings of Gravy (I love Caramelised Onion) and maybe a homemade stuffing ball or Yorkshire Pud. In my opinion, this is the ultimate Vegan Roast Dinner and I always look forward to a plate full!
I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on instagram or facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo
- 4 tbsp flaxmeal and 12tbsp water, mixed and set in the fridge
- 1 onion, diced and sautéed
- 1 bell pepper, chopped
- 1/2 cup beetroot, chopped
- 1 clove garlic, minced
- 1 cup dried apricots, chopped – Heat oil and cook for a few minutes
- 2 tsp dried sage
- 1 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp ground cinnamon – Stir in all herbs and set aside to cool slightly
- 3 cups mixed nuts, processed until in smaller bits – Process until crumbled down slightly
- 1 cup buckwheat flour – Add flour and flax to all ingredients and mix well.
- 3 tbsp tomato ketchup
- 1 tbsp vanilla cinnamon balsamic vinegar
- 1 tbsp maple syrup
- Pre-heat oven to 350F/180C/Gas Mark 4. Line a loaf tin with parchment paper (I used 1 smaller loaf tin and 4 mini loaf tins)
- In a saucepan, heat a tbsp. oil, then add the onion and bell pepper and saute for 5-10 minutes,
- until softened, then add the garlic for a minute.
- Next, add all the herbs and spices and stir through for a minute until fragrant.
- Then add the dried apricots and cook them with the rest of the mixture for a minute.
- Remove from the heat and set aside to cool slightly.
- In a large mixing bowl, combine the flour and nuts, and then add the rest of the mixture
- and the flax-eggs, combine really well until all the mixture is coated and no longer dry.
- Place in a lined loaf tin and push down and compress into the tin really well.
- Next, make your glaze, in a bowl add all the ingredients and mix until smooth.
- Spread the glaze over the loaves, bake in the oven covered with foil for 45 minutes, and then
- remove the foil after the 45 minutes, and bake for a further 10 minutes, until golden and firm.
- Remove from the oven, set aside to cool before removing from the loaf pan and slicing.
- Serve with your choice of vegetables and gravy.