19 November 2010

No Meat Zone Recipes: Vegan Nut Roast Extraordinaire


Nut Roast Extraordinaire

This nut roast provides a filling, satisfying main dish to a special meal (or any meal). The Brazil nuts and added wine contribute to the robust flavor, but if you prefer, feel free to substitute other nuts, or vegetable broth for the wine.

  • 2 Tbsp. olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, chopped
  • 1 large carrot, grated
  • 3-1/2-4 cups (250-260 g.) mushrooms, chopped (I used a mixture ofwhite button and portabello)
  • 1/2 cup (15 g.) chopped cilantro
  • 1-3/4 cups (200 g.) cashews
  • 1-1/2 cups (200 g.) Brazil nuts
  • 2 slices (about 100 g.) dense wholegrain bread (I used buckwheat bread), torn into bite-sized pieces
  • 1/4 cup (30 g.) ground flaxseeds
  • 1/2 cup (50 g.) old-fashioned (not quick) rolled oats
  • 1 Tbsp. tamari or soy sauce
  • 1/4-1/2 cup hearty red wine (pick one you’d enjoy drinking) or vegetable broth
  • 1 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • salt and pepper to taste

Preheat oven to 350F (180C). Lightly grease a loaf pan or spray with nonstick coating.

In a nonstick frypan, heat the oil and add the onion, garlic, carrot and mushrooms; sauté until onions are soft and just starting to brown, about 10 minutes. Add the cilantro and stir to mix; turn off heat.

Meanwhile, place the nuts, bread, flax and oats in the bowl of a food processor and process until ground and a uniform texture (like a coarse meal). Add the herbs and pulse to combine.

Measure 1-1/2 cups of the veggie mixture as well as 1-1/2 cups of the crumb mixture and place in a large bowl. Set aside.

Add the remainder of the mixture in the frypan to the crumbs left in the food processor, along with the soy sauce and red wine. Process until smooth. Scrape this mixture into the bowl with the vegetables and other crumbs.

Combine the ingredients in the bowl until you have a sticky, thick “dough”. Scrape this mixture into the loaf pan and smooth the top. Bake in preheated oven for about one hour, turning once about midway through, until the top is dry and the edges are well browned. Allow to cool 10 minutes before slicing. Makes 8 servings.

Ricki Heller, PhD, RHN | @RickiHeller
Formerly the owner of a vegan bakery, Ricki adapted those recipes for her cookbook, Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. She also writes articles about food for various publications and online sites. Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs.

Photo credit: Ricki Heller