Nut roast with onion gravy

Nut roast with onion gravy

This hearty nut-roast is jam packed with good stuff, and the onion gravy is brimming over with flavour. A must-try recipe this Christmas! 

vegan Nut roast with onion gravy

Vegan nut roast with onion gravy

Recipe by Stuart Cauldwel, Head Chef at Roast Restaurant (www.roast-restaurant.com)

Ingredients

For the vegan loaf:

  • 1 1/2 tbsp vegetable oil
  • 2 small onions, minced
  • 6 cloves of garlic, minced
  • 300g chestnuts, finely chopped
  • 220g granola
  • 2 carrots, grated
  • 270g kidney beans, rinsed
  • 150g frozen cranberries, chopped
  • 270g puy lentils, rinsed
  • 1 1/2 tbsp tamari soy sauce
  • 3 tbsp mixed dried herbs and chopped fresh herbs mixed
  • Sea salt and freshly ground black pepper, to taste

For the onion gravy:

  • Half a medium red onion (finely sliced)
  • 1 tbsp vegetable oil
  • 1/2 tbsp coconut sugar or brown sugar
  • 100ml red wine
  • 1 1/2 tbsp balsamic vinegar
  • 1 1/2 tbsp tamari soy sauce
  • 250ml vegetable stock
  • Rosemary, thyme and garlic

Method

To make the vegan loaf:

  1. Preheat oven to 170°C and line a loaf tin with greaseproof paper.
  2. Heat the oil in a frying pan and sauté the onion and garlic until soft. Add the chestnuts and carrot and cook for another 5 minutes until softened.
  3. Add the rest of the ingredients and use a masher to combine. Don’t over mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet add more granola.
  4. Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.

To make the onion gravy:

  1. Prepare half a litre of vegetable stock and set aside.
  2. Add the oil to the frying pan and sauté the onion with the coconut or brown sugar, garlic and herbs for 10 minutes.
  3. Once it’s caramelised and sticky in texture, pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
  4. Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.

Don’t fancy making the nut roast yourself at home? Don’t worry, it’s also available on Roast Restaurant’s festive menu. 

For all your vegan pantry needs go to TheVeganKind Supermarket or for cookware check out Debenhams.

This article contains affiliate links.

We use cookies to give you a better experience on veganfoodandliving.com. By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it