Nut roast with onion gravy

Author: Stuart Cauldwel

Nut roast with onion gravy

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

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Total Time: 1 hour 30 minutes

Prep Time: 20 minutes

Cook Time: 1 hour 10 minutes

Servings: 4

Rating:  

Total Time: 1 hour 30 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • For the vegan nut roast:
  • 0.375 0.375 Tbsp vegetable oil
  • 0.5 0.5 small onions, minced
  • 1.5 1.5 cloves of garlic, minced
  • 75 75 g chestnuts, finely chopped
  • 55 55 g granola
  • 0.5 0.5 carrots, grated
  • 67.5 67.5 g kidney beans, rinsed
  • 37.5 37.5 g frozen cranberries, chopped
  • 67.5 67.5 g puy lentils, rinsed
  • 0.375 0.375 Tbsp tamari soy sauce
  • 0.75 0.75 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)
  • 0.25 0.25 Tbsp vegetable oil
  • 0.125 0.125 Tbsp coconut sugar or brown sugar
  • 25 25 ml red wine
  • 0.375 0.375 Tbsp balsamic vinegar
  • 0.375 0.375 Tbsp tamari soy sauce
  • 62.5 62.5 ml vegetable stock
  • 0.25 0.25 Tbsp Rosemary
  • 0.25 0.25 Tbsp Thyme
  • 0.25 0.25 clove of 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.

Looking for more vegetarian roast recipes for your Christmas dinner?

Feast your eyes on these impressive vegan roast recipes

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