British Vegan Roast Recipe
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Loading... - Maria Laine
- 24 Jan 2025
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A British vegan roast is a hearty and flavorful dish that makes for a perfect centerpiece for a Sunday dinner or any special occasion. This recipe features a savory nut roast filled with vegetables, herbs, and spices, served with traditional accompaniments like roasted vegetables and vegan gravy.
Ingredients
For the Nut Roast:
- 1 cup mixed nuts (e.g., walnuts, almonds, hazelnuts), roughly chopped
- 1 cup cooked lentils (green or brown)
- 1 cup breadcrumbs (use gluten-free if needed)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 celery stalk, finely chopped
- 1 cup mushrooms, finely chopped
- 1 tablespoon soy sauce or tamari
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon nutritional yeast (optional, for a cheesy flavor)
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
For the Roasted Vegetables:
- 4 medium potatoes, chopped into chunks
- 2 carrots, sliced
- 1 parsnip, sliced
- 1 red onion, quartered
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh herbs (e.g., rosemary or thyme) for seasoning
For the Vegan Gravy:
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 1 tablespoon soy sauce or tamari
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
1. Prepare the Nut Roast:
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, garlic, carrot, celery, and mushrooms. Sauté for about 5-7 minutes until the vegetables are softened.
- In a large mixing bowl, combine the sautéed vegetables, chopped nuts, cooked lentils, breadcrumbs, soy sauce, tomato paste, dried herbs, smoked paprika, nutritional yeast (if using), and the flax egg mixture. Season with salt and pepper. Mix well until everything is combined.
- Transfer the mixture to a greased loaf tin and press it down firmly. Smooth the top with a spatula.
2. Roast the Vegetables:
- In a separate baking tray, toss the chopped potatoes, carrots, parsnip, and red onion with 2 tablespoons of olive oil, salt, pepper, and fresh herbs. Spread them out in a single layer.
- Place both the nut roast and the tray of vegetables in the preheated oven. Bake for about 45-50 minutes, or until the nut roast is firm and golden brown, and the vegetables are tender and slightly caramelized.
3. Make the Vegan Gravy:
- In a saucepan, heat 2 tablespoons of olive oil over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a paste (roux).
- Gradually add the vegetable broth while whisking continuously to avoid lumps. Stir in the soy sauce and dried thyme. Bring to a simmer and cook for about 5-10 minutes until the gravy thickens. Season with salt and pepper to taste.
4. Serve:
- Once the nut roast and vegetables are done, remove them from the oven. Let the nut roast cool for a few minutes before slicing.
- Serve slices of the nut roast with the roasted vegetables and drizzle with vegan gravy. Enjoy your delicious British vegan roast!
Tips
i. Feel free to customize the nut roast by adding your favorite vegetables or herbs.
ii. Leftovers can be stored in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
iii. This dish pairs well with vegan Yorkshire puddings and a side of cranberry sauce for a festive touch.
