The homemade vegan nut roast is a delicious alternative to the meat dishes that reign supreme over the holidays. It is also very nutritious and healthy.
In addition to the nuts that give it its name, this roast contains many plant ingredients with an “umami” flavor, which is usually found in meat, fish and cheese. That is why it is not a recipe only for vegetarians, but it convinces many meat consumers.
The preparation of the different ingredients takes some time. As soon as the roast is put in the oven, you can prepare the garnishes quietly. It is a recipe that you can make without haste and without many elaborations.
NUT ROAST
Ingredients (for a roast for 6 people):
- 300 g walnuts
- 100 g seeds (e.g., sesame, sunflower seeds and flax seeds in equal parts)
- 250 g chestnuts cooked in water
- 150 g mushrooms (e.g., boletus, chanterelles or mushrooms)
- 1 large onion
- 2 garlic cloves
- 250 g tomatoes
- About 5 tablespoons of chickpea flour
- 100 g dry bread soaked in water
- Approximately 150 ml of water
- 1 handful of fresh Mediterranean aromatics (e.g., rosemary, thyme, oregano and sage)
- 3 tablespoons extra virgin olive oil
- 1 tablespoon mustard
- Salt and pepper
Elaboration:
- Chop the nuts and aromatics.
- Press with a press or finely chop the garlic.
- Cut the mushrooms into slices and the onion into cubes.
- Toast the nuts and seeds in an oil-free, stirring skillet until they give off a fragrant aroma, then remove and pour into a large bowl.
- Fry the mushrooms, onions and garlic in the oil until the onions are lightly browned and add them to the bowl as well.
- Crush tomatoes, chickpea flour, chestnuts, bread and red wine or water in a processor until you get a creamy dough. If the dough is too liquid add a little more chickpea flour, if it is too firm add some more water.
- Knead everything in the bowl until you get a firm dough and season with the aromatics, mustard, pepper and salt.
- Place the dough in a bread pan that has been greased or lined with baking paper, smooth the surface and bake at 180 °C above and below or with the fan function at 160 °C for about 50 minutes until the surface is well browned and crispy.
The vegan roast is ready. Baked vegetables or red cabbage combine perfectly with roasting. A vegan sauce is also ideal to put on the roast and garnish.
SAUCE FOR ROASTING NUTS
You can use this recipe to create a dark, creamy sauce in no time that contains only healthy ingredients, such as onions, carrots, thyme, and a few more ingredients.
Ingredients (to make about 500 ml):
- 1 onion
- 150 g mushrooms
- 1 carrot
- 2-3 tablespoons extra virgin olive oil
- 1 bay leaf
- 1 sprig of fresh or dried thyme
- 1 tablespoon tomato concentrate
- 1 tablespoon mustard
- 1 tablespoon balsamic vinegar
- 100 ml red wine
- 350-400 ml vegetable broth
- Salt pepper
- Plant-based milk (optional)
Elaboration:
The secret of this sauce is the toasted aromas, which not only ensure a deliciously aromatic taste, but also the typical brown color of a meat sauce.
- Chop mushrooms, onions and carrots into large pieces and fry them in a saucepan with oil while stirring. Wait until the vegetables have brown (but not black) spots. Then add the tomato concentrate and mustard and sauté briefly. Add the whole thyme and bay leaf.
- Deglaze with balsamic vinegar, red wine and vegetable broth and simmer with the lid open for about 30 minutes.
- Crush cooked vegetables until you get a smooth sauce (preferably with a hand mixer). Season to taste with salt and pepper. If desired, add a splash of vegetable milk to give it creaminess.
This homemade dark sauce will keep in the fridge for several days. But it can also be frozen in portions. You can prepare a larger amount and store the rest in your freezer for other occasions.
