Vegan Christmas Nut Loaf

Name: Vegan Christmas Nut Loaf
Prep time: 30 min
Yield: 4 servings
Ingredients: 1 1/4 cups nuts (I use a combination of cashews, walnuts & brazil nuts but can use any); 1/4 cup sunflower seeds; 1 large onion; 6 chopped sage leaves; 1 sprig rosemary/6 sprigs thyme or both; 4 cloves garlic minced; 1 cup chopped mushrooms; 1 heaped cup cubed butternut squash; 1 tsp smoked paprika; 1/2 tsp freshly ground black pepper; 1/4 tsp cinnamon; 1/4 tsp nutmeg; 1/2 tsp onion powder; 1/2 tsp fine himalayan salt; 2 tbsp balsamic vinegar; 2 tsp tomato paste; 2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water); 2/3 cup breadcrumbs or 1 slice toasted sourdough or GF bread of your choice blitzed into a crumb; 2 tbsp brown rice flour; 2 tbsp olive oil; 1 tbsp olive oil; 1 finely chopped onion; 1/2 cup sliced mushrooms; 4 tbsp flour (all purpose or gluten-free); 2 tsp Worcestershire sauce; 2 tsp balsamic vinegar; 1 tsp whole grain mustard; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 cup non-dairy milk

This plant-based version of the Christmas favourite nut roast is full of flavour and perfect for vegan, vegetarians and meat-lovers alike.

Total time: 30 min
Servings: 4

gluten free
refined sugar free
dairy free
soy free
vegetarian
vegan

Jump to recipe

Ingredients

Makes 4 servings

For the loaf

1 1/4 cups nuts (I use a combination of cashews, walnuts & brazil nuts but can use any)
1/4 cup sunflower seeds
1 large onion
6 chopped sage leaves
1 sprig rosemary/6 sprigs thyme or both
4 cloves garlic minced
1 cup chopped mushrooms
1 heaped cup cubed butternut squash
1 tsp smoked paprika
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp onion powder
1/2 tsp fine himalayan salt
2 tbsp balsamic vinegar
2 tsp tomato paste
2 flax eggs (mix 2 tbsp flaxseed meal mixed with 5 tbsp water)
2/3 cup breadcrumbs or 1 slice toasted sourdough or GF bread of your choice blitzed into a crumb
2 tbsp brown rice flour
2 tbsp olive oil

For the gravy

1 tbsp olive oil
1 finely chopped onion
1/2 cup sliced mushrooms
4 tbsp flour (all purpose or gluten-free)
2 tsp Worcestershire sauce
2 tsp balsamic vinegar
1 tsp whole grain mustard
1/2 tsp onion powder
1/2 tsp garlic powder
1 cup non-dairy milk
1 1/4 cup stock of choice
2 tbsp nutritional yeast
1-2 tsp fresh thyme leaves
Freshly ground black pepper to taste
Salt to taste

Instructions

1
Toast the nuts and seeds in a dry pan over medium heat until golden then add to a food processor and pulse into a coarse meal with a few bigger pieces visible
2
Heat a pan over medium heat
3
Add olive oil, onion and garlic and fresh herbs and cook until onion is soft
4
Then add chopped mushrooms and a pinch of salt and cook until golden
5
Add butternut squash and a good splash or two of water or veggie stock, cover and cook until the squash is tender, checking and stirring often
6
Mash and transfer to a bowl
7
Add the spices, salt and pepper, chopped nuts and seeds, balsamic vinegar, tomato paste, flax egg mix, breadcrumbs and flour and mix well
8
If dry add a splash of water
9
Add to a lined loaf tin and spread evenly
10
Bake for 25 to 30 mins
11
Meanwhile, you can prep the gravy by heating oil in a medium pot over low heat
12
Add onion and cook until soft before adding the mushrooms and thyme and cook until golden
13
Add the flour and mix in before adding the sauces and spices and mix well
14
Next, slowly add the milk whisking as you go
15
Then add the stock and bring to a simmer while you keep whisking until it thickens
16
Finally, add the nutritional yeast and more salt if needed
17
Add some extra water if too thick