A delicious vegan nut roast would be ideal for Sunday lunch, serve with roast potatoes, vegetables and vegan gravy
A delicious vegan nut roast for Sunday Lunch, serve with roast potatoes, vegetables and vegan gravy
- 300 grams mixed nuts (such as almonds, hazelnuts, walnuts, pecans or Brazil nuts)
- 1 vegan-friendly vegetable stock cube
- 2 tablespoons extra virgin olive oil (plus extra for greasing)
- 1 onion (finely chopped)
- 2 celery sticks (finely chopped)
- 1 leek (trimmed and thinly sliced)
- 2 carrots (coarsely grated)
- 2 garlic cloves (crushed)
- 4 tablespoons cashew butter
- 180 grams cooked chestnuts (broken into small pieces)
- 75 grams dried cranberries
- 20 grams bunch fresh parsley (finely chopped)
- 1 lemon (finely grated zest only)
- 4 tablespoons milk alternative (such as soya or almond)
- 1 teaspoon sea salt
- freshly ground black pepper
Serving Size 1
Servings 6
- Amount Per Serving
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 6g30%
- Sodium 900mg38%
- Total Carbohydrate 32g11%
- Dietary Fiber 6g24%
- Sugars 18g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Keywords:
Nut roast, Vegan Sunday Dinner, vegan cooking
Did you make this recipe?