Vegan Nut Roast and Mushroom Gravy

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Vegan Nut Roast and Mushroom Gravy
Serving Size:6|Prep Time:15minutes|Cook Time:45minutes
Vegan Nut Roast and Mushroom Gravy

Ingredients

Vegan Nut Roast
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon each dried thyme, rosemary and sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • 4 ounces unsalted pecans
  • 4 ounces unsalted cashews
  • 4 ounces unsalted almonds
  • 8 ounces gluten-free bread
  • 1 tablespoon nutritional yeast
  • 1 cup vegetable stock
  • Oil or vegan vegetable spread for greasing baking pan
Mushroom Gravy
  • 4 tablespoons vegan margarine, butter or oil
  • 4 cups mushrooms, sliced
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon each dried sage, rosemary, and thyme
  • 1 teaspoon salt
  • ¼ black pepper, freshly groun
  • 2 tablespoons rice flour
  • 1 tablespoon tamari
  • 2 cups vegetable broth

Directions

Print Recipe
For Vegan Nut Roast
  1. Preheat oven to 325˚F.
  2. Grease a loaf pan with oil or vegan vegetable spread.
  3. In sauté pan, heat oil over medium heat. Add onion and garlic and sauté until the onions are translucent. Turn off heat and set aside.
  4. Place nuts and bread in blender or food processer and pulse until a fine crumb is achieved.
  5. Place crumb mixture in a large mixing bowl. Add onions and garlic, herbs, salt, pepper, nutritional yeast and vegetable stock. Mix with a spoon to combine well.
  6. Spread nut mixture into the prepared pan and bake for 45 minutes. Let sit 10 minutes and then cut slices out of the pan or turn out onto a serving platter.
For Gravy
  1. Heat margarine, butter or oil in a large sauté pan large enough to hold all ingredients over medium heat.
  2. Add mushrooms, onion and garlic. Sauté until onions and mushrooms are soft.
  3. Add herbs, salt, pepper and rice flour and mix to combine.
  4. Add tamari and vegetable broth.
  5. Simmer until thickened.

Chef's Narrative

Robust and flavorful, this nutty and herby roast is delicious warm or cold. The rich but light gravy is a must! Leftovers (if there are any!) make a great sandwich.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 480, Total Fat: 36g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 530mg, Potassium: 265mg, Carbohydrate: 30g, Dietary Fiber: 6g, Protein: 12g
Allergens:
Tree Nuts

Directions

Print Recipe
For Vegan Nut Roast
  1. Preheat oven to 325˚F.
  2. Grease a loaf pan with oil or vegan vegetable spread.
  3. In sauté pan, heat oil over medium heat. Add onion and garlic and sauté until the onions are translucent. Turn off heat and set aside.
  4. Place nuts and bread in blender or food processer and pulse until a fine crumb is achieved.
  5. Place crumb mixture in a large mixing bowl. Add onions and garlic, herbs, salt, pepper, nutritional yeast and vegetable stock. Mix with a spoon to combine well.
  6. Spread nut mixture into the prepared pan and bake for 45 minutes. Let sit 10 minutes and then cut slices out of the pan or turn out onto a serving platter.
For Gravy
  1. Heat margarine, butter or oil in a large sauté pan large enough to hold all ingredients over medium heat.
  2. Add mushrooms, onion and garlic. Sauté until onions and mushrooms are soft.
  3. Add herbs, salt, pepper and rice flour and mix to combine.
  4. Add tamari and vegetable broth.
  5. Simmer until thickened.

Chef's Narrative

Robust and flavorful, this nutty and herby roast is delicious warm or cold. The rich but light gravy is a must! Leftovers (if there are any!) make a great sandwich.

Recipe Substitutions

Nutrition Facts:
Total Calories Per Serving: 480, Total Fat: 36g, Saturated: 3.5g, Trans Fat: 0g, Sodium: 530mg, Potassium: 265mg, Carbohydrate: 30g, Dietary Fiber: 6g, Protein: 12g
Allergens:
Tree Nuts

Ingredients

Vegan Nut Roast
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon each dried thyme, rosemary and sage
  • 1 teaspoon salt
  • 1 teaspoon black pepper, freshly ground
  • 4 ounces unsalted pecans
  • 4 ounces unsalted cashews
  • 4 ounces unsalted almonds
  • 8 ounces gluten-free bread
  • 1 tablespoon nutritional yeast
  • 1 cup vegetable stock
  • Oil or vegan vegetable spread for greasing baking pan
Mushroom Gravy
  • 4 tablespoons vegan margarine, butter or oil
  • 4 cups mushrooms, sliced
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon each dried sage, rosemary, and thyme
  • 1 teaspoon salt
  • ¼ black pepper, freshly groun
  • 2 tablespoons rice flour
  • 1 tablespoon tamari
  • 2 cups vegetable broth
 

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