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

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
Vegan Nut Roast
  • 1tablespoonolive oil
  • 1onion, diced
  • 1clove garlic, minced
  • 1teaspooneach dried thyme, rosemary and sage
  • 1teaspoonsalt
  • 1teaspoonblack pepper, freshly ground
  • 4ouncesunsalted pecans
  • 4ouncesunsalted cashews
  • 4ouncesunsalted almonds
  • 8ouncesgluten-free bread
  • 1tablespoonnutritional yeast
  • 1cupvegetable stock
  • Oil or vegan vegetable spread for greasing baking pan
Mushroom Gravy
  • 4tablespoonsvegan margarine, butter or oil
  • 4cupsmushrooms, sliced
  • ½onion, diced
  • 2cloves garlic, minced
  • 1teaspooneach dried sage, rosemary, and thyme
  • 1teaspoonsalt
  • ¼black pepper, freshly groun
  • 2tablespoonsrice flour
  • 1tablespoontamari
  • 2cupsvegetable broth

AllergensTree Nuts