A hearty and flavorful vegan nut roast, perfect for holidays, served with a rich mushroom gravy. This recipe is inspired by a journey of flavors and experiences.
Preheat your oven to 190°C (375°F). Grease and line a loaf tin.
Heat 1 tbsp olive oil in a pan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
In a large bowl, combine the cooked onion and garlic, chopped nuts, breadcrumbs, rolled oats, thyme, sage, salt, and pepper. Mix well until everything is evenly distributed.
Press the mixture firmly into the prepared loaf tin.
Bake for 30-35 minutes, or until golden brown and firm to the touch.
While the nut roast is baking, prepare the gravy. Heat 1 tbsp olive oil in a saucepan over medium heat. Add the sliced mushrooms and cook until softened and browned, about 5-7 minutes.
Stir in the flour and cook for 1 minute, stirring constantly.
Gradually whisk in the vegetable broth and soy sauce. Bring to a simmer and cook for 5 minutes, stirring occasionally, until the gravy has thickened. Season with salt and pepper to taste.
Let the nut roast rest for 5-10 minutes before slicing. Serve hot with the mushroom gravy.
Notes
You can use any combination of nuts you prefer.
For a gluten-free option, use gluten-free breadcrumbs and oats.
Add a splash of red wine to the gravy for an extra depth of flavor.