Nut Roast (Vegan, Gluten-Free)
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Cooked & Loved · by Irena Macri★ 5.0 (10)

Nut Roast (Vegan, Gluten-Free)

NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 22%
CARBS 33G33% OF CAL
7G FIBER15G SUGAR11G OTHER
FAT 28G63% OF CAL
4G SAT24G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty plant-based roast made from mixed nuts, mushrooms, and vegetables bound with flax and cassava flour. This substantial vegan and paleo main suits holiday tables and family dinners seeking meatless alternatives.

mainbritishbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons flaxseed
  • 5 tablespoons water
  • 1 medium leek (pale green and white parts, diced)
  • 1 large carrot (diced)
  • 2 medium celery sticks (diced)
  • 250 g mushrooms (diced (10 medium mushrooms))
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cinnamon
  • A pinch of pepper
  • 1 clove garlic (diced)
  • 150 g mixed nuts (almonds, walnuts, Brazil nuts, pumpkin seeds)
  • 1/4 cup dried cranberries (35 g or 4 dried apricots, diced)
  • 1/4 cup sun-dried tomatoes (diced)
  • 1 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1 vegetable stock cube (crumbled)
  • 2 tablespoons Tamari (sauce or coconut aminos)
  • 1/2 teaspoon bicarb soda
  • 1/4 cup cassava flour
  • 1/4 cup almond meal
  • 1-2 tablespoons BBQ sauce (or tomato sauce (optional))
  • Toasted almond flakes
  • Pumpkin seeds
  • Extra dried fruit and mint
PREP
25M
SODIUM
778MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.