Vegan Nut Roast
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Running on Real Food · by Deryn Macey★ 5.0 (5)

Vegan Nut Roast

NUTRITION · PER SERVING80M COOK
CAL 23%·PRO 19%
CARBS 43G37% OF CAL
7G FIBER0G ADDED0G INTRINSIC22G OTHER14G TOTAL SUGAR
FAT 31G60% OF CAL
5G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based roast made from brown rice, nuts, seeds, and mushrooms bound with oats and herbs, topped with cranberry and tomato sauce. Hearty, herb-forward, and substantial enough to anchor a special meal. Perfect for vegetarian holiday dinners.

mainamericanroastdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup cooked short-grain brown rice (250 g)
  • 2 tbsp ground flax (14 g mixed with 4 tbsp warm water)
  • 2 tbsp vegan butter or olive oil (or water for oil-free)
  • 2 cups finely chopped mushroom (150 g)
  • 1 medium white or yellow onion (diced (200 g))
  • 1 cup diced celery (150 g)
  • 4 garlic cloves (minced)
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried sage
  • 1 tsp ground thyme
  • 1 tsp dried rosemary
  • 1/2 tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 tbsp tamari or soy sauce (30 mL)
  • 2 tbsp tomato paste or sauce (40 g)
  • 1 cup rolled oats (100 g)
  • 1 cup walnuts (150 g)
  • 1 cup pecans (150 g)
  • 1/2 cup whole berry cranberry sauce or homemade cranberry sauce
  • 1/3 cup ketchup or tomato sauce
  • 2 tbsp maple syrup (reduce to 1 tbsp if using ketchup)
  • 2 tbsp apple cider vinegar or balsamic vinegar
PREP
20M
SODIUM
543MG
ESTIMATE
COMPLETE

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