Walnut & Mushroom Roast
Submitted by cruth55
A hearty vegan nut roast packed with walnuts, mushrooms, sunflower seeds, and whole wheat breadcrumbs, served with a creamy oat and yeast extract gravy. The plant-based Sunday roast you’ve been looking for.
YIELD
1 servingPREP
30 minCOOK
60 minREADY
90 minThis is the kind of nut roast that converts skeptics.
Walnuts and sunflower seeds bring richness and bite, mushrooms add that savoury, almost meaty depth, and whole wheat breadcrumbs hold it all together into a sliceable loaf that’s satisfying right down to the last crumb.
The oat-based creamy gravy on the side is a brilliant touch. Blended oats thicken into something smooth and glossy, and a spoonful of yeast extract (hello, Marmite fans) gives it a deep, umami backbone.
Pro Tips
- Pack the mixture firmly into the baking dish so it holds together when sliced.
- Ground sunflower seeds act as the binding agent here, so blitz them to a fine meal in a food processor.
- The gravy can be made ahead and gently reheated. Add water a splash at a time if it thickens too much.
- Serve alongside roasted root vegetables and steamed greens for the full Sunday roast experience.
Ingredients
Directions
Chop the onion and mushrooms finely.
Sauté over low heat in the oil for about 3 minutes, until tenderized.
Chop the walnuts coarsely.
Grind the sunflower seeds finely.
Add all the rest of the ingredients to the onions and mushrooms, and mix well.
Transfer to a greased baking dish and bake in 350℉ (180℃) (180 C) oven for about 45 minutes.
Serve with Creamy Gravy, if desired, and seasonal vegetables.
CREAMY GRAVY: Put the oats, water and oil in a liquidizer and blend thoroughly.
Pour the mixture into a small saucepan and heat gently, stirring constantly until it has thickened.
Stir in the yeast extract.
If the mixture is too thick add a little more water.
(N. B. This can be made earlier and reheated when serving the roast.)
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