Vegetarian Nut Roast

Here is a nut roast made with mushrooms and cashews that is a healthy and nutritious variation of the popular meatloaf.

This lacto-ovo vegetarian loaf is a real winner. Easy to make, elegant and delicious both cold and hot. The day after you could put a slice on a piece of bread, try Swedish knackebrod, and top it with either pickled red beets or cucumber…yummy.

And, yeah this dish gets better and better! I love to make this for the Christmas Buffet. It is festive, filling and lasts for days in the fridge.

Or maybe try serving a slice as a paté with cornichons (small pickled cucumbers) and a dot of cranberry sauce on some lettuce for a super elegant appetizer!

You could also top it with BBQ sauce for a lovely glaze. Try my homemade BBQ sauce here.

Or serve the cashew and mushroom roast simply with ketchup and mashed potatoes, whatever you like best. This veggie and nut loaf lasts for at least 4-5 days in the fridge (and gets tastier and tastier!).

Vegetarian Nut Roast Recipe

Vegetarian Nut Roast Recipe

Here's What You Need

  • 1 Tbs. oil
  • 1 yellow onion, finely chopped
  • 2 cloves garlic, crushed
  • 8 oz/225 g raw, unsalted cashew nuts
  • 3 medium carrots, cooked
  • 1 egg
  • 4 oz/ 110 g breadcrumbs
  • ½ tsp dried rosemary
  • ½ tsp dried thyme
  • 1 tsp soy sauce
  • ¼ pint/150 ml hot water
  • Salt and pepper
  • 1 oz/ 25 g butter
  • 8 oz/225 g mushrooms, chopped

Here's What You Do

  1. Preheat the oven to 350 F/180 C.
  2. Fry the onion and the garlic in the oil on medium heat until soft and translucent for about 5-7 min then set aside.
  3. Chop the cashews and carrots in a mixer/blender. 
  4. Beat the egg and add to the the cashew mix together with the breadcrumbs and herbs. 
  5. Add the fried onions, soy and hot water. Season to taste with salt and pepper.
  6. Melt the butter in a frying pan and gently sauté the chopped mushrooms until soft. Add to the nut mixture.
  7. Oil a 2 lb/900 g loaf tin. Press the nut mixture in the tin, cover with aluminum foil and bake for 1 hour. 
  8. Let the roast stand for about 10 minutes before turning it out. Enjoy!

Serve the roast with for example roasted or mashed potatoes, steamed green vegetables, and a mushroom sauce or a vegetarian gravy.


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