Vegan Stuffed Nut Roast

If you are looking for something to spice up your roast dinners, why not put a super tasty twist on a nut roast and try this vegan stuffed nut roast. You will love it!

This is a super tasty and reasonably easy recipe to share with the whole famiy.

This loaf serves 8, if you have slightly smaller appetites you could probably get 10 servings.

I made this for a family meal with my family. I knew I wanted to make a roast but didn't know what to do as the main, Joss found this recipe and asked me to turn it vegan and make for the meal. Of course I couldn't pass up a challenge, and I'm glad I didn't!

My whole family loved this and requested to have it more.

This recipe was originally by gluten free alchemist, with just a few changes by me to make this recipe vegan and, in my opinion, a little easier.

Cashews;

Cashews are rich in nutrients

They may help with weight loss, improve heart health and may be beneficial with type 2 diabetes.

Hazelnuts;

Hazelnuts are rich in nutrients; they have a high content of protein, fats, vitamins, minerals and they are loaded with antioxidants.

Hazelnuts may be good for heart health, decrease inflammation, help lower blood sugar levels and have been linked to lower rate of cancers.

Please do your own research, there is still so much to find out.

To make this stuffed nut roast, you first need to make the stuffing.

This is super easy to make and only takes about 25 minutes.

Once you have made this you need to turn the heat off and let it cool while you make the outer layer.

Make the outer layer and spread it into an oblong roughly 30x15cm.

Spread the filling over the top, leaving a 1.5-2cm gap along the long edges.

Roll it up, lengthways, as tightly as possible. If the filling starts to spill out try and gently push it back in.

Seal the edge by gently pushing down and smoothing it with your finger.

Squeeze the ends together and smooth out the creases to seal them.

Gently press whole cashews into the top.

Wrap the baking parchemet around it and place in the fridge for 1 hour.

Bake for 45 minutes or until golden brown.

Serve and Enjoy!

I hope you love these as much as we do!

If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!

Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!

Marisa

Stuffed Nut Roast - Serves 8

Ingredients

Stuffing;

85g Ground Hazelnuts

1 Leek - Finery Chopped

2 tbsp Olive Oil

170g Carrots - Grated

1 tbsp Sesame Seeds

½ tsp Sage

¼ tsp Thyme

½ tsp Oregano

Salt & Pepper - To Taste

1 tbsp Golden Syrup/ Agave Nectar

Outer;

225g Ground Cashews

112g Breadcrumbs

115g Cheese - Grated I use Violife but you can use any plant based cheese.

1 tsp Parsley

½ tsp Basil

Salt & Pepper - To Taste

1 tbsp Chia Seeds You can also use Flaxseed.

2 tbsp Warm Water

140ml Milk I used oat milk but any plant based milk will work.

Whole Cashews to top

Method

Stuffing;

Saute the leek with the olive oil in a large saucepan for 5 minutes.

Add the grated carrots, stirring occasionally, for a further 15 minutes or until the carrots are soft.

Add the hazelnuts, sesame seeds, sage, thyme, oregano, salt, pepper and syrup.

Mix till fully combined.

Remove from heat and let cool while you make the outer layer.

Outer Layer;

In a small bowl mix the water and chia seeds. Leave for 5 minutes to make a flax egg.

In a large bowl mix the cashews, breadcrumbs, cheese, parsley, basil, salt and pepper.

Add the flax egg and milk.

Mix until all ingredients are fully mixed together to create a thick and slightly sticky mix.

Rolling;

Cut a long oblong piece of parchment 40x20cm

Spread the outer layer mix across the oblong, about 30x15cm

Spread the cooled stuffing mix over the top, leaving a 1.5-2cm gap around the long edges.

Roll the long side up, as tight as possible.

Gently press the long edge down and seal the edge by smoothing with a fingertip, as much as possible.

Seal the edges by squeezing and smoothing any cracks.

Decorate the top by gently pressing down your whole cashews.

Roll the parchment around the loaf and place in the fridge for 1 hour.

Preheat the oven 180C

Leaving the loaf rolled in parchment, bake for 45 minutes or until golden brown.

Let cool slightly before cutting into slices.

Serve

Enjoy!

Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!

Check out our youtube channel - https://www.youtube.com/channel/UC3t5h_0RUlaNR207gZdXzcQ

Follow our facebook page for updates - https://www.facebook.com/Marisas-Vegan-Recipes-475379413198108/?modal=admin_todo_tour

Follow our instagram - https://www.instagram.com/marisasveganrecipes/

Check out some of our other recipes;

Breakfast - https://marisasveganrecipes.wixsite.com/mysite/breakfast

Traybakes - https://marisasveganrecipes.wixsite.com/mysite/meals

Special Occasion Cakes - https://marisasveganrecipes.wixsite.com/mysite/birthdays