So often around the holidays, vegans and vegetarians end up eating nothing but the side dishes. Mashed potatoes, stuffing, and Brussels sprouts are all easily vegan. But what about the main dish? Where’s the star of the show?
Move over, Tofurkey, we’ve got a Vegan Nut Roast that’s going to blow your mind. It’s packed to the brim with good stuff: brown rice, tofu, veggies, and three kinds of nuts. Since the nuts provide a big boost of protein and healthy fats, this Vegan Nut Roast is incredibly satisfying, and of course, it’s also delicious. I fed this nut roast to a group of people, none of whom were vegetarians, and they were all raving about it. Served with a nice plant-based gravy, some roasted squash, and a salad, you’ll have a delightfully festive vegan Thanksgiving meal.
Vegan Nut Roast Recipe
Time to table: about 2 hours
What you need:
- 2 Tablespoons flax seeds
- 6 Tablespoons warm water
- 2 Tablespoons extra virgin olive oil
- 1 medium onion, diced (about 1 cup of diced onion)
- 1 cup diced celery
- 1 cup shredded carrrot
- 1 cup finely chopped cauliflower (use your food processor to make cauliflower rice)
- 1/4 cup chopped fresh parsley
- 2 Tablespoons minced basil leaves
- 2 Tablespoons minced sage leaves
- 1 teaspoon dried rosemary
- 2 teaspoons Herbamare (or other herb salt)
- 1 teaspoon freshly ground black pepper
- 2 cups cooked brown rice
- 8oz medium-firm tofu, crumbled
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup raw walnuts
What to do:
- Preheat your oven to 350°F. Line a loaf pan with parchment paper and grease the ends with olive oil.
- In a small bowl combine flax seeds and warm water. Set aside while you prepare the other ingredients.
- Heat the oil in a large heavy-bottomed skillet over medium high heat. Add the onion, celery, carrot, cauliflower, parsley, basil, sage, and rosemary. Sauté, stirring frequently, for 5-10 minutes until the vegetables have softened. Remove from the heat and set aside to cool slightly.
- Place the nuts in the bowl of a food processor and pulse until they are finely chopped. Transfer them to a large bowl.
- Place the tofu in the food processor and pulse until finely crumbled. Add to the nuts.
- Add the cooked vegetables, salt, pepper, rice, and flax mixture to the bowl with the nuts. Mix well.
- Taste, and adjust seasonings if necessary.
- Press the mixture into the prepared loaf pan, pushing firmly down on the top.
- Place in the oven and bake for one hour, until crisp and golden on top.
- Remove from the oven and let cool for 10 minutes before slicing.
- Serve with vegan gravy and vegetables on the side.
I’m happy to announce that my friend and colleague Victoria Moran, vegan advocate extraordinaire (and occasional VegKitchen contributor), is one of the 5 female finalists in PETA’s “Sexiest Vegan over 50” contest. No matter what you think of PETA (or contests), this is an amazing platform for the winner to spread the word on the benefits of a plant-based, cruelty-free diet.
Here’s a fun, useful, and luscious giveaway especially for VegKitchen readers, brought to you by my friend and talented colleague, Laura Theodore, also known as The Jazzy Vegetarian. One fortunate reader will receive The Best of Jazzy Vegetarian 3-DISC, DVD Set — fans of this highly successful series know that vegan chef Laura Theodore can turn any meal into a delicious special occasion.
<a href=”http://www.pressurecookerpros.com/vegan-cooking-lose-the-eggs-milk-and-butter/“>Vegan Cooking – Lose The Eggs, Milk and Butter!</a>
Great news for VegKitchen readers — Vitamix is offering their 5200 model high-speed blender to one lucky winner. It has all the features that has made it the gold standard of high-speed blenders:
- Create every course of your home-cooked meal—from frozen drinks to creamy desserts
- Create smoothies, hot soups, and frozen desserts with one machine.
- 64-ounce container is perfect for family meals and entertaining.
- Includes cookbook with hundreds of chef-tested recipes.
- Standard 7-year warranty included.
I’m officially in love with anything pumpkin flavored, though I admit I’ve only recently started cooking with pumpkin … and I’ve been missing out. Luckily, that dry spell is over. This recipe is great for the waffle maker. Most vegan pancakes tend to be dense and the waffle maker gives it a bit more of a fluffy texture. I left out baking powder on purpose from the recipe because you can make them taste great without it. Add any fruit or maple syrup that you have on hand as a topping. Recipe and photo by Sophia Dubrovsky from Plant Based Made Easy.
Plant Power by Nava Atlas was just released a couple of weeks ago, but lots of great coverage will let you sample the book around the web — the easy, colorful, and healthy recipes highlighted in these posts are but a mere fraction of the content of this 376-page book. Plant Power gives you everything you need to know for a delicious plant-based life, gloriously photographed by Hannah Kaminsky. There are still 3 giveaways open: more→
With exploding interest in plant-based foods, a VegKitchen.com app is being planned. Help us make vegan meals easier and more fun for even the busiest of cooks! Visit our Indiegogo campaign for details. Cool rewards at every donation level. more→
This giveaway is now closed … thanks to all for having entered! Are you interested in helping your mom — or wife, mother-in-law, grandmother, aunt, or esteemed friend (or even for yourself!) — enjoy a more plant-based diet? Here’s a giveaway featuring three books that will help immensely to that end. And even if it’s someone who doesn’t want to go full-on vegan, these books will help them achieve a healthier lifestyle. more→
Unlike this past spring, when I traversed the US from one end to another, this fall’s talks and appearances will keep me close to my slightly upstate NY home. I’ll be wearing all my various hats for these events — nonfiction writer, vegan cookbook author, and artist, so I’m really looking forward to that.
Friday, Oct. 4 – 26 – Visual Studies Workshop, Rochester, NY – Opening reception for I Do? — a group exhibit about marriage equality. Alas, I won’t actually be at this opening, but it promises to be a fascinating exhibit exploring this hot-button issue. My most recent limited edition book, Why You Can’t Get Married: An Unwedding Album, will be part of this exhibit.
Saturday, October 5 – Catskill Animal Sanctuary, Saugerties, NY – CAS’s annual Shindig will be filled with farm animals, food, speakers, demos, and lots more. I’ll be demonstrating how to tame kale, from Wild About Greens at 2:30.
October 14, 2013 – February 21, 2014 – University of Washington Libraries, Seattle, WA: “Under the Wings of Artemis: Scholars, Artists and the Places Between.” This beautifully titled of exhibit of artists’ books from the U of W special collections will include one of my signature pieces, Sluts & Studs,which will also be discussed in a book that accompanies the exhibition. I don’t know if there will be a formal opening for the exhibit, but, since I’ve already traveled to the west coast twice this year, chances are I won’t be attending.
Friday, November 1 – Oblong Books, Rhinebeck, NY – A reading by several of the contributors to the anthology A Slant of Light: Contemporary Women Writers of the Hudson Valley. I’ll be reading my essay, “Self-Acceptance: A Hard-Fought Battle.” I believe this event begins at 7:00 but please confirm at Nava’ Fall Speaking and Exhibit Schedulecloser to the date.
Sunday, November 3 – Pine Plains Library, Pine Plains, NY – This will be my only solo talk this fall; an in-depth but fun demo of recipes and tips from Wild About Greens. The event runs from 2pm to 4pm.
Saturday, November 9 – Millbrook Winery, Millbrook, NY – Sip & Sign, a local author booksigning event. Sample local wines, and get a little tipsy while exploring books by Hudson Valley authors. I’ll be there with several of my titles, including Wild About Greens, Vegan Holiday Kitchen, and The Literary Ladies’ Guide to the Writing Life.
I was invited by the wonderful and prolific Robin Asbell to participate in this game of cookbook author tag, in which we each choose a few of our colleagues and answer the same questions about our foodie lives. Such fun to be in this great company! Aside from working on a new cookbook, I’m also traveling around like a crazy person, still promoting my previous two cookbooks, Wild About Greens and Vegan Holiday Kitchen; working on some juicy art projects which include my limited edition artist’s books (I’m excited and honored to be speaking on the subject at Duke University’s Perkins Library later this month); I just relaunched The Literary Ladies’ Guide to the Writing Life web site; and when I’m finished with my next cookbook manuscript I want to get back to an engrossing nonfiction project I’ve been working on forever. more→