Move over, Tofurkey—we've got a vegan Thanksgiving 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.
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?
Since nuts provide a big boost of protein and healthy fats, this Vegan Nut Roast is incredibly satisfying (and, of course, delicious)! I fed this nut roast to a group of people, none of whom were vegetarians, and they were all raving about it.
Serve this loaf with a nice plant-based gravy, some roasted squash, and a salad—you'll have a delightfully festive vegan Thanksgiving meal. (And don't forget the dessert!)
And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!
How to Make Thanksgiving Nut Roast
- Preheat your oven, and line a loaf pan with parchment paper.
- In a small bowl, combine flax seeds and warm water. Set aside.
- Sauté onion, celery, carrot, cauliflower, parsley, basil, sage, and rosemary. Remove from the heat and set aside.
- Pulse nuts in the bowl of a food processor. Then transfer the mixture to a large bowl.
- Pulse tofu in the food processor, then 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.
- Bake for one hour or until crisp and golden on top.
- Remove loaf from the oven and let cool for 10 minutes before slicing.
- Serve nut loaf with vegan gravy and vegetables on the side.
Full directions for how to make Thanksgiving Nut Roast are in the printable recipe card below.
More Vegan Recipes
If you love this vegan nut roast, be sure to check out these other vegan ideas:
- Vegan Main Dishes for Thanksgiving
- Vegan Lentil Meatloaf with Tomato Glaze
- Vegan Sweet Potato Casserole
Recipe
Thanksgiving Nut Roast
Ingredients
- 2 tbsp flax seeds
- 6 tbsp warm water
- 2 tbsp 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
- ¼ cup chopped fresh parsley
- 2 tbsp minced basil leaves
- 2 tbsp minced sage leaves
- 1 tsp dried rosemary
- 2 tsp Herbamare or other herb salt
- 1 tsp freshly ground black pepper
- 2 cups cooked brown rice
- 8 oz medium-firm tofu crumbled
- 1 cup raw almonds
- 1 cup raw cashews
- 1 cup raw walnuts
Instructions
- 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 finely chopped. Then transfer the mixture 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 down firmly on the top.
- Place nut loaf in the oven and bake for one hour or until crisp and golden on top.
- Remove loaf from the oven and let cool for 10 minutes before slicing.
- Serve nut loaf with vegan gravy and vegetables on the side.
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