A very Happy (almost) Thanksgiving to our American followers! If you’re on the lookout for a vegan celebration meal, look no further than Rose Elliot’s Complete Vegan by @roseelliot.mbe. Rose’s recipe for this nut roast is pleasantly festive, making it a perfect, seasonal addition to a plant-based Thanksgiving spread! Save the recipe for Christmas too, you’d be nutty not to 😉 ⠀
Crank’s Nut Roast from Rose Elliot’s Complete Vegan (2019)
2 tbsp olive oil, plus extra for greasing
1 medium onion, finely chopped
225g (8oz/scant 2 cups) mixed nuts (cashews, hazelnuts, almonds, peanuts, walnuts)
100g (3 and a 1/2oz) soft wholemeal bread, crustsremoved
2 tsp Marmite (yeast extract)
300ml (10fl oz/1 and a 1⁄4 cups) hot vegetable stock (bouillon)
2 tsp mixed dried herbs
salt and freshly ground black pepper, to taste
Preheat the oven to 180°C/350°F/gas mark 4. Grease a shallow casserole dish, 20-cm (8-in) cake tin (pan) or a large loaf tin (pan).
Heat the olive oil in a frying pan (skillet) over a low-medium heat, add the onion and fry for 10 minutes, until translucent.
Meanwhile, put the nuts and bread into a food processor and process until fine.
Dissolve the Marmite (yeast extract) in the hot vegetable stock and add to the breadcrumb mixture along with the mixed herbs to form a soft mixture. Season with salt and pepper to taste.
Tip the nut mixture into the prepared dish or tin and bake for 30 minutes until golden brown.
Let stand for 5 minutes before slicing.