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–+ servings
a gluten free vegan mushroom nut roast served on a plate

Print Recipe
Servings 6 people
Calories 370 kcal

Equipment

  • 1 Food processor

Ingredients
  

  • 300 mixed nuts
  • 150g chestnut mushrooms
  • 50g shiitake mushrooms
  • 1 onion (medium, chopped)
  • 120 g carrots (one medium large carrot)
  • 2 cloves garlic (finely chopped)
  • 1 tbsp thyme (dried)
  • 2 tbsp soy sauce (or tamari)
  • 2 tbsp tomato puree
  • 4 sun-dried tomatoes
  • 40 g fresh parsley
  • 1 tbsp oil
  • 1 stick celery (finely chopped)
  • 2 tbsp balsamic vinegar
  • 2 tbsp cornflour

Instructions
 

  • Place the mixed nuts into a food processor and blend until they are broken down into small pieces. Set the nuts aside in a big bowl.
  • Add the mushrooms to the food processor and pulse until the mushrooms have been broken down into small pieces as if they have been very finely chopped (you can also chop them but this is quicker)
  • Add the oil to a pan on a medium heat and then add the onions and garlic. Fry for about 5 minutes until the onions starts to become soft and translucent. Add the celery and cook for another minute.
  • Add the mushrooms and cook for another 5 minutes, keeping everything moving in the pan. Then set aside for a minute and allow to cool down a bit.
  • In the bowl along with the chopped nuts, add the thyme, tomato puree, soy sauce and balsamic vinegar.
  • Grate the carrot and add bowl. Chop the sun-dried tomatoes into small pieces and add to the bowl.
  • Remove the stems from the parsley. Chop up the parsley and add to the bowl.
  • Add two tablespoons of water and mix all of the ingredients in the bowl together until everything is mixed together evenly. Sprinkle on the 2 tablespoons of cornflour and mix everything together until the cornflour is mixed in evenly.
  • Line a baking tin with parchment paper or use a silicon baking container. Add the nut roast mix from the bowl and flatten out with the back of a fork.
  • Place in a pre-heated oven at 180 degrees Celsius (355 degrees Fahrenheit) and cook for around 40 minutes.
  • Remove from oven and leave the nut roast to cool for 10 minutes.

Nutrition

Calories: 370kcalCarbohydrates: 23gProtein: 11gFat: 28gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.01gSodium: 372mgPotassium: 686mgFiber: 7gSugar: 4gVitamin A: 4035IUVitamin C: 15mgCalcium: 77mgIron: 3mg
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