Vegetarian Nut Roast ~
A rich, protein-packed loaf with nuts, wild rice, garbanzo beans, and savory herbs.
Serve with Stovetop Brussels Sprouts and Cranberry Sauce.
Hearty Holiday Main Dish
This savory Vegetarian Nut Roast is a flavorful meat-free main dish that’s great for special occasions throughout the holiday season, Thanksgiving or Christmas dinner. The prep takes some time, but the result is a rich nut loaf that’s well worth the effort.
Serve it with vegan gravy for a comforting, holiday-worthy meal that everyone will enjoy.
Ingredients for Vegetarian Nut Roast
You will need the following:
- 1 1/2 cups walnuts, chopped
- 1/2 cup pecans, chopped
- 1/2 cup wild rice, uncooked
- 1 tablespoon vegan butter
- 1/4 cup Vidalia onion, chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can garbanzo beans (chickpeas), drained, rinsed, and lightly mashed
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 1/2 cups Swiss cheese, shredded
- 1 cup cottage cheese
- 4 tablespoons Bob’s Red Mill Egg Replacer (prepared according to package instructions for 4 eggs)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Ingredient Notes
- Walnuts and Pecans – The combination of walnuts and pecans gives this roast a satisfying texture and rich flavor. For best results, chop the nuts into small pieces.
- Wild Rice – Complements the nutty flavor. Brown rice works, too, if needed.
- Vegan Butter – Olive oil can be a fine substitute.
- Vidalia Onion – This mild and sweet yellow onion enhances the overall flavor.
- Garlic – For a pungent, aromatic depth to the roast.
- Garbanzo Beans – Also known as chickpeas, garbanzo beans are hearty legumes that add a satisfying bulk and a good dose of protein to this nut roast, making it both filling and nutritious.
- Dried Herbs – The concentrated flavor of dried marjoram, sage, and thyme works better than using a larger amount oof fresh herbs for this recipe.
- Swiss Cheese – Swiss cheese complements the nutty flavors of the roast. Feel free to use a different cheese, such as cheddar or mozzarella.
- Cottage Cheese – Keeps the loaf moist. You can swap this with vegan ricotta, though the texture might change slightly.
- Vegan Egg Replacer – I used Bob’s Red Mill but 4 regular eggs, beaten, will also work.
- Fresh Parsley – Adds a touch of freshness.
- Salt and Ground Black Pepper – Brings all the flavors together. Adjust the amount according to personal preference or dietary restrictions.
How to Make Vegetarian Nut Roast
STEP ONE: Preheat the oven to 350°F (190 degrees C). Line a 9×5-inch metal loaf pan with parchment paper, leaving some overhang for easy removal after baking.
STEP TWO: Spread the chopped nuts on a roasting tray and place them in the preheated oven for 5 minutes, or until lightly toasted.
STEP THREE: Cook the wild rice according to package directions. Set aside to cool.
STEP FOUR: Set a large skillet over medium heat and add olive oil. When the oil is hot, add the onion and cook for 2 minutes, until softened. Add the garlic and cook for an additional 30 seconds.
STEP FIVE: Add the lightly mashed garbanzo beans, marjoram, sage, and thyme; cook and stir for about 5 minutes until the mixture is heated and well combined. Transfer to a large mixing bowl.
STEP SIX: Stir in the chopped nuts, Swiss cheese, cooked wild rice, cottage cheese, prepared egg replacer, parsley, salt, and pepper until evenly mixed.
STEP SEVEN: Press the nut roast mixture into the prepared loaf pan, smoothing the top with a spatula.
STEP EIGHT: Bake in the preheated oven until the loaf is golden brown, about 1 hour. Lightly cover with aluminum foil during the last 15 minutes to avoid over-browning on top.
STEP NINE: After removing it from the oven, allow the loaf to stand for 30 minutes in the hot pan. Then, using the excess parchment paper on each side, lift it out of the pan and set it on a flat surface to cool completely. The roast will firm up as it cools. Use a serrated knife to cut into individual slices and serve warm or room temperature.
Pro-Tip
- Use a food processor to make quick work of chopping the nut mixture and mashing beans for this veggie nut roast.
FAQ
- Can I make this nut roast vegan? Yes, easily! For a vegan nut roast recipe, simply use dairy-free cheese, swap the cottage cheese for vegan ricotta, and use a commercial egg replacer.
- Can I use other types of nuts? Feel free to experiment with almonds, hazelnuts, or even a mix of your favorite nuts.
- What if I don’t have wild rice? You can substitute it with brown rice or another grain, like quinoa, for a different texture.
- Can I add vegetables to the mix? Absolutely! Finely chopped mushrooms, red peppers, or spinach would be great additions.
Storage
- Store leftovers in an airtight container in the refrigerator. This homemade nut roast is just as good the next day!
More Vegan Recipes You’ll Love!
- Vegan Roast Turkey
- Mushroom Lentil Loaf
- Black Bean Vegan Meatloaf
- Roasted Vegetable Wellington
- Vegan Pot Roast
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Vegetarian Nut Roast
Ingredients
- 1 1/2 cups walnuts chopped
- 1/2 cup pecans chopped
- 1/2 cup wild rice uncooked
- 1 tablespoon vegan butter
- 1/4 cup Vidalia onion chopped
- 3 cloves garlic minced
- 1 15-ounce can garbanzo beans (chickpeas), drained, rinsed, and lightly mashed
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 1/2 cups Swiss cheese shredded
- 1 cup cottage cheese
- 4 tablespoons Bob’s Red Mill Egg Replacer prepared according to package instructions for 4 eggs
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 350°F (190 degrees C). Line a 9×5-inch metal loaf pan with parchment paper, leaving some overhang for easy removal after baking.
- Spread the chopped nuts on a roasting tray and place them in the preheated oven for 5 minutes, or until lightly toasted.
- Cook the wild rice according to package directions. Set aside to cool.
- Set a large skillet over medium heat and add olive oil. When the oil is hot, add the onion and cook for 2 minutes, until softened. Add the garlic and cook for an additional 30 seconds.
- Add the lightly mashed garbanzo beans, marjoram, sage, and thyme; cook and stir for about 5 minutes until the mixture is heated and well combined. Transfer to a large mixing bowl.
- Stir in the chopped nuts, Swiss cheese, cooked wild rice, cottage cheese, prepared egg replacer, parsley, salt, and pepper until evenly mixed.
- Press the nut roast mixture into the prepared loaf pan, smoothing the top with a spatula.
- Bake in the preheated oven until the loaf is golden brown, about 1 hour. Lightly cover with aluminum foil during the last 15 minutes to avoid over-browning on top.
- After removing it from the oven, allow the loaf to stand for 30 minutes in the hot pan. Then, using the excess parchment paper on each side, lift it out of the pan and set it on a flat surface to cool completely. The roast will firm up as it cools. Use a serrated knife to cut into individual slices and serve warm or room temperature.
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