Harvest Vegan Nut Roast

Harvest Vegan Nut Roast

17

"This vegan recipe is can be made with many different variations. Try using different nuts and different vegetable combinations. To make pecan or sunflower meal run pecans or sunflower seeds through the blender until very finely chopped."
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Ingredients

1 h 45 m servings 873 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 126g
  • 41%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
  2. In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
  3. In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.
  4. Bake for 60 to 90 minutes; until the loaf is cooked through.

Reviews

17
  1. 17 Ratings

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Most helpful positive review

Five stars with my spice ad-lib, but this was a good start. My first time making a nut roast, so I changed a few things after reading the other reviews, and the roast became a thing of beauty! ...

Most helpful critical review

I feared this recipe for a long time. Heather had been threatening to make it for several weeks, and each time I had been able to deflect her loaf-making frenzy. But finally, on a night when ...

I feared this recipe for a long time. Heather had been threatening to make it for several weeks, and each time I had been able to deflect her loaf-making frenzy. But finally, on a night when ...

Yikes! This was pretty awful. I was so excited to try it (and it smelled so good!), but it tasted like mushy cardboard.

This is one of the worst things we have ever tasted. My husband may not ever forgive me for making this -- and both of us are vegetarian! After realizing that our dinner was inedible (after prep...

Five stars with my spice ad-lib, but this was a good start. My first time making a nut roast, so I changed a few things after reading the other reviews, and the roast became a thing of beauty! ...

THANK you Maryanne for the great recipe! Made the recipe a few weeks ago and will be doing so again today. Use as much milk as needed to bind the mixture, not to drown it. If you do everything ...

Decent, not great. Doesn't cook at all on the inside - after cooking for 90 minutes, it was still mush inside. We spread it out in a 9x13 pan, which was better - got decently firm throughout. ...

I was pleasantly surprised at how good this was. My 16 month old son loved it! Even my meat loving husband found it quite tasty. Next time I will add mushrooms and bell peppers. Mmmmmmm!

Fantastic. I have served this to vegetarian friends who have raved, and to my meat-n-potatoes family who insist they have never had better. I love this recipe!

The Best Harvest vegan nut Roast ever