Recipe by Maryanne
"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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pecan or sunflower meal
2 1/2 cups
salt and pepper to taste
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! Left out the bread crumbs because I was not sure they'd be acceptable to our visiting vegan. Added garlic, mushrooms and cashews, and changed the spice to hot curry powder (spicy hot Madras style), cumin and thyme. Because of the 'too soupy' comments, I used enough soy milk to bind, and cut the recipe sort of in half. I think you have to trust your cooking instincts when it 'feels' like the right texture. Totally vegan, and the carnivores were fighting over the small bit that was left!! Will make it very soon again, and even keep it vegan.
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 was tired and disoriented, she convinced me to put my feet up and read while she made the vegan nut roast for dinner. After a few hours in the oven the nut roast emerged an altogether different loaf. By the time it was done, it was less a nut roast than a simmering nut stew.
Heather took a bite, and I followed. I feined a smile for several seconds as I tried to ignore the flavor, but Heather rescued me with her angry admission that she hated it, and it was ok for me to hate it too. Forcing myself to swallow, I spilled out my hatred and said "I hate it. It's terrible and I never want it again,"
I scooped the wet loaf into a bag, where it sat, warm and disturbingly pliant to the touch. It hit the bottom of the dumpster with a thud and the unmistakable sound of thick nut roast escaping onto the floor. Now Heather and I are over the whole ordeal, although occassionally I wake up in a sweat, fearing I'll hear the sound of a mushy appendage squooshing against our window, begging us to give it a second chance.
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 preparing it over a 2-hour time span), we ceremoniously scraped the loaf into a garbage bag and tossed it outside in the dumpster. Maybe now we can begin to heal.
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!
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. Not exactly sure what kind of consistency it was supposed to have, but this worked out OK. We added mushrooms and red peppers in place of one of the onions.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Harvest Vegan Nut Roast
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 267
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