VEGAN STUFFING
Make these red onion, lentil and sage stuffing balls for a welcome addition to any festive feast. Linseeds, pecans, hazelnuts and pistachios pack in a classic crunch
Provided by Good Food team
Categories Side dish
Time 50m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Put the linseeds in a small bowl and mix with 2 tbsp water, then set aside for 5-10 mins until the water thickens to a gluey consistency. Meanwhile, put the onion in a food processor and whizz until finely chopped. Heat the oil in a frying pan, tip in the onion and cook for 5 mins until softened.
- Tip the nuts into the food processor and whizz until coarsely chopped. Sprinkle 3 tbsp of the nuts over a plate and set aside. Add the lentils, breadcrumbs, sage, apple, soaked linseeds (plus any liquid in the bowl), chopped onions and plenty of seasoning to the processor. Pulse to blend the mixture until just combined - don't chop too finely or the stuffing will lose its nice nutty texture.
- Oil and line a baking tray with foil. Remove the blade from the processor and oil your hands. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll on the plate of chopped nuts to coat. Place on the prepared baking tray. Can be covered with cling film and chilled for up to two days or frozen for two months.
- Heat oven to 200C/180C fan/gas 6. Unwrap (if chilled) and bake for 25-30 mins until the nuts are a little darker and the balls have firmed up slightly - they will be softer than traditional stuffing balls but will firm up after a few mins cooling. If you're cooking from frozen, bake for 35-40 mins.
Nutrition Facts : Calories 123 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
VEGAN NUT ROAST & STUFFING
This recipe was one of the Thanksgiving recipes featured in our October/November 2007 newsletter. It was adapted from a recipe from PeTA and was found at http://www.boutell.com/vegetarian/thanksgiving.html.
Provided by Vegetarian Network
Categories Fruit
Time 1h
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 18
Steps:
- For the roast: Cook the onion and garlic in the oil until tender and remove from heat.
- Chop the cashews and cut up the bread.
- Add cashews and bread to the onion, then add remaining ingredients.
- Add half of mixture to a small loaf pan (add parchment paper if not non-stick).
- For the stuffing: Mix all ingredients.
- Add the stuffing to the loaf pan.
- Top with remaining roast.
- Place the pan on a baking sheet and bake at 400 for 30 minutes or until the top has browned.
- Let cool for a few minutes, then turn out.
- The roast refrigerates well and can be frozen for a few months and microwaved.
Nutrition Facts : Calories 572.9, Fat 41.1, SaturatedFat 7.8, Sodium 251, Carbohydrate 44.2, Fiber 4.1, Sugar 7.8, Protein 13.5
EASY VEGAN NUT ROAST
Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it's filled with festive flavours
Provided by Esther Clark
Categories Dinner, Main course
Time 2h15m
Number Of Ingredients 18
Steps:
- Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za'atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.
- Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.
- Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.
- Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.
Nutrition Facts : Calories 471 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 21 grams sugar, Fiber 10 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium
VEGAN NUT ROAST
Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch
Provided by Sarah Cook
Categories Main course
Time 2h5m
Number Of Ingredients 16
Steps:
- Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well.
- Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.
- Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.
- Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.
- Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt, then mix everything together really well.
- Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Bake straight away or keep in the fridge for up to 24 hrs before baking.
- Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.
- Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve - plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
More about "vegan nut roast stuffing recipes"
BEST VEGAN STUFFING RECIPE - HOW TO MAKE …
From delish.com
5/5 (1)Total Time 1 hr 40 mins
- The day before: Slice bread into 1" cubes and leave out overnight to dry out. (Alternately, place bread on baking sheets and bake at 200º for 20 minutes.) Preheat oven to 350° and grease a 3-quart baking dish with cooking spray.
- Heat oil in a large skillet over medium heat, add onion, and cook until lightly charred in some spots, about 5 minutes.
- Add celery and garlic and continue to cook, stirring occasionally, until celery starts looking translucent.
- Add vegetable stock to pan with veggies and scrape up any browned bits with a wooden spoon.
VEGAN NUT ROAST - LOVING IT VEGAN
From lovingitvegan.com
5/5 (60)Total Time 1 hr 10 minsCategory Main CourseCalories 282 per serving
- Preheat the oven to 350°F (180°C) and spray a 9x5 loaf pan with non-stick spray and line it with parchment paper so that there is overhang on either side. Set aside.
- Add the raw mixed nuts to the food processor and process until finely chopped. Transfer them to a mixing bowl and set aside.
- Add olive oil, chopped onion and crushed garlic to a frying pan along with the chopped mushrooms, chopped celery and grated carrot. Add in the tomato paste and soy sauce. Sauté until the veggies are softened.
VEGAN, GLUTEN-FREE NUT ROAST AND STUFFING – KEITH …
From keithonfood.com
Estimated Reading Time 1 min
BAKED SQUASH WITH MUSHROOM NUT ROAST …
From veganfoodandliving.com
PERFECT NUT ROAST RECIPE - BBC FOOD
From bbc.co.uk
EASY NUT ROAST - VEGAN ON BOARD
From veganonboard.com
SAVORY VEGAN NUT ROAST - CONNOISSEURUS …
From connoisseurusveg.com
CASHEW NUT ROAST WITH HERB STUFFING | PETA
From peta.org
Estimated Reading Time 50 secs
VEGAN ROAST (OR VEGETARIAN) WITH CRANBERRY, SAGE AND CASHEW NUT ...
From nadialim.com
VEGAN NUT ROAST WITH REDCURRANT PORT SAUCE - HEALTHY FOOD GUIDE
From healthyfood.com
6 VEGAN ROAST RECIPES AND VEGAN NUT ROASTS | OLIVEMAGAZINE
From olivemagazine.com
VEGAN NUT ROAST RECIPE | JAMIE OLIVER VEGAN RECIPES
From jamieoliver.com
23 VEGAN ROAST DINNERS THAT WILL PLEASE EVERYONE THIS CHRISTMAS
From veganfoodandliving.com
VEGAN ROAST DINNER: 34 ULTIMATE RECIPES - VEGAN PUNKS
From veganpunks.com
VEGAN NUT ROAST RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VEGAN ROAST RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETARIANS REJOICE: 10 NUT ROAST RECIPES THAT WON’T LET YOU DOWN
From theguardian.com
NUTS & SEEDS RECIPE IDEAS | BBC GOOD FOOD | BBC GOOD FOOD
From bbcgoodfood.com
You'll also love