Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Individual Nut Roasts

gluten free
wheat free
3 spoon difficulty rating

60-70 minutes

Serves: 6-8

Individual Nut Roasts

Delicious and not difficult. Remember the cook's mantra - mis en scene! That's French and posh for getting all your ingredients and equipment out first. This makes cooking easier and more enjoyable. (No scrabbling around for a pan while something else is burning etc!!)    

 

Top Tips

  • The mixture can be made in advance and frozen then defrosted. Divide it into containers and bake, as in Stages 5 and 6 of the recipe. 
  • Cooked roasts can also be frozen.  Pre-cook and freeze them in the tin(s) you intend to re-cook them in. Let them defrost completely then place in a medium oven - about 180ºC/350ºF/Gas Mark 4 for 12-15 minutes.  Take care not to overcook them the second time around - cover with baking paper if they start to catch. 

 

Ingredients: 

Roasts
3 tbsp olive or other oil of choice
1 large onion, chopped quite fine (food process if desired)
2 medium tomatoes, roughly chopped
½ tsp allspice or nutmeg
30g/1oz wholemeal flour (3-4 tbsp) OR GF version, 2 tbsp arrowroot mixed with a little cold water
140ml/5fl oz vegan stock
2-3 tbsp soya sauce, preferably shoyu or GF tamari
250g/9oz mixed unsalted nuts of choice - we particularly like a hazelnuts, brazils and cashew mixture
85g/3oz wholemeal breadcrumbs, bought or home-made. GF option, eg Orgran GF Rice Crumbs
8 sundried tomatoes from a jar, chopped roughly with scissors
1 tsp dried mixed herbs
1 bunch fresh parsley, food processed or chopped
2 tbsp flax meal (ground flax/linseed - same thing!) mixed with 4 tbsp warm water to make a flax egg
Salt and black pepper to taste


Cranberry Sauce
200g fresh or defrosted frozen cranberries
2 tbsp soft dark brown sugar
Splash of water if necessary

Optional Decorations
Pine nuts or flaked almonds to scatter on the top plus fresh rosemary sprigs or fresh sage leaves


ALL KITTED OUT
Chopping board; sharp knife; measuring spoons; measuring jug; kettle; scales; food processor - full size or mini; scissors; small bowl and teaspoon to make flax egg; plastic boxes for prepped ingredients; colander to wash veg;

small containers for roasts of your choice - eg

  • mini roast tins
  • cutting rings + baking sheet (we used 8 x rings of 7cm/3 inch diameter and 1cm/½ inch deep
  • ramekins
  • muffin tins (or muffin cases inside muffin tins)



 

Method: 

1. Chop the onion finely - by hand or in a food processor. Heat the oil in the pan then sauté (lightly fry) the onion until tender. Add the chopped tomatoes and cook for about 5 minutes.
2. Add the flour and cook it in to the mixture for a minute then stir in the stock, stirring constantly to avoid lumps. If using arrowroot mixture, add that in at Stage 4.
3. Preheat oven to 180°C/350°F/Gas Mark 4. 
4. Food process the nuts by pulsing gradually. This technique stops the nuts from becoming a paste - you want some texture. Add the chopped nuts to the tomato and onion mixture together with all the other ingredients, including the arrowroot mixture if you're making it GF. Mix very thoroughly. 
5. Prepare your individual containers as appropriate - eg if using ramekins, oil them, if using muffin cases get them ready. Spoon the mixture evenly between the containers, pressing down with the back of a spoon or cutting ring presser.
6. Bake for 20-30 minutes, checking after 15 that the the nuts aren't getting too brown. If they are, cover with baking paper for the rest of the cooking time. 
7. Meanwhile, make the Cranberry Sauce. Add the washed cranberries plus the sugar to a saucepan. Bring to the boil, stirring well and cook until the cranberries have turned into a thick jammy sauce. Add a splash or two of water if they start sticking to the pan. Check the sugar quantities - you want the sauce to be tart but not too much - add another teaspoon or so of sugar if necessary. Set aside when done.
7. Test the centres of the roasts with a sharp knife or cake tester to check they are cooked sufficiently. If not, return to the oven for another few minutes. 
8. Serve hot with all the trimmings. 

 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 21 of 21
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »
Spinach & 'Feta' Filo Triangles
These little triangles of crunchy deliciousness never disappoint and they are a lot easier to make than they look. The...See recipe »
Sweet Potato & Artichoke Salad with Basil Oil
This salad is absolutely packed with flavour from the sweetness of the sweet potato and the saltiness of the grilled...See recipe »
Avocado Wings with Ranch Dip
These wings are a signature dish down at MNB and have been featured on our menu from day one. The...See recipe »
Fruity FroYo
This is a fresh, zingy and healthy dessert which can be made in just 5 minutes!See recipe »
Fast & Healthy Burgers
Quick, healthy and very tasty... perfect for a hearty meal on the go!See recipe »
Vegetable Paella
This paella dish is colourful and hearty with an incredible combination of flavours. It has a bit of everything you...See recipe »
Vegan White Chocolate & Raspberry Baked Cheesecake
This is a truly indulgent, decadent cake which goes down an absolute treat with all who receive it! All the...See recipe »
Yuzu Chocolate Cake
Yuzu is a Japanese citrus fruit with a lemony-orange flavour that’s very popular in Japan and goes well with sweet...See recipe »
Roasted Tofu & Sweet Potato Rendang Curry
A firm favourite at all our vegan supper clubs. You will struggle not to eat this as you go along...See recipe »
Tomato, White Bean & 'Feta' Salad
A nice filling twist on this classic Greek salad. Very quick, easy and perfect for sunny days, picnics and barbecues.See recipe »
Tortilla De Patatas
This is one of the most commonly served dishes in Spain. Bars and cafes serve it as a starter or...See recipe »
Vegan Scones with Jam & Cream
Fancy a spot of afternoon tea? These scones are very quick, easy and delicious!See recipe »