This vegan nut roast with beetroot and butternut squash makes entertaining for vegan friends effortless and is sure to please anyone lucky enough to get a portion. Plus, for this roast, you can vary the vegetables depending on what you have in the fridge.
If you have any leftover Brussels sprouts they work brilliantly in place of leeks, and perhaps try some carrots instead of squash. Any type of nut and herb will lift the whole nut roast so get experimenting and don’t let any vegetables go to waste.
Think vegan food is boring? Think again! This vegan nut roast is packed with flavour and has such great texture. This easy vegan nut roast will impress any vegan guests, and meat eaters too!
Ingredients
- 3tbsp olive oil
- 1 onion, chopped
- 2 leeks, washed and chopped
- 200g butternut squash, peeled and chopped
- 100g white breadcrumbs
- 150g mixed nuts, ground in a food processor
- 2tbsp each chopped fresh sage and thyme
- 200g drained beetroot, chopped
- sage leaves, to garnish
- balsamic glaze (optional)
You will need:
- 500g loaf tin, greased and lined
WEIGHT CONVERTER
Method
- Heat the oven to 200°C. Heat the oil in a large pan and add the onion, leek and butternut. Cook gently for 8 mins, stirring until softened. Cool, then tip all but 2tbsp of the mixture into a large food processor.
- Add the breadcrumbs, the ground nuts, reserving 30g of them, the sage and thyme. Season well with salt and ground black pepper. Add all but 2tbsp of the beetroot and blend together to combine well.
- Tip the mixture into the tin and bake for 30 mins.
- Stir-fry the 2tbsp butternut and leek mixture, the reserved nuts and beetroot to warm through.
- To serve, tip out the nut roast and top with the stir-fried vegetables and nuts. Garnish with sage. Drizzle with balsamic glaze, if you like.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.
-
Vegan basil pesto courgetti with tomatoes and chilli
It takes just four ingredients to make this simple, healthy courgette recipe infused with pesto...
By Jessica Dady Published
-
Vegan chilli pesto tagliatelle
A really simple dish to whip up for lunch or dinner using just five store cupboard ingredients...
By Jessica Dady Published
-
Vegan tomato pesto chickpea salad
It takes just 30 minutes to make this vibrant, filling salad with a rich tomato pesto sauce...
By Jessica Dady Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Trifle cake
This trifle cake has all the elements of the classic British pudding but we’ve made it dairy-free
By Rose Fooks Published
-
Coconut and pineapple ice lollies
Our coconut and pineapple ice lollies are healthier and cheaper than shop-bought lollies and you only need four ingredients plus your chosen decorations.
By Rose Fooks Published
-
Why George, Charlotte and Louis won’t be joining the rest of the family for Christmas dinner
He'll be sat at a different table from King Charles and senior Royals...
By Adam England Published
-
When does winter start? The first day of winter 2023
When does winter start? We reveal when the first day of winter will be in 2023, and answer your questions about the coldest season.
By Lucy Wigley Published
-
The most unpopular Christmas dinner item revealed, and surprisingly it’s not sprouts
But do you agree with what's been ranked the most unpopular Christmas dinner item?
By Selina Maycock Published