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Easy vegan nut roast with tahini gravy - made in a cake tin
I wanted to make nut roast for ages but for some reason I was always put off by the amount of ingredients and whether it would all hold together. I admit, I am a lazy chef. That's also one reason why my recipes are so easy because I like to take short cuts to make my busy life easier. So when I looked a vegan recipes for nut roast I still found they were overcomplicated, took ages to make and bake and used ingredients I didn't like. E.g. I found a few recipes using a mix of sweet and savoury ingredients and to me that didn't make sense.
I wanted something easy and delicious. Simple but good food anyone could make and enjoy.
So I experimented and came up with this vegan nut roast recipe. It uses much fewer ingredients than most other recipes, is egg- and dairy-free and if you use gluten-free breadcrumbs you can easily make it gluten-free as well.
I decided to bake the nut roast in a cake baking tin (20cm). It reduced the baking time and most people have one at home.
Then I tried making some different types of gravy but they all seemed to complicate the dish. And I didn't want people having to buy more and more ingredients. So I decided to alter tahini sauce (which is full of iron, calcium and protein) and make it into a gravy and it tasted fantastic. I am really so happy how my vegan nut roast turned out and I hope you like it too!
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The tahini gravy worked amazingly well with the vegan nut roast.
Preparations are super simple and then pour it into a cake tin and bake in the oven.
Let the vegan nut roast cool down a bit and then take off the baking tin ring.
I was so happy how well it held together! And it looked really beautiful as well. Definitely a dish to impress your guests.
Drizzle some tahini gravy on top and enjoy! If you buy the organic tahini then the gravy will be darker. I bought a normal one from my local supermarket.
INGREDIENTS (4 portions):
Step 1: vegan nutroast ingredients:
- 200ml cold water
- 75g chickpea flour (=gram/besam flour)
- 5 tbsp soy sauce
- 1 tbsp tomato puree
- 1 heaped tsp garlic paste
Step 2: vegan nut roast step 2 ingredients:
- 1 tsp mixed herbs
- 150g chopped mixed nuts
- 50g breadcrumbs
- Black pepper
Step 3: Other ingredients:
- 2 carrots
- Olive oil
- Some salt
Step 4: vegan tahini gravy ingredients:
- 100ml hot water
- 5 tbsp tahini
- 2 tbsp apple cider vinegar
- 1 tbsp soy sauce
- 1/2 tsp garlic paste
- 1/2 tsp onion powder
Preheat your oven to 180C (360F).
Mix together all ingredients so that there are no lumps. This is important as the chickpea flour might be bitter and hard to digest if there are lumps left. You can also pour the mixture into a blender and blend if you don't like to do it by hand.
Add in the other step 2 ingredients and mix together well.
You can either buy ready mixed chopped mixed nuts or chop your own. I used a mix of walnuts, hazelnuts and pumpkin seeds and let my food processor do the job for me. You can also let a blender blade do the job for you. Just blend small amounts of nuts for a few seconds . Be be careful though that you don't end up with nut flour.
Pour the mixture into a round baking tin lined with baking paper. I would also recommend greasing the sides with a bit of olive oil. I didn't do it and the roast stuck a bit to the tin.
Even the mixture out with a spatula.
Step 3: Peel 2 carrots and quarter them. Now place the carrot slices on the mixture in a star shape and push them in a bit.
Drizzle some olive oil (or any suitable oil you have available) on top and season to taste with a dash of salt.
Bake in the preheated oven for 45 min.
In the meantime prepare the tahini gravy.
Add all tahini gravy ingredients into a bowl and mix together until you get a nice smooth gravy.
Take the nut roast out of the oven and serve with a nice and refreshing green salad on the side. Pour some tahini gravy on top and enjoy!
And if you are wondering what else you can use the chickpea flour for then check out my vegan spinach crepes with tahini dressing.
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