I am sure that even sprout haters will enjoy this Vegan Brussels Sprout Nut Roast. With all the other lovely flavours, they won’t even know! 😉
With less than 3 weeks to go to Christmas Day thoughts of Christmas Lunch are strong in our minds.
This dish is so incredibly easy to make you can make it on the day or make ahead and freeze it – that’s what I have done. Then all you have to do is get it out on Christmas Eve, slice and reheat on Christmas Day. Stress-free delicious nut roast, what better?
How To Make
Preheat the oven and once you have prepped the ingredients – I pop the sprouts in a food processor to shred them – place them all in a large bowl together.
Not keen at first, I have become a bit of a fan of the No Oink Bacon when used to flavour dishes rather than just fried in a pan.
It works really well with the other ingredients.
I have also used an old favourite of mine – Mushroom Ketchup – I absolutely love this so much sometimes I drink it from the bottle!
Then add the water and mix it all together. It could not be easier.
To Cook This Vegan Brussels Sprout Nut Roast
I have chosen to stick to tradition and cook this nut roast in a loaf shape. However, there is no reason why you can’t use a round dish or even divide the mixture up to make individual portions. But please note that you will need to change the cooking times as this recipe is based on the depth of using a loaf tin/dish.
I would, however, avoid using a silicone mould as you do not get the same crunchy texture to the outside of the nut roast.
Placing some parchment/baking paper at the bottom of the greased tin/dish will ensure it doesn’t get stuck.
Then simply place the mixture in the dish and smooth out with a spatula or spoon.
Cover with kitchen foil as this will prevent it from cooking on the top before the middle has cooked.
This is a great dish for just putting in the bottom of the oven out of the way so you can cook your roast potatoes and parsnips etc. on the higher shelves in the oven.
Bake for about 45 minutes and then remove the foil for a further 30 minutes to allow the top to develop a lovely crust. When cooked the nut roast will start to shrink from the side of the dish.
Let the nut roast rest for 15 minutes before turning out of the dish. Then remove the paper.
Sometimes the paper can stick to the bottom of the nut roast itself. When this happens I just use a knife to hold the nut roast in place and peel the paper back on itself.
Because the sprouts have been shredded for this recipe, you can hardly tell it has sprouts in it. So even those sprout haters will love this wonderfully flavoured nut roast!
Drop me a line in the comments box below and let me know when you’ve tried this delicious vegan brussels sprouts nut roast – I look forward to reading your comments 😊
Happy nut roast making and ENJOY!
Vegan Brussels Sprout Nut Roast
- 6 generous portions
- 1 hr 45 min
- 308 Cals/Serving
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- 200 g / 7 oz brussels sprouts, shredded
- 200 g / 7 oz chestnut puree (1 pack)
- 5 ml / 1 teaspoon dried thyme
- 5 ml / 1 teaspoon dried rosemary
- 4 slices vegan bacon, diced
- 150 g / 5 oz wholemeal breadcrumbs
- 100 g / 3½ oz cashew nuts, broken into pieces
- 45 ml / 3 tablespoons mushroom ketchup
- Freshly ground salt and black pepper
- 75 ml / 2.5 fl oz freshly boiled water
- Vegan butter for greasing dish
- Step 1
- Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
- Step 2
- Place all the ingredients, except the water, into a large bowl and mix together, ensuring all ingredients are distributed evenly.
- Step 3
- Add the water and mix in, season with freshly ground salt and black pepper.
- Step 4
- Grease a 500 g / 1 lb loaf tin and spoon the mixture in. Smooth the top with a spatula, cover with kitchen foil and place in the bottom of the oven and bake for 45 minutes.
- Step 5
- Remove the foil and bake for a further 30 minutes, until the top has formed a crunchy layer and the roast is coming away from the sides of the dish.
- Step 6
- Remove from the oven and leave to rest for 10-15 minutes.
- Step 7
- Turn out of the tin, slice, and serve as part of a roast dinner with vegetables and onion gravy. Leftovers are yummy cold with a salad.