Almond Sesame Nut Roast with Mushroom Onion Sauce
Elevate your plant-based dining with this hearty and flavorful Almond Sesame Nut Roast with Mushroom Onion Sauce. Packed with toasted almonds, nutty sesame seeds, wholesome rolled oats, and tender sautéed vegetables, this festive nut roast is perfectly seasoned with fresh parsley and a touch of soy sauce. The golden-baked loaf comes together with ease and pairs beautifully with a rich and velvety mushroom onion sauce, featuring earthy button mushrooms and fragrant thyme. Ideal for holiday feasts or an impressive meat-free main course, this dish serves six and offers a delightful balance of textures and savory goodness. Whether you're vegan or simply experimenting with plant-based dishes, this nut roast is sure to be the centerpiece of your table!
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Recipe Information
Ingredients
- 200 grams Raw almonds
- 50 grams Sesame seeds
- 100 grams Bread crumbs
- 50 grams Rolled oats
- 1 large Onion
- 2 Garlic cloves
- 1 medium Carrot
- 1 medium Celery stalk
- 2 tablespoons Fresh parsley
- 250 milliliters Vegetable stock
- 1 tablespoon Soy sauce
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 200 grams Button mushrooms
- 1 tablespoon All-purpose flour
- 300 milliliters Vegetable broth
- 1 teaspoon Soy sauce (for sauce)
- 1 small Onion (for sauce)
- 0.5 teaspoons Fresh thyme
Instructions
Preheat your oven to 180°C (350°F) and line a loaf pan with parchment paper.
Toast the almonds and sesame seeds in a dry skillet over medium heat for 3-5 minutes, stirring constantly, until lightly golden and aromatic. Allow to cool slightly.
Finely chop the almonds or pulse them in a food processor until coarse but not powdery.
Finely chop the onion, garlic, carrot, and celery. Heat 1 tablespoon of olive oil in a skillet and sauté the vegetables for 5-7 minutes until softened. Add soy sauce, salt, and pepper, and stir to season.
In a large bowl, combine the toasted almonds, sesame seeds, bread crumbs, rolled oats, sautéed vegetables, parsley, and vegetable stock. Mix well to form a sticky but firm mixture.
Press the nut roast mixture firmly into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 40-45 minutes until golden and set.
Meanwhile, prepare the mushroom onion sauce. Finely chop the small onion and slice the mushrooms.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and sauté until softened, about 3 minutes. Add the mushrooms and thyme, cooking for another 5-7 minutes until browned.
Stir in the flour, coating the vegetables, and cook for 1 minute. Gradually whisk in the vegetable broth and soy sauce, simmering for 6-8 minutes until the sauce thickens.
Once the nut roast is cooked, allow it to cool for 10 minutes before slicing.
Serve slices of the nut roast topped with the warm mushroom onion sauce.
Nutrition Facts
Calories |
458 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 671 mg | 29% | |
| Total Carbohydrate | 39.7 g | 14% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 7.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 762 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
