Savory Pecan Roast
Treat your taste buds to the rich, nutty flavors of this irresistible Savory Pecan Roast! Perfect as a centerpiece for a holiday feast or a hearty vegetarian dinner, this dish combines finely chopped pecans with an aromatic medley of sautéed onions, garlic, carrots, celery, and mushrooms. Tossed with rolled oats, whole wheat breadcrumbs, and a splash of soy sauce for added depth, this roast achieves the perfect balance of texture and flavor. Seasoned with dried thyme and sage, and baked to golden perfection, it's a comforting yet elevated twist on classic meatless roasts. Serve it warm with your favorite gravy, fluffy mashed potatoes, or a side of roasted vegetables for a wholesome and satisfying meal that’s guaranteed to impress. Easy to prepare and packed with plant-based protein, this recipe is ideal for vegans and vegetarians alike.
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Recipe Information
Ingredients
- 1.5 cups Pecans
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 medium, grated Carrot
- 2 stalks, finely chopped Celery
- 1 cup, finely chopped Button mushrooms
- 2 tablespoons Olive oil
- 1 teaspoon Dried thyme
- 1 teaspoon Dried sage
- 1.5 tablespoons Soy sauce
- 1 cup Rolled oats
- 0.5 cup Whole wheat breadcrumbs
- 0.5 cup Vegetable broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper.
Place the pecans in a food processor and pulse until finely chopped, resembling coarse crumbs. Set aside.
In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-5 minutes.
Add grated carrot, celery, and mushrooms to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and most of the moisture has evaporated.
Stir in dried thyme, dried sage, and soy sauce. Cook for 1 more minute to allow the flavors to meld, then remove from the heat.
In a large mixing bowl, combine the processed pecans, sautéed vegetable mixture, rolled oats, breadcrumbs, vegetable broth, salt, and black pepper. Stir well until the mixture holds together like a sticky dough.
Transfer the mixture into the prepared loaf pan and smooth the surface with a spatula. Press slightly to compact the mixture.
Bake in the preheated oven for 40-50 minutes, or until the top is golden brown and firm to the touch.
Remove from the oven and let the pecan roast cool in the pan for 10 minutes before carefully removing it.
Slice and serve warm. Pair it with your favorite gravy, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 35.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2793 mg | 121% | |
| Total Carbohydrate | 150.4 g | 55% | |
| Dietary Fiber | 36.6 g | 131% | |
| Total Sugars | 20.8 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2153 mg | 46% | |
*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.
