Vegan Strict Vegetarian Nut Roast La Peta
Delight in the wholesome goodness of the Vegan Strict Vegetarian Nut Roast La Peta, a flavorful centerpiece perfect for holiday feasts or cozy family dinners. This hearty dish combines earthy cooked chestnuts, crunchy walnuts, and almonds with a medley of sautéed vegetables like mushrooms, carrots, and celery, all bound together with a nutrient-rich flax egg and oat flour. Infused with aromatic herbs like thyme and rosemary, and a hint of smoky paprika, this bake offers layers of texture and savory depth in every bite. Simple to prepare with a straightforward mix-and-bake technique, it’s both comforting and nutrient-packed, making it a must-try for vegans and vegetarians alike. Serve it warm, sliced, and paired with a luscious plant-based gravy or your favorite seasonal sides for an unforgettable meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 medium Carrot, grated
- 1 Celery stalk, finely chopped
- 200 grams Mushrooms, finely chopped
- 100 grams Cooked chestnuts, chopped
- 100 grams Walnuts, chopped
- 50 grams Almonds, chopped
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 100 grams Oat flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 180°C (350°F). Line a loaf tin with parchment paper and set aside.
In a small bowl, combine the ground flaxseed and water. Stir well and let it sit for 5 minutes until it forms a gel-like consistency (flax egg).
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
Add the grated carrot, celery, and mushrooms to the skillet. Cook for 7-10 minutes, stirring occasionally, until the vegetables release their moisture and begin to brown.
Stir in the chopped chestnuts, walnuts, and almonds. Cook for another 2-3 minutes to lightly toast the nuts.
Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, combine the vegetable-nut mixture with the flax egg, oat flour, nutritional yeast, thyme, rosemary, smoked paprika, salt, black pepper, and fresh parsley. Mix well until the ingredients are fully incorporated.
Transfer the mixture to the prepared loaf tin. Press it down firmly to ensure the roast holds its shape.
Bake in the preheated oven for 40-50 minutes, or until the top is firm and golden brown.
Allow the nut roast to cool in the tin for 10 minutes. Carefully lift it out using the parchment paper and slice to serve.
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.2 g | 175% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2532 mg | 110% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 19.6 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 439 mg | 34% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2929 mg | 62% | |
*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.
