Recipe Tweak of the Week – L’s Infamous Nut Roast

Last night, as I was perusing twitter, one of my friends mentioned she had a nut roast in the oven (not a euphemism). I had been planning to make soup for dinner, but asked for the recipe anyway. She was happy to oblige, and before long I’d decided to make some nut roasts, in addition to the soup. Because of my current dietary plan, I had to change the recipe significantly from L’s original. The result was incredibly delicious. I am so happy to be able to share it with y’all.


I have been craving ketchup, and unable to have any, so I decided to pair the nut roasts with tomato gravy. My version is a mashup of existing recipes combined with what I imagined in my head. Enjoy!

Mini Nut Roasts Ingredients

  • 1 onion, diced
  • 2 small shallots, diced
  • 1/2 cup of thinly sliced zucchini
  • 2 Tablespoons oil
  • 1 Tablespoon brown rice flour
  • 1 1/4 cup water, with 1 Tablespoon each tomato paste & pumpkin added
  • 175 g nuts, coarsely ground [I used equal amounts almonds, walnuts, & pecans]
  • 60 g each rolled oats, brown rice flour, & sorghum flour [using the serving size gram weights on the label as a guide]
  • 1 1/2 teaspoon salt
  • 1 Tablespoon mixed herbs
  • 1/4 cup fresh parsley
  • 1 teaspoon chia seeds

Mini Nut Roasts Method

  1. Preheat oven to 190C (365F).
  2. Sautee the onions, shallots, & zucchini until softened, salt & pepper as they cook.
  3. Meanwhile, use a processor or blender to grind up the nuts, oats, flours, herbs, & chia.
  4. Sprinkle the tablespoon of flour onto the onion mix and mix with the juices to form a rough roux, cook on a very low heat for two minutes.
  5. Add in the liquid and salt and bring to the boil, stirring all the time to loosen the flour mix.
  6. Leave to simmer for 4-6 minutes
  7. Add this to the dry ingredients and mix thoroughly then spoon the mixture into a greased muffin tin and cook for 30-40 minutes, or until a knife comes out clean from a nut roast’s center.

Tomato Gravy Ingredients

  • 1 shallot, diced
  • 2 Tablespoons oil
  • 1 teaspoon smoked paprika
  • salt and pepper to taste
  • 2 Tablespoons tomato paste
  • 1 Tablespoon brown rice flour
  • 1  cup water
  • 1/4 cup water mixed with 1 Tablespoon arrowroot powder and 1/4 c canned coconut milk (or other nondairy milk)
  • juice of half a lemon

Tomato Gravy Method

  1. sautee shallot in oil over medium heat until tender and starting to brown
  2. season with salt and pepper
  3. add smoked paprika and tomato paste and cook, while stirring continuously, for 1 minute
  4. add brown rice flour and cook and stir for another minute
  5. gradually add cup of water, stirring well to prevent lumps, and cook for 2minutes, or until starting to thicken
  6. add water/arrowroot/milk mixture and stir well until thickened
  7. remove from heat, add lemon juice, and season to taste



About summer

vegan since 2001. currently on a journey of improving my digestion. interested in nutrition, whales, art, music, making stuff, & reading.
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2 Responses to Recipe Tweak of the Week – L’s Infamous Nut Roast

  1. L says:

    Summer this looks amazing! The tomato gravy will definitely be featuring next time I make this. I’m so happy you put the effort in to make the nutroast gluten-free so I can make it for everyone at Christmas. Yum!

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