Harvest Vegan Nut Roast

Harvest Vegan Nut Roast

17

"This vegan recipe is can be made with many different variations. Try using different nuts and different vegetable combinations. To make pecan or sunflower meal run pecans or sunflower seeds through the blender until very finely chopped."

Ingredients

1 h 45 m servings 873 cals
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Original recipe yields 3 servings

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Nutrition

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 29.6 g
  • 46%
  • Carbs:
  • 126g
  • 41%
  • Protein:
  • 29 g
  • 58%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 924 mg
  • 37%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a loaf pan.
  2. In a medium size frying pan, saute the chopped celery and the onion in 3 teaspoons water until cooked.
  3. In a large mixing bowl combine the celery and onion with walnuts, pecan or sunflower meal, soy milk, basil, oregano, bread crumbs, salt and pepper to taste; mix well. Place mixture in the prepared loaf pan.
  4. Bake for 60 to 90 minutes; until the loaf is cooked through.
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Reviews

17
  1. 17 Ratings

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I feared this recipe for a long time. Heather had been threatening to make it for several weeks, and each time I had been able to deflect her loaf-making frenzy. But finally, on a night when ...

Yikes! This was pretty awful. I was so excited to try it (and it smelled so good!), but it tasted like mushy cardboard.

This is one of the worst things we have ever tasted. My husband may not ever forgive me for making this -- and both of us are vegetarian! After realizing that our dinner was inedible (after prep...