Harvest Vegan Nut Roast

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Recipe by  Maryanne

“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.”

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Adjust Servings

Original recipe yields 3 to 4 servings



  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)

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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 I was tired and disoriented, she convinced me to put my feet up and read while she made the vegan nut roast for dinner. After a few hours in the oven the nut roast emerged an altogether different loaf. By the time it was done, it was less a nut roast than a simmering nut stew. Heather took a bite, and I followed. I feined a smile for several seconds as I tried to ignore the flavor, but Heather rescued me with her angry admission that she hated it, and it was ok for me to hate it too. Forcing myself to swallow, I spilled out my hatred and said "I hate it. It's terrible and I never want it again," I scooped the wet loaf into a bag, where it sat, warm and disturbingly pliant to the touch. It hit the bottom of the dumpster with a thud and the unmistakable sound of thick nut roast escaping onto the floor. Now Heather and I are over the whole ordeal, although occassionally I wake up in a sweat, fearing I'll hear the sound of a mushy appendage squooshing against our window, begging us to give it a second chance.



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 preparing it over a 2-hour time span), we ceremoniously scraped the loaf into a garbage bag and tossed it outside in the dumpster. Maybe now we can begin to heal.

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Amount Per Serving (3 total)

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

Based on a 2,000 calorie diet



previous recipe:

Nut Loaf Supreme


next recipe:

Vegan Lentil Loaf with Greek Flavors