Vegan Nut Roast

Vegan Nut Roast

Our vegan nut roast recipe with the inclusion of our sourdough starter and porcini mushroom liquor; gives this nut roast its winning and irresistible umami flavour.

This vegan nut roast recipe is a great option for Christmas Roast Dinner served with all the trimmings.

Buy sourdough starter online from us, you can bake with it too. Buy a jar of Sourdough Starter

Top Prep Tip

Takes 3 hours

Serves Feeds 6 hungry vegans (also keeps refrigerated for 4 days and is delicious cold on Boxing Day)

Ingredients

  • 30g Dried Porcini mushrooms
  • Small onion
  • Rapeseed oil
  • 1tsp Fennel seeds
  • 2 Garlic cloves
  • 2 Small leeks
  • 150g shitaki mushrooms
  • 150g Macadamia nuts
  • 150g Spinach leaves, rinsed
  • 150g Sourdough bread crumbs
  • 150g Sourdough starter
  • 100g Capers
  • 50g Pine nuts
  • Handful of chopped fresh parsley
  • 1 teaspoon of sea salt
  • 1 teaspoon of black pepper
  • Coconut oil
  • For the Garnish
  • 10g Pink peppercorns
  • 50g Dried cranberries
  • 50g Pistachios

Method

  1. Start by soaking your dried porcini mushrooms in 200ml boiling water for 30 minutes
  2. Lightly fry 1 finely diced onion in a big generous glug of rapeseed oil or similar vegetable oil with 1tsp of fennel seeds
  3. Next, add the finely chopped garlic cloves, leeks (halved and finely sliced) and Shiitake mushrooms.
  4. Cook for a couple of minutes before adding the smashed macadamia nuts, spinach leaves, sourdough bread crumbs, sourdough starter, chopped capers, lightly toasted and roughly smashed pine nuts.
  5. Add in the soaked porcini and the water (or mushroom liquor), continue to stir on a fairly low heat to avoid the mixture catching and fry for 20 minutes until the mushrooms are cooked. Take off the heat.
  6. Stir in a big handful of chopped fresh parsley and taste for seasoning with salt and pepper.
  7. Line a large loaf tin with grease proof paper, then grease the paper with coconut oil
  8. Bake your Vegan Nut Roast for approximately 2 hours at 180°C. It should be lovely and crispy on the outside, soft but not soggy within. Leave to cool for approximately 10 minutes. Then using the greaseproof paper, gently lift the VNR out of the tin and flip over onto a board or large plate.
  9. Garnish with pink pepper corns, dried cranberries and shelled pistachios, lightly fried for a couple of minutes in a glug of coconut oil and drizzle over the top.

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Delivery & Returns

Delivery

We use Priority Express as our main courier service. For smaller and our through the letterbox range, we use Royal Mail. Our aim is for you to receive your items as safely and securely as possible and we use Priority Express to help us with this.

The couriers deliver anytime between 8.00am and 6.00pm on your chosen delivery date although are generally delivered before 4.00pm. If you supply an email address, you will be able to live track your package via Priority Express' updates. Wednesdays and Fridays as our designated delivery days.

Orders can only be taken up to noon on Monday for Wednesday delivery and noon on Wednesday for Friday delivery, just in time for the weekend.

Delivery is an overnight service, however anything outside of Mainland Scotland will take an additional 1-2 days and may incur an additional charge - for more details please contact us before placing your order. We class Monday - Friday as working days. Saturdays and Sundays are not included in this calculation. 

Please note that we do not supply outside of Mainland UK. 

Ordering

We will accept any cancelled orders (excluding courses/vouchers) or changes to delivery date if notified by 10.00am the day before delivery is due. Please contact our Sales Team on 01454 321629 or by email sales@hobbshousebakery.co.uk to discuss anything with your order.

Returns

We want you to feel totally happy with your goods, so if you have any concerns or queries please get in touch with us. We are happy to replace items broken during transit or if the item does not meet your expectation. We must be notified within 14 days of arrival.