*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
THANK you Maryanne for the great recipe! Made the recipe a few weeks ago and will be doing so again today. Use as much milk as needed to bind the mixture, not to drown it. If you do everything accordingly the loaf will come out firm and taste amazing. The only small adjustment i made was adding different nuts (walnuts, macadamia nuts, almond meal and i added some spicy pepper). As usual there is plenty of people who are very unimaginative when it comes to cooking. It even says in the description that you can experiment with different nuts and vegetables, you can even try more spices or different spices. The fact that you or your spouse can't cook doesn't mean you should leave bad feedback.
Five stars with my spice ad-lib, but this was a good start. My first time making a nut roast, so I changed a few things after reading the other reviews, and the roast became a thing of beauty! Left out the bread crumbs because I was not sure they'd be acceptable to our visiting vegan. Added garlic, mushrooms and cashews, and changed the spice to hot curry powder (spicy hot Madras style), cumin and thyme. Because of the 'too soupy' comments, I used enough soy milk to bind, and cut the recipe sort of in half. I think you have to trust your cooking instincts when it 'feels' like the right texture. Totally vegan, and the carnivores were fighting over the small bit that was left!! Will make it very soon again, and even keep it vegan.
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.
Ok, after reading all the reviews, I took the constructive comments from both sides and created what can only be called "heaven on earth" as a vegetarian family. My husband is a meat and potatoes kind of guy who has recently become a vegetarian and he LOVED it. We got Italian bread crumbs so they were already seasoned. Because of this, I just seasoned it to taste with a little more Italian seasoning, basil, and sea salt. We used almond milk instead of soy milk and only enough to bind everything together into a meatloaf type of consistency. Instead of using the loaf pan, we put it in a round 9 in. cake pan. It ended up tasting like Turkey Stuffing from my pre-vegetarian days. This was a huge hit in our home (even with my super picky son)! If you tried it before and it didn't work, give it another shot. I'm making it again today because we didn't have any leftovers!! :)
Decent, not great. Doesn't cook at all on the inside - after cooking for 90 minutes, it was still mush inside. We spread it out in a 9x13 pan, which was better - got decently firm throughout. Not exactly sure what kind of consistency it was supposed to have, but this worked out OK. We added mushrooms and red peppers in place of one of the onions.
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