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Cashew and Carrot vegetarian/Vegan Nut Loaf with Added Sunflower Seeds

Updated on February 18, 2014
Cashew and carrot vegan nut roast with sunflower seeds. Well worth the effort!
Cashew and carrot vegan nut roast with sunflower seeds. Well worth the effort! | Source
Cast your vote for Cashew and carrot vegan nut loaf

Cashew and carrot vegan nut roast is not a quick and easy meal, don't get me wrong, it's not extremely difficult to make, just fairly time consuming when it comes to the preparation. Having said that, this dish is well worth the effort!

The combination of nuts and seeds, garlic, herbs and vegetables are truly delicious and when turned out onto a serving platter, vegan nut roast looks impressive too.

I've tried lots of other vegetarian/vegan nut roast recipes in the past and although I've found them edible, I've often found them a bit dry. The carrot stock, carrots and tahini paste in this recipe ensure that the dish remains moist. In short, this is the best nut roast I've ever tasted.

Like so many other of my recipes, I haven't used a food processor to blitz the nuts, but obviously you'll need to use your common sense here. If you're considering feeding small children this dish, you really should blitz the nuts because of the choking hazard.

If you're looking for an impressive dish to serve to your vegan/vegetarian friends, or perhaps something special to replace the turkey on Thanksgiving, Vegan nut roast is a great option.

Nutritional value of vegan nut roast per serving

Nutrition Facts
Calories 440
Calories from Fat270
% Daily Value *
Fat 30 g46%
Carbohydrates 18 g6%
Sugar 4 g
Protein 13 g26%
Sodium 125 mg5%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Prep time: 30 min
Cook time: 1 hour 10 min
Ready in: 1 hour 40 min
Yields: Serves six

Cashew and carrot vegan nut loaf

  • 3 cloves of garlic, crushed
  • 1 large onion, chopped
  • knob vegan margarine
  • 2 tbsp olive oil
  • 1 lb carrots, chopped
  • 6 oz raw, unsalted cashews, chopped, crushed or ground
  • 2 heaped tbsp sunflower seeds
  • Juice of 1/2 lemon
  • 1 tbsp tahini paste
  • 70 mls carrot stock
  • 1 tbsp dried yeast
  • 3 rings red pepper, sliced
  • 4/5 sprigs fresh parsley

Method for making cashew and carrot vegan nut loaf

  1. Pre-heat the oven to gas mark 5/ 350 F
  2. Add half a tbsp of olive oil to a roasting pan and heat in the oven for 3-4 minutes. Remove the pan form the oven when heated through and add the sunflower seeds in a single layer. Return to the pan to the oven.
  3. Add the chopped carrots to a pan of water, bring to the boil and then reduce the heat. Cover and simmer for approximately 10 minutes or until the carrots are soft.
  4. Whilst the carrots are simmering and the sunflower seeds are roasting, chop, break or blitz the cashews in a food processor.
  5. When the carrots have softened, remove from the pan with a slotted spoon, retain the water from the carrots for later. Mash the carrots with a potato masher or the back of a folk. Set aside
  6. Remove the sunflower seeds from the oven (13-14 minutes later) The seeds should be nicely toasted. Set aside for later.
  7. Heat some oil in a skillet (frying pan) and then add the garlic and onions. Saute the onions until they are soft and have changed color.
  8. Mix the mashed carrot with the chopped cashews, then add all the remaining ingredients (except for the pepper and parsley) but including the carrot stock. Mix thoroughly.
  9. Grease a 2lb loaf tin with the vegan margarine, make sure you grease it well because you want the nut roast to have a nice, dark crust.
  10. Tip the carrot and cashew mixture into the loaf tin and press down so that the mixture is very compact. Cover with aluminium foil then turn the oven down to gas mark 4/ 375 F. Place the loaf tin in the oven for approximately 1 hour.
  11. Remove the loaf tin from the oven after one hour and remove the foil. The nut roast should have started to brown around the edges. Put the loaf tin back in the oven for 5-6 minutes, or until the loaf has browned.
  12. After the loaf has browned remove from the oven and allow at least 10-15 minutes before turning out.
  13. After turning out the loaf, garnish with the red peppers and parsley as illustrated.

Step by step cashew and carrot vegan nut roast

Click thumbnail to view full-size
While the sunflower seeds are roasting, crush, chop or blitz the cashews.When the carrots have softened, remove from the pan with a slotted spoon retaining some of the stock. Mash the carrots well.Remove the sunflower seeds from the oven when they are golden brown. Set aside for later.Saute the onions and garlic until the onions have softened and changed colorMix the carrot and cashews and then add the remaining ingredients including the carrot stock.Transfer the mixture to a well greased loaf tin, cover with foil and place in the oven at gas mark 4.After in hour, remove the foil from the tin and brown the load for 5-6 minutes. Remove the loaf from the oven when browned and leave to cool for 10 minutes at the very least before turning out.Garnish the nut roast with the bell pepper and parsley as illustrated. Nut roast can be eaten hot or cold.
While the sunflower seeds are roasting, crush, chop or blitz the cashews.
While the sunflower seeds are roasting, crush, chop or blitz the cashews. | Source
When the carrots have softened, remove from the pan with a slotted spoon retaining some of the stock. Mash the carrots well.
When the carrots have softened, remove from the pan with a slotted spoon retaining some of the stock. Mash the carrots well. | Source
Remove the sunflower seeds from the oven when they are golden brown. Set aside for later.
Remove the sunflower seeds from the oven when they are golden brown. Set aside for later. | Source
Saute the onions and garlic until the onions have softened and changed color
Saute the onions and garlic until the onions have softened and changed color | Source
Mix the carrot and cashews and then add the remaining ingredients including the carrot stock.
Mix the carrot and cashews and then add the remaining ingredients including the carrot stock. | Source
Transfer the mixture to a well greased loaf tin, cover with foil and place in the oven at gas mark 4.
Transfer the mixture to a well greased loaf tin, cover with foil and place in the oven at gas mark 4. | Source
After in hour, remove the foil from the tin and brown the load for 5-6 minutes. Remove the loaf from the oven when browned and leave to cool for 10 minutes at the very least before turning out.
After in hour, remove the foil from the tin and brown the load for 5-6 minutes. Remove the loaf from the oven when browned and leave to cool for 10 minutes at the very least before turning out. | Source
Garnish the nut roast with the bell pepper and parsley as illustrated. Nut roast can be eaten hot or cold.
Garnish the nut roast with the bell pepper and parsley as illustrated. Nut roast can be eaten hot or cold. | Source

Comments

Submit a Comment

  • HollieT profile imageAUTHOR

    HollieT 

    4 years ago from Manchester, United Kingdom

    Hi Claudia,

    Thanks, I hadn't thought about it from that angle but yes, also great for those who can't tolerate wheat! :)

  • Claudia Tello profile image

    Claudia Tello 

    4 years ago from Mexico

    What a great looking wheat-less vegan loaf. I´d love to try it one of these days.

  • HollieT profile imageAUTHOR

    HollieT 

    4 years ago from Manchester, United Kingdom

    Hi DzyMsLizzy,

    Apologies, I meant to add F and forgot. Gas mark 4 is 350 F and gas mark 5 is 375 F. I'll change the text now.

    If the nuts are blitzed or chopped finely it will affect the consistency but shouldn't really affect the taste. When the nuts are roasted they're pretty brittle anyway, but without teeth I imagine they'd be quite difficult to eat. If you blitz them, however, your husband shouldn't have any problems eating them.

    Thanks for stopping by and commenting, DizzyMsLizzy :)

  • DzyMsLizzy profile image

    Liz Elias 

    4 years ago from Oakley, CA

    Sounds delicious, but I have to ask, what do you mean by "gas mark 5?" I've never heard of such settings. Here in the US, we use actual temperatures, in the fahrenheit system. (350 degrees, 400 degrees, etc., where 350 degrees is an 'average, medium baking temperature.)

    How finely can you chop/grind the nuts without affecting the consistency and outcome? My husband (long, ugly story), has no teeth, so he cannot chew nuts or even sunflower seeds..I'd have to grind those up as well.

    Voted up, and starred.

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