Delicious Vegan Nut Roast with a Crunchy Twist

Welcome to my vegan nut roast recipe article, a delectable and nutritious main course that combines the rich flavors of raw cashews with beloved herbs like sage, marjoram, and thyme. This dish is perfect for vegans, vegetarians, or anyone looking for alternative meat options.

But why settle for a store-bought nut roast when you can make your own with fresh ingredients? By elevating this classic dish with my personal twist and the la PETA recipe foundation, you’ll enjoy an exceptional dining experience in the comfort of your home.

Furthermore, with the recent trend towards plant-based diets and lifestyles, more people are discovering the health benefits of switching to vegan meals. Not only will you be consuming nutrient-dense ingredients that support your well-being, but you will also be doing your part in reducing your carbon footprint.

So why not give this vegan nut roast à la PETA recipe a try? Trust me; it is sure to please even the non-vegans at the dinner table.

Why You’ll Love This Recipe

Vegan (Strict Vegetarian) Nut Roast à La Peta
Vegan (Strict Vegetarian) Nut Roast à La Peta

Looking for a delicious and healthy meal that’s not only packed with flavor but is also vegan-friendly? Look no further than our Vegan Nut Roast à La Peta recipe! This recipe is perfect for those who are living a vegan or strict vegetarian lifestyle, or anyone looking to introduce more plant-based meals into their diet.

One of the main reasons you’ll love this recipe is its versatility. Whether you’re looking for a satisfying dinner or a tasty lunch on-the-go, this nut roast can be adapted to suit any mealtime. You can even make it ahead of time for an easy and stress-free dinner party main dish. No matter how you choose to serve it, this nut roast will surely earn a place in your heart and on your dinner table.

Additionally, the ingredients used in this recipe are not only delicious but also highly nutritious. Raw cashews are the star ingredient in this recipe, providing a rich and creamy flavor as well as many health benefits. They are high in protein and healthy fats, making this nut roast an excellent option for those seeking a high-protein vegetarian meal.

Furthermore, our Vegan Nut Roast à La Peta is made with fresh herbs like parsley, sage, marjoram, and thyme which not only add great aroma and flavors to the dish but also have numerous health benefits. These herbs are rich in vitamins and minerals which help in improving digestion, reducing inflammation in the body and boosting immune system health.

Finally, with its gluten-free ingredients and plant-based protein sources, this nut roast is perfect for anyone following a vegan or plant-based diet. It’s also a great option for people with dietary restrictions such as diabetes or celiac disease since it only uses natural sweeteners instead of added sugars.

Overall, our Vegan Nut Roast à La Peta recipe is worth trying for its versatility, flavourful taste, and nutritional benefits. So go ahead and give it a try — we’re confident that you’ll love it!

Ingredient List

“Get ready for a nutty and tasty adventure with our Vegan Nut Roast à La Peta!”

Ingredients You Need:

  • 2 cups of raw cashews
  • 1 1/2 cups of celery (finely chopped)
  • 1 1/2 cups of onion (finely chopped)
  • 2 tbsp. of oil
  • 2 c. of margarine
  • 3 cups of bread crumbs
  • 1 tbsp. of salt
  • 1 tsp. pepper
  • 1 tsp. each dried parsley, thyme, sage, and marjoram
  • 2 tbsp. of lemon juice
  • 1/4 tsp. nutmeg

To make a delicious and protein-packed vegan nut roast, you’ll need to gather all the necessary ingredients first. If you’re following a strict vegetarian or vegan diet, it’s essential to use plant-based ingredients to achieve excellent results every time. Raw cashews form the base ingredient for this hearty roast, providing a creamy texture that vegans will appreciate.

Along with raw cashews, you’ll also need onions and celery to add depth and flavour to your dish. Be sure to chop them finely to blend well into the mixture; two large onions should be enough for this purpose. Other dry seasonings like parsley, thyme, sage, and marjoram complete the mix, adding extra taste and aroma. Of course, don’t forget about salt and pepper since they serve as the backbone of every delicious recipe!

In addition to these essentials, it would help if you had some oil (vegetable or olive oil), margarine, lemon juice and nutmeg on hand to complete this robust recipe. With all these basic ingredients in your pantry or fridge, you’re ready to start cooking!

The Recipe How-To

“The perfect vegan dish that will leave you feeling satisfied and happy!”

Now, it’s time to get to the fun part – making this delicious Vegan Nut Roast à La Peta Recipe! Here’s how you can do it:

Step 1: Preheat Your Oven

The first step in making this nut roast is to preheat your oven at 350°F (175°C). This temperature will ensure a perfectly crispy exterior with a soft and tender center.

Step 2: Sauté the Onion

Start by melting 2 tablespoons of margarine over medium heat in a saucepan. Add 2 large onions chopped fine and sauté them until they’re translucent and slightly caramelized. This will take about 10-12 minutes.

Step 3: Combine the Ingredients

In a food processor, combine the sautéed onions, 3 cups of raw cashews, 1 cup of breadcrumbs, 1 teaspoon of salt, ½ teaspoon of black pepper, 2 tablespoons of lemon juice, 1 teaspoon each of dried sage, marjoram, thyme and parsley (or use any combination of herbs that you like), and a pinch of grated nutmeg. Process until you have a fine mixture but don’t overmix it.

Step 4: Shape the Nut Roast

Grease a baking dish with margarine (2 tablespoons) and transfer the nut roast mixture into the dish. Spread it evenly using a spatula and then press down on top to compact it. Bake for about 45-50 minutes.

Step 5: Let It Cool and Serve

Once your Vegan Nut Roast à La Peta Recipe is done baking, take it out of the oven and let it cool for at least 10-15 minutes before serving. The cooling time will help it hold its shape and make it easier to cut into thick slices.

This recipe makes approximately 6-8 servings so feel free to adjust according to your needs. Enjoy!

Substitutions and Variations

“A protein-packed dish that will impress your family and friends!”

As a vegan chef, I know there are times when you don’t have all the ingredients for a recipe. No need to worry! Here are some substitutions and variations that will work well with this vegan nut roast à la Peta recipe!

– Nut substitutions: Don’t have raw cashews? No problem. You can use almonds, pecans, walnuts or a combination of these instead.

– Herb substitutions: If you don’t have all the herbs listed in the ingredient list, feel free to substitute with herbs you have on hand. Some great options include rosemary, oregano, or even dried basil.

– Margarine alternatives: Instead of using margarine, greasing the pan with a few tablespoons of oil will also work well.

– Vegetable swaps: For added flavor and texture variety, try replacing the celery and onion with sliced mushrooms or chopped carrots.

– Gluten-free option: This recipe can easily be made gluten-free by simply using gluten-free breadcrumbs or omitting them completely.

– High protein variation: For those looking for high protein vegetarian meal options, add ¼ cup of nutritional yeast and ¼ cup of hemp seeds to the mix for an extra dose of plant-based protein.

Remember, cooking is all about experimenting and trying new things. So don’t be afraid to play around with this recipe and make it your own!

Serving and Pairing

“Have a delicious meal that is cruelty-free with Vegan Nut Roast à La Peta.”

Once the vegan nut roast à la PETA recipe is cooked to perfection, it’s time to decide on the perfect way to present it. This dish pairs well with both warm and cold sides, making it a versatile addition to any meal.

For a cozy winter dinner, try serving it with roasted root vegetables such as carrots, parsnips and butternut squash. The combination of the earthy flavors of these vegetables with the nuttiness of the roast creates a hearty and comforting meal that will please any crowd.

If you’re looking for something lighter and fresher, seasonal greens and salads are an excellent pairing. Try serving it with a crisp kale salad mixed with shaved fennel, crunchy apple slices, and tangy lemon vinaigrette. Alternatively, you could serve it with steamed broccoli and sautéed garlic spinach for extra greens.

To complete the meal, why not add a dollop of vegan baba ganoush on the side? This flavorful dip made from eggplant, tahini sauce, and lemon juice is an easy-to-make accompaniment that adds depth and richness to every bite.

Whatever your preference may be, this vegan nut roast à la PETA recipe is sure to be an excellent choice for your next meal. It’s versatile enough to pair with a wide variety of sides while still being substantial enough to stand out at any dinner party or holiday gathering.

Make-Ahead, Storing and Reheating

“Get ready to be blown away by the combination of textures and flavors!”

The vegan nut roast à la PETA is a dish that you can easily make in advance, making it perfect for busy nights or holiday gatherings. After baking, allow the nut roast to cool completely before packing it carefully and storing in the fridge for up to 3 days.

To reheat your nut roast, preheat your oven to 350°F (180°C). Take the nut roast out of the fridge and slice it into servings of your preferred thickness, placing them on a baking sheet lined with parchment paper. Bake for about 10-12 minutes or until heated through. Another option is microwaving, although this may not produce as crisp crusts as reheating in an oven.

If you have leftovers, you can either store them sliced in a tightly sealed container in the refrigerator for up to 3 days or freeze them for up to a month. To freeze your nut roast, wrap slices individually with plastic wrap and then keep them together in an airtight container.

When it’s time to reheat from frozen, simply take out the wrapped slices and thaw them out overnight in the refridgirator before reheating as described earlier.

Remember portions that are reheated after thawing must not be refrozen.

The vegan nut roast will keep fewer days when stored topped with gravy than when stored fresh without gravy. If you have gravy leftover, I’d suggest pouring on top after reheating so that it keeps its savoury flavours fresh.

To summarize, this recipe can be conveniently prepared ahead of time, allowing you more precious time especially during busy periods. Just follow the guidelines above for proper storage and reheating techniques and you’ll enjoy this dish even more each time!

Tips for Perfect Results

“Say bye to boring vegan meals and hello to our Vegan Nut Roast à La Peta.”

To achieve the best outcome for this nut roast à la Peta, there are a few additional tips I want to share with you.

Firstly, when processing the raw cashews in your food processor or blender, make sure to pulse them instead of blending them continuously. This will prevent the formation of a thick paste and instead will create a rough texture that is perfect for the nut roast.

Secondly, adding gluten-free breadcrumbs to the nut mixture may help to absorb any excess moisture and maintain the texture. It’s also an excellent option for those with gluten sensitivities.

Thirdly, be mindful not to overcook the nut roast as it may become dry and crumbly. Stick to the recommended cooking time and adjust if necessary according to your oven model.

Lastly, once removed from the oven, allow the nut roast to cool slightly before serving. This will allow it to set and keep its shape when sliced.

By following these few tips, you’ll achieve a perfect nut roast every time, suitable for any occasion or meal.

Bottom Line

So there you have it, an incredible recipe for a vegan nut roast à la Peta that is sure to impress even the most devout meat eaters. This recipe is not only delicious, but also incredibly healthy and versatile. You can pair it with a side of baba ganoush, or serve it on its own as the star of your meal.

What’s more, this vegan nut roast is plant-based and gluten-free, making it a great choice for those with specific dietary needs or preferences. The high protein content of this dish makes it an excellent option for satisfying vegetarian meals.

Finally, this nut roast recipe is also great for make-ahead options, so you can easily prep it ahead of time for special occasions like your vegan Christmas dinner. So why not give this recipe a try and see how easy and delicious plant-based cooking can be? Trust us, your taste buds (and the planet) will thank you!

Vegan (Strict Vegetarian) Nut Roast à La Peta

Vegan (Strict Vegetarian) Nut Roast à La Peta Recipe

Found this recipe on the internet at Haven't tried it yet but I am planning on it. Richer than a basted capon, tenderer than a roasted turkey, this dish will please anyone at your Thanksgiving or other holiday meal. This roast has two parts: the roast itself plus a middle layer of "stuffing." But if you make it right, everything kind of oozes together once it's done, and the result is heavenly.
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Prep Time 1 hr
Cook Time 30 mins
Course Main Course
Cuisine Vegan
Servings 1 roast
Calories 3448.4 kcal


The roast

  • 2 tablespoons oil or 2 tablespoons margarine
  • 2 large onions, chopped fine
  • 3 cups raw cashews
  • 1 1/2 cups bread
  • 1 cup soup stock (or water)
  • salt and pepper
  • 1/2 teaspoon nutmeg
  • 2 tablespoons lemon juice

The stuffing

  • 3 cups bread cubes, toasted
  • 2 tablespoons margarine, melted but not hot
  • 1/2-3/4 cup finely-chopped onion
  • 1 cup chopped celery
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon sage
  • 3 tablespoons parsley, chopped
  • salt


  • (From the first list:) Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.
  • Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan (or line a regular loaf pan with parchment paper if a non-stick pan is unavailable).
  • Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan.
  • Place the pan on a baking sheet or in a larger loaf pan (in case it overflows while cooking), and bake at 400 degrees F for half an hour. The top should be browned.
  • Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate (or simply serve it out of the pan). Serve with gravy if desired, keeping in mind that it is a very rich dish.
  • Notes:
  • The roast will take about an hour to prepare.
  • The stuffing works well on its own -- and I often make extra!
  • The roast refrigerates well and can be frozen for a few months and microwaved back to life.
  • As shown, recipe makes roughly six servings.
  • Vegetable stock is often available in concentrate or as bouillon cubes, in health-food stores and in general grocery stores. If you really can't find it, use water.
  • When serving this roast, please inform the diners that the recipe is based on one by PeTA.
  • When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.

Add Your Own Notes


Serving: 1162gCalories: 3448.4kcalCarbohydrates: 264.2gProtein: 81.8gFat: 247.3gSaturated Fat: 47.7gSodium: 1316.3mgFiber: 25.6gSugar: 47.2g
Keyword < 4 Hours, Kosher, Onions, Vegetable
Tried this recipe?Let us know how it was!

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