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Vegan Nut Roast

Prep 20 mins
Cook 1 hr
Serves 10

Create the ultimate table centrepiece with this decadent recipe for our vegan nut roast. This nut roast is bound to impress vegans and vegetarians alike, and is a great use for your Original Tofu Block!

Tofu Block Find out more

Ingredients

Ingredients
1 pack Cauldron Organic Tofu Block
1 large red onion
4 cloves garlic
1 medium sweet potato cubed and roasted / steamed
50g hazelnuts
100g walnuts
100g chestnuts
180ml veg stock
1 tbsp marmite
1 tsp grape molasses
100g tbsp rhubarb chutney (cranberry sauce or other chutneys will work just as well)

Spices / seasoning
1 tsp dried rosemary
1 tsp thyme
1/2 tsp mixed spice
1 tsp cumin
1 tsp tamari

To garnish
6-7 stalks fresh asparagus
2 tbsp apricot chutney (optional)

You will need:
2lb loaf tin or bundt tin

Method

  1. Preheat the oven to 180ºC
  2. Start by finely dicing the onion and fry for around 5 minutes in a medium size pan followed by the finely chopped garlic to fry for a further 2 minutes
  3. Add the chopped walnuts, chestnuts and hazelnuts, the diced roasted sweet potato and all of the ingredients from the spices and seasoning list and stir together
  4. After a further 5 minutes of frying, mix the veg stock, molasses, chutney and marmite together then add to the pan and stir in
  5. Place the pan of ingredients into a food processor along with the block of Cauldron tofu and pulse for a few seconds at a time until it comes together to form the nut roast (note, you want to pulse instead of blend to ensure you still have a lovely texture)
  6. Pack the nut roast into a well greased 2lb loaf tin (or you can use a bundt tin if you have one)
  7. Loosely cover in tin foil and bake in the oven for 20 minutes, then remove the foil and bake for a further 25 minutes
  8. Allow to cool for minimum 15 minutes out of the oven, then transfer onto a serving board / plate and top with steamed asparagus and 2 tbsp rhubarb chutney (or whichever chutney
    you used in the recipe)

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