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Vegan nut roast with onion gravy

Vegan nut roast with onion gravy Recipe: Veggie Magazine


For the loaf:

1.5 tbsp vegetable oil
2 small onions, minced
6 cloves of garlic, minced
300g chestnuts, finely chopped
220g gluten-free granola
2 carrots, grated
270g kidney beans, rinsed
150g frozen cranberries, chopped
270g puy lentils, rinsed
1.5 tbsp gluten-free tamari soy sauce
3 tbsp mixed dried herbs and chopped fresh herbs mixed
Sea salt abd freshly ground balck pepper, to taste

For the onion gravy:

Half a medium red onion, finely slcied
1 tbsp vegetable oil
0.5 tbsp coconut sugar or brown sugar
100ml red wine
1.5 tbsp balsamic vinegar
1.5 tbsp gluten-free tamari soy sauce
250ml vegetable stock
rosemary, thyme and garlic


  • Preheat oven to 170°C and line a loaf tin with greaseproof paper. To make the loaf, heat the oil in a frying pan and sauté the onion and garlic until soft. Add the chestnuts and carrot and cook for another five minutes until softened.
  • Add the rest of the ingredients and use a masher to combine. Don’t over mash, just enough so that the mixture comes together. Add a drop of water if the mixture is too dry, if it’s too wet add more granola. Transfer the mixture into the loaf tin and cook for 40-45 minutes until the outside develops a crust and the inside is firm.
  • To make the onion gravy, prepare half a litre of vegetable stock and set aside. Add the oil to the frying pan and sauté the onion with the coconut or brown sugar, garlic and herbs for 10 minutes.
  • Once it’s caramelised and sticky im texture, pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
  • Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy. Serve the nut roast and gravy with seasonal vegetables.
Print Recipe Recipe created by head chef Stuart Cauldwell of


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