Vegan nut roast recipe | Good Food
Make this stunning vegan centrepiece by combining root vegetables with mushrooms, grains, hazelnuts & fresh herbs. Top with parsnip crisps for extra crunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfood.com.
Ingredients
- 150g pearl barley (uncooked weight)
- 1 vegan vegetable stock cube (check the packet)
- 330g parsnips peeled and cut into chunks
- 2 tbsp ground linseeds (or flaxseed)
- 3 tbsp olive oil plus extra for greasing
- 1 onion halved and sliced
- 3 garlic cloves crushed
- 400g mixed mushrooms cleaned and sliced
- 5 rosemary sprigs, leaves stripped, plus extra to decorate if you like
- 6 sage leaves shredded
- 100g blanched hazelnuts toasted until golden
- 50g vegan Italian-style hard cheese grated (optional)
- small pack flat-leaf parsley finely chopped
- a good grating of nutmeg
- 3 tbsp pumpkin seeds
- handful parsnip crisps with sea salt & black pepper (optional)
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