Forktionary

Almond Sesame Nut Roast With Mushroom Onion Sauce Recipe

This sensational vegetarian nut roast, inspired by a rare vegetarian cookbook, is a game-changer. Forget bland tofu loaves – this recipe delivers incredible flavor and texture. Packed with almonds, sesame seeds, and herbs, the roast is baked to perfection and then topped with a decadent mushroom-onion sauce (easily adaptable for mushroom-free diets!). Impress your dinner guests with this show-stopping centerpiece, perfect for a holiday gathering or a special weeknight meal. Even without the mushrooms (ketchup works too!), it's unbelievably delicious!

Prep Time 20 mins
Cook Time 90 mins
Calories 512.6 kcal
Protein 40g
Rating 5.0 (2 Reviews)
Almond Sesame Nut Roast With Mushroom Onion Sauce 93

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Almond Sesame Nut Roast With Mushroom Onion Sauce

  • Not specified as a distinct ingredient in recipe
  • 2 onions, chopped
  • 1 cup risotto rice
  • 4 cups vegetable stock
  • 2 carrots, grated
  • 1 leek, sliced
  • 2 tbsp sesame seeds
  • 1/2 cup whole almonds, toasted
  • 1/2 cup ground almonds
  • 1 cup sharp cheddar cheese, grated
  • 2 large eggs, beaten
  • 2 tbsp mixed dried herbs
  • Salt, to taste
  • Pepper, to taste
  • 2 tbsp butter
  • 1 cup sliced mushrooms (optional)
  • 2 tbsp all-purpose flour
  • 1 tbsp olive oil
  • 1 tbsp Italian parsley, chopped (for garnish)
  • Ketchup (optional)
  • Fresh vegetables (for serving)

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How to Make Almond Sesame Nut Roast With Mushroom Onion Sauce

  1. Preheat oven to 350°F (175°C).
  2. Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook gently for 2-3 minutes, until softened.
  3. Add the rice and cook for 5-6 minutes, stirring frequently, until lightly toasted.
  4. Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 15 minutes, or until the rice is tender. Add a little extra water if needed.
  5. Remove from heat and transfer the rice mixture to a large mixing bowl.
  6. Stir in the grated carrot, sliced leek, sesame seeds, toasted almonds, grated cheese, eggs, and chopped herbs. Season generously with salt and pepper.
  7. Transfer the mixture to a greased 1-pound loaf pan, leveling the surface.
  8. Bake for 60-75 minutes, or until the roast is set and firm. A skewer inserted into the center should come out clean.
  9. Let the roast rest in the pan for 10 minutes before turning out.
  10. While the roast is baking, prepare the sauce: Melt butter in a small saucepan over medium heat. Add the onion and cook until dark golden brown (about 5-7 minutes).
  11. Add the mushrooms (if using) and cook for 2 minutes more.
  12. Stir in the flour and cook for 1 minute. Gradually whisk in the vegetable stock until smooth and thickened.
  13. Season the sauce to taste.
  14. Slice the nut roast and serve on warmed plates with your choice of fresh vegetables, accompanied by the rich mushroom-onion sauce (or ketchup!). Garnish with Italian parsley, if desired.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

22g

Fat

54g

Carbs

9g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Vegetarian Proteins Mushroom Recipes Vegetarian Holiday Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Main Dish Vegetables Vegetarian Dietary Carrots 4 Hours Or Less