Sunday roasts seem to be a meat eaters dream and yet us plant based eaters don’t get much choice in what to have and some offerings are pretty flavourless.
That’s where this tempeh nut roast comes in and I’m sure most of you are maybe bored with a nut roast, but this one is different. It’s texture and flavour is wonderful and works beautifully for a Sunday roast and actually is pretty easy to throw together.
With the addition of mushrooms, the tempeh acts like a meat alternative and provides great meatiness so the roast.
You can make individual ones or one large one, but whatever you decide, trust me when I say, you will be going for seconds.
Tempeh Nut Roast
1 block plant power tempeh
200 g mushrooms
1/3 cup walnuts
1/3 cup Brazil nuts
I red onion
1 large garlic clove
1 tsp ras el hanout
2 tsp paprika
Salt and pepper
In a pan over a medium heat, add the chopped red onion with salt, ras el hanout (which gives it a delicious warm flavour) and 1 tsp paprika and cook until almost softened and then add the chopped garlic and cook until caramelised.
Add the finely chopped mushrooms and cook until softened (do not add too much oil or water as they will become too mushy)
In a mixer add the nuts and blend until they become a fine powder
Add the mushroom mixture, the tempeh (breaking into small pieces to make it easier to blend up) salt, paparika and begin to blend until it all comes together
Pop in some more walnuts and Brazil nuts and blitz to incorporate them but still having some chunky texture.
Spoon the mixture into a lined loaf tin or individual loaf tins and pop into the oven for approximately 30 minutes or until golden and cooked through,
Serve with roasted vegetables, potatoes and vegetable gravy