Individual Mini Nut Roast

This mini nut roast recipe makes individual portions of delicious and easy vegan nut roast, perfect for small houseolds and preparing in advance!

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: portions

Ingredients

1 tbsp (15 ml) olive oil
1 small onion diced
1 cloves garlic minced
¾ cups (110 g) mixed nuts walnuts, peanuts, cashews...
½ cup (50 g) fine breadcrumbs
1 tsp dried herbs
½ tbsp chia seeds
½ cup (120 ml) vegetable stock
1 tbsp (15 ml) soy sauce

Instructions

In a frying pan, heat the olive oil on medium heat, then saute the diced onion and minced garlic until translucent and beginning to brown, about 5 minutes.
Pulse the nuts in a food processor until fine.
If you're making your own breadcrumbs from dry or toasted bread, process separately.
Place the nuts, breadcrumbs and sauteed onion and garlic in a mixing bowl together with the remaining ingredients. Mix to combine well combined.
Preheat the oven to 200℃ (390℉).
Line the bases of 3 mini loaf tins, ramekins or oven-safe dishes (see tips on types and size in the post) with baking parchment, and lightly grease the sides.
Divide up the moist nut mixture into the lined dishes. About half a cup or 115g of the mixture is just right for one portion.
Bake in the oven at 200℃ (390℉) for 20 to 25 minutes, until the tops have browned a bit and formed a slight crust.
Take the roasts out of the oven and - and this is important - let them sit to firm up for five minutes. Turn the mini roasts out onto plates, peel away the lining parchment and enjoy!

Notes

Freezing Instructions

You can freeze these individual nut roasts before or after they are cooked, for up to 3 months.

Freeze leftover portions in their tins or separated with some baking parchment, and inside an airtight container or freezer bag. Leaving them in their tins has the benefit of not drying out too much when reheated.

You can also freeze the mini nut roasts in their tins before cooking. This is great for preparing several portions in advance and cooking as many as you need, whenever you want!

To cook the mini nut roasts from frozen, defrost them in the fridge for about 4 hours, then cook them in the preheated oven at 200℃ (390℉) for 20 to 25 minutes, as usual. To cook straight from frozen, allow to cook for a total of 30 minutes. If the nut roast was already cooked before freezing before freezing, you can cook at a slightly lower temperature of 180℃ (350℉). A splash of water helps to keep it moist.

Nutrition

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