On Christmas day a few years back, we all wanted some kind of ‘nut roast’ type thing to enjoy with vegetables, roast potatoes and gravy. I rose to the challenge, feeling inspired to use sunflower seeds, rather than nuts.

We were thrilled with the appetizing result; my Seed & Carrot Roast Loaf.

This seed roast is surprisingly light and easy to digest. It serves delightfully with the mushroom gravy recipe and roast veggies. And added bonus – it freezes really well.

I am absolutely bowled over at the amazing feedback I’ve had from both friends and readers over the last couple of years.

It seems to have become a favourite for lots of people. People are not only making for special occasions like Christmas and Thanksgiving, but are also making it through out the year.

It’s delicious with gravy (gravy link below too), but it also is great served cold, the next day. Freezes well too!

Easy Seed & Carrot Roast loaf - delicious, gluten-free, vegan by Anastasia, Kind Earth

This recipe was originally published in my full-colour book ‘Trinity’s Conscious Kitchen’ –
a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals,soul-warming soups, tasty side dishes, and delicious desserts.

You can find my books here: Anastasia’s Books

Enjoy!

I’ve created a recipe tuition video so we can go through it step by step, to make sure you come out with a perfect loaf!

This Seed Roast Loaf partners perfectly with my easy Vegan Gravy here:

Easy Seed & Carrot Roast loaf - delicious, gluten-free, vegan by Anastasia, Kind Earth

'Seed & Carrot Roast Loaf' - super healthy, gluten-free, vegan

Yield: serves 4
Prep Time: 25 minutes
Cook Time: 45 minutes
Additional Time: 40 minutes
Total Time: 1 hour 50 minutes

This recipe original featured in my book Trinity's Conscious Kitchen

Ingredients

  • Carrots 3 large sized (or 400g approx)
  • 150g ground sunflower seeds (1 cup)
  • 150g ground pumpkin seeds (1 cup)
  • 2 cloves garlic
  • 1 heaped tablespoon fresh rosemary
  • 1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
  • ½ to 1 teaspoon sea salt

Instructions

  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
  2. Grind seeds in a nut mill to make seed meal.
  3. Crush garlic and finely chop rosemary and parsley.
  4. Mix seed meal, carrots and all other ingredients together.
  5. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  6. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  7. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
  8. Big bonus - it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!

Notes

Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.