On Christmas day a many years back, we all wanted some kind of ‘nut roast’ type thing to enjoy with vegetables, roast potatoes and gravy. It seemed like a good idea to make a Seed Roast Loaf, since the ingredients were less expensive. I rose to the challenge, feeling inspired to use sunflower seeds, rather than nuts.
We were thrilled with the appetising result and the Seed Roast Loaf has been a firm favourite ever since. In fact, it is now one of the most popular recipes on my blog. I hear that it features on many xmas dinner tables.
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.
Seed roast loaf is a bit of a reader favourite
I am bowled over at the amazing feedback from both friends and readers over the last couple of years.
It seems to have become a favourite for lots of people. People make it for special occasions like Christmas and Thanksgiving, as well as regular meals 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!
I originally published this recipe my first cook book. All of my recipes are totally plant-based, wheat-free, gluten-free and refined-sugar-free. My books are full of tasty dishes, healthy breakfasts, hearty salads, dips, pates & dressings, nutritious main meals, nourishing soups, tasty side dishes, and delicious desserts.
You can find my books here: Anastasia’s Books
I created a recipe tuition video so we can go through it step by step, to make sure you come out with a perfect loaf! I made it a good few years ago (and have since changed my name) but the recipe still works exactly the same way.
This Seed Roast Loaf partners perfectly with my easy Vegan Gravy here:
- 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
- Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
- Grind seeds in a nut mill to make seed meal.
- Crush garlic and finely chop rosemary and parsley.
- Mix seed meal, carrots and all other ingredients together.
- 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.
- Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
- 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.
- 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!
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.