Today, I am sharing my latest vegan beet nut roast recipe. I’ve enjoyed many variations of this over the years. This is the one I’ve been serving my guests recently, and it’s been going down an absolute treat. It’s filling, which keeps hungry tummies happy, whilst at the same time digesting easily.

Take a look at my quick visual guide to see how easy it is to make (then scroll down for full written recipe)…

Beet nut roast with a vegan dinner

The most common way to serve this nut loaf is hot as part of a vegan roast dinner. This loaf is ideal for special occasions like Christmas or Thanksgiving when you need a vegan, gluten-free option that tastes divine.

I would serve it with turmeric roast potatoes, tamari & onion gravy and minted peas.

Beet nut roast with a salad

Another common way to enjoy this beet nut loaf is cold. It holds together very well, especially when chilled, making it an excellent lunch salad addition. Not only does it brighten up the plate with that gorgeous beetroot red colour, but it also adds a healthy dose of plant-based fats to your plate.

Swaps and alternative ingredients for your nut roast

I’ve listed almonds and sunflower seeds in the recipe.

If you want to swap them, you could actually use ALL almonds or sunflower seeds, depending on your preference or what you have available.

You can also swap for any ratio of the following swaps…

Pumpkin seeds
Hazelnuts
Brazil nuts
Cashew nuts

Alternative to beetroot for your nut roast?

If you don’t like beetroot or it isn’t available to you at the moment, you can consider a few different alternative ingredients. Of course, you won’t get that delightful colour. Your loaf will still taste fabulous ‘though!

Sweet potato
Swede (US: rutabaga)
Carrot

Beet Nut Loaf for Vegan Roast Dinners

Name: Beet Nut Loaf for Vegan Roast Dinners
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: dairy free, gluten free, vegan, healthy
Ingredients: 2 beetroots (about 300g/ 10 oz); 200g (1¼ cups) almonds; 200g (1 cup) sunflower seeds; 3 tablespoons ground flax seed (or chia seed); 1 teaspoon sea salt; 1 teaspoon dried mixed herbs; 1 large garlic clove

Yield: 8 slices

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Vegan nut roast using beetroot, almonds and sunflower seeds.

Ingredients

2 beetroots (about 300g/ 10 oz)
200g (1¼ cups) almonds
200g (1 cup) sunflower seeds
3 tablespoons ground flax seed (or chia seed)
1 teaspoon sea salt
1 teaspoon dried mixed herbs
1 large garlic clove

Instructions

It helps to look at my short video below for a quick visual guide on making these.
Grate your beetroot. You don't need to peel off the skin, so save yourself the faff. Put in a large mixing bowl.
Grind your almonds and sunflower seeds. This is ideal in a bullet blender, but any blender or food processor should work fine. You want a fine (ish) meal, although the odd rustic piece in there is fine.
If your flax seeds are not pre-ground, grind them at this stage.
Smash your clove of garlic, removing the skin.
Add everything to the mixing bowl and mix together.
Pulse a hand blender (immersion blender) through your mixture until everything is combined.
Line a loaf tin (1kg/2lb size) with baking paper.
Squash down your mixture very firmly and compactly and then smooth off the top.
Put into a hot oven at around 180C/190C (350/375F) and bake for up to 45 minutes. Time will depend on your individual oven. It might be ready in 40 minutes. Once it is well-tanned on top it's probably done.
Take out and slice immediately to serve with your roast dinner. Alternatively, let it cool down and slice it up later to serve with salad or as a lunch box snack.
You can keep this for up to a week in the fridge. It also freezes well. You can easily reheat it in the oven or under a grill too.
Enjoy and let me know how you get on in the comments below.