Nut Roast & Mushroom Gravy

A featured Wine Club recipe for Seagrape Wine Company.
Nut Roast & Mushroom Gravy


VEGAN! A fantastic nut roast recipe packed with full flavors and then topped with warm gravy. Pair it with the Pinot Noir from you recent wine of the month club shipment for best results!

Yield: 4 - 6
Prep Time: 15 Minutes
Cook Time: 65 Minutes


• 1 large onion, chopped 
• 2 sticks celery, chopped 
• 1 leek, chopped 
• 2 carrots, chopped 
• 2 tbsp EVOO 
• 1 lb mushrooms (any), chopped 
• 1 cup white rice, cooked in vegetable broth 
• 1 ½ cup mixed nuts, raw and unsalted 
• 4 eggs, beaten 
• ½ cup Parmesan, chopped 
• 2 tsp dried thyme 
• 2 tsp dried sage 
• ½ cup fresh parsley 

Mushroom Gravy 
• 4 cloves garlic, minced 
• 2 tbsp EVOO 
• 1 lb mushrooms (any), chopped 
• ½ cup red wine 
• 3 tbsp flour


Nut Roast:
Sauté the onions, celery and leeks in EVOO until softened. Add the carrots and cook another 5 minutes. Add the mushrooms and cover the pan for 5 minutes, until the mushrooms begin to produce liquid. Remove the cover and turn off the heat. 

Mix the cheese and herbs together in a separate bowl. 

In a heavy pan, roast the nuts until they begin to to brown. You may need to do this in batches. When the nuts have cooled, coarsely chop them and put them in a large bowl. In this order, stir into the nuts: rice, vegetables, cheese with herbs and finally the eggs. 

Grease a loaf tin, then line with parchment paper, grease the inside of the parchment paper. Pack the nut mixture into the tin. Bake at 350°F for 45 minutes. 

Mushroom Gravy:
Sauté the garlic in EVOO. Stir in the mushrooms and cook until softened. Add the wine and stir in to deglaze the pan. Stir in the flour into the broth then stir into the pan. Cook for 10 minutes until it thickens.

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