The Perfect Plant Based Easter Roast

servings 4
prep time 45 MINUTES

Looking to do something a little different for your Easter weekend roast? Look no further than our delicious nut roast with herb glazed STRONG ROOTS products. This is a wonderful mix of earthy root vegetables, savory nuts, aromatic herbs and a hit of natural sweetness, it is Easter after all!

3/5 (2 Reviews)


Glazed Vegetables
1/2 pack of STRONG ROOTS Garlic Roasted Sweet Potatoes
1/2 pack of STRONG ROOTS Mixed Root Vegetable Fries
1/2 pack of STRONG ROOTS Oven Baked Sweet Potato Fries
1 teaspoon of finely chopped rosemary (save some for garnish)
1 teaspoon of finely thyme (save some for garnish)
2 tablespoons of honey or maple syrup
15ml of olive oil
Salt and pepper

Nut Roast
1 medium sized onion
30ml olive oil
2 teaspoons of yeast extract in 60ml of hot water (optional)
225g chopped mixed nuts
2 tbsp ground almonds
30g of dried cranberries
100g wholemeal breadcrumbs
1 tbsp sage
Pinch cayenne pepper

method (tick as you go)


Preheat the oven to 200°C.


Gently sauté the onion in a frying pan with 30ml of olive oil until softened. Add the rest of ingredients to pan and warm to release flavor.


Add the nut roast mix to a greased baking dish or loaf tin.


Spread STRONG ROOTS products on a flat baking tray.


Place baking trays into oven and cook the STRONG ROOTS products and nut roast for 25 minutes.


Mix chopped herbs, honey/maple syrup, olive oil and salt & pepper in a small bowl and set aside.


15 minutes into cooking take STRONG ROOTS products out and drizzle over the herb and honey mixture. Return to oven for further 10 minutes.


Remove from oven and sprinkle with remaining herbs.

more recipes with Garlic Roasted Sweet Potato, Mixed Root Vegetables Fries, Oven Baked Sweet Potato Fries