📝 About This Recipe
These individual nut roasts are a modern, plant-based reimagining of a classic British Sunday roast centerpiece. By using an air fryer, we achieve a perfectly crisp, golden exterior while keeping the center moist and packed with savory umami flavors from toasted nuts, mushrooms, and fresh herbs. They are elegant enough for a holiday dinner but quick enough for a nutritious weeknight meal, offering a satisfying protein-rich alternative that even meat-eaters will adore.
🥗 Ingredients
The Nut & Base Mix
- 1 1/2 cups Mixed Nuts (Walnuts, pecans, and cashews work best; unsalted)
- 1/2 cup Chestnuts (Cooked and peeled, vacuum-packed)
- 1/2 cup Panko Breadcrumbs (Use gluten-free if preferred)
- 1 tablespoon Ground Flaxseed (Mixed with 3 tbsp water to make a 'flax egg')
The Aromatics
- 1 small Yellow Onion (Very finely diced)
- 1 cup Cremini Mushrooms (Finely minced to a crumble)
- 2 cloves Garlic (Minced)
- 1 tablespoon Fresh Sage (Finely chopped)
- 1 teaspoon Fresh Thyme (Leaves only)
Flavor & Binding
- 1/4 cup Vegetable Broth (Low sodium)
- 1 tablespoon Miso Paste (White or yellow for savory depth)
- 1/4 cup Dried Cranberries (Roughly chopped)
- 1 teaspoon Soy Sauce or Tamari
- 1 tablespoon Olive Oil (Plus extra for greasing)
- 1/2 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Prepare your 'flax egg' by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water in a small bowl. Set aside for 5-10 minutes until it thickens into a gel-like consistency.
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2
Place the mixed nuts and chestnuts in a food processor. Pulse until they are a coarse crumb—be careful not to over-process into a paste; you want texture!
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3
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the finely diced onion and mushrooms. Sauté for 6-8 minutes until the moisture from the mushrooms has evaporated and the onions are translucent.
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4
Stir in the minced garlic, sage, and thyme. Cook for another 1-2 minutes until fragrant, then remove the skillet from the heat.
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5
In a large mixing bowl, combine the pulsed nuts, sautéed mushroom mixture, panko breadcrumbs, chopped cranberries, and smoked paprika.
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6
Whisk the miso paste and soy sauce into the vegetable broth until dissolved, then pour this liquid along with the flax egg into the large bowl.
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7
Mix everything thoroughly with a wooden spoon or your hands. The mixture should be moist enough to hold together when squeezed but not soggy.
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8
Grease four large ramekins or mini loaf tins with olive oil. Divide the mixture equally among them, pressing down firmly with the back of a spoon to pack them tightly.
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9
Preheat your air fryer to 330°F (165°C).
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10
Place the ramekins into the air fryer basket. Air fry for 18-22 minutes. At the 15-minute mark, check for browning; if they are darkening too quickly, cover the tops loosely with a small piece of foil.
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11
The roasts are done when the tops are deeply golden and firm to the touch. Remove from the air fryer and let them rest in the tins for at least 5-10 minutes—this is crucial for them to set so they don't crumble.
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12
Run a thin knife around the edges of the tins and carefully invert them onto plates. Serve warm with your favorite plant-based gravy.
💡 Chef's Tips
For the best texture, ensure you chop the mushrooms very finely; they provide the 'meatiness' and moisture balance. If the mixture feels too dry, add an extra tablespoon of vegetable broth; if too wet, add more breadcrumbs. Don't skip the resting period! Nut roasts are fragile when piping hot and need time for the fibers and binders to firm up. You can make the mixture a day in advance and keep it refrigerated, which actually helps the flavors develop even further. To ensure easy removal, you can place a small cross-strip of parchment paper in the bottom of your tins before filling.
🍽️ Serving Suggestions
Drizzle with a rich mushroom and red wine gravy for a classic finish. Serve alongside air-fried rosemary potatoes and honey-glazed carrots. A side of bright, zesty cranberry sauce cuts through the richness of the nuts perfectly. Pair with a glass of earthy Pinot Noir or a crisp sparkling apple cider. Add a dollop of vegan horseradish cream on the side for a spicy kick.