Carrot Pecan Nut Roast
Updated Feb 15, 2021, Published Nov 01, 2015
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This holiday main course may take a little more prep than your typical weeknight meal. But the results will not only be delicious, they’ll also provide cherished memories for your family and friends who savor them with you around the holiday table.
Carrot Pecan Nut Roast
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium onion, thinly sliced
- 3 cups toasted pecans
- 1/3 cup gluten-free cracker crumbs, I use plain Mary’s Gone Crackers
- ¼ cup ground flaxseed
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 1 pound trimmed and peeled carrots, about 6 large, cut into chunks
- 1 large celery stalk, cut into chunks
- 2 large garlic cloves, cut in half
- ¼ cup fresh dill, or 1 tablespoon dried dill
- ¼ cup fresh parsley
- 1 tablespoon Bragg’s Liquid Aminos or gluten-free tamari
- ½ cup vegetable broth
Instructions
- Preheat the oven to 350ºF. Line an 8- or 9-inch loaf pan with parchment paper.
- Heat the oil in a medium skillet over medium heat. Add onion and cook until soft and beginning to brown, about 10 minutes. Turn off heat.
- In the bowl of a food processor fitted with the steel blade, combine the pecans, cracker crumbs, ground flaxseed, salt, and pepper. Process until you have what looks like a fine meal. Transfer to a large bowl and set aside.
- To the same processor bowl (no need to wash it), add the carrots, celery, garlic, dill, parsley, liquid aminos or soy sauce, broth, and the cooked onions (along with any oil left in the skillet). Process until smooth, scraping down the sides as necessary (there should be no vegetable chunks visible). Add the mixture to the bowl with the nuts and stir together by hand. It should be fairly thick.
- Spread the mixture in the loaf pan and smooth the top. Bake for 60-70 minutes, rotating the pan halfway through, until deeply browned on the bottom and sides and a knife inserted in the center comes out moist but clean. Allow to cool for 10 minutes before slicing. (Will keep, covered in the refrigerator, for up to three days. Slice and wrap individually before freezing.)
Nutrition
Calories: 342kcalCarbohydrates: 15gProtein: 5gFat: 31gSaturated Fat: 2gSodium: 398mgPotassium: 423mgFiber: 6gSugar: 5gVitamin A: 9820IUVitamin C: 8.4mgCalcium: 72mgIron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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