Raw vegan Nut Log

Raw vegan Nut Log

For Xmas, along with the Vegan Ham we made a cooked nut roast.

I wasn't particularly thrilled with this dish, so did not blog it.

However, While browsing one of my favourite recipes books - easy living food, I found this version of a roast - a raw vegan Nut Log.

I made it last Sunday for a dinner party, and it was fantastic.

Here is their recipe:

Log ingredients -

1 C almonds, soaked
1 C red onion, roughly chopped
1 C fresh green herbs, parsley or origanum,for example
1/2 C celery, thinly sliced
1/2 C carrots, roughly chopped
1/4 C flax seeds, ground
1/4 C sun-dried tomatoes, finely chopped
3 T Miso
1/2 t rock or sea salt
fresh ground black pepper to taste

Coating ingredients

2 T coriander seeds
1/4 C buckwheat, activated and dried

Method -

Put nuts in the food processor using the S-blade, and process till fine.
Add all other log ingredients, and process till well combined, but the individual ingredients are still discernible.
The mixture should be damp enough to hold together when squeezed. If not add a little water and mix some more.
Lightly crush the coriander seeds and buckwheat in a pestle and mortar.
Spread  this crushed mix onto a board, and place the nut log mixture on top.
Roll the loaf gently into it to coat it, and form into a log shape.
Dehydrate for about 4 to 5 hours to warm through.
Served sliced and garnished with fresh parsley.

Fresh mango and coriander salsa


We had quite a few people, so I doubled up the ingredients, and then ended up with 2 logs. (One large log was just too large and unmanageable)

As it is summer here in Cape Town, we served this cold with a fresh mango and coriander salsa.

This time, I followed the recipes exactly, and have 2 comments:
1 - We thought the coriander flavour in the coating was a touch too strong, so next time will go easy on that ingredient.
2 - I did the whole activating and drying story for the buckwheat, but I don't think it's essential at all.

Although we have a dehydrator, you could dry the log in an oven, on low temperature, with the door ajar. See my last post on The Raw Kitchen.

Bon apetit!

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