‘Seed & Carrot Roast Loaf’ – gluten-free, vegan (with video)

On Christmas day a few years back, we all wanted some kind of ‘nut roast’ type thing to enjoy with vegetables, roast potatoes and gravy. I rose to the challenge, feeling inspired to use sunflower seeds, rather than nuts.

We were thrilled with the appetizing result; my Seed & Carrot Roast Loaf.

This seed roast is surprisingly light and easy to digest. It serves delightfully with the mushroom gravy recipe and roast veggies. And added bonus – it freezes really well.

I am absolutely bowled over at the amazing feedback I’ve had from both friends and readers over the last couple of years.

It seems to have become a favourite for lots of people. People are not only making for special occasions like Christmas and Thanksgiving, but are also making it through out the year.

It’s delicious with gravy (gravy link below too), but it also is great served cold, the next day. Freezes well too!

seed-loaf-pin

This recipe was originally published in my full colour book ‘Trinity’s Conscious Kitchen’ –
a totally plant-based, wheat-free, refined-sugar-free book full of tasty dishes, healthy breakfasts, high pranic salads, dips, pates & dressings, nutritious main meals,soul-warming soups, tasty side dishes and delicious desserts.

It’s on special offer for my readers here:

Trinity’s Conscious Kitchen Book‘.

Enjoy!

I’ve created a recipe tuition video so we can go through it step by step, to make sure you come out with a perfect loaf!

This Seed Roast Loaf partners perfectly with my easy Vegan Gravy here:

5.0 from 16 reviews
'Seed & Carrot Roast Loaf' - super healthy, gluten-free, vegan festive special (video)
 
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This recipe original featured in my book 'Trinity's Conscious Kitchen'.
Author:
Recipe type: Main meal
Cuisine: glutenfree, vegan, wheatfree, dairyfree
Serves: serves 4
Ingredients
  • Carrots 3 large sized (or 400g approx)
  • 150g ground sunflower seeds (1 cup)
  • 150g ground pumpkin seeds (1 cup)
  • 2 cloves garlic
  • 1 heaped tablespoon fresh rosemary
  • 1 heaped tablespoon fresh parsley (or 1 heaped teaspoon dried)
  • 1 teaspoon sea salt
Instructions
  1. Chop the (unpeeled, but scrubbed) carrots into small pieces. Boil or steam until soft. Drain and then mash.
  2. Grind seeds in a nut mill to make seed meal.
  3. Crush garlic and finely chop rosemary and parsley.
  4. Mix seed meal, carrots and all other ingredients together.
  5. Firmly press mixture into a loaf tin (lined with parchment paper). A 1kg loaf tin works well (approx 20x10x6cm). Make sure that you press really firmly to encourage the binding process – if you are too timid, it tends to fall apart. If you get it just right, then it magically forms into a perfectly sliceable loaf.
  6. Bake in a preheated oven at gas mark 6 (200˚C/400˚F) for approximately 45 minutes.
  7. Gently lift from the loaf tin by pulling out the loaf along with the parchment paper. Turn over onto a bread board and slice with a bread knife.
  8. Big bonus - it freezes really well (just slice up before you freeze and either grill or bake when you take back out again after defrosting). Yay!
Notes
Grinding the seeds works best with a seed/nut/coffee grinder, although you can use a blender to roughly chop the seeds instead. If you roughly chop the seeds, then add a heaped tablespoon of spelt flour to the mixture to encourage the binding process. The other alternative is to use a pestle and mortar.
If you have neither a grinder nor a blender, you can substitute the ground seeds for pre-ground nuts or seeds.

71 Comments

  1. Zsófia Fischer January 26, 2014 at 8:44 pm - Reply

    Dear Trin,
    i prepared this loaf and was absolutely delicious.
    thanks for showing me into vegan cooking.
    love,
    Zsófi

    • Trinity January 27, 2014 at 7:50 am - Reply

      Thanks for sharing that Zsófi. It’s a joy for me to share – you are very welcome.
      x

  2. Amrita @ MyWifeMakes.com December 12, 2014 at 9:43 am - Reply

    Trinity,
    this looks ABSOLUTELY delicious! I think it would go fabulous with some vegan gravy….thanks for this recipe, I’ll be bookmarking it 🙂

    • Trinity December 12, 2014 at 2:32 pm - Reply

      Thank you for the kind words Amrita 🙂
      Indeed… I love serving this with mushroom gravy. Thanks for tuning in.

  3. erna schouten December 15, 2014 at 9:38 pm - Reply

    Hai Trinity, is your book also in other languages, like Dutch?
    I hope so, it would be much easier for me haha.

    • Trinity December 15, 2014 at 9:46 pm - Reply

      Ahhw – I wish it was – I do often get asked this. I have no plans to have it translated yet – it;s a massive job and I’d need quite a lot more demand for it in foreign languages first.

  4. […] Trinity of Trinity’s Kitchen is sharing: * Festive Seed Roast Loaf (gluten-free, vegan and super healthy) * Christmas Fruit n’ Nut […]

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  20. Julia DiGaetani December 22, 2014 at 3:25 am - Reply

    I tried to contact you but was unable to send my message because the kapcha wouldn’t allow me to enter anything in the box. I’m in the United States and would like to order your cookbook but I was wondering if the entire book is only in metric? I’m an older woman and would find that difficult. Loved the recipe. I’ve been looking for a recipe like this for a long time. I shared this delicious dish with members of an orchestra I play with, and directed many people to your website. Julia Digaetani

    • Trinity December 22, 2014 at 7:26 am - Reply

      Hi Julia,

      Firstly, I am absolutely delighted to hear that you had a great experience with the recipe 🙂
      The book is in metric, although I have a four page conversion chart in the back of the book. If you usually work in cups, then it’s probably a bit of a stretch for you.

      Thanks for letting me know about the captcha – that is the 2nd time someone has said that in the last few days – the settings must have changed when I updated my website.

      Trinity
      x

      • Dee December 26, 2014 at 2:13 pm - Reply

        Thanks for this recipe! I tried it out this Christmas and it worked really well, was very simple! My variations, I don’t have any allergy so I used a little less of the seeds and added some hazelnuts. I also used dried rosemary as I didn’t have it fresh. Still worked fine!

        • Trinity December 26, 2014 at 2:18 pm - Reply

          You are very welcome Dee. So pleased to hear that you got to enjoy this seed roast during the festivities this year. I love the sound of hazelnuts and how great to hear that your dried rosemary worked well.
          Shine on.

  21. Ramona December 29, 2014 at 11:02 am - Reply

    I really loved this loaf!

    to be honest i was kinda like, yes this is just gonna taste like carrots and not gonna be that nice but ok it will look nice. BUT NO. It was marvelous, glorious and wonderful <3

    Instant Christmas hit!

    • Ramona December 29, 2014 at 11:04 am - Reply

      Oh and i added some sauted onions 🙂 Also dried rosemary user here, but it tasted wonderful (and i don’t normally even really like rosemary?)

      • Trinity December 29, 2014 at 1:08 pm - Reply

        Delighted to hear it. I know sometimes you have to take a leap of faith and the result can be deliciously surprising. I am really impressed that you gave it go, especially given that you don’t normally like rosemary 🙂 Well done!

        • Ramona December 29, 2014 at 3:12 pm - Reply

          From now on I am in love with Rosemary! thanks for the recipe 🙂 I was amazed that with ‘simple’ ingredients I can make something so tasty!

  22. Traci December 30, 2014 at 11:17 am - Reply

    Greetings, I am so excited about trying your recipe! I love your site. I was searching for the mushroom gravy recipe but could not find it. Can you post the link please? Thank you!

    • Trinity December 30, 2014 at 11:22 am - Reply

      Glad to hear that you found this 🙂
      I haven’t actually published the mushroom here it’s only available in my book at the moment.

  23. Caitlin January 1, 2015 at 9:31 pm - Reply

    A delicious success, thank you! Will be making this recipe all year long 🙂

  24. The Vegan 8 January 23, 2015 at 8:34 am - Reply

    This is so beautiful! I love the short ingredient list and I would love to try this! I can’t believe it holds together?! Amazing. Just subscribed to your blog

    • Trinity January 23, 2015 at 4:33 pm - Reply

      Kind thanks. It holds together wonderfully as long as you press it down firmly 😉

  25. Monica January 23, 2015 at 3:56 pm - Reply

    This is just like my Nut Roast that I had growing up every Christmas. I love this recipe. I am going to try it. The Cave Woman.

    • Trinity January 23, 2015 at 4:34 pm - Reply

      Hi Cave Woman. Delighted to hear that – and how blessed you were to get nut roast growing up too.

  26. […] Trinity’s Seed & Carrot Roast Loaf from Trinity’s Conscious […]

  27. susan February 5, 2015 at 9:21 am - Reply

    Made the seed and carrot loaf last night,could not believe how tasty was,and how it was so easy to make,already planning to have this for Christmas dinner,next year,was so impressed.I have just ordered you book,Trinitys Concious Kitchen,can’t wait for it to arrive.This loaf will also be great to take to work cold,for my lunch.

    • Trinity February 6, 2015 at 5:15 pm - Reply

      Delighted to hear that Susan 🙂
      I didn’t see an order for your book here, otherwise it would have been with you already – so hopefully whoever you ordered it from will send it very soon. Enjoy.
      x

      • susan February 6, 2015 at 6:22 pm - Reply

        Thanks for the reply,I ordered from The Book Depository,before I realised I could have ordered it from you,sorry about that.x

  28. April May 27, 2015 at 3:54 pm - Reply

    Aloha Trinity!
    Wow! What a delicious recipe! I paired it with a simple mushroom gravy, roasted radishes and steamed green beans. Thanks so much for sharing, we’ll definitely be having this one again!

  29. Airyfairycelt November 12, 2015 at 11:38 am - Reply

    I love these seed loaves.
    I freeze slices and cut cubes for using as croutons for a soup or a salad and I am getting my nutrition and plenty of taste and variety all the time.
    I also use them as my portables. I carry a slice of that and a slice of life changing bread with dip, and I have a good supply for the day. I am never hungry as I used to be.
    Mushroom gravy sounds good for that dinner of the week!

    • Trinity @ Trinity's Conscious Kitchen November 12, 2015 at 12:10 pm - Reply

      Thank you for your kind comment Airyfairycelt 🙂
      Freezing it and cutting cubes is a fab idea for this. I am thinking of doing a new recipe video for the gravy – thanks for the reminder.
      x

  30. Matthew Steele November 19, 2015 at 9:04 am - Reply

    This loaf is delicious. I like to cut it into squares and freeze then thaw it out by sitting it in the oven for about 10 minutes which thaws it out and browns the outside slightly. Thanks for a great recipe

  31. Jill November 23, 2015 at 1:57 am - Reply

    This is excellent! And so easy. Thanks for sharing!

  32. Maureen December 22, 2015 at 6:58 pm - Reply

    I made this last night as I was looking for a nut roast to take with me to family on Christmas day. As I’ve made a number of your recipes I was pretty confident that it would be lovely and it certainly didn’t disappoint. Great to know that it freezes as well because that was something I was wondering 🙂 Thank you so much for sharing such great recipes. Merry Christmas.

  33. Sonia July 11, 2016 at 11:46 pm - Reply

    Hi ? I just made it and my family loves it. Just one question. What other herb instead of rosemary can I use ? My sister didn’t line rosemary ?
    Also you think I can use butternut squash or sweet potato as a binder instead of carrots? If the answer is yes ;what herb to use with them ?
    Thanks in advance ?

    • Hi Sonia,

      Delighted to hear that you and your family love it. You could directly sub sweet potato for the carrot, although it might yield slightly different results. I would have to slightly change the recipe if it the carrots were swapped for squash though (would have to try it out first to see).
      Rosemary really makes this one fantastic, but if your sister wanted to try something else parsley or even basil (lots of!) would work fine. Coriander leaves (cilantro) and a spoonful of ground coriander would also be a nice swap – if needed. I do recommend the original recipe though, because it’s perfectly balanced flavour-wise.
      Good luck.

  34. sonia July 13, 2016 at 12:48 am - Reply

    thanks for your quick answer .most of the times i dont get answers in other blogs i really apreciate it 🙂 i will make it whit sweet potato and let you know, but personally i looove the original recipe;)

  35. Stephanie August 19, 2016 at 2:46 pm - Reply

    This sounds yummy and pretty easy to do. Thanks for sharing this recipe 🙂

  36. Chris December 20, 2016 at 2:25 pm - Reply

    This looks amazing. I’ve got 3 vegans and a nut allergy sufferer for Christmas so was looking for something like this 🙂

  37. Annalisa Cinque January 10, 2017 at 4:49 am - Reply

    I was blown away by a) how easy this was and b) how delicious it was. Thanks so much. I have been Vegan for 5 days now, and so far so GREAT! 🙂

  38. Cordelia April 23, 2017 at 12:03 am - Reply

    I have to admit, I was a little skeptical that this could taste like anything greater than the sum of its parts, but oh my goodness, was I ever surprised by the flavor. I have been cooking vegetarian and vegan food for over 20 years. It takes a LOT to surprise me.

    I served it with my favorite cashew gravy. Perfection. I may try adding some nettles to the loaf one of these days.

    I shared this link with a local cooking group last week. Two people have since made it, and they also have rave reviews, and have said that this will be part of their regular meal rotation. Mine too! Thank you so much for creating this easy, delicious dish, and sharing it with us all.

  39. Lizzy May 31, 2017 at 2:34 pm - Reply

    I just had my first bite of this loaf and it is amazing!! I’m making it as part of my weekly sahoor meal prep for this Ramadan. The seeds will really feel me up and it’s such a great nutritional and mood booster! For each meal, I will be pairing it with roasted cauliflower ‘rice’ and roasted tofu and vegetables.

    I’m looking forward to trying more of your recipes 🙂

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