Nut Roast Balls, Onion Gravy and Greens

A comforting, vegan‑friendly twist on the classic roast dinner that’s as festive as it is simple.

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Introduction

There’s something undeniably comforting about a warm roast dinner: the aroma of sizzling meat, the crackle of crisp potatoes, the promise of a family gathering around the table. But what if you could capture that same sense of celebration without the heaviness of meat or the long hours in the kitchen?

Enter Nut Roast Balls, Onion Gravy and Greens – a recipe that turns humble pantry staples into a show‑stopping, plant‑based centerpiece. Created by Clodagh McKenna in In Minutes, this dish is an easy, approachable alternative that can double as a Christmas lunch, a holiday feast, or a weekend indulgence.

Whether you’re a beginner just getting comfortable with the basics of vegan cooking or an intermediate chef looking to add a new star to your repertoire, this recipe will give you a satisfying, crowd‑pleasing meal that feels both special and effortless.

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Meal Profile

Attribute	Detail
Title	Nut Roast Balls, Onion Gravy and Greens
Difficulty	Easy
Portion	Serves 2‑3
Time	Hands‑on 30 min + 10‑12 min simmer + 10 min oven
Description	Clodagh McKenna’s nut roast balls with rich onion gravy and greens makes a fantastic vegan alternative to roast dinner or a simple Christmas lunch.

This dish is a true one‑pot, one‑pan wonder. The nut balls are built from a mix of nuts, breadcrumbs, and chickpea flour, giving them a hearty texture. The onion gravy, thickened with plain flour and enriched with dark soy sauce and yeast extract, offers a savory depth that would make even a carnivorous critic nod in approval. The final touch? A bed of lightly steamed greens, dressed with olive oil and sea‑salt, providing a fresh, peppery counterpoint.

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Ingredient Highlight

Below is the complete ingredient list. While the recipe may look like a handful of items, each component plays a distinct role, from structure to flavor to texture.

1. Mixed nuts (150 g) – Peanuts, almonds, hazelnuts, or any combination you prefer. They give the balls a satisfying bite and a natural, nutty flavor.
2. Olive oil (2 tbsp + drizzle) – For sautéing the aromatics and browning the balls.
3. Red onion (½ small) – Finely chopped; adds sweetness and depth.
4. Garlic (1 clove, crushed) – A classic aromatics that brightens the dish.
5. Celery (1 stick, chopped) – Adds crunch and earthy undertones.
6. Carrot (1 small, grated) – Brings subtle sweetness and color.
7. Chestnut mushrooms (75 g, finely chopped) – Rich umami that pairs beautifully with the nuts.
8. Thyme leaves (1 tsp) – A fragrant herb that complements the earthy vegetables.
9. Ground almonds (50 g) – Adds moisture and binding power.
10. Panko breadcrumbs (50 g) – Gives the balls a light, airy texture.
11. Smooth peanut butter (1 tbsp) – Enhances richness and keeps the mixture cohesive.
12. Chickpea (gram) flour (3 tbsp) – Acts as a binder and adds protein.
13. Vegetable oil (6 tbsp) – Used for frying the balls.
14. Leafy greens (150 g) – Spring greens, kale, or any tender greens; they’ll be steamed and dressed.
15. Onion (1 medium, very finely sliced) – For the gravy; the thin slices caramelize quickly.
16. Garlic (1 small clove, crushed) – For the gravy’s base.
17. Plain flour (1 tbsp) – Thickens the gravy.
18. Vegetable stock (250 ml, hot) – Liquid base for the gravy.
19. Dark soy sauce (1½ tsp) – Adds depth and saltiness.
20. Yeast extract (1 tsp, e.g., Marmite) – Provides umami and a savory “meaty” note.
21. Rosemary sprig (1) – Infuses the gravy with aromatic pine‑like flavor.

Feel free to swap out any of the nuts or greens based on what’s in season or on hand. The recipe is forgiving and designed to be customized.

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Step‑by‑Step Instructions

Below you’ll find a numbered, easy‑to‑follow list that pulls directly from the method array in the source JSON. Follow each step in order and you’ll have a hearty, flavorful vegan roast dinner ready to serve in no time.

1. Make the gravy.

• Heat 2 tbsp of olive oil in a medium saucepan over medium heat.
• Add the sliced onion and crushed garlic; fry for 10‑12 minutes until they start to caramelise.

1. Prepare the nuts.

• Place the 150 g of mixed nuts in a heat‑proof bowl, cover with boiling water, and let sit for 2 minutes.
• Drain the nuts and set aside.

1. Sauté the aromatics.

• Heat 2 tbsp of olive oil in a large frying pan over medium heat.
• Add the red onion, garlic, celery, carrot, mushrooms, and thyme. Fry for 5‑10 minutes until everything softens and the onions and mushrooms caramelise slightly.

1. Combine nuts with veggies.

• Add the drained nuts to the pan. Stir well and season with salt and pepper.
• Transfer the mixture to a food processor. Add ground almonds, panko breadcrumbs, peanut butter, chickpea flour, and a pinch more salt and pepper. Pulse until combined; the mixture should be a bit sticky with some texture left.

1. Shape the balls.

• Divide the mixture into 10‑12 roughly equal portions and roll each into a ball.

1. Brown the balls.

• Heat the oven to 180 °C (gas 4).
• Warm 6 tbsp of vegetable oil in a large non‑stick frying pan over medium heat.
• Fry the nut balls for 5 minutes, turning them so they brown all over.

1. Finish browning in the oven.

• Transfer the browned balls to a lined baking tray and roast in the oven for 10 minutes.

1. Finish the gravy.

• While the balls roast, stir the plain flour into the caramelised onions in the saucepan and cook for 2 minutes until the flour smells nutty.
• Pour in the hot vegetable stock, stir in dark soy sauce and yeast extract, and add the rosemary sprig.
• Bring to a boil, then reduce heat and simmer for 5 minutes or until the gravy thickens to a nice consistency.
• Remove the rosemary sprig before serving.

1. Steam the greens.

• Steam the leafy greens for 3‑5 minutes until tender.
• Drizzle with extra‑virgin olive oil and sprinkle with salt.

1. Plate and serve.
   • Arrange the nut roast balls on a bed of the steamed greens.
   • Pour the onion gravy over the balls and greens.

Enjoy your plant‑based roast dinner that feels as indulgent as the traditional version, but with fewer calories and a fraction of the prep time!

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Serving Suggestions & Variations

Classic Presentation

• Plate: Use a wide, shallow platter. Place the nut balls in the center, then fan out the greens around them.
• Sauce: Drizzle the onion gravy in a gentle stream, letting it pool at the base.
• Garnish: Sprinkle a pinch of fresh thyme or a few whole nuts on top for visual appeal.

Add a Side of Roasted Vegetables

• Roast a mix of root vegetables (sweet potatoes, parsnips, carrots) in the same oven (180 °C) for 25‑30 minutes.
• Toss them with olive oil, sea salt, and a sprinkle of smoked paprika for a smoky, sweet contrast.

Swap the Gravy

• Mushroom Gravy: Replace the onion with a handful of finely chopped mushrooms; sauté until browned before adding the flour.
• Coconut‑based Gravy: Replace the vegetable stock with 250 ml of unsweetened coconut milk for a creamy, slightly sweet variation.

Add a Crunchy Topping

• Toast 2 tbsp of sliced almonds or sunflower seeds in a dry pan until golden and sprinkle over the finished dish for added texture.

Make It a Family‑Friendly Plate

• Serve with a side of vegan garlic bread or a simple salad of mixed greens, cherry tomatoes, and a lemon‑olive‑oil dressing.

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Conclusion

Nut Roast Balls, Onion Gravy and Greens is more than just a recipe; it’s a celebration of how simple, wholesome ingredients can be transformed into a dish that feels both festive and comforting. The method is straightforward, the timing is reasonable, and the result is a meal that looks and tastes like a traditional roast dinner—minus the meat.

Whether you’re preparing a holiday feast, a cozy family dinner, or a quick weekday meal, this vegan roast will impress even the most seasoned diners. And because the recipe is modular, you can adapt it to suit your taste preferences, seasonal produce, or dietary needs.

So gather your ingredients, follow the steps, and enjoy a plant‑based dinner that’s as satisfying as it is delicious. Your family and friends will thank you for the warmth, the flavor, and the thoughtfulness of a dish that brings everyone to the table—one nut roast ball at a time.

Bon appétit!