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!





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.

You can find my books here: Anastasia’s Books

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: