I've never made nut roast before, but I thought I'd try my hand at a tofu based one and it turned out really well. I like tofu but I don't cook with it often because of the hassle of pressing all the water out; for this recipe I used silken tofu which you can just buy in the supermarket in the asian food section, and it doesn't need to be refrigerated or drained. I used eggs in my recipe but if you're vegan then just omit them (or you could always use an appropriate egg substitute). I cobbled this recipe together from various online recipes I found, so I was slightly worried I'd get the consistency wrong but it turned out perfectly. Not bad for an experimental recipe! I used walnuts, pine nuts, and sesame seeds but I'm sure you could vary the nuts to suit your preferences.
This makes about 8 servings if cooking a roast dinner. Since there are only two of us (with a third on the way!) in our house, there were quite a lot of leftovers, but it works very well as a cold sandwich filling along with a bit of mayonnaise and lettuce (or whatever condiments you prefer).
