Vegan Roasted & Toasted Nuts

Roasted Almonds, Walnuts, Cashews or Peanuts 

Preheat oven to 300°F (150°C).  Spread nuts out in a single layer on a baking sheet. Cook for 9-20 minutes, depending on the nut. You can tell when it is ready by the nutty smell. Remove and cool. Roasted nuts can be kept in the freezer in a plastic bag for months. You can roll nuts around in 1 teaspoon of oil before roasting and then sprinkle with coarse sea salt or other seasonings when finished cooking.

Toasted Pine Nuts 

Place nuts in a dry skillet over medium heat and cook until lightly brown in color. Shake and stir often. When you can smell the nuts they are done or close to it. Remove and cool. Roasted nuts can be kept in the freezer in a plastic bag for months.


Keep nuts stored in your freezer in a sealed plastic bag or container. Just take out the amount needed and toss directly into your dish.

Roasted Edamame 

When you offer these for an appetizer, they disappear fast. Make plenty.  

  • 1 bag of Edamame, shelled, frozen   
  • 1-2 teaspoon olive oil 
  • ¼ teaspoon sea salt 
  • Fresh ground pepper (optional)

Preheat oven to 375°F (190°C).  Let edamame thaw for a few minutes and then dry off with paper towels. Toss in a bowl with 1-2 teaspoons of olive oil, sea salt and pepper. Spread out in a single layer on a baking sheet pan. Cook for 35 minutes, stir around a couple of times during cooking time. When they are firm and golden in color, remove from oven. Taste for salt. Serve.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.