No image available
Member recipe

Nut Roast

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Member recipe by


Serves 3

Best nut roast I have ever eaten, not dry like most nut roasts, but nutritious and very tasty and versatile

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 2 slices of bread, (made into bread crumbs)
  • A few good handfuls of crushed mixed nuts (any type!)
  • 3 mushrooms
  • 1 chopped carrot
  • half a courgette
  • (or a good handful of your favourite veg)
  • a can of baked beans (the asda mixed beans in tomato sauce are perfect for this, plus one of your 5 a day)
  • 2sp of herbs, (I use rosemary and thyme)


    1. Cut up your carrot in small bits and boil until soft. While doing this make your bread crumbs, either by hand or a blender and chop the mushrooms and courgette into small bits (they will cook in the oven)
    2. Mix the chopped veg and boiled carrots in a bowl, add the mixed nuts and baked beans, mix well.
    3. Put the mixture into a loaf tin, (remember to grease the tin first)
    4. Put into the oven (about 200oc) for 40 to 50 minutes.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (6)

disco's picture

Delicious! Will definitely be making this again. I used a grated carrot as others did which simplified the recipe. I am going to try it next time with chestnuts and cranberries for a Christmas twist.

kittyperry's picture

I tried this out for dinner last night and it turned out really well. I actually needed to do two loaf tins because I think I was overly generous with my handful measurements. But that did stop it from being too moist and soggy.
I only used ordinary TESCO baked beans. Didn't have the five bean kind, and it still came out well. Thank you so much for sharing this. It is definitely going to be one of my staples now.

Hun23r's picture

My daughter has just become Vegetarian and she loved this recipe so much she wanted it again the next day!

holpas's picture

Cooked this for 6 doubling up ingredients but with only one can of baked beans and using one courgette and one parsnip. Whilst it was moist and fell apart when served it was delicious and enjoyed by all, vegetarians and meat lovers alike. Served with a pomegranate salad with saffron tahini dressing (which has sweet potatoes in it) which complemented the flavours really well to make a wholesome and tasty dish.

qas5saq's picture

Delicious, and very easy to make. I used grated raw carrots, and cooked it for an extra 10 mins. The end result was still a little too wet.

kyfsympsn's picture

This was moist and tasty! I grated the carrot rather than going to the effort of boiling.

Questions (1)

sophie110's picture

Can I freeze this

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…