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Member recipe

Nut Roast

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(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

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  • 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

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15th Nov, 2015
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.
17th Sep, 2014
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.
22nd Apr, 2014
My daughter has just become Vegetarian and she loved this recipe so much she wanted it again the next day!
24th Nov, 2013
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.
21st Nov, 2013
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.
24th Mar, 2013
This was moist and tasty! I grated the carrot rather than going to the effort of boiling.
11th Dec, 2013
Can I freeze this
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