Four mini nut roasts with candied carrots served on a plate

Mini nut roasts with candied carrots

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(5 ratings)

Prep: 35 mins Cook: 40 mins plus resting


Serves 6

Serve these lovely mini nut roasts as a vegan dish at Christmas. You could also serve the recipe as one large nut roast, too – just use a larger loaf tin

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal460
  • fat30g
  • saturates3g
  • carbs30g
  • sugars16g
  • fibre10g
  • protein13g
  • salt0.5g
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  • 250g bunch thin baby carrots



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 tbsp olive oil, plus extra for the tin
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 2 tbsp milled flaxseed
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic cloves, chopped
  • 350g mixed mushrooms, finely chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 rosemary sprigs, leaves picked and finely chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp tomato purée
  • 2 tsp tamari or dark soy sauce



    Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…

  • 1 tbsp smoked paprika
  • 100g pecans
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

  • 50g hazelnuts



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 400g can green lentils, drained



    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 400g can chickpeas, drained
  • 40g ground almonds
  • handful of sage and thyme leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

You will need

  • 6 mini loaf tins (silicone ones work well)


  1. Heat the oven to 200C/180C fan/gas 6. Scrub and trim the carrots, and cut them in half lengthways or into quarters if large. Toss the carrots with 1 tbsp olive oil and 2 tbsp maple syrup in a bowl. Season well, and tip onto a baking tray. Roast for 20-25 mins until tender and starting to caramelise.

  2. Meanwhile, mix the flaxseed with 4 tbsp water and leave to thicken. Heat 1 tbsp olive oil in a frying pan, and fry the onion and celery until soft and translucent, about 10 mins. Add a splash of water if you need to, to stop them from catching. Stir in the garlic, mushrooms, rosemary, tomato purée, tamari and paprika, and fry for another 10 mins until the mushrooms are tender. Remove from the heat and leave in a bowl to cool slightly.

  3. Put the pecans and hazelnuts in a food processor and blitz until roughly chopped. Add the lentils and chickpeas and blend again until you get a thick, dry paste.

  4. Combine the nuts and pulses, mushroom mixture, ground almonds, 2 tbsp maple syrup and soaked flaxseed in a bowl with a good amount of seasoning. Mix everything well using your hands.

  5. Oil six holes of a mini loaf tin and line each with a strip of baking parchment. Trim and cut the carrots to fit in the base in a snug single layer, cut-side down. Roughly chop any remaining carrots and mix them through the nut roast mixture. Pack it firmly into the tins and smooth over. Bake, uncovered, for 20 mins. Leave to rest for 10 mins before inverting onto a serving plate, or plates. Fry the sage and thyme in the remaining 1 tbsp olive oil until crisp, then stir through the remaining 1 tbsp maple syrup. Spoon over the nut roasts to serve.

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Comments, questions and tips

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26th Dec, 2019
Super individual roasts I replaced the mushrooms for chestnuts as we have an mushroom intolerance and added a few cranberries
16th Dec, 2019
Would it be better to freeze the prepared mixture before baking? That way it wouldn't risk drying out on reheating. I would be making it in a 900g loaf tin so I'm worried the outer edges would be too dry if it were in the oven long enough for the middle to reach a safe temperature.
lulu_grimes's picture
17th Dec, 2019
It shouldn't dry out if it is still in the tin and tightly covered in foil when you reheat it. We haven't tried cooking this from raw and frozen and I'm not sure of what will happen to the flax which acts as the egg substitute when it's frozen and then thawed. If you've tried freezing a mix like this before and cooking it from frozen and it has worked then I'm sure you can do the same with this one. Please do let us know how you have got on.
11th Dec, 2019
I’m making this for people who hate mushrooms-what could I use instead?i was thinking added in cranberries to make it extra festive (obviously not in as high measures) could they be an substitute?im up for experimenting!
10th Dec, 2019
Good morning I was thinking of making these ahead for Christmas Day, is it ok to freeze? JW
lulu_grimes's picture
11th Dec, 2019
Hello, Thank you for your query, yes you can freeze these after cooling them. You could freeze them in their tins which would make them easier to reheat. Defrost them thoroughly first. I hope this helps.
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