Sliced nut roast with a jug of tomato sauce

Nut roast

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(116 ratings)

Prep: 30 mins Cook: 1 hr, 5 mins

Easy

Serves 4

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal816
  • fat52g
  • saturates13g
  • carbs51g
  • sugars17g
  • fibre11g
  • protein31g
  • salt1.5g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

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

  • 15g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, finely chopped
    Onion

    Onion

    un-yun

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

  • 2 sticks celery, finely chopped
    Celery

    Celery

    sell-er-ee

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

  • 2 garlic cloves, finely chopped
  • 200g chestnut mushrooms, finely chopped
  • 1 red pepper, halved, deseeded and finely diced
  • 1 large carrot, grated
    Carrot

    Carrot

    ka-rot

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

  • 1 tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 1 tsp smoked paprika
  • 100g red lentils
  • 2 tbsp tomato purée
  • 300ml vegetable stock
  • 100g fresh breadcrumbs
  • 150g mixed nuts such as walnuts, peacans, hazelnuts and Brazil nuts, roughly chopped
  • 3 large eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g mature cheddar, grated
  • handful flat-leaf parsley, finely chopped

For the tomato sauce

  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • 1 sprig rosemary
    Rosemary

    Rosemary

    rose-mar-ee

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

  • 400ml passata

Method

  1. Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.

  2. Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.

  3. Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.

  4. Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.

  5. Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.

  6. Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.

  7. Stir to mix well then spoon the mixture into the prepared tin and press down the surface.

  8. Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

  9. Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.

  10. Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

  11. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.

  12. To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.

  13. It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

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Comments, questions and tips

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J54321's picture
J54321
26th May, 2019
1st nut roast to make... and success! I made it dairy free and left out cheese and butter and also only used two eggs. I added cranberries and I’d had them before in a nut roast and they are an excellent addition. Defiantly making again and experimenting with different nuts and spices.
juju061279
22nd Apr, 2019
5.05
My first attempt at a nut roast which I decided on for our Easter meal and I’m really pleased with it. I followed the recipe bar adding a little chilli flakes, cayenne pepper and using only 2 large eggs (after reading other comments) and it came out perfect. The texture and the taste are really nice indeed. It took me 35 minutes to chop everything but after that I lost track of time and got engrossed in the making. As for the cooking time, it was exactly as the recipe prescribed. I’ll definitely be making this again. Satisfying and delicious. Success all round!
MB seastar
1st Mar, 2019
5.05
A very tasty recipe - great for vegetarians!
lynwynlyn
24th Feb, 2019
5.05
Very tasty and turned out fab.....followed the recipe faithfully but left out one egg as advised in some comments. Prep time much, much longer but I did everything by hand but the texture was perfect. Reducing the mix after adding stock took about 45mins but I keep the faith until its was quite dry. Cooking time was then spot on in the oven. Will become a favourite at my house. x
little_camel
15th Feb, 2019
5.05
I love this recipe - follow the tips given by others. I originally saw it in the BBC Good Food magazine where it recommended using leftover roast and sauce as a bolognese and I liked that even more! We aren't vegetarian (we keep meat to 2-3 days a week) but this is one of our family favourites.
elainereid4's picture
elainereid4
13th Feb, 2019
5.05
Wonderful recipe. I use vegetable gravy rather than the tomato sauce. Cooked early for Christmas and froze in portions really worked well. I vary the nuts I use as this then adds some difference to the end flavour. The texture does vary somewhat but I usually use the recommended number of eggs etc. but have found the same as the others that it does sometimes need extra cooking.
judyjudes
22nd Jan, 2019
5.05
Absolutely delicious! We as a family love spicy food so I went off grid and pimped up the flavours. I added a chopped chilli and piri piri seasoning as well as the spices listed. I also substituted the lentils (husband doesn’t like them) for the same weight of cooked brown rice. I also made my own gluten free breadcrumbs from 3 toasted slices taken from a Bergen Gluten free loaf. I made a mistake too! I read one of the ingredients as ‘chestnuts’ rather than ‘chestnut mushrooms’. I used pre cooked vacuum packet chestnut and no mushrooms. This might be why we found it totally delicious.
nats_fenwick
7th Jan, 2019
5.05
I found this quick and easy to make and the kids loved it. I used my food processor to whizz up and hide the vegetables and speed up the preparation. A great family but roast, we will be having this again.
emmfurn
6th Jan, 2019
5.05
Best one yet! I substituted leeks for celery and also added in some sunflower seeds. Delicious and will be using this as a base now to try out some new ingredients - thank you :)
Lily Earnshaw's picture
Lily Earnshaw
27th Dec, 2018
3.05
Was really looking forward to this nut roast but ultimately found it lacking in flavour. It wasn't very firm and fell apart quite easily, even though I followed the recipe exactly. On Christmas I ended up eating a Linda McCartney vegetarian beef roast instead, which I much preferred. In the future I may attempt this nut roast recipe again, but I'll definitely be using a lot more herbs and spices!

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jelijones
27th Feb, 2019
Can this be frozen? It's huge!
goodfoodteam's picture
goodfoodteam
7th Mar, 2019
Thanks for your question. Yes, it can be frozen. All our recipes that are freezable are marked with a blue star above the nutritional info.
Davrin Lewis-Jones's picture
Davrin Lewis-Jones
12th Dec, 2018
What could I replace the mushrooms with? I would like to do this for Christmas but I don't like that particular vegetable.
goodfoodteam's picture
goodfoodteam
14th Dec, 2018
Thanks for your question. As the mushrooms constitute a large part of the dish, we would recommend using an alternative vegetarian centrepiece, for example: https://www.bbcgoodfood.com/recipes/persian-pilaf-roasted-root-loaves or https://www.bbcgoodfood.com/recipes/sweet-potato-chestnut-roast-tangy-tomato-sauce. You'll also find more here: https://www.bbcgoodfood.com/recipes/collection/vegetarian-christmas-mains
LisaWB
15th Nov, 2018
Can you use multigrain bread or rye bread?
goodfoodteam's picture
goodfoodteam
18th Nov, 2018
Thanks for your question. We find white breadcrumbs have the ideal texture but you can use an alternative if you prefer - brown would be better than pure rye which is much heavier in texture or a loaf that contains a lot of seeds.
katie_riz
16th Oct, 2018
Hi, I’m not a big fan of nuts, what would you suggest as a substitution? Thanks!
goodfoodteam's picture
goodfoodteam
17th Oct, 2018
Thanks for your question. We'd recommend trying another recipe from our vegetarian roast collection: https://www.bbcgoodfood.com/recipes/collection/vegetarian-sunday-roast
Prittyladyface
23rd Dec, 2016
Silly question, am I using cooked or uncooked red lentils for this recipe? Thanks!!
goodfoodteam's picture
goodfoodteam
24th Dec, 2016
Hi there, not at all! They're uncooked. If an ingredient needs to be cooked, it will either be stated in the ingredient list or in the method. Hope that helps in future. Enjoy the nut roast!

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lindaraymonde
30th Oct, 2018
4.05
Great recipe - much too much for a 1.5lb loaf tin. I used a lined square cake tin. It also needs a slightly higher temperature (170 fan) and longer cooking time (+ 30-45 mins). After 20 mins’ resting I cut the whole square slab in half then in 7 slices each side, so it served 4 x 2 slices for lunch; 3 x 2 slices for later cold lunches over next few days. Delicious, cold!
Dream_Pipe
8th Oct, 2018
5.05
I think the problem people are seeing with wetness is due to our normal instinct to wash and rinse red lentils until the water runs clear. This will add about 100ml of extra water to the mix unless they are well drained. I know people like to make their own veg stock (it is a bit of a faff), but I suggest using a stock cube (powdered dry type). I would sprinkle a dry cube over the pan mixture when stock called for in step 5 and then add say only 200ml of hot water. Stir well and continue to gently heat as directed. Try the mixture after 15-20mins if the lentils are still uncooked and look dry, add a splash more water (but not more than 100ml), stir and cook gently. Then try again after 5mins more minutes. It's best not to add too much water as most of the other ingredients will add lots of moisture, that will need to be "steamed off" during the baking. Hope this helps.
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