Nut roast

Nut roast

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(35 ratings)

Prep: 30 mins Cook: 1 hr

Easy

Serves 4
This satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese, complements 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. Preheat the oven to 180C/fan 160C/Gas 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.

  2. Heat the oil and butter in a large frying pan and cook the onion and celery for about 5 mins until beginning to soften. Stir in the garlic and mushrooms and cook for a further 10 mins.

  3. Stir in the red pepper and grated carrot and cook for about 3 mins then add the oregano and paprika and cook for just a minute.

  4. Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. Set aside to cool.

  5. Finally, stir in the breadcrumbs, nuts, eggs, cheese and parsley and a pinch of salt and some ground black pepper. Stir to mix well then spoon the mixture into the prepared tin and press down the surface . Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 mins until firm when pressed gently.

  6. Meanwhile, to make the sauce, heat the oil very gently then add the garlic slices and rosemary sprig and heat without colouring. Pour in the passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.

  7. 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.

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Comments, questions and tips

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joytorjussen
2nd Mar, 2017
5.05
So very tasty. I am not a vegetarian but will make and re-make this nut roast. Also very good cold with onion marmalade as an accompaniment.
Kerrywills99
17th Feb, 2017
5.05
Lovely I am fairly new to vegetarian and hoping to be vegan but this recipe is easy, using my food processor, but lovely lovely.
zoeaspin
5th Feb, 2017
Very tasty but was not ready after the recommended cooking time , as everything else was ready in time , I had to cut think slices & pan fry it - which was actually really tasty! Good with horse radish!
kat_cco
25th Jan, 2017
5.05
Delicious! Great as part of a roast dinner and great the next day crumbled up as "bolognase" with pasta.
redrickshaw
23rd Jan, 2017
3.8
Husband enjoyed it so definitely be making this again! Was slightly confused by 'cook until firm when pressed gently'- I cooked it for longer and it was pretty brown round the edges. There was juice coming out when I pressed it which made me think it wasn't firm - then I thought don't want it too dry.
nicky le f
14th Jan, 2017
Absolutely DELICIOUS!
VicParis
30th Dec, 2016
5.05
Fresh, great flavour and wonderfully textured. I did chop everything by hand but it was worth it. I was worried about it being a bit bland so I salted and peppered well and added a pinch of chili pepper powder. Used brazil nuts, pistachios, hazelnuts and walnuts. Made the nut loaf the evening before to save time, and re-heated for a family lunch the next day which worked perfectly. I cooked for 10 mins more as it didn't look very firm, then reheated next day for 25 mins at 180°C, slightly covered with foil, which was perfect.
Frantic Flapjack
27th Dec, 2016
5.05
Absolutely great. I won't ever buy one from a shop after trying this recipe. It's spot on and tastes really fresh. Great for Christmas dinner. I used pistachio, brazil and hazelnuts. Highly recommended.
Babydinosaur
19th Dec, 2016
I prepared most of the ingredients in a food processor, and I think it made the pieces too small - the taste is good but the texture was quite generic. I wish I'd taken the time to hand-chop to give it a better texture. Other than that, I followed this recipe to a tee, and had to roast it for TWICE as long as stated here before it started to set enough.
cydney65
13th Dec, 2016
Made this yesterday as a trial run for xmas day. I swapped leeks for the onion (I was basically too lazy to chop an onion and have always got chopped leeks in the freezer!) and grated the mushrooms as it is a dead easy way prepare them if a recipe calls for fine chopping and you don't have a food processor. I decided to grate the pepper as well (again too lazy to chop). I had to add a bit more water than suggested because the lentils were not cooking, oh and swapped out 50g of the chopped nut with whole pine nuts, which really added a crunchy texture to the loaf. I managed to fill 2x1lb loaf tins, putting one in the freezer for the big day and cooking the remaining one. As others did I only used 2 eggs and cooked the loaf for 50 mins altogether. The loaf came out very crumbly but absolutely delicious. I served it with my own veggie gravy (basic roux base with 300ml of veg stock, 3/4 tablespoons of soy sauce and 1 tablespoon of balsamic vinegar, whisk until thickens, and voila tasty gravy!) I can't wait till xmas day now yummy.

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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!
MungoPungo
18th May, 2016
I know this will seem like a silly question, but how much is a "handful of parsley"?I'm a very novice cook and teaching myself how to cook, and I wouldn't really know how much a handful is because it depends how much you grab or how big your hands are. Is it better to use less or more, if in doubt?
Jan2347
2nd Feb, 2016
Can this nut roast be frozen please...thankyou...?
goodfoodteam's picture
goodfoodteam
21st Mar, 2016
Hi there, thanks for your question. Both the loaf and sauce can be frozen. Cool then wrap the loaf in foil and pack the sauce into a freezer container or bag. They will keep for 6 weeks. Thaw in the fridge. The sauce will reheat in a pan or the microwave. Unwrap the nut loaf and put on a heatproof dish, cover loosely with foil and bake for about 35 mins at 180C/160C fan/gas 4. Take off the foil for the last 5 mins.
sideshowsusie
23rd Dec, 2015
With regard to the red lentils are they cooked or dried? Thanks
Prittyladyface
23rd Dec, 2016
Did you ever receive a response for your question? I'm asking myself the same thing. Thanks!!
sarahmacgregor
13th Dec, 2015
Is there any reason why I couldn't make this up to halfway through step 5 and then put it in the fridge to bake the next day? Planning to do this on xmas eve so I can minimise cooking on xmas day!
goodfoodteam's picture
goodfoodteam
18th Dec, 2015
Yes, it is fine to do that.
jenzypenz1
17th Dec, 2015
Hi Sarahmacgregor, great idea - I would like to do the same thing! Did you find out if this is OK to do? Thanks.

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