Sliced nut roast with a jug of tomato sauce

Nut roast

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(67 ratings)

Prep: 30 mins Cook: 1 hr, 5 mins


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

  • 1 large onion, finely chopped



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

  • 2 sticks celery, finely chopped



    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



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

  • 1 tsp dried oregano



    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



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

  • 400ml passata


  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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9th Oct, 2018
Wow the 30 minutes prep time is a bit of a lie. Unless you've got peeled, washed and food processed veg, It will take you an hour, at least. Get your food processor out and save yourself the extra 30-40 minutes. My first attempt is just in the oven now (the cooked veg mixture before breadcrumbs tasted great though - so looks promising). [ ] I also left a tip (below in Tips) for soggy mixtures.
29th Aug, 2018
This was the tastiest nut roast I've ever made, looked just like the picture when finished. I followed previous comments about stage 4 to make sure all of the liquid is absorbed , also I added only 2 eggs. Really pleased with it and will be my go to nut roast recipe.
10th Aug, 2018
Great recipe and still very tasty despite my forgetting to season it! Took longer than expected to prepare and I would perhaps just use egg yolks rather than the whole egg as the end result was a little loose, despite simmering until almost dry. Definitely doing this again :-)
Kathleen Kidman's picture
Kathleen Kidman
1st Jun, 2018
I'd just like to add the loaf looked like the one in the picture. Unfortunately I'm unable to show the picture.
Kathleen Kidman's picture
Kathleen Kidman
1st Jun, 2018
I made this for the first time and it was a hit with my friends asking for the recipe. The mixture was like carrot cake batter consistency and needed longer to cook than the recipe states. I didn't have a metric cup so used a breakfast cup and only used 2 large eggs. A definite keeper. Thank you for sharing.
19th Feb, 2018
This is delicious! Really worth the effort ..... and effort it is with all that chopping. Pay attention to Step 4 otherwise it will be too moist and fall apart as so many people have commented. It says, simmer until fairly dry. Also don't be tempted to use a processor to do all the chopping because the texture is nice when everything is not processed to a pulp.
11th Feb, 2018
Very good nut roast. Was moist but that didn't bother anyone!
27th Dec, 2017
Delicious loaf. Hand chopped everything as others suggested and although it was time consuming it was definitely worth the time and effort to produce the lovely texture. Left out 1 egg as per others comments and it cooked perfectly only added on about 5 mins to the recipe cooking time. Will definitely cook again.
23rd Dec, 2017
Excellent recipe, if you follow the recipe correctly then it is 30 minutes with foil plus 20 without. I read some comments where people have said that it is wet. Well I suppose it is if you don't wait till all the stock has been absorbed. Add breadcrumbs etc only once stock is completely absorbed and mix is dry.
13th Dec, 2017
I am so pleased with my first attempt. Packed full of goodness. Left to cool in the loaf tin, turned out and sliced into 8 chunky slices. Now in the freezer for Christmas.Lovely firm loaf - looks and tastes delish :)


16th Oct, 2018
Hi, I’m not a big fan of nuts, what would you suggest as a substitution? Thanks!
goodfoodteam's picture
17th Oct, 2018
Thanks for your question. We'd recommend trying another recipe from our vegetarian roast collection:
23rd Dec, 2016
Silly question, am I using cooked or uncooked red lentils for this recipe? Thanks!!
goodfoodteam's picture
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!
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?
2nd Feb, 2016
Can this nut roast be frozen please...thankyou...?
goodfoodteam's picture
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.
23rd Dec, 2015
With regard to the red lentils are they cooked or dried? Thanks
23rd Dec, 2016
Did you ever receive a response for your question? I'm asking myself the same thing. Thanks!!
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!


8th Oct, 2018
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.