Nut roast

Nut roast

  • 1
  • 2
  • 3
  • 4
  • 5
(46 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
Save to My Good Food
Please sign in or register to save recipes.

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 purée 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. This should take about 25 minutes. 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 30 mins, then remove the foil and bake for a further 20 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.

    To make a vegan nut roast, use an extra tbsp of oil in place of butter and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking. It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve. 

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
whitinga
13th Dec, 2017
5.05
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 :)
Roger454
3rd Dec, 2017
An obvious typo in the cooking instructions. Should be 1 hour and 20 minutes, not 20 minutes. Doubted something so dense and moist was going to cook in 20 minutes and so it was, not even close. Once cooked properly, very tasty.
VicParis
9th Dec, 2017
5.05
Cooking time in recipe states 20 min + 10-15 min without foil (so 30/35 in total). Mine was fine with 45 mins in fan oven.
Annie17
24th Oct, 2017
2.55
This was disappointing. Although the flavour was lovely, the loaf was just too soggy, even after cooking it for an hour (and I made two loaves). Perhaps, as people have suggested, it will firm up when cold, or be better when re heated. Not worth the faff, in my opinion.
amp1043's picture
amp1043
19th Oct, 2017
5.05
One of my favourites. I make this regularly. It probably would be a bit soft if eating straight away so I let it go cold, usually in the fridge overnight, and then cut it into 8 - 10 slices to reheat later.
sticker04
24th Sep, 2017
3.8
Did not really work so well as a loaf (just falling apart) but absolutely amazing as veggie patties. Even my son, who complains about anything remotely vegetarian loved them.
Libraryjane
11th Sep, 2017
2.55
Didn't really enjoy this roast. The recipe worked perfectly and I found the cooking time spot on. However, it was the inclusion of the smoked paprika that we didn't like. It gave it an artificial- type taste. So many vegetarian products these days have this added smokey taste, or are 'spicy'. Don't get me wrong - I cook regularly with smoked paprika and usually enjoy it's flavour. I prefer a nut roast for a Sunday dinner to have a more natural herb taste - sage, rosemary etc.
crinclark
21st Aug, 2017
5.05
Fantastic! A really tasty roast for a Sunday lunch or special occasion. Didn't have a pepper, so just used more other veg instead, and used basic supermarket chopped nuts as cheaper. Unlike others, found the cooking time as stated produced a lovely moist but not soggy roast (fan oven?). Left-overs tonight, so cannot wait! Will certainly make again.
Catbat
20th Aug, 2017
5.05
This was delicious! I had to add a few things solely as I didnt have enough breadcrumbs (I used panko), I added some savoury yeast flakes, amd also some roast vegetable seasoning. It was so good, I had it cold on a roll for lunch. Highly recommended and a def keeper. Thanks!
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.

Pages

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.

Pages

Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.