Sliced nut roast with a jug of tomato sauce

Nut roast

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(176 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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Hayley Jones's picture
Hayley Jones
15th Jun, 2020
Is this dish suitable for freezing?
26th Apr, 2020
First rate really... I looked at the previous comments and used 3 rather than 4 eggs, I chopped rather than grated the carrot, used less tomato puree, used coriander as the herb, other than that I stuck to the recipe. I've never made a nut roast before and I really enjoyed it. It had a tasty yet healthy feel to it. I will definitely make again. Hope you enjoy it
Neal Rogers
29th Jan, 2020
Excellent recipe, just maybe not quite 'nutty' enough for a nut roast. Next time I'll try 200g nuts.
26th Jan, 2020
We loved this. Made few changes no red lentils so I used a can of drained green lentils no stock liquid just 2 tsp bouillon powder and didnt cook because the lentils were ready to use. Also used hot smoked paprika and made my own tomato sauce. Yum!
10th Jan, 2020
I have used loads and loads of recipes from this site but haven't felt inspired to leave feedback until now. A total winner, we are doing veggie January and everyone loved this. After reading the comments I also used a leek, chilled prior to baking for about 4-5hrs and cooked for longer than recommended as it didn't look quite set. It's not the quickest dish to rustle up but definitely worth it given it easily covers 2 meals. Winner dinner.'s picture
29th Dec, 2019
Make sure it's not too wet and maybe cook for a further 10 minutes. Making an hour plus leave in the tin for 30 minutes until cool.
Crystal Wright's picture
Crystal Wright
27th Dec, 2019
The nut roast looked lovely I've never cooked this before and I ore cut everything first as I found this a lot easier to make then followed each step process through as I went really enjoyed the smells in my kitchen from the onions and celery cooking once it all was added into the mix my kitchen smelt gorgious and my first Christmas smells began pungent this is my first nut roast I've made and the recipie is great I shall be re cooking this again in the future as lovely ingredients made a big loaf tin for family time dinners all I need to do now is enjoy these gorgious flavours for my week thanks guys its the best
Caroline Barsellotti's picture
Caroline Barsellotti
25th Dec, 2019
This is a very good recipe, but it's very badly written. There are so many steps, and they're so broken up that it's too easy to mix them up or miss a step. Very frustrating. Otherwise - and really good recipe.
Matthew Trow's picture
Matthew Trow
24th Dec, 2019
Another tip - and it's absolutely essential... If your consistency isn't stodgy enough, it's time to either start again or just go with it. To 'go with it', you have to ensure your flavours are good. You'll know the nut roast will probably fall apart at this stage when cooked and sliced. if the mixture is slipping off a spoon, there's a good chance when it's cooked, the slices won't hold. If the flavour is there, it doesn't matter that much. No, it won't be as presentable, but it'll still be tasty - and that is what really matters. If, when tasting the mixture, it doesn't taste right, do yourself a favour, start again. Turf it in the bin and do it all again, but better :) In fact, if the consistency is right and it doesn't taste right in it's 'mixture' form, the same applies. Whilst there's a definite change in flavour during baking, a bland, over spiced or salty mixture is still going to be just like that when it's baked.
Matthew Trow's picture
Matthew Trow
24th Dec, 2019
Rating 5 because it gave me some useful information. If you are a reasonably accomplished cook, then you'll be able to take this recipe and others and combine to suit your tastes, kitchen and equipment. It looks like the biggest issue people face when making a nut roast, is the consistency and ... well, the taste! If you are not comfortable cooking 'off recipe', best to just follow exactly - and I mean that. The same ingredients, the same timings, the same prep. All too often, you'll see people saying they substituted this and that and the results were terrible, or they just say it's terrible without coming clean on how they followed the recipe. I made a load of substitutions, additions and very slightly different methods and came up trumps - it was fantastic. Instead of mushrooms, I used cooked chestnuts - this is quite common in nut roasts. I added a leek and just used one celery stick. I added cranberries. I used less stock - about 200ml I only used two eggs I didn't use any tomato products at all I didn't use paprika - I used coriander, cinnamon and cumin I didn't use lentils. I didn't use rosemary or garlic. The introduction of chestnuts and cranberries was from another recipe. The goal was to create the base 'paste'? as sticky and flavoursome as possible, before adding eggs, nuts, breadcrumbs and cheese. The final consistency was pretty much dough like in terms of how it held together - and the slightly course nature of the chopped vegetables etc. helps with the binding. When the eggs, cheese and breadcrumbs are added, you should have a *very* stodgy consistency. A dollop on a spoon should not fall off at all. Get that right and pack it tightly enough in the baking tin - and you are golden. So long as the flavours you added when cooking are great - and I assume you taste as you go along - you can't lose.


13th Mar, 2020
Can you freeze this nut roast? If so, must it be frozen before cooking or after? Thanks.
Barney Good Food's picture
Barney Good Food
19th Mar, 2020
Hi, yes it can be frozen and would be best to do so uncooked then defrosted and cooked as stated in the recipe. Sorry for not getting back to you sooner.
8th Feb, 2020
Has anyone tried making this without the cheese? I've made it a couple of times and really like it, but I would like to make it when my vegan friend comes for Sunday lunch. I can't decide if the cheese may help to bind it together, or if it's just there for flavour? If it's just for flavour I can add nutritional yeast to the mix instead. Any advise much appreciated! Thanks
CassieBest's picture
10th Feb, 2020
Hi emma-penrose, The cheese adds flavour and moisture (from the fat) to the nut roast. You could try replacing it with a vegan cheese, such as Violife, although we haven't tested the recipe with this variation so cannot guarantee it will work. Let us know how you get on! Cassie (Senior Food Editor, BBC Good Food)
8th Feb, 2020
I should have mentioned that I realize there are eggs in the recipe too, but I already have an idea of how to replace those with flaxseed...fingers crossed!
Aditi Daga's picture
Aditi Daga
5th Dec, 2019
I made this once and it was fantastic! I wanted to make this a few days in advance for a crowd. Would I need to bake it per usual, and then freeze, thaw the night before, and follow your instructions for heating in the oven on the day? Assuming this is without it being sliced. Thanks!
lulu_grimes's picture
9th Dec, 2019
Hello, Yes you can freeze this, exactly as you say. We suggest slicing as this makes it easier to freeze and reheat, if you are freezing it whole then make sure the middle gets hot enough when you reheat it. I hope this helps.
27th Feb, 2019
Can this be frozen? It's huge!
goodfoodteam's picture
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.


30th Oct, 2018
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!
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.
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