Sliced nut roast with a jug of tomato sauce

Nut roast

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(119 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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Stena1979
26th Dec, 2018
5.05
Absolutely delicious. I used two eggs and it was the perfect texture. I cooked for less than the time mentioned to keep it from being too hard. The nicest recipe for nutloaf I've ever used. I was nervous because of a few negative reviews but it was first class. Thank you!
Rachel Morris's picture
Rachel Morris
26th Dec, 2018
5.05
So delicious! The non vegetarians at our Christmas table also had a slice next to their turkey as so so tasty! Very easy to make, can’t go wrong with this!
Jazzle23
26th Dec, 2018
5.05
Made an account just so I could come here to comment that the below few people who have commented obviously can’t cook or read a recipe because this was absolutely delicious and a real hit with everyone who ate it at Christmas! Even the non vegetarian went back for seconds. It does take longer to make than stated and I found it has to be cooked about half an hour extra. But this is amazing! I made a healthy gravy to go with it also instead of the sauce. Delicious!!! :)
Jackal2018
25th Dec, 2018
1.05
Sadly this tasted awful. Followed recipe precisely, firmed up nicely but tasted of bland lentils. Ruined our Christmas meal.
Stena1979
26th Dec, 2018
5.05
Are you sure you didn't leave an item out? Or perhaps put too much of the lentils in? Easily done. I have to say that I found it to be the best recipe I've ever used.
thunderlips1986
24th Dec, 2018
1.05
It's really really rank.
Stena1979
26th Dec, 2018
5.05
Your comment made me very anxious. I don't understand how you found it to be rank. It was delicious, for us anyway.
craftybeggar
24th Dec, 2018
5.05
Have made this today for dinner tomorrow. Pretty much cooked for the amount of time stated - 10 extra minutes to brown than written in the recipe. Hand chopped the veg to keep the texture and had taste when cooked and really happy with it, it has a nice savoury flavour. Texture is quite soft and its not easily sliceable when just cooked. Will wrap in foil and chill in the fridge overnight to firm up and reheat tomorrow. Definitely a success though and will probably make again, nice to be able to cook ahead as well.
select0
20th Dec, 2018
1.05
First of all, this recipe takes about two hours. Even if you add up the cooking times in the recipe, it's about an hour and a half, not including prep. More importantly, this recipe sucks. Tastes like bland lentil loaf. I've been vegetarian for 20 years and this tastes like what used to be offered as vegetarian food 15 years ago: healthy, bland, no spices. What makes me most angry is when you have a bunch of ingredients (mushrooms, nuts, butter, eggs) that somehow lose all their flavour and turn into a bland mush, you'd have been better off frying those eggs and putting some sauteed mushrooms on the side: 15 mins, tastes better.
Gail Sutherland's picture
Gail Sutherland
10th Dec, 2018
Really lovely. I'll be freezing half for Xmas day.

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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.
sophie110
5th Dec, 2015
At what stage should I freeze this and how best to reheat it?
goodfoodteam's picture
goodfoodteam
14th Dec, 2015
If you don't want to freeze it for too long, you could freeze this uncooked once in the tin if you wanted to. Thaw overnight in the fridge then bake as instructed. You can freeze the sauce too.

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