Sliced nut roast with a jug of tomato sauce

Nut roast

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(77 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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Kathleen Kidman's picture
Kathleen Kidman
1st Jun, 2018
5.05
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.
Rhonalouis
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.
snicka
11th Feb, 2018
5.05
Very good nut roast. Was moist but that didn't bother anyone!
Bimbo
27th Dec, 2017
5.05
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.
debbiepraill
23rd Dec, 2017
5.05
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.
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.
debbiepraill
23rd Dec, 2017
5.05
There is no typo. Did you absorb all of the stock? mine cooked within the said time
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
3.05
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.

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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.
orange_blossom
9th Nov, 2015
At what stage would I freeze this? Any recommendations for cooking after freezing? :)
goodfoodteam's picture
goodfoodteam
19th Nov, 2015
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 and bake for about 35 mins at 180C/160C fan gas 4. Take off the foil for the last 5 mins.

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