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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GinMin
10th Dec, 2018
Made for friends - absolutely delicious and worth the effort. We didn't find the chopping too onerous, and only used a food processor for the gluten free bread-crumbs and nuts - we left plenty of texture. We took note of the cooking time for the lentils, and found it took more like forty five minutes to get it dry enough, but a quick stir every few minutes wasn't too difficult.
Nia E
20th Nov, 2018
5.05
This worked really well and was delicious. The prep time was accurate, I prep a lot of veg/salads all the time so it didn't feel like hard work. I would avoid using a food processor for the veggies as you need some texture in the loaf. The level of smoked paprika was perfect, enough to give a subtle flavour but not overpowering at all. I used three medium eggs rather than large and that was fine. I also baked uncovered for about 15 minutes longer than suggested, and the end result was great, firm enough to slice with no crumbling. Also delicious cold. I have frozen some slices so I'll see how they behave when reheated but I'm guessing they'll be fine. I'm not vegetarian, or an anything arian, I just cook and eat what appeals, and this recipe is definitely a keeper. I'm not keen on a Passata sauce though. So I'll be making a Madeira gravy to go with this.
helenbond@live.co.uk
19th Nov, 2018
4.05
Really good recipe, there is a *lot* of chopping, maybe that 30 minute prep time is if you're a speed chopping kitchen professional? I don't understand why on earth you'd make a tomato sauce for it, if you're having a roast dinner, find yourself some good gravy! Very tasty stuff, satisfying and meaty :)
Kev Dawny's picture
Kev Dawny
10th Nov, 2018
5.05
Delicious - I adapted slightly, only used one egg as that's all I had and used cashews and only few breadcrumbs. Still it tasted Devine and has lasted a few meals. Will definitely be making this for Christmas dinner.
babbleno8
25th Oct, 2018
4.05
Very tasty and works with the ingredients and method. But does take a long time to prep, plus what it makes is a huge amount for 4 people! ! Easily for 6 hungry people as an accompaniment/meat alternative for a roast dinner.
Dream_Pipe
9th Oct, 2018
5.05
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.
Jacquelyn68
29th Aug, 2018
5.05
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.
Manchestercraig
10th Aug, 2018
4.05
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
5.05
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
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.

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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.
woodie1234
26th Oct, 2015
Yes I believe this can be frozen, probably for 3 months.
Rina_jayne
9th Oct, 2015
Can this be frozen and for how long? Tanks :)

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