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


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 made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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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amp1043's picture
19th Oct, 2017
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.
24th Sep, 2017
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.
11th Sep, 2017
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.
21st Aug, 2017
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.
20th Aug, 2017
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!
2nd Mar, 2017
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.
17th Feb, 2017
Lovely I am fairly new to vegetarian and hoping to be vegan but this recipe is easy, using my food processor, but lovely lovely.
5th Feb, 2017
Very tasty but was not ready after the recommended cooking time , as everything else was ready in time , I had to cut think slices & pan fry it - which was actually really tasty! Good with horse radish!
25th Jan, 2017
Delicious! Great as part of a roast dinner and great the next day crumbled up as "bolognase" with pasta.
23rd Jan, 2017
Husband enjoyed it so definitely be making this again! Was slightly confused by 'cook until firm when pressed gently'- I cooked it for longer and it was pretty brown round the edges. There was juice coming out when I pressed it which made me think it wasn't firm - then I thought don't want it too dry.


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