Sliced nut roast with a jug of tomato sauce

Nut roast

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(155 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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fpinsent
26th Oct, 2016
5.05
This was amazing! I am not a lover of nut roasts but was desperate to find one I liked. I replaced the egg with 'flax egg' but did use the cheese (I might leave this out next time as it was a bit overpowering and that would make it suitable for vegans). I chopped the veg together in the food processor to get it really small and save time, then ground the nuts into the breadcrumbs to help with texture. It was a bit on the soft side out of the oven but I guess this is due to lack of egg... it firmed up lovely overnight in the fridge and I sliced it cold and reheated in portions in the oven. I found this could easily serve 6 with loads of veg so I've frozen the rest in portions.
isabellep
16th Oct, 2016
5.05
Absolutely delicious! Omitted the eggs and the cheese to make a vegan-friendly version, added courgettes too. The meat-eaters ate this rather than chicken!
mrssmudge1
26th Sep, 2016
5.05
This is the best nut roast. It does take a bit of time but is so worth it and there is enough to make 2 smaller loaves or even 1 loaf and 4 burgers that you can freeze for later. I hate celery but I stuck to the recipe, cut it up super small and didn't taste it amongst all the other lovely ingredients. Give this a go, you won't regret it!
avsavs
18th Sep, 2016
Lovely recipe, best nut roast I've had. Great tip to use food processor - chopped all the veg together, then made breadcrumbs, grated/chopped cheese and chopped nuts. Did manage to get it made in 1 1/2 hours like this, although roast probably needed another 10 mins in the oven as was very soft. Will definitely make again.
Cinderella1974
25th Jul, 2016
5.05
This was my first ever nut roast and it tasted delish. Very impressed. I didn't find the prep too much because I shoved everything in the mixer, even the onion, so I had no chopping at all. We are meat eaters who are trying to cut down on eating so much meat and it was liked by all, except the kids - age 6 and 3 - but what do they know?
Doc.lise
24th Sep, 2016
Lucky I read your tip about shoving everything in the mixer...saved lots of chopping time!
Colinedwardclarke
20th Jul, 2016
5.05
This nutroast is,spot on,i have been cooking all my life and this is the best one yet.ok there is a lot of prep, but you only get what you put into something.If you do not like certain ingredients,as long as it doesn't upset the balance is certain herbs,well just experiment.chopping nuts can be a little tedious,try grinding them in you coffee grinder.
suebenge's picture
suebenge
19th May, 2016
5.05
I was vegetarian for nine years and suffered a whole host of terrible nut roasts and so I want to revisit and find a contemporary recipe. This is delicious, moist and very tasty – my whole family wolfed it down and I used the leftovers to top a macaroni cheese. Highly recommended.
fairystoryteller
28th Mar, 2016
5.05
This was great. Made two smaller loaves and froze one of them. I made this dish for my vegetarian daughter as an alternative to the roast lamb the rest of us were having and she loved it. Everyone else had some too and it got a thumbs up from all. Only problem I had was the loaf sticking to the baking parchment so next time I will just grease the tin well and leave it at that. Quite a long recipe but worth it for the tasty and nutritious result and I will make it again.
sdugnolle
27th Mar, 2016
5.05
Delicious! Served with onion gravy. Didn't have time to let lentil mixture cool but still turned out fine.

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