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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egreenwood20's picture
egreenwood20
6th Mar, 2016
5.05
DELISH! Made for a Sunday roast alternative, and the meat eaters amongst the family really liked it! I made with 2 large eggs, and missed out the parsley.
kirstieeve
27th Dec, 2015
I made this for Christmas dinner for myself and my family. It was my first time trying nut roast and it was absolutely lovely! My family who are meat eaters even said they preferred it to the meat. I will definitely be making again but think it is more for special occasions as I would say the preparation actually took 1 hour to 1 and a 1/2 because there is so many ingredients. I also would use 1 less egg next time to make it a bit more solid as it was a tad crumbly. I added chilli powder to my recipe for an extra kick, omitted the pepper and used a large tomato, and I used hazel nuts, brazil nuts and walnuts. Truly a very tasty recipe! Also great as leftovers.
akthryn's picture
akthryn
9th Nov, 2015
Truly delicious! If you want to switch it up, replace the cheddar with feta cheese. It doesn't melt, and gives a much tangier flavour. Also, it has half the calories per 100g!
mandybrain
14th May, 2015
5.05
Made this for tea with my potential future daughter in law who is vegetarian. It took me longer than 30 minutes to prepare as there are a moderate amount of ingredients, and you dirty a lot of items (frying pan, food processor, grater, chopping board - I like one pot recipes!!) , but I must say the taste was really lovely. It would definitely please meat eaters just as much as veggies as its got good bite and just really tasty. It did take longer to cook than stated as well, probably about 45-50 mins in total.
nick1956jarvis
24th Dec, 2014
Despite being a vegetarian, I've always been put off by the "nut roast" cliche and haven't made one for over thirty years. This recipe might change all that. I only deviated from the original with a couple of things; I substituted a large tomato,(seeded) for the pepper as my wife is not keen on them and I used hazelnuts, almonds and cashews dry roasted as that was what there was to hand. As it's Christmas, I also roasted some chestnuts and added them too alongside some sunflower and sesame seeds just to use up the last of the packets. I also only used two eggs but that didn't seem to matter. Just a couple of words of caution. Follow the proportions to the letter ....I struggled to get it all into a two pound loaf tin and you might need to leave it for a bit longer to firm the top once you've taken the foil off. (It actually took an extra 15 minutes longer than stated in my oven). I also didn't have a big enough pan to fit in all the ingredients so put the breadcrumbs, cheese and nuts in my biggest bowl before adding the cooked items and eggs and stirring it all together. Overall: Very easy to make, tasted absolutely delicious, readily adapted and I'm sure I'll be making it again very soon. I'm also looking forward to having it cold on Boxing Day. The tomato sauce was very tasty and simplicity itself to make too.
suzannie
19th Feb, 2015
Thanks, Nick, for your tips! I'm not a vegetarian but regularly cook meat-less dishes. We also cook vegetarian meals a few times a year with friends who have little experience of vegetarian food and I wanted to try out a "classic" with them on Saturday. Thanks once again for sharing your experience. All the best, Suzanne

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