Parsnip, mushroom & barley vegan nut loaf

Vegan nut roast

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(15 ratings)

Prep: 50 mins Cook: 1 hr, 15 mins


Serves 6 - 8

Combine root vegetables with mushrooms, grains, hazelnuts and fresh herbs to make this stunning vegan centrepiece. Top with parsnip crisps for added crunch

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (8)

  • kcal314
  • fat19g
  • saturates3g
  • carbs25g
  • sugars4g
  • fibre5g
  • protein9g
  • salt0.5g
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  • 150g pearl barley
  • 1 vegan vegetable stock cube (check the packet)
  • 330g parsnips, peeled and cut into chunks



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 tbsp ground linseeds (or flaxseed)
  • 3 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, crushed
  • 400g mixed mushrooms, cleaned and sliced
  • 1 rosemary sprig, leaves stripped, plus extra to decorate if you like



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 3 sage leaves, shredded
  • 100g blanched hazelnuts, toasted until golden
  • 50g vegan Italian-style hard cheese, grated (optional)
  • small pack flat-leaf parsley, finely chopped
  • a good grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • 3 tbsp pumpkin seeds
  • handful parsnip crisps with sea salt & black pepper (optional)


  1. Cook the pearl barley with the stock cube according to pack instructions. Reserve 4 tbsp of the cooking stock, then drain the grains well. 

  2. Bring a large pan of salted water to the boil, then add the parsnips, and cook until really soft. Drain well, tip back into the pan to steam dry for a few minutes, then roughly mash. Mix the ground linseeds with the reserved stock water, and leave to go gluey.

  3. Put 2 tbsp of the oil in your largest frying pan with the onions and garlic. Fry gently until soft and golden, then stir in the mushrooms, rosemary and sage. Fry the mushrooms until they're golden too, and any liquid that comes out has evaporated. Scrape into a big mixing bowl and set aside to cool.

  4. Grease a 22-24cm savarin or ring tin generously with oil. If it's not a non-stick tin, line it with thin strips of overlapping baking parchment.

  5. Add the mashed parsnip, cooked pearl barley, gluey seed mix, grated vegan hard cheese (if using), chopped parsley and whole hazelnuts to the fried mushroom mixture. Season generously with salt and nutmeg, then mix everything together really well. 

  6. Spoon the filling into the tin, and press down firmly to fill the tin and flatten the top. Keep in the fridge for up to 24 hrs before baking.

  7. Heat the oven to 200C/180C fan/gas 6 and cover the tin with foil. Bake for 45 mins, until a skewer poked into the centre of the mixture comes out piping hot.

  8. Use a small palette knife or cutlery knife to release the filling all the way around, then sit a serving plate on top and flip over. Carefully lift off the tin, and top the wreath with some parsnip crisps if using and whole pumpkin seeds to serve – plus some extra rosemary sprigs if you like. Slice into wedges and enjoy.

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Comments, questions and tips

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Kate Jones's picture
Kate Jones
6th Jan, 2019
I’ve just made this and it didn’t turn out very well. It was really gloopy and the texture was quite unpleasant. There were a couple of things on the recipe that were unclear and I’m unsure where I went wrong. Firstly, is the 150g pearl barley the uncooked or cooked weight? Secondly, do you mix the parsnip mash with the linseed gluey mix, or do you keep them separate until you mix everything together at the end? Also, are you meant to put it in the fridge for a while? It says ‘keep in the fridge for up to 24 hours before baking’, but it’s unclear whether you should put it in the fridge for a minimum amount of time, or whether you can prepare it and then keep it in the fridge for up to a day before cooking it. Or can you cook it straight away without putting it in the fridge at all? I didn’t refrigerate the mix at all and am wondering if this is where I went wrong. I’d love to be able to make a really good nut roast, so it’d be great to have some clarification!
Orla Mc Mullan's picture
Orla Mc Mullan
23rd Dec, 2018
On the 6th instruction, it says 'Keep in the fridge for up to 24 hrs before baking.' does this mean its possible to keep in the fridge for up to 24hr before baking (meaning you can prep it in advance) or that you HAVE to leave for up to 24hr to let it set?
18th Dec, 2018
Usually I just buy my Christmas dinner in the shop but I'm going to make one for the first time this year, this recipe looks devine. Do you think it would taste okay if I used celeriac instead of parsnip?
goodfoodteam's picture
18th Dec, 2018
Thanks for your question. We haven't tried this so can't give a definitive answer but it should work just fine.
Jo Howitt's picture
Jo Howitt
28th Nov, 2018
Hi, can this dish be made in advance and frozen?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. Yes, you can. Defrost fully in the fridge and then cook as above.
23rd Nov, 2018
hello could a mixture of quinoa and brown rice work to make it gluten free?
goodfoodteam's picture
26th Nov, 2018
Thanks for your question. We haven't tested this but would suggest shortgrain brown rice as a good alternative. You'll need to make sure that the stock is gluten-free too.
Janet West's picture
Janet West
18th Nov, 2018
Hello, what could I use instead of mushrooms? Thanks Janet
goodfoodteam's picture
20th Nov, 2018
Thanks for your question. Mushrooms form a large part of this dish so we would suggest making an alternative vegan centrepiece. Here are some options:,
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