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Easy nut roast recipes

Author: Anne Bursey Date: 2023-01-26
Main course

Each slice reveals a layer of nut roast, cauliflower nut roast filled with a cranberry walnut sauce. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you'll ever taste!

THE BEST NUT ROAST EVER!

Insanely tasty and incredibly satisfying, just proving that you don't need meat to complete a dish. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you'll ever taste! Perfect for Thankgiving dinner, Christmas dinner or Sunday lunch
Total time: 115 minutes
Cook time: 70 minutes
Prep time: 45 minutes
Yields: 10 servings
Cuisine: Best of British
Number of ingredients: 26
Ingredients:
  • 100 g Brazil nuts
  • 100 g Walnuts
  • 100 g Hazelnuts
  • 100 g Pecans
  • 2 Parsnips (roughly diced)
  • 2 tbsp Olive oil
  • 2 Red onions (finely chopped)
  • 1 Fresh red chilli (finely chopped)
  • 3 Cloves of garlic (minced)
  • 200 g Brown lentils (cooked)
  • 200 g Chestnut mushrooms (finely sliced)
  • 150 g Carrots (grated)
  • 1 Red pepper (finely chopped)
  • 2 tbsp Tomato paste
  • 100 g Wholemeal breadcrumbs
  • 2 sprigs Fresh rosemary (finely chopped)
  • 1 sprig Fresh sage (finely chopped)
  • 9 sprigs Fresh thyme (finely chopped)
  • ¼ tsp Ground allspice
  • ¼ tsp Smoked paprika
  • ¼ tsp Ground nutmeg
  • 225 ml Vegetable stock
  • 100 g Cooked chestnuts (crumbled)
  • Zest of 1 orange
  • Salt and pepper (to taste)
  • Vegan butter to prepare loaf tin
Nutrition:
  • Calories: 452 kcal
  • Carbohydrate: 42 g
  • Protein: 14 g
  • Fat: 28 g
  • Saturated Fat: 3 g
  • Sodium: 233 mg
  • Fiber: 13 g
  • Sugar: 7 g
  • Unsaturated Fat: 23 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat your oven to 180°C/356°F
  2. Spread your Brazil nuts, walnuts, hazelnuts, and pecans over a baking tray and put them in the oven, and roast them for 8 minutes, when done set them aside to cool
  3. Meanwhile, while your nuts are roasting, add your chopped parsnips to a pan of boiling salted water and cook until they are soft, approximately 10 - 15 minutes. When they are cooked, drain the water and then return them to the pan, mash them, and set them aside
  4. Over medium heat, heat your olive oil in a large frying pan, and add the onions and fry for approximately 12 - 15 minutes until they have turned dark brown and are starting to caramelize, stirring often to stop the onions from sticking and burning. Next, add in your red chili and garlic, stir to combine, and cook for 1 minute. Now add in your brown lentils, mushrooms, carrots, red pepper, and tomato paste and stir to combine and cook them until the carrot has started to soften approximately 15 - 20 minutes
  5. Next, add in your breadcrumbs, fresh rosemary, fresh sage, fresh thyme, ground allspice, smoked paprika, ground nutmeg, and stir to combine. Now, pour in your vegetable stock, stir to combine all of the ingredients, and simmer over a very gentle heat until all the liquid has been absorbed. Remove your pan from the heat
  6. Take the cool roasted nuts and place half of them in your food processor and blitz them until they are a fine nut meal. Roughly chop the remaining nuts into varying sizes to your own preference. Roughly break up the cooked chestnuts. Add the nut meal, the chopped nuts, chestnuts, and stir to combine. Now add your orange zest, add the amount that you personally prefer. Finally, take your mashed parsnips and add them to the nut roast mixture, folding them in to create a well combined thick mixture. Taste and season with salt and freshly ground black pepper
  7. Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn't stick
  8. Now, add the nut roast mixture into the prepared loaf tin. Press firmly down on the mixture so it compacts tightly into the loaf tin and then ensure you have a smooth even top in line with the loaf tin.
  9. Place your prepared nut roast on a baking tray. Cover with foil and bake for 1 hour, then remove the foil and bake for a further 10 minutes. When your nut roast is ready, it'll be dark brown on top, remove it from the oven and leave it to cool for 10 - 15 minutes. Remove from the loaf tin by placing a plate on top of the loaf tin and then turning it upside down, your cooked nut loaf should easily fall out of the tin. To serve, cut into slices and serve with all the trimmings!

Easy nut roast

This really easy vegetarian nut roast can happily be made in advance and sit for a half an hour. It’s also brilliant cold with chutney in sandwiches.
Total time: 150 minutes
Cook time: 120 minutes
Prep time: 30 minutes
Yields: 10 servings
Cuisine: British
Number of ingredients: 22
Ingredients:
  • butter, for greasing and frying
  • 2 tbsp oil
  • 1 onion, chopped
  • 3 garlic cloves, grated
  • 1 tsp finely chopped rosemary (or ½ tsp dried rosemary)
  • 300g/10½oz flat or portabello mushrooms, roughly chopped
  • 300g10½oz mixed nuts
  • 75g/2½oz gruyère, grated
  • 50g/1¾oz vegetarian Parmesan-style cheese, grated
  • 125g/4½oz cooked mixed grains, (quinoa, wheatberries, barley, etc., from a vacuum pack)
  • 125g/4½oz cooked Puy lentils (tinned or vacuum packed is fine)
  • small bunch thyme, leaves picked
  • small bunch sage, leaves chopped, plus extra whole leaves for garnish
  • 75g/2½oz soft breadcrumbs, plus extra for garnish
  • 40g/1½oz pine nuts (optional)
  • 100g/3½oz dried apricots, chopped
  • 1 unwaxed lemon, finely grated zest only
  • 6 large eggs, beaten
  • 100ml/3½fl oz white wine
  • 2 tbsp soy sauce
  • 2 leeks, thinly sliced
  • salt and freshly ground black pepper, to taste
How to cook:
  1. Pre-heat the oven to 180C/160C Fan/Gas 4. Butter a 900g/2lb loaf tin and line the bottom with a strip of baking paper that comes up the short sides. This will help loosen the loaf to turn it out.
  2. Add 1 tablespoon oil to a frying pan and gently fry the onion for 10 minutes until soft, and just beginning to colour. Add the garlic and fry for 1 minute. Transfer to a bowl. Set the pan back on the heat, add the remaining oil and fry the rosemary and mushrooms until they have browned, released their water and are mostly dry. Set aside with the onions and garlic.
  3. Put the nuts in a food processor and pulse until roughly chopped. Transfer to a large bowl with the cheese, grains, lentils, herbs, breadcrumbs, pine nuts (if using) and apricots. Stir in the onion and mushroom mixture.
  4. In another bowl, combine the lemon zest, eggs, wine and soy sauce. Pour into the nut mixture, season with salt and plenty of black pepper and stir until thoroughly combined.
  5. Put a layer of sliced leeks in the bottom of the prepared loaf tin so they are lying flat and evenly spread out (reserve the green parts for garnish). Pour the nut roast mixture on top and pack down with the back of a spoon. Cover with foil and bake for 1 hour. Allow the nut roast to rest for at least ten minutes before turning out.
  6. To garnish, heat a knob of butter in a frying pan over a medium heat. Add the green parts of the sliced leeks and fry for 5 minutes, stirring occasionally, until softened. Add the reserved breadcrumbs and sage leaves, stirring until the breadcrumbs are beginning to crisp a little. Sprinkle the mixture over the top of the turned-out nut roast and serve with all the trimmings.

Nut Roast

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. Serve with cranberry sauce and/or gravy and enjoy! (Please see notes above for possible ingredient modifications too.)
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 8 servings
Number of ingredients: 17
Ingredients:
  • 1 cup (200 grams) green or brown lentils, picked over and rinsed
  • fine sea salt and freshly-cracked black pepper
  • 2 tablespoons olive oil
  • 1 small white onion, peeled and finely diced
  • 1 large carrot, finely diced
  • 1 small red bell pepper, cored and finely diced
  • 8 ounces (225 grams) baby bella mushrooms, finely chopped*
  • 4 large cloves garlic, pressed or minced
  • 2 large handfuls baby spinach, roughly chopped
  • 3 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 10 ounces (300 grams) mixed nuts, finely chopped*
  • 5 ounces (140 grams) dried apricots, finely chopped
  • zest and juice (about 1/4 cup) of 1 small orange
  • 3 eggs, whisked*
How to cook:
  1. Cook the lentils.
  2. Combine the lentils with 4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
  3. Prep oven and bread pan.
  4. Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
  5. Sauté the veggies and herbs.
  6. Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
  7. Combine all ingredients.
  8. In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
  9. Taste and season.
  10. Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don’t be shy!)
  11. Purée or mash part of the mixture
  12. If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
  13. Press the mixture into the pan.
  14. Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
  15. Bake.
  16. Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
  17. Rest the nut roast
  18. Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
  19. Serve.
  20. Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!

Christmas Nut Roast

This keto vegetarian Christmas nut roast recipe has 3 different layers baked in a bundt tin for a festive ring. Each slice reveals a layer of nut roast, cauliflower nut roast filled with a cranberry walnut sauce.
Total time: 105 minutes
Cook time: 75 minutes
Prep time: 30 minutes
Yields: 8 servings
Cuisine: Low carb,Vegetarian
Number of ingredients: 17
Ingredients:
  • 1 medium onion (finely chopped)
  • 3 cloves garlic (minced)
  • 1 1/2 cup walnuts
  • 1 cup mushrooms (chopped)
  • 1/2 cup almond flour
  • 1 tablespoon thyme
  • 1 tablespoon tamari sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups cauliflower rice (cooked)
  • 2 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • 1/2 cup Cheddar cheese (grated)
  • 1/2 cup almond flour
  • 2 tablespoons chives (chopped)
  • 5 tablespoons cranberry walnut sauce
Nutrition:
  • Serving Size: 1 slice
  • Calories: 312 kcal
  • Carbohydrate: 9 g
  • Protein: 9 g
  • Fat: 28 g
  • Fiber: 4 g
How to cook:
  1. Heat the olive oil in a large pan and fry the onion and garlic for outer and inner layers together for 5 minutes until soft.
  2. Halve the mixture and place in two separate medium bowls.
  3. Outer Layer
  4. Cook the mushrooms in the pan on a medium heat for 5-7 minutes until cooked. Add more oil if needed.
  5. Place the cooked onion, garlic, mushrooms and walnuts in a food processor. Add the thyme, tamari, parsley, salt and pepper. Pulse until combined
  6. Spoon the mixture into a bowl and add the almond flour to bind the mixture. You want a thick yet moist mixture that will hold well.
  7. Inner Layer
  8. Add the cooked cauliflower rice to onions and garlic and stir well.
  9. Add the chives, Cheddar cheese, and almond flour and mix until combined.
  10. Assemble
  11. Preheat the oven to 190C/375F degrees.
  12. Grease a 7 inch bundt tin thoroughly. (Or a 1lb loaf tin)
  13. Spoon the outer layer into the tin and press down on both sides, creating the outer layer.
  14. Next, spoon the cauliflower mixture into the tin, pressing down firmly. Leave a small indention in the middle for the filling.
  15. Finally, spoon the cranberry sauce into the middle of the cauliflower mixture.
  16. Place the bundt tin on a baking tray, cover with foil and bake for 1 hour 15 minutes. Remove the foil after an hour to firm the bottom of the nut roast.
  17. Cool for 5 minutes in the bundt tin.
  18. To remove the nut roast from the tin, place a plate on top firmly. Holding the plate and tin together, turn the tin upside down. Give it a tap and a shake and slowly remove the tin upwards to reveal the nut roast.
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