A plate of veggie sunday roast with a nut roast vegetarian replacement

Our Vegetarian Nut Roast Recipe

Origin: United Kingdom

Type: Main Course

Main Flavours: Nuts, lentils, vegetables

About Nut Roast

A savoury and satisfying dish, nut roasts provide a delicious alternative to meat. Packed with flavour and nutrients, it’s a must-try for those seeking a meatless Sunday dinner. Nut roast is an oldie but goldie, and because of its versatility you can adapt any recipe to make sure you’re pleasing the whole family. There are so many easy vegetarian recipes for a classic nut roast that you’re sure to find one that suits your needs.

Read more in Easy Vegetarian Sunday Dinner Recipe Ideas

Nut Roast Recipe

Nut Roast Ingredients

  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 2 carrots, grated
  • 1 celery stalk, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 cup mushrooms, finely chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • 1 cup mixed nuts (walnuts, almonds, cashews), roughly chopped
  • 1 cup cooked lentils
  • 1 cup breadcrumbs
  • 1 egg (or replace with 2 tbsp ground flaxseed mixed with 6 tbsp water)
  • 1 tablespoon soy sauce or tamari
  • Salt and pepper to taste

Nut Roast Instructions

Preheat your oven to 180°C. Line a loaf tin with greaseproof paper, or grease it well with olive oil.

In a large pan, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for 5-10 minutes or until they’re soft. Add the grated carrots, celery, red bell pepper, and mushrooms. Cook until the vegetables are tender and most of the moisture has evaporated.

Stir in the dried thyme, rosemary, smoked paprika, and ground nutmeg. Cook for another minute to bring out the flavours. Remove from heat and let it cool while you prepare the nuts.

In a large bowl, combine the chopped nuts, cooked lentils, and breadcrumbs. If you’re using flaxseed instead of egg, mix the ground flaxseed with water and let it sit for a few minutes to become jelly-like in texture (but don’t add it yet).

Add the sautéed vegetable mixture and mix well.

Add the egg or flaxseed egg replacement, along with the soy sauce, then season with salt and pepper to taste.

Press the nut roast mixture into the loaf tin, so that there’s not much air left between the nuts.

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the loaf is firm to the touch. Let it cool in the pan for 10-20 minutes (the longer you can keep your hands off it, the better!) before transferring to a serving plate.

Slice the nut roast and serve with your favourite sides.

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