Delicious Vegetarian Nut Roast Recipe

Hi everyone!

This nut roast recipe is so rich. Such a great alternative to meat. It has a variety of textures and is full of flavour! It’s very healthy, packed full of nuts, grains and vegetables. Enjoy this as an alternative to meat in your Sunday roast!

1 tbsp olive oil
15g butter
1 large onion (finely chopped)
2 sticks celery (finely chopped)
2 garlic cloves (finely chopped)
200g chestnut mushrooms (finely chopped)
1 red pepper (halved, deseeded and finely diced)
1 large carrot (finely chopped )
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g homemade breadcrumbs
150g mixed nuts such as walnuts,  hazelnuts and Brazil nuts (roughly chopped)
3 large eggs (lightly beaten)
100g mature cheddar, grated
Handful flat leaf parsley (finely chopped)

  1. Preheat the oven to 180C/fan 160C/Gas 4. Line the base and sides of a 1.5 litre loaf tin with parchment paper.
  2. Prepare your ingredients as listed above in the ingredients list
  3. Heat the oil and butter in a large frying pan and cook the onion and celery for about 5 mins until beginning to soften
  4. Stir in the garlic and mushrooms and cook for a further 10 mins
  5. Stir in the red pepper and carrot and cook for about 3 mins
  6. Add the oregano and paprika and cook for just a minute.
  7. Add the red lentils and tomato puree and cook for about 1 min, then add the vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry
  8. Set aside to cool.
  9. Finally, stir in the breadcrumbs, nuts, eggs, cheese and parsley and a pinch of salt and some ground black pepper
  10. Stir to mix well then spoon the mixture into the prepared tin and press down the surface
  11. Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 mins until firm when pressed gently


All the ingredients prepped and ready!

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