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Nut roast

Vegan Walnut, Cashew & Peanut Roast

Slice, serve & enjoy!

Suitable for: Vegans
Difficulty: Easy
Serves: 4
Prep: 30 min
Cook: 1 hr 5min

Ingredients

* Available at hollandandbarrett.com or in your local store.

Method

Step 1
Preheat the oven to 180C / 160C (fan). Grate the carrot, finely chop the rest of the veg, garlic & parsley. Line the base of a 1.5l loaf tin with parchment paper.

Step 2
In a large frying pan, heat the oil, throw in the chopped onion and celery. Cook for about 5 minutes so they soften.

Step 3
Stir in the garlic and mushrooms, cooking for a further 10 min on a low-med heat.

Step 4
Add the pepper and grated carrot, cooking for about 3 minutes. Then sprinkle in the oregano & smoked paprika. Leave the pan to simmer for just a minute.

Step 5
Add the lentils, tomato purée and veg stock. Simmer on a very low heat for about 25 mins. You want all the liquid to be absorbed so the mix is left fairly dry. Leave to cool.

Step 6
Stir in the breadcrumbs, mixed nuts, egg replacer, parsley and a pinch of salt & pepper.

Step 7
Stir the mixture well and spoon into the loaf tin, pressing down on the surface.

Step 8
Cover with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for a further 20 minutes. You’ll know it’s done when it feels firm when pressed gently. Remove from the tin, slice and serve.

Liked this? Then you'll LOVE our Mushroom, Leek & Parsnip Pie recipe!

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