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Nut roast

Vegan walnut, cashew, & peanut roast

10 Feb 2023 • 2 min read

We’re lucky that vegan meat alternative options are booming…but sometimes you feel like going traditional.

This hearty, plant-based nut roast is easy to double or triple and make for a big occasion like Christmas dinner.

Serve up a slice with all the roast dinner trimmings; it’ll be a favourite from now on.

Vegan
Vegetarian
Easy
Serves 4 Slices
Prep time: 30mins
Cook time: 1hr 30mins
Total time: 2hr

Ingredients

Method

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.

2

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

3

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

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.

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.

6

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

7

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

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.

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