Vegetarian Nut Roast Recipe

This nut roast recipe is based on this BBC Good Foot nut loaf recipe and it is absolutely delicious. I made this on Christmas eve since I am the awkward vegetarian of the family and had to make my own dinner…OK, so maybe I volunteered but I wanted to make sure I would have something nice! A friend of mine suggested this recipe and made it with my own twist as I usually do. I think this recipe allows one to be creative with the ingredients and is a fantastic alternative for a roast. I had this with some vegetarian gravy (which is actually vegan), some roast potatoes and veggies. There was lots leftover for the following days in case I got hungry!

Vegetarian Nut Roast Recipe
Yield: 8 Servings
Difficulty: Medium
Cooking time:
Metric
US/Cups

Ingredients

  • 3 tbsp olive oil
  • 1 large onion
  • 2 sticks celery
  • 2 garlic cloves
  • 200 g mushrooms
  • 1 red pepper
  • 1 large carrot
  • ½ tsp oregano
  • 1 tbsp smoked paprika
  • 100 g dry red lentils
  • 1 tsp tomato purée
  • 300 ml vegetable stock
  • 100 g breadcrumbs
  • 50 g pecan nuts
  • 50 g walnuts
  • 3 large eggs
  • 100 g mature cheddar
  • handful of parsley
  • 1 tsp yeast extract (Marmite)
  • 1 tsp Maggi seasoning (liquid aminos)
  • 3 tbsp olive oil
  • 1 large onion
  • 2 sticks celery
  • 2 garlic cloves
  • 7 oz mushrooms
  • 1 red pepper
  • 1 large carrot
  • ½ tsp oregano
  • 1 tbsp smoked paprika
  • 3½ oz dry red lentils
  • 1 tsp tomato purée
  • 1¼ cups of vegetable stock
  • 3½ oz breadcrumbs
  • 2 oz pecan nuts
  • 2 oz walnuts
  • 3 large eggs
  • 3½ oz mature cheddar
  • handful of parsley
  • 1 tsp yeast extract (Marmite)
  • 1 tsp Maggi seasoning (liquid aminos)

Instructions

  1. Finely dice the onion, red pepper and celery and sweat with the olive oil in a pan on a medium heat until the onions are translucent.
  2. Grate the carrot, finely dice the garlic and mushrooms and add to the pan. Cook until the carrots are soft and the mushrooms have cooked through.
  3. Add the lentils, give it a good stir and then dissolve the marmite in the vegetable stock and add the Maggi seasoning. Add the stock, tomato puree, oregano and smoked paprika to the vegetables and lentils and continue to cook until all the liquid has been absorbed.
  4. Allow the vegetables to cool down to room temperature. This can take half an hour or more, and this can be prepared in advance.
  5. Taste for seasoning, finely chop the nuts (this can be done in a food processor), add to the pan together with the breadcrumbs and stir.
  6. Grate the cheddar cheese and finely chop the parsley and add to the mixture.
  7. Lightly beat the eggs and add to the mixture and mix well.
  8. Line a loaf tin with greaseproof paper so that it is easy to take out at the end.
  9. Pour the mixture into the loaf tin and bake in a preheated oven at 180C (355F).
    Note:
    For a shallower nut roast bake in a 1½ litre loaf tin for 35-40 minutes.
    For a deeper nut roast bake in a 1 litre loaf tin for 50-55 minutes.

    Nut roast slices
    Nut roast slices

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