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Bursting with flavor, packed full of nuts, lentils, vegetables, and herbs, this is quite possibly the best Nut Roast recipe you’ll ever taste! Whether you’re having friends over for Sunday lunch, Christmas Day, or even American friends for Thanksgiving, this nut roast recipe promises to be a showstopper.
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Why You Will Love Making Vegan Nut Roast
- First and foremost, this nut roast is a nutritional powerhouse. Thanks to the medley of Brazil nuts, walnuts, hazelnuts, and pecans, you’re getting a dose of essential fatty acids, vitamins, and minerals. Mixed nuts, in general, are known for their heart-healthy benefits, and when combined with ingredients like brown lentils and fresh herbs, you’re in for a treat that’s as good for your body as it is for your taste buds.
- Whether it’s a cozy family dinner, a grand Christmas lunch, or a holiday dinner this nut roast fits the bill for any special occassion. Its rich umami flavour, enhanced by the chestnut mushrooms and tomato paste, makes it a great alternative to traditional meat dishes. Plus, with its festive ingredients like orange zest, it’s a dish that screams celebration for all special occasions!
- One of the best things about this recipe is you can create delicious nut roast variations to suit your taste. Want to add a gluten-free twist? Swap out the wholemeal breadcrumbs for a gluten-free version. Fancy a bit of sweetness? Toss in some dried apricots, dried cranberries, or dried fruit of your choice. The nut roast mixture is forgiving and welcomes variations, allowing you to make it uniquely yours.
- If you’re someone who loves to prep meals ahead of time, this vegan nut roast has got you covered. You can prepare the mixture up to a day in advance, let the flavors meld, and then bake it fresh when you’re ready to serve. And if you’re thinking about Christmas dinner, this dish can be made up to a month ahead and frozen, ensuring you have one less thing to worry about on the big day.
- Lastly, even if your guests aren’t vegan or vegetarian, they’re bound to be impressed by this dish. The combination of finely chopped fresh herbs, olive oil, and a rich mushroom mixture gives this nut roast an irresistible aroma and taste. Serve it with some vegan gravy or cranberry sauce on the side, and watch it disappear from plates in no time!
What does a nut roast contain?
Our simple nut roast recipe has nuts, vegetables, breadcrumbs, herbs and spices, and vegetable stock.
We’ve used fresh herbs, but if you don’t have them, just use dried herbs.
How to Make a Vegan Nut Roast with Step-by-Step Instructions
Making an incredible nut roast is easy if you follow our instructions below.
A full printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Prepping the Nuts
Start by preheating your oven and spreading the assortment of nuts on a baking tray.
Once roasted, set them aside to cool. This step ensures your nut loaf has that deep, nutty flavor that’s simply irresistible. Once done, blend half of your roasted nuts into a fine meal and chop the rest.
Cooking the Veggies
While your nuts are roasting, focus on your veggies. Boil the parsnips until they’re soft, then mash them up. In a separate pan, caramelize the onions in olive oil.
Add in the chili, garlic, and then lentils, cremini mushrooms, carrots, and red bell pepper after a minute, cooking until the carrots soften. This mixture forms the base of your nut roast, providing moisture, flavor, and texture.
Combining Ingredients
Now comes the fun part! Add breadcrumbs, fresh herbs, and spices to your veggie mixture.
Pour in the vegetable stock or vegetable broth and let it simmer until the liquid is absorbed. This step keeps your nut roast moist and holds it all together.
Mix the nut mixture with the veggie base, add the orange zest, and fold in the mashed parsnips. Taste and season with salt and pepper as needed.
Baking to Perfection
Prepare your loaf tin with some vegan butter to prevent sticking. Press the nut roast mixture firmly into the prepared loaf pan, making sure it’s compact, smoothing out the top. This helps in achieving a firm, sliceable roast.
Bake covered for an hour, then uncover and bake for an additional 10 minutes to get that perfect crust on top. Once baked, let the nut roast rest before serving.
Slice and Serve!
When it’s time to serve, turn the loaf tin upside down, and your beautifully baked nut roast should slide right out.
Slice it up and pair it with your favorite sides. Whether it’s roast potatoes, vegan gravy, or a dollop of cranberry sauce, your nut roast is sure to be the star of the show!
Recipe notes and expert tips
- Nuts: While the recipe calls for a mix of Brazil nuts, walnuts, hazelnuts, and pecans, feel free to get creative! Pine nuts, sunflower seeds, or even pumpkin seeds can add a unique twist to your vegan Christmas roast. Just ensure you maintain the overall quantity of nuts to keep the consistency and structure intact.
- A quick tip about those roasted nuts: Give them a moment to chill out before you pop them into the food processor so that it doesn’t get damaged from the heat!
- Parsnips: Swap in a sweet potato if needed. It’ll tweak the flavor a tad, but trust me, it’ll be just as scrumptious!
- Out of oranges? Grab some clementines, satsumas, or even lemons. Using their zest will do the trick. And if you opt for lemon zest, it’ll lend a lemony flavor to your nut roast – a delightful change!
- Texture: The texture of your vegetarian nut roast is crucial. When processing the nuts, aim for a mix of finely ground and coarsely chopped nuts. This combination gives the roast a varied texture, making every bite interesting. Remember, the food processor is your friend, but don’t overdo it – you don’t want a nut paste!
- Fresh vs. Dried Herbs: Fresh herbs like rosemary, fresh sage, and thyme infuse the nut roast with a vibrant, aromatic flavor. However, if you don’t have fresh herbs on hand, dried herbs can work too. As a general rule, use one-third the amount of dried herbs as you would fresh since dried herbs are more concentrated.
- Dried fruits: Adding dried fruits like apricots or cranberries can introduce sweet notes to the roast, complementing the savory flavors. Just ensure they’re finely chopped to blend well with the mixture.
- DIY Breadcrumbs: Make your own breadcrumbs if you don’t have any on hand; just put a couple of slices of bread in your food processor and blitz them until they are breadcrumbs – easy! Great for gluten-free too.
- Adjusting for Dietary Needs: If you or your guests have specific dietary requirements, this nut roast can be easily adapted. For a gluten-free version, swap out the breadcrumbs for gluten-free breadcrumbs or cooked brown rice. If you’re avoiding nuts due to allergies, consider using seeds like sunflower or pumpkin seeds as a substitute.
- I don’t have a loaf tin. Can I shape the roast by hand? Yes, you can shape the mixture into a log or even individual patties. Just adjust the cooking time accordingly, as smaller shapes might cook faster.
- How do I know when the nut roast is fully cooked? The nut roast should have a firm texture and a dark brown crust on top when done. If in doubt, a skewer inserted into the middle should come out clean.
How to Store Leftover Nut Roast
Our easy Nut roast stores really well; just follow our advice, and you can enjoy it days or months later.
Refrigerating the Leftovers
Once cooled, wrap the nut loaf in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. When you’re ready to enjoy it again, simply reheat in the oven or microwave.
Freezing for Later
Nut roast is freezer-friendly, making it perfect for meal prep or saving for a future occasion.
To freeze, slice the cooled roast into portions, and then wrap it tightly in plastic wrap, and then in aluminum foil. Label it with the date, and it’ll keep well for up to a month.
When you’re ready to serve, thaw overnight in the refrigerator and reheat until warmed through.
Reheating Tips
For the best flavor and texture, reheat your nut roast in the oven. Place it in a baking dish, cover with foil, and warm at a moderate temperature until heated through. This method helps retain moisture and ensures your nut roast remains delicious and not dried out.
How to Serve Nut Roast
Nut roast shines when it’s paired with different dishes, and we’ve got lots of suggestions for you.
Classic Sides for a Hearty Meal
A nut roast, with its rich flavors and hearty texture, pairs beautifully with classic side dishes.
Serve it alongside roast potatoes, and steamed or roasted vegetables, like smashed Brussels sprouts or honey roasted carrots, or make Brussels sprouts in an air fryer! Yorkshire pudding is a must, and some chestnut stuffing or stuffing balls to make it a feast. And don’t forget the cranberry sauce and vegan gravy!
A rich mushroom gravy drizzled over the nut roast enhances its umami flavor and a dollop of cranberry sauce ties the whole meal together.
It’s also perfect when served with a cabbage stir fry side.
Fresh Salads for a Lighter Touch
If you’re aiming for a lighter meal or a summer feast, pairing the nut roast with a fresh salad is the way to go.
A tomato and basil Caprese salad, or even a beetroot and halloumi salad (or a vegan cheese alternative), can provide a refreshing contrast to the nutty, savory flavors of the roast.
Bread and Spreads
A good loaf of bread, be it crusty French Bread or soft wholemeal, can be a delightful accompaniment to nut roast.
Serve with vegan butter, spicy Greek cheese dip, olive tapenade, or a flavorful hummus on the side. This combination makes for a more casual, picnic-style meal, perfect for outdoor gatherings or a relaxed Sunday lunch.
More vegan recipes for you to try
If you love our nut loaf, why not try these other easy vegetarian festive recipes?
- Air Fryer Nut Roast
- Vegan Ham Recipe
- Air Fryer Vegan Ham
- Lentil Loaf
- Mushroom Wellington
Print Pin Recipe
4.95 from 89 votes
Best Vegetarian & Vegan Nut Roast Recipe
Insanely tasty and incredibly satisfying, just proving that you don't need meat to complete a dish. Our nut roast is bursting with flavor, packed with nuts, lentils, veggies & herbs, this is the best vegan nut roast you'll ever taste! Perfect for Thankgiving dinner, Christmas dinner or Sunday lunch
Prep Time45 minutes mins
Cook Time1 hour hr 10 minutes mins
Total Time1 hour hr 55 minutes mins
Servings10
Calories452
Course: Main course
Cuisine: Best of British
Author: Mandy Applegate | Splash of Taste
Utensils
Ingredients
- 3½ oz Brazil nuts
- 3½ oz Walnuts
- 3½ oz Hazelnuts
- 3½ oz Pecans
- 2 Parsnips roughly diced
- 2 tbsp Olive oil
- 2 Red onions finely chopped
- 1 Fresh red chilli finely chopped
- 3 Cloves of garlic minced
- 7 oz Brown lentils cooked
- 7 oz Chestnut mushrooms finely sliced
- 5 oz Carrots grated
- 1 Red pepper finely chopped
- 2 tbsp Tomato paste
- 3½ oz Wholemeal breadcrumbs
- 2 sprigs Fresh rosemary finely chopped
- 1 sprig Fresh sage finely chopped
- 9 sprigs Fresh thyme finely chopped
- ¼ tsp Ground allspice
- ¼ tsp Smoked paprika
- ¼ tsp Ground nutmeg
- 1 cup Vegetable stock
- 3½ oz Cooked chestnuts crumbled
- Zest of 1 orange
- Salt and pepper to taste
- Vegan butter to prepare loaf tin
US Customary – Metric
Instructions
Preheat your oven to 180°C/356°F
Spread your Brazil nuts, walnuts, hazelnuts, and pecans over a baking tray and put them in the oven, and roast them for 8 minutes, when done set them aside to cool
3½ oz Brazil nuts, 3½ oz Walnuts, 3½ oz Hazelnuts, 3½ oz Pecans
Meanwhile, while your nuts are roasting, add your chopped parsnips to a pan of boiling salted water and cook until they are soft, approximately 10 – 15 minutes. When they are cooked, drain the water and then return them to the pan, mash them, and set them aside
2 Parsnips
Over medium heat, heat your olive oil in a large frying pan, and add the onions and fry for approximately 12 – 15 minutes until they have turned dark brown and are starting to caramelize, stirring often to stop the onions from sticking and burning. Next, add in your red chili and garlic, stir to combine, and cook for 1 minute. Now add in your brown lentils, mushrooms, carrots, red pepper, and tomato paste and stir to combine and cook them until the carrot has started to soften approximately 15 – 20 minutes
2 tbsp Olive oil, 2 Red onions, 1 Fresh red chilli, 3 Cloves of garlic, 7 oz Brown lentils, 7 oz Chestnut mushrooms, 5 oz Carrots, 2 tbsp Tomato paste, 1 Red pepper
Next, add in your breadcrumbs, fresh rosemary, fresh sage, fresh thyme, ground allspice, smoked paprika, ground nutmeg, and stir to combine. Now, pour in your vegetable stock, stir to combine all of the ingredients, and simmer over a very gentle heat until all the liquid has been absorbed. Remove your pan from the heat
3½ oz Wholemeal breadcrumbs, 2 sprigs Fresh rosemary, 1 sprig Fresh sage, 9 sprigs Fresh thyme, ¼ tsp Ground allspice, ¼ tsp Smoked paprika, ¼ tsp Ground nutmeg, 1 cup Vegetable stock
Take the cool roasted nuts and place half of them in your food processor and blitz them until they are a fine nut meal. Roughly chop the remaining nuts into varying sizes to your own preference. Roughly break up the cooked chestnuts. Add the nut meal, the chopped nuts, chestnuts, and stir to combine. Now add your orange zest, add the amount that you personally prefer. Finally, take your mashed parsnips and add them to the nut roast mixture, folding them in to create a well combined thick mixture. Taste and season with salt and freshly ground black pepper
3½ oz Cooked chestnuts, Zest of 1 orange, Salt and pepper
Next, wipe vegan butter all over the insides of your loaf tin, to ensure the nut roast doesn't stick.
Vegan butter to prepare loaf tin
Now, add the nut roast mixture into the prepared loaf tin. Press firmly down on the mixture so it compacts tightly into the loaf tin and then ensure you have a smooth even top in line with the loaf tin.
Place your prepared nut roast on a baking tray. Cover with foil and bake for 1 hour, then remove the foil and bake for a further 10 minutes. When your nut roast is ready, it'll be dark brown on top, remove it from the oven and leave it to cool for 10 – 15 minutes. Remove from the loaf tin by placing a plate on top of the loaf tin and then turning it upside down, your cooked nut loaf should easily fall out of the tin. To serve, cut into slices and serve with all the trimmings!
Notes
- Nuts: While the recipe calls for a mix of Brazil nuts, walnuts, hazelnuts, and pecans, feel free to get creative! Pine nuts, sunflower seeds, or even pumpkin seeds can add a unique twist to your vegan Christmas roast. Just ensure you maintain the overall quantity of nuts to keep the consistency and structure intact.
- A quick tip about those roasted nuts: Give them a moment to chill out before you pop them into the food processor so that it doesn’t get damaged from the heat!
- Parsnips: Swap in a sweet potato if needed. It’ll tweak the flavor a tad, but trust me, it’ll be just as scrumptious!
- Out of oranges? Grab some clementines, satsumas, or even lemons. Using their zest will do the trick. And if you opt for lemon zest, it’ll lend a lemony flavor to your nut roast – a delightful change!
- Texture: The texture of your vegetarian nut roast is crucial. When processing the nuts, aim for a mix of finely ground and coarsely chopped nuts. This combination gives the roast a varied texture, making every bite interesting. Remember, the food processor is your friend, but don’t overdo it – you don’t want a nut paste!
- Fresh vs. Dried Herbs: Fresh herbs like rosemary, fresh sage, and thyme infuse the nut roast with a vibrant, aromatic flavor. However, if you don’t have fresh herbs on hand, dried herbs can work too. As a general rule, use one-third the amount of dried herbs as you would fresh since dried herbs are more concentrated.
- Dried fruits: Adding dried fruits like apricots or cranberries can introduce sweet notes to the roast, complementing the savory flavors. Just ensure they’re finely chopped to blend well with the mixture.
- DIY Breadcrumbs: Make your own breadcrumbs if you don’t have any on hand; just put a couple of slices of bread in your food processor and blitz them until they are breadcrumbs – easy! Great for gluten-free too.
- Adjusting for Dietary Needs: If you or your guests have specific dietary requirements, this nut roast can be easily adapted. For a gluten-free version, swap out the breadcrumbs for gluten-free breadcrumbs or cooked brown rice. If you’re avoiding nuts due to allergies, consider using seeds like sunflower or pumpkin seeds as a substitute.
- I don’t have a loaf tin. Can I shape the roast by hand? Yes, you can shape the mixture into a log or even individual patties. Just adjust the cooking time accordingly, as smaller shapes might cook faster.
- How do I know when the nut roast is fully cooked? The nut roast should have a firm texture and a dark brown crust on top when done. If in doubt, a skewer inserted into the middle should come out clean.
- Storage: Once cooled, wrap the nut loaf in plastic wrap or place it in an airtight container. It will keep in the refrigerator for up to 5 days. When you’re ready to enjoy it again, simply reheat in the oven or microwave.
- Freezing: To freeze, slice the cooled roast into portions, and then wrap it tightly in plastic wrap, and then in aluminum foil. Label it with the date, and it’ll keep well for up to a month. When you’re ready to serve, thaw overnight in the refrigerator and reheat until warmed through.
- Reheating Tips: For the best flavor and texture, reheat your nut roast in the oven. Place it in a baking dish, cover with foil, and warm at a moderate temperature until heated through. This method helps retain moisture and ensures your nut roast remains delicious and not dried out.
Nutrition
Calories: 452kcal | Carbohydrates: 42g | Protein: 14g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Sodium: 233mg | Potassium: 835mg | Fiber: 13g | Sugar: 7g | Vitamin A: 3114IU | Vitamin C: 38mg | Calcium: 108mg | Iron: 4mg
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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