Nut Roast
User Reviews
5.0
63 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 50 mins
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Servings
8
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Calories
319 kcal
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Course
Side Dish, Main Course
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Cuisine
British
Nut Roast
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This easy Nut Roast is a delicious and hearty vegetarian or vegan main for the holidays! The lentil and nut loaf is a meat-free meatloaf.
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Ingredients
- 1 onion
- 1 cup celery
- 9 ounces mushrooms (250g) any variety: button, chestnut etc..
- 1 cup mixed nuts (150g)walnuts, pecans, hazelnuts, almonds etc...
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried sage
- 1 ¼ cups vegetable stock (300ml)
- ½ cup red lentils (100g)
- 2 tablespoons tomato puree
- 3 eggs lightly beaten vegan replacement: 3 tablespoons ground flaxseed mixed with 9 tablespoons water and let sit for 5 minutes
- 1 cup dried breadcrumbs (100g)
- 1 cup grated cheddar cheese (100g)vegan replacement: omit, or use vegan cheddar or 2 tablespoons nutritional yeast flakes
- ½ teaspoon each salt and black pepper
Instructions
- Preheat the oven to 350°F/180°C. Line a 1.5 litre/2lbs/9x5-inch loaf pan with baking parchment paper.
- Quarter the onion and chop the celery into a few smaller pieces.
- Add them to the food processor along with the nuts and pulse to chop it all finely. Pour it into a bowl.
- Add the mushrooms to the food processor (no need to clean it first) and pulse a few times to chop finely.
- Heat the oil in a large frying pan over a medium heat, then stir in the chopped nuts mixture and mushrooms, and cook for 7 minutes, stirring often.
- Stir in the minced garlic, paprika, oregano, thyme, and sage and cook for a further minute.
- Stir in the vegetable stock, lentils and tomato puree and bring to the boil. Reduce the heat to low, cover with a lid, and simmer for 20 minutes or until the liquid is absorbed and the lentils are soft - be sure to stir it often so it doesn’t scorch on the bottom of the pan. TIP: If necessary, add a little more water to ensure the lentils are soft.
- Pour the mixture into a large mixing bowl and allow to cool slightly.
- When the mixture is cool, stir in the beaten eggs, breadcrumbs, cheese, salt and pepper, and mix well. It should be a thick paste.
- Spoon the mixture into the prepared loaf pan and spread it evenly to the edges and press it down gently.
- Cover the pan with foil, place in the oven and bake for 45 minutes. Remove the foil and bake for a further 15 minutes or until set.
- Allow the nut roast to cool in the pan for at least 15 minutes before turning it out and slicing.
Nutrition Information
Show Details
Calories
319kcal
(16%)
Carbohydrates
25g
(8%)
Protein
15g
(30%)
Fat
19g
(29%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.01g
Cholesterol
76mg
(25%)
Sodium
521mg
(22%)
Potassium
488mg
(14%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
522IU
(10%)
Vitamin C
3mg
(3%)
Calcium
207mg
(21%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 25g | 8% |
| Protein | 15g | 30% |
| Fat | 19g | 29% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 76mg | 25% |
| Sodium | 521mg | 22% |
| Potassium | 488mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 522IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 207mg | 21% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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