Nut Roast
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 30 mins
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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
Description
Nut Roast mixes a variety of nuts like walnuts and pecans with mushrooms, onions, and celery for a robust base. The mixture is spiced with smoked paprika and dried herbs before simmering with vegetable stock, red lentils, and tomato puree, which hydrates and binds the ingredients. Eggs (or flaxseed substitute for a vegan option) along with breadcrumbs and cheddar cheese bring moisture and body to the loaf. Baking it in a loaf pan creates a firm structure that slices well.
The finished nut roast has a savory, earthy flavor profile with a texture combining crunch from nuts and softness from lentils and vegetables. It works well served warm alongside vegetables or salads, making it suitable as a vegetarian main course.
The recipe recommends monitoring the lentils during simmering to avoid scorching and adjusting liquid as needed. Using vegan substitutes for eggs and cheese offers flexibility. The loaf pan lined with parchment ensures easy removal after baking.
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 minced, cloves
- 1 teaspoon smoked paprika
- 1 teaspoon thyme dried
- ½ teaspoon oregano dried
- ½ teaspoon sage dried
- 1 ¼ cups vegetable stock (300ml)
- ½ cup red lentils (100g)
- 2 tablespoons tomato puree
- 3 egg 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 cheddar cheese 100g)vegan replacement: omit, or use vegan cheddar or 2 tablespoons nutritional yeast flakes, grated
- ½ teaspoon salt
- ½ teaspoon 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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