In association with The Vegetarian Society
Simple to make and delicious hot or cold this Vegan Nut Roast is the classic main course for a veggie Christmas.
Nut Roast (vegan & gluten-free)
Today I’m bringing you a festive Nut Roast from The Vegetarian Society Cookery School. I was thrilled when The Vegetarian Society got in contact with me and asked me to re-create one of the schools Christmas dishes.
As many of you know my daughter became a vegetarian a few months back and this will be her first Christmas as a vegetarian so I had wondered about what I was going to serve her on the big day!
I chose to make this Nut Roast as it’s something that you can easily make in advance (keeps up to 3 months in the freezer or in the fridge for 3 days). I also really love Nut Roast but had never made one. I have a long list of dishes like this, stuffed peppers and mushrooms being 2 others that spring to mind!
We seem to be eating a lot more vegetable based food since my daughter became vegetarian as it’s just a lot easier that way or I’ll adapt our meaty dishes so that the meat is added just before serving so that my daughter can eat the same dish minus the meat. It’s all been a bit of a learning curve!
So this Nut Roast recipe came along at the perfect time as I now know what I’ll be serving my daughter on Christmas Day and I’m sure any leftovers will be hoovered up by everyone else or eaten cold the next day.
Not only was this Nut Roast really tasty (just check out all those fab ingredients) but it was really quite filling too so I would say it would easily serve 6.
If you have a foodie in your life that you’re stuck for a present idea for then why not consider giving them a course from The Vegetarian Society Cookery School or better still treat yourself.
They have fun friendly cookery experiences throughout the year packed with flavoursome dishes, culinary techniques and effortless expertise.
You can try your hand at bread making, take an Indian masterclass or sample stunning street food. If you enjoy foraging or want to “beat the heat” on a chilli inspired session then there’s a tasty workshop for you.
You can also add to your repertoire with the vegan toolkit or vegan party food course. Visit www.vegsoccookeryschool.org for the full calendar of courses and to buy online gift vouchers.
I do hope you try this Nut Roast but for more festive vegetarian recipe inspiration you might like the following recipes:
- Parsnip & Carrot Rostis with Mushrooms & Wenslydale Sauce
- Cranberry, Feta and Quinoa stuffed Butternut Squash
- Kale Lovers Christmas Pie
- Easy Lentil Pumpkin Bowls (vegan & gluten-free)
- Sweet Potato & Chestnut Pie
- Veggie Christmas Easy Vegetarian & Vegan Recipes
To make this meal extra special serve these with my Crispy Coated Roast Potatoes
Looking for a vegan dessert to have afterwards? Try my Vegan Apple Meringue!
I’m sure you’ll love this Vegan Nut Roast so don’t forget to share a comment and rating down below or share with me by tagging @FabFood4All on social media!
Pin for later!
NB: Post commissioned by The Vegetarian Society and all opinions are my own.
Nut Roast (Vegan & Gluten Free)
Ingredients
- 200 g red lentils
- 1 onion finely sliced
- 50 g sun-dried tomatoes oil reserved, drained and chopped
- 2 cloves garlic crushed
- 50 g dried apricots chopped
- 200 g mixed nuts chopped
- 50 g mixed seeds
- 1½ tsp dried mixed herbs
- 1 tsp soy sauce*
- 1 carrot grated
- 1 tsp turmeric powder
- Salt and pepper
Instructions
- Preheat the oven to 180°C/gas mark 4.
- Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
- While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes until softened.
- Add all the other ingredients, except the seasoning.
- Stir really well, add the cooked lentils and stir again, seasoning to taste.
- Line a loaf tin (approx 20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.
- Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
Ruth
Hi what do you serve it with do you have a low carb recipie , as this sounds amazing and would like to try it
Thanks
Camilla
Hi Ruth, you could serve it with Mediterranean Roasted Vegetables https://www.fabfood4all.co.uk/mediterranean-roasted-vegetables-main-side-dish/ or even my Simple Ratatouille https://www.fabfood4all.co.uk/simple-ratatouille/
Alan
Great recipe, although found it bit dry and it crumbled even after letting stand for 15 mins. Wonder if flax or chia seed egg would help bind. Still no complaints about flavour and it was so easy to do. A definite do again and even as a weekday meal.
Camilla
Thanks Alan, this recipe was developed by The Vegetarian Society so I can’t alter it as this was a commissioned post. I’ve had a look at other nut roasts and the common theme seems to be eggs and Cheddar cheese. So yes to keep this vegan you could try using flax or chia seed egg and maybe some vegan grated cheese. It might also be an idea to put a loose layer of foil over the top while the roast bakes (perhaps removing 10 minutes before the end).
Catherine Nice
Any idea what I can use instead of soya sauce/ I really don’t like soya sauce.
Thanks
Camilla
Hi Catherine, you really can’t taste the soya sauce it just adds to the seasoning. There are foods I don’t like but it will depend on their use sometimes. I would just leave it out if it’s not something you’ll use once bought, perhaps add a little more salt or a smokey flavoured salt.
Catherine Nice
Brilliant- thank you- going to give it a go!
Camilla
Great:-)
Nicole
Loved this recipe! The lentils in place of breadcrumbs are great. I used fresh rosemary and added in a handful of finely chopped mushrooms as well.
Camilla
The addition of mushrooms sounds like a great idea, glad you like the recipe Nicole:-)
Matt
So I’m not a good cook, just trying to have a variety in my diet. I love nut roast, cooked this, but variety in my diet. Cooked this but its just crumbled as soon as took out the bread tray. As I tried to cut it.. How can I stop this from happening please?
Camilla
Hi Matt, you need to allow it to cool a little before turning out, I’d give it about 5 – 10 minutes.
Rory
Great recipe. Everyone loved it at Christmas and made it again today. Have already passed it on to relatives and friends. Thank you.
Camilla
So glad you enjoyed it, thank you for passing it on:-)
Nige
I cooked this for Christmas and it was delicious. I froze the rest and have been enjoying it since. It makes a lovely sweet treat when drizzled with maple syrup . Thanks for the recipe.
Camilla
So glad you enjoyed it Nige:-)