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You are here: Home / Main Meal / Nut Roast (vegan & gluten-free)

Nut Roast (vegan & gluten-free)

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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) - Fab Food 4 All

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!

Nut Roast (vegan & gluten-free) - Fab Food 4 All

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!

Nut Roast (vegan & gluten-free) - Fab Food 4 All

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.

Nut Roast (vegan & gluten-free) - Fab Food 4 All

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.

Nut Roast (vegan & gluten-free) - Fab Food 4 All

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

Nut Roast (vegan & gluten-free) - Fab Food 4 All

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!

Nut Roast (vegan & gluten-free) #vegan #nutroast #Christmas #holidays #gluten-free - Fab Food 4 All

NB: Post commissioned by The Vegetarian Society and all opinions are my own.

Nut Roast (vegan & gluten-free) - Fab Food 4 All
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Nut Roast (Vegan & Gluten Free)

Simple to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.
Course Main
Cuisine British
Keyword Christmas, gluten-free, vegan
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 - 6
Author The Vegetarian Society

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.

Video

Notes

NB: This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.
*Gluten-free soy sauce is available in most supermarkets
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Reader Interactions

Comments

  1. Rory

    03/01/2021 at 9:58 pm

    Great recipe. Everyone loved it at Christmas and made it again today. Have already passed it on to relatives and friends. Thank you.

    Reply
    • Camilla

      03/01/2021 at 11:17 pm

      So glad you enjoyed it, thank you for passing it on:-)

      Reply
  2. Nige

    02/01/2021 at 9:41 pm

    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.

    Reply
    • Camilla

      03/01/2021 at 1:31 am

      So glad you enjoyed it Nige:-)

      Reply
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