Nut Roast (vegan & gluten-free) – perfect for Christmas!

In association with The Vegetarian Society
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.

To celebrate its love of seasonal cooking the school has compiled its favourite festive dishes for Christmas 2017 and there’s something for everyone. Visit www.vegsoc.org/christmas

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

and you could serve these with my Crispy Coated Roast Potatoes

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

5.0 from 5 reviews
Nut Roast (Vegan & Gluten Free)
Prep time
Cook time
Total time
Simple to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas.
Recipe type: Main
Cuisine: British
Serves: 4 - 6
  • 200g red lentils
  • 1 onion, finely sliced
  • 50g sun-dried tomatoes (oil reserved), drained and chopped
  • 2 cloves garlic, crushed
  • 50g dried apricots, chopped
  • 200g mixed nuts, chopped
  • 50g mixed seeds
  • 1½ tsp dried mixed herbs
  • 1 tsp soy sauce*
  • 1 carrot, grated
  • 1 tsp turmeric powder
  • Salt and pepper
  1. Preheat the oven to 180°C/gas mark 4.
  2. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
  3. 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.
  4. Add all the other ingredients, except the seasoning.
  5. Stir really well, add the cooked lentils and stir again, seasoning to taste.
  6. Line a loaf tin (approx 20cm x 10cm) with non-stick baking paper and spoon in the mixture, patting down well.
  7. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.
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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Nut Roast (vegan & gluten-free) - Fab Food 4 All

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

Permanent link to this article: https://www.fabfood4all.co.uk/nut-roast-vegan-gluten-free/


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  1. Kate - gluten free alchemist

    I do love a nut roast and have a favourite cashew nut roulade which I have blogged. As a result, I have not wavered far from that favourite and find many nut roasts to look quite ‘brown’. This one that you have made looks lovely though….. I have bookmarked as I am more than very tempted! x

    1. Camilla

      Excellent Kate, I will have to check out your cashew nut roulade:-)

  2. Hannah

    Coconut aminos is a good soy substitute.

    1. Camilla

      Thank you for sharing-)

  3. Kelly Mahan

    Wow, this nut roast looks so delicious! Thanks for sharing the details with us!

    1. Camilla

      A pleasure Kelly-)

  4. Neva

    Do you use salted nuts? This is the first time I have heard of a nut roast.

    1. Camilla

      No, plain nuts:-)

  5. Agness of Run Agness Run

    This is a perfect recipe for the Christmas dinner, Camilla. My mouth is watering now from seeing your recipe. Is there any alternative to using soy sauce?

    1. Camilla

      Thank you Agness, I’m not sure why you want to avoid the soya sauce, if you need a gluten and wheatfree version there is Japanese Tamari Soya Sauce.

  6. Kavita Favelle

    Always good to have reliable and tasty veggie recipes on hand, for all of us, even if we are not veggie we should all eat more.

    1. Camilla

      So true Kavey-)

  7. Choclette

    I love nut roast and would eat it a lot more often than at Christmas if I could. Good luck with your daughter’s vegetarian journey. It must be quite a learning curve your you. So many delicious discoveries to make though 🙂

    1. Camilla

      Thank you Choclette, it’s been a learning curve with things like her not being able to have takeaway chips as they’re cooked in beef dripping, so many meat products sneak into things you don’t expect!

  8. Martyn

    I love the idea of adding sun-dried tomatoes and dried apricots. I’ve actually never made a nut roast before but I think I’ll give this a go tomorrow when I’m off work. Many thanks.

    1. Camilla

      Great Martyn, enjoy:-)

      1. Martyn

        The test run went great! It was pretty straightforward to make and came out really well. I loved the balance of flavours and textures and it was also nice and filling. I’m going to make this for Christmas Day.

        First time reading this blog as well, but I’ve bookmarked you, Camilla, and I look forward to checking out any more veggie/veggie recipes you might be kind enough to feature. Thanks again.

        1. Camilla

          That’s excellent Martyn, so glad you like it and pleased to have been bookmarked. I’m sure there will be quite a few veggie recipes in future, you might like my latest post for Brie & Cranberry Tear & Share Wreath which is great for a Christmas buffet/tea-)

  9. Mrs Gray

    This looks wonderful. One big problem for me though – my newly vegetarian daughter has always had a nut allergy. Would you be able to advise me on what to use to replace the 200g of nuts?

    1. Camilla

      As it’s the nuts that give the so much flavour and texture to this dish I wouldn’t like to suggest a replacement as it would no longer be a nut roast without them. You could try tins of mixed beans perhaps but they would not have the bite or flavour intensity of nuts so without trying myself I couldn’t say if this would be an acceptable alternative.

  10. Emma @ Supper in the Suburbs

    That sounds delicious Camilla. I bet the sun dried tomatoes really enhance the flavour! We are always looking for new and interesting nut roast recipes for my other half who is veggie. I’ll be forwarding this on to my Dad who is cooking the dinner this Christmas.

    1. Camilla

      Excellent Emma, I’m sure he’ll love it-)

  11. Kate | The Veg Space

    That looks really lovely Camilla, what a great list of ingredients – sun dried tomatoes & apricots etc. make it really special for the big day. Hope your daughter enjoys it!

    1. Camilla

      Not that I can take credit for the recipe, but yes a great list of tasty and healthy ingredients-)

  12. Eb Gargano | Easy Peasy Foodie

    This looks so delicious! I love the addition of dried apricots. Thanks for including my stuffed butternut squash Eb x

    1. Camilla

      It really is a winner Eb – a pleasure-)

  1. Festive Lentil and Mushroom Bowl with Star Potatoes + Video! - Nicky's Kitchen Sanctuary

    […] Also, my friend Camilla from Fab Food 4 All has recreated the Vegetarian Society’s nut roast (packed with sun dried tomatoes and apricots!). Take a look here. […]

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