In association with The Vegetarian Society
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!
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.
Recipe Video
Recipe 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
Katie
I’ve made this before and loved it. How would you recommend freezing?
Camilla
Hi, The Vegetarian Society advised to freeze after cooking defrost the nut roast first and to reheat put it on a baking tray and cover with foil. Reheat at oven 180C or Fan 160C for 50 mins until piping hot. You could also freeze individual portions and pop in the microwave.
Jen
I made this, amazing taste I even forgot the garlic but I don’t think it needed it. However it didn’t hold well together. Could I possibly blend before baking, do you feel this would help?
Camilla
Hi Jen, I’m glad you enjoyed it. It is on the crumbly side but that improves as it cools. It’s a recipe I recreated for The Vegetarian Society and the first Nut Roast I’d ever made so I wish I could give some advice but feel blending would perhaps make it stodgy?
Jeff
Used all good quality ingredients, cooked following the instructions to the letter. Looked nice, smelt nice but tasted very bland and crumbled into a pile. I might try it again but add a couple of eggs as I’m wheat intolerant but not vegan.
Camilla
Sorry to hear that Jeff, it’s a recipe from The Vegetarian Society Cookery School that I shared on their behalf. It is on the crumbly side but really benefits from being left to cool a little to firm up before carving and there’s no problem at all when it’s cold. Do let me know how it goes if you try it with egg.
Cheryl
Made this for winter solstice and was perfect success. Texture and flavour were excellent. No crumbling at all. Made two dishes one of which is frozen for new year. Worried the roast would be crumbly but not at all. Will definately use his again possibly with variation,
Thank you,
Camilla
Excellent, so glad you liked it:-)