In association with The Vegetarian Society
Simple to make and delicious hot or cold this Vegan Nut Roast (vegan & gluten free) is the classic main course for a veggie Christmas.
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 recipe 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 Roasts 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 vegan 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 veggie nut loaf 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.
More festive vegetarian 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
Can you freeze Nut Roast?
Yes, allow mixture to cool and then freeze it before baking. Thaw overnight in the fridge and then bake as per instructions.
What can you serve with Nut Roast?
To make this lentil and nut loaf extra special serve with:
- Crispy Coated Roast Potatoes
- Easy Slow Cooker Vegan Stew
- Mediterranean Roasted Vegetables
- Easy Christmas Jam (cranberry sauce)
Looking for a vegan dessert to have afterwards? Try my Vegan Apple Meringue!
How do you re-heat Nut Roast?
Slice into portions, cover in foil and heat at 180C for about 20 minutes or until piping hot.
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 this vegan nut roast recipe 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 37 - 45 minutes and allow to cool for 10 minutes before removing and cutting into thick slices.
Rosie
Absolutely delicious nut roast, just very very crumbly. Any suggestions to make it stick together a bit more please?
Camilla
You could try letting it cool a little before slicing with a very sharp knife. It’s a Vegetarian Society recipe that a recreated for them.
Alex
I usually put some well blended silken tofu and it acts as an egg binder 🙂
Sophie
Silly question but do you have to cook it before freezing it or do you just assemble
It then put in freezer? Also what do you expect the cook from frozen instructions to be ? Ta!
Camilla
Hi Sophie, I had to ask the Vegetarian Society Cookery School for you as this isn’t my recipe but theirs, the answer I got was “I’d cook it first then freeze it. Ingredients often survive the freezing and defrosting process better when cooked. You could portion up before freezing also.
I’d advise defrosting before cooking rather than cooking from frozen. Then it’s a simple reheat in the oven.”
Nehal
Just made it (albeit without the apricots as I don’t like sweet in my savory). A bit crumbly, but I like it!
Camilla
Great Nehal, a recipe is just a starting place as Nigel Slater says! It’s nice cold too:-)
Robert Price
A great recipe
Margaret Gallagher
Never actually made my own – no excuse now – taste will be EXQUISITE
Camilla
It is fabulous:-)
2pots2cook
Surrounded with gluten free people; will pass the news to all! Thank you so much! Pinning!
Camilla
Thank you:-)
Leila Benhamida
A lot great ingredients. Love the added apricots.
Camilla
It is a great recipe:-)
Tracy Nixon
I will try this recipe! You cannot buy a decent nut loaf anywhere these days!
Camilla
Excellent Tracy, I’m sure you’ll love it-)
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
Camilla
Excellent Kate, I will have to check out your cashew nut roulade:-)
Hannah
Coconut aminos is a good soy substitute.
Camilla
Thank you for sharing-)