Well done Sheena, I was just thinking I should develop my own version of this recipe the other day.

Tastes delicious. I added courgette and mushroom for extra moisture, due to comments about texture. I cookwd for 34 mins, and some areas still crumbled, but the bits with courgette stuck well.
I will make again n tweak so it doesnt crumble.
Very tasty recipe. Thanks

Hi Helen, I would be wary of doing individual nut roasts with this particular recipe as they could just turn into a pile of crumbs or it might be fine. Without trying first I can’t really advise I’m afraid.

Try Chargrilled peppers in sunflower oil or similar.

Thank you Margaret, although I can’t take credit for the recipe as it is from The Vegetarian Society but I did tweak the cooking time last week as people were finding it a bit crumbly.

Hi Grace, how long did you bake the nut roast for? I remade it last week and added a new cooking time of 37 minutes which made all the difference. Plus did you leave it to rest before slicing? You can see in the picture with the chilli sauce how well it sliced.

Hi Mickie, how long did you cook it for? I remade this last week and put new timing on it and it didn’t crumble for me when I baked it for 37 minutes. It’s a recipe from The Vegetarian Society, not one of my creations.

Tasted great, but crumbled on serving when I tried to slice it

Very tasty but just wouldn’t stay together or slice, just fell apart, sadly.

Cooked your nut roast for my niece and her husband yesterday. My husband and I are not vegan or gluten intolerant and this was the first time I had cooked a nut roast. I as concerned when mixing the ingredients in case it turned out to be dry and crumbly but suffice to say it was just right. My husband and I thought it was delicious and I will be cooking this again. I shall be making more vegan dishes in the future. In addition my niece and her husband thought it was the best nut roast they have had.

Excellent, enjoy:-)

Thanks Camilla, we’ll give it a go

Someone in the comments said they added mushrooms so if you chop those up small I think that would work.

I made this again tonight and have reduced the baking time which improved the crumbliness issue. Details in the recipe and notes:-)

Makes sense – thank you!

Hi Laura, the nuts in this are raw. I don’t think toasted would be suitable as would make it extra crumbly and the outer nuts could burn.

Hi Shaniey, as this Nut Roast can get quite crumbly I can’t see why it couldn’t be frozen after preparing, then thawed and cooked. In fact I’m going to give this a go myself to test it out. I’ll let you know when I’ve completed my mission.

Hi Carol I have now updated the post with the re-heating instructions that The Vegetarian Society gave me after another enquiry a few years ago. “put it on a baking tray and cover with foil. Reheat at oven 180C or Fan 160C for 50 mins until piping hot.”

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/

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).

Great:-)

Brilliant- thank you- going to give it a go!

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.

The addition of mushrooms sounds like a great idea, glad you like the recipe 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.

Hi Matt, you need to allow it to cool a little before turning out, I’d give it about 5 – 10 minutes.

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

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

So glad you enjoyed it 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.

Hi Kate, I asked The Vegetarian Society a similar question last year as it’s their recipe and they said “put it on a baking tray and cover with foil. Reheat at oven 180C or Fan 160C for 50 mins until piping hot.”

Hi Marcelle, I imagine The Vegetarian Society thought that vegetarians would know that. I’ll amend the recipe, thank you:-)

HI there.. Thank you for this lovely recipe.. I will be making it this xmas.. Just a heads up.. Soy sauce has gluten in it. Its best to use gluten free Tamari…
xx
Marcelle

Thank you for your ideas. I was actually lying awake the other night thinking about the addition of a vegan egg substitute but have zero time to try out the idea as it’s been a trying year to say the least.

Any nut roast,hot or cold, is also very nice sprinkled over salads. But dont then splatter it with vegan mayo.

If you do think you need eggs, yet want to stick to the vegan idea (I switched to veganism quite a while back) than add 1tbs of flax seed meal to 2.5 tbs water. Stir, rest for 5 minutes, and add to ingredients as 1 egg.

Hi Debs, I wouldn’t add cranberries as they would most likely make the nut roast fall apart, it’s already quite crumbly. I’ve never tried adding parsnip so again I couldn’t vouch for what that would be like. I think I’d just serve those two things alongside.

I’m sure that would be fine, it’s just a step further than sweating the onions:-)