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Seasonal Nut Roast

After many years of using a variety of nut roast recipes I eventually developed my own, with many influences from other cooks. With a vegan roast the trick is to make it sufficiently dry and nutty to remain tasty, but moist enough to slice without crumbling. The addition of pureed vegetables acts as the binding agent, and the addition of red lentils soaks up any moisture which seeps out of the vegetables during cooking, hence they are added dry – trust me, it works to create the right consistency. I also don’t like nut roasts that have a high content of breadcrumbs, the clue is in the name, nuts should form the main ingredient! There are just a few crumbs added here, again to ensure the loaf will slice. We always serve our roast with rich miso onion gravy as we love it, but it also works with a rich tomato sauce.

Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients

  • 100 g walnuts
  • 75 g almonds
  • 75 g peanuts
  • 2 celery sticks finely sliced
  • 300 g sliced mushrooms
  • 150 g brown rice flour
  • 2 carrots sliced
  • 400 g butternut squash peeled and chopped into small pieces
  • 50 g red lentils
  • 1 slice wholemeal bread crumbs
  • A good grating of fresh nutmeg
  • 6 garlic cloves crushed
  • 25 g fresh parsley chopped
  • 25 g fresh sage chopped
  • 50 g milled oats
  • 3 tablespoons rapeseed oil
  • Salt & freshly ground black pepper

Instructions

  1. Grind the nuts to a crumbly texture in the food processor, don’t over process, but also don’t leave large pieces of nuts that will get in the way of slicing the loaf easily
  2. Fry the celery, garlic and mushrooms in the oil until soft
  3. Roughly puree the mushroom mix
  4. Steam and puree the carrots and butternut squash
  5. In a large mixing bowl combine the vegetables, nuts, breadcrumbs and the rest of the dry ingredients. Add the herbs, nutmeg and seasoning.
  6. Line a 27cm loaf tin with greaseproof paper, and tip the nut roast mix into the tin.
  7. Leave in the tin for at least 4 hours in the fridge, this helps the mix to combine well and absorb the extra moisture which makes for an easier slicing experience
  8. Bake for 40 minutes on 180 degrees – careful not to dry out the nut roast, if it looks like it is catching on top then cover with tin foil until it is cooked through

Recipe Notes

To serve; take the roast from the oven, leave it for 5 minutes in the tin, then place your serving plate over the tin and turn upside down until the roast is sitting nicely on the plate, remove the paper, decorate and serve!