If you’re looking for a hearty, flavorful dish that’s perfect for a holiday meal or a cozy dinner, this Nut Roast is an absolute winner.
Packed with a mix of savory nuts, fresh vegetables, and a delicious blend of herbs and spices, it’s a perfect vegetarian alternative to a traditional roast.
The nutty, savory flavor is perfectly complemented by a dollop of Cranberry Sauce and a side of Baked Sweet Potatoes, making this dish not only wholesome but irresistibly satisfying.
I first tried making this nut roast when I was hosting a holiday dinner for some vegetarian friends. I wanted something filling and flavorful that would appeal to everyone at the table.
After a few tweaks and test runs, this recipe became a staple. The crunchy nuts, tender vegetables, and rich flavors come together in the perfect bite. Every time I serve it, it’s met with rave reviews – even from those who aren’t typically vegetarians!
Why Is This My Go-To Recipe?
- Packed with flavor: The mix of nuts and veggies creates a rich, savory flavor that everyone can enjoy.
- Easy to customize: Add your favorite nuts or veggies to make it your own.
- Hearty and filling: It’s a satisfying main dish, perfect for special occasions or casual dinners.
- Great for meal prep: It holds up well in the fridge, making leftovers just as delicious the next day.
Nut Roast
Equipment
- Food processor (optional but helpful)
- Large skillet
- Mixing bowl
- Bread pan (or loaf tin)
- Parchment paper
- Zester
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- 1 cup cooked lentils brown or preferred variety
- 1 onion finely diced
- 1 carrot finely diced
- 1 red bell pepper finely diced
- 4 oz baby bella mushrooms diced
- 2 cups fresh spinach chopped
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp fresh sage chopped
- 1 tbsp fresh rosemary chopped
- Zest and juice of 1 orange
- 2 cups mixed nuts toasted and chopped
- ½ cup dried apricots finely chopped (or dried cranberries)
- 2 eggs or 2 flax eggs for vegan option
- Salt and pepper to taste
Instructions
- Prepare the base: Cook lentils in water or vegetable stock until soft. Set aside.
- Sauté the veggies: Heat olive oil in a skillet, sauté onion, carrot, bell pepper, mushrooms, and garlic until softened. Add spinach and cook until wilted.
- Season the mixture: Stir in paprika, thyme, sage, rosemary, orange zest, and juice. Season with salt and pepper to taste.
- Combine the ingredients: Mix lentils, sautéed veggies, chopped nuts, dried apricots, and eggs in a large bowl until well combined.
- Taste and adjust seasoning.
- Assemble: Line a bread pan with parchment paper and press the mixture firmly into the pan.
- Bake: Preheat oven to 375°F (190°C) and bake for 45–50 minutes, or until golden and firm.
- Cool and serve: Allow the nut roast to cool slightly before slicing. Serve with your favorite sauces and sides.
Nutritional Facts:
| Calories | 400 kcal |
| Cholesterol | 60 g |
| Fat | 25 g |
| Protein | 12g |
| Fibre | 8 g |
This nut roast was absolutely delicious! I made it for a family dinner, and even the non-vegetarians loved it. Thanks for sharing such an easy and flavorful recipe!
I’ve been looking for a good vegetarian alternative for the holidays, and this nut roast did not disappoint. I added a bit of smoked paprika for an extra kick!
I had no idea nut roasts could be this tasty! The texture and seasoning were perfect. I paired it with a mushroom gravy, and it was heavenly.
Made this last night, and it turned out great! I swapped almonds for cashews, and it worked perfectly. Will definitely make it again.
This is my new go-to recipe for dinner parties! So easy to prepare and tastes amazing. My guests were asking for the recipe. Thanks for sharing!