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The baked nut roast cooling on a wooden cutting board atop a white marble cooktop. Slices are cut, revealing a colorful interior of lentils, nuts, and vegetables, served with a side of cranberry sauce.

Nut Roast

This festive nut roast is a hearty, flavorful centerpiece perfect for the holidays. Packed with lentils, nuts, fresh veggies, and herbs, it’s a wholesome, plant-based delight.
4.80 from 5 votes
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Prep Time 25 minutes
Total Time 1 hour 25 minutes
Course Main Course
Cuisine American
Servings 8
Calories 400 kcal

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.
    A medium-sized saucepan on a white marble cooktop filled with lentils simmering in water or vegetable stock. Steam rises gently as the lentils cook to softness.
  • 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.
    A black skillet on a white marble cooktop with onions, carrots, red bell pepper, mushrooms, and garlic being sautéed in olive oil until softened. Fresh spinach sits nearby, ready to be added.
  • Season the mixture: Stir in paprika, thyme, sage, rosemary, orange zest, and juice. Season with salt and pepper to taste.
    A skillet on a white marble cooktop with fresh spinach added to the sautéed vegetables, wilting and blending into the mixture. The vibrant greens and colorful vegetables stand out against the dark skillet.
  • Combine the ingredients: Mix lentils, sautéed veggies, chopped nuts, dried apricots, and eggs in a large bowl until well combined.
    A skillet on a white marble cooktop with paprika, thyme, sage, rosemary, and orange zest being sprinkled over the sautéed vegetables. A zested orange and fresh herbs sit nearby.
  • Taste and adjust seasoning.
    A large glass mixing bowl on a white marble cooktop with cooked lentils, sautéed vegetables, chopped nuts, dried apricots, and beaten eggs being thoroughly mixed with a wooden spoon.
  • Assemble: Line a bread pan with parchment paper and press the mixture firmly into the pan.
    A bread pan lined with parchment paper on a white marble cooktop, with the nut roast mixture being firmly pressed into the pan with a spatula to ensure an even surface.
  • Bake: Preheat oven to 375°F (190°C) and bake for 45–50 minutes, or until golden and firm.
    A bread pan placed in the oven with a clear view of the nut roast baking to golden perfection at 375°F. A soft glow from the oven light illuminates the roast.
  • Cool and serve: Allow the nut roast to cool slightly before slicing. Serve with your favorite sauces and sides.
    The baked nut roast cooling on a wooden cutting board atop a white marble cooktop. Slices are cut, revealing a colorful interior of lentils, nuts, and vegetables, served with a side of cranberry sauce.