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A vegetarian nut roast with a slice cut off.

Easy Nut Roast

This easy nut roast is the perfect vegetarian main course for Christmas or Thanksgiving! Just mix and bake - no pre-cooking required!
5 from 1 vote
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 people
Calories: 480kcal
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 170 g (~ 6 oz) carrot (1 large or 2 small)
  • 185 g (~ 6 1/2 oz) mushrooms
  • 1 red onion
  • 120 g (~ 1 cup) cashew nuts
  • 120 g (~ 3/4 cup) peanuts
  • 50 g (~ 1/3 cup) dried cranberries (optional)
  • 2 sprigs fresh sage
  • 100 g (~ 1 cup) rolled oats
  • 100 g mature cheddar cheese, grated (~ 1 cup when grated)
  • 400 g tin lentils, drained (265g, or ~ 1 cup, when drained)
  • 1 tsp minced garlic
  • 1 tsp dried oregano or thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 eggs

Instructions

  • First, grate the carrots (I didn’t bother peeling mine), and finely chop the mushrooms and the red onion.
    Finely chopped mushrooms, red onion and carrot on a cutting board.
  • Roughly chop the nuts. You don’t need to be precise about it - it’s actually quite nice to have a bit of variety in size (and therefore texture). You could even leave a few of the smaller nuts whole.
    Chopped peanuts and cashew nuts on a cutting board.
  • Chop the dried cranberries into smaller pieces. Remove any woody stems from the sage, and finely chop.
    Chopped sage and dried cranberries on a cutting board.
  • Heat the oven to 180°C (Gas Mark 4 / 350°F). Line a loaf tin (mine measured 9 x 5 inches) with non-stick baking paper, and lightly spray it with oil.
    A lined, oiled loaf tin.
  • Add all of the previous ingredients to a large mixing bowl, along with the rolled oats, grated cheese, drained tin of lentils, garlic, dried herbs, and salt and pepper.
    Raw ingredients for nut roast in a large bowl.
  • Mix everything together very thoroughly. It’s worth taking a bit of time over this - spend a few minutes mixing to make sure everything’s evenly distributed. Then add the eggs, and continue to mash everything together very thoroughly. You may even find it easier to use (clean!) hands to get everything well mixed.
    Raw nut roast mixture combined in a large bowl.
  • Scoop the mixture into the prepared loaf tin, pressing down firmly in between scoops to ensure everything is well compacted. You can use a smaller spoon to press down right to the edges and corners of the pan. Try to make the top of the loaf as level as possible (not heaped), as this will end up being the base of your nut roast.
    Uncooked nut roast in a loaf tin.
  • Place in the centre of the oven, and roast for up to an hour. Ovens do differ, so keep an eye on it - it’s ready when it is firm and golden brown.
    A crispy nut roast in a loaf tin.
  • Carefully turn the nut roast out of the tin (loosen the edges with a knife, if needed). Slice to serve.
    A slice of nut roast served with broccoli and potatoes.

Video

Nutrition

Nutrition Facts
Easy Nut Roast
Amount Per Serving (1 thick slice)
Calories 480 Calories from Fat 258
% Daily Value*
Fat 28.7g44%
Saturated Fat 7.7g39%
Cholesterol 99mg33%
Sodium 552mg23%
Potassium 623mg18%
Carbohydrates 40.4g13%
Fiber 9g36%
Sugar 10.8g12%
Protein 21.3g43%
Calcium 198mg20%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.