• Difficulty: Simple

Nut Roast

Easy to make and delicious hot or cold, nut roast is the classic main course for a veggie Christmas. This can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.

  • Serves 4-6

  • Preparation 15 mins

  • Cooking 1 hr 10 mins

Nut Roast
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Vegan

  • Wheat-Free

Ingredients

  • 200g red lentils
  • 1 onion, finely chopped
  • 50g sun-dried tomatoes (oil reserved), drained and chopped
  • 2 garlic, crushed
  • 50g dried apricots, chopped
  • 200g mixed nuts, chopped
  • 50g mixed seeds
  • 1 ½ tsp dried mixed herbs
  • 1 tsp soy sauce
  • 1 carrot, grated
  • 1 tsp turmeric
  • Pinch of salt and pepper

Method

  1. Preheat the oven to 180°C/gas mark 4. Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve. While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
  2. Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
  3. Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper and spoon in the mixture. Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.

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