Nut Roast recipe

Name: Nut Roast
Total time: 85 min
Yield: 6 servings
Cuisine: British
Ingredients: 200 g mixed nuts; 150 g chestnuts; 200 g mushrooms; 1 medium onion; 1 medium carrot; 2 sticks celery; 2 cloves garlic; 100 g breadcrumbs; 50 g dried cranberries; 2 tbsp fresh parsley; 1 tsp fresh thyme; 1 egg; 1 tbsp olive oil; 50 ml vegetable stock; 1 tbsp soy sauce; to taste salt; to taste black pepper

A classic vegetarian nut roast for Christmas, packed with chestnuts, mushrooms and herbs, served as a festive dinner with gravy.

85 min · Medium · British Jump to method

Ingredients

6 servings

200 g mixed nuts
150 g chestnuts
200 g mushrooms
1 medium onion
1 medium carrot
2 sticks celery
2 cloves garlic
100 g breadcrumbs
50 g dried cranberries
2 tbsp fresh parsley
1 tsp fresh thyme
1 egg
1 tbsp olive oil
50 ml vegetable stock
1 tbsp soy sauce
to taste salt
to taste black pepper

Nutrition	Per servingEstimated
Calories	437 kcal
Protein	12.2 g
Carbohydrates	29.3 g
Fat	31.2 g
Saturated fat	4 g
Fibre	5.4 g
Sugar	7.2 g
Sodium	362 mg

Why this works

Nutrient-dense and filling, but energy-dense due to nuts and breadcrumbs, with a good mix of unsaturated fats and plant-based protein.

Vitamin E and healthy fats. Mixed nuts and olive oil provide vitamin E and mostly unsaturated fats, supporting heart health in moderation.

Fibre and potassium. Chestnuts, vegetables and nuts contribute fibre and potassium, which can support digestive health and fullness.

Sodium watch. Soy sauce and added salt can push sodium higher, so this may not suit a low-sodium diet without adjustment.

Method

Heat the oven to 180°C (Fan 160°C, 356°F, Gas Mark 4).
Let the oven come fully up to temperature before the loaf goes in, so the outside does not set too slowly and dry out before the centre firms.
Roughly chop the nuts and chestnuts, then pulse briefly in a food processor so the mixture still has some texture.
Aim for a coarse rubble rather than a fine meal; if you over-pulse, the roast can turn pasty instead of pleasantly nubbly and sliceable.
Finely chop the onion, carrot, celery and mushrooms.
Keep the pieces fairly even in size so the vegetables soften at the same rate and you do not end up with crunchy carrot or watery mushrooms.
Heat the olive oil in a frying pan and cook the onion, carrot and celery for 5 minutes until softened.
Stir occasionally and keep the heat at medium rather than high, so the onion takes on sweetness without catching at the edges.
Add the garlic and mushrooms and cook until the moisture has evaporated.
Cook off the mushroom liquid until the pan looks nearly dry and the mixture starts to sizzle again; leaving excess moisture here makes the roast heavy.
Stir in the soy sauce, thyme and parsley, then remove from the heat.
Turn the heat off as soon as the herbs are fragrant, because lingering on the hob can dull their fresh flavour and darken the garlic.
Mix the nut mixture, breadcrumbs, cranberries, cooked vegetables, egg and stock in a large bowl. Season well with salt and black pepper.
Mix just until everything is evenly combined and the mixture holds together when pressed; overworking can make the nut roast dense and tough.
Press into a lined loaf tin and bake for 45 to 50 minutes until firm and golden.
Pack the mixture down firmly enough to remove air pockets, but do not squash it so hard that the finished loaf becomes compact and stodgy.
Leave to stand for 10 minutes before turning out and slicing.
Resting lets the structure settle, so wait for the tin to feel just warm rather than piping hot before lifting the loaf out.
Serve hot with roast potatoes, vegetables and gravy.
Slice with a sharp serrated knife for cleaner portions, and if it crumbles a little, let the slices sit for a minute before serving so they settle.

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