Simple Nut Roast Recipe
My Easy Nut Roast Recipe is very popular and in my opinion one of the best nut recipes out there but I am also on the look out for variations. I was particularly taken with a recipe from the book Pulse: Truly Modern Recipes for Beans, Chickpeas and Lentils, to Tempt Meat Eaters and Vegetarians Alike
This Nut and Lentil Roast recipe is delicious, low cost and easy to prepare and makes a great alternative to a meat roast
It is very tasty and delicious both hot and cold. In fact it is ideal for a picnic or in a packed lunch. It also reheats really well. The loaf makes two loaves for four people so one can be kept in the fridge or frozen for another day.
This recipe did entail a lot of chopping of vegetables but once that is done, the preparation is quick. The vegetable chopping can be quite therapeutic if done with sufficient time (and the radio or your favourite music playing in the background.) Preparing a meal for raw ingredients is a wholesome activity and can be used as a time to think and contemplate – or just get really involved in the task at hand.
Nut Roast – A Bad Press?
Nut roast has had a bad press at times by being the obvious and potentially boring meat alternative. But it can be flavoured in so many different ways it is anything but boring and it is very nutritious. I tend to use generic mixed nuts which you can buy from the supermarket. That way you get the health benefits of different nuts too.
Since most people enjoy a roast dinner, a nut roast is ideal for serving as part of a full roast dinner. It can easily be prepared alongside a meat dish for any vegetarians coming for dinner. See also Lentil Roast
More Lentil Recipes
Nut And Lentil Roast Recipe
Ingredients
- 50 g puy lentils
- 300 g red lentils
- 50 g butter
- 1 onion peeled and diced
- 2 carrots scrubbed and diced
- 2 celery sticks diced
- 1 pepper deseeded and chopped
- 1 green chilli diced
- 2 teaspoons ground cumin
- 130 g mature cheddar grated
- 75 g chopped mixed nuts
- 6 eggs beaten
- salt and pepper
Instructions
- Preheat the oven to 180 degrees C
- Line 2 1lb loaf tins (or one 2lb loaf) with greaseproof paper
- Put all the lentils (puy and red) in a bowl and pour boiling water over
- Leave to soak for 20 minutes
- Melt the butter in a large saucepan
- Add all the vegetables and cook for 5 minutes, stirring occasionally
- Add the cumin powder and stir
- Drain the lentils
- In a large bowl mix the lentils, nuts and vegetables
- Add the cheese and eggs
- Stir well
- Add salt and pepper to taste
- Bake in the oven for 40 minutes or until nicely browned
- Serve sliced hot or cold
Print Recipe
We have just had this, we eat meat but fancied veggie. Made with store cupboard ingredients and we loved it. Made a tomato sauce to go with
Nutritious and the flavours are great hot or eaten cold. I used green lentils and the veg needs to be diced very small. It also kept well in the freezer.
This is a delicious recipe, best I’ve tried, I always use 2 chillis gives it extra bite, superb!
Absolutely gorgeous!! Loved this recipe very much!!!
Thank you for saying!
Hi Penny
This looks delicious. How many people does this server? Looks like 6-8 people?
Thanks
Yes it will serve 8 people generously…..
I am a veggie thrifter so this is the perfect recipe for me!
I’m practically drooling reading this recipe but I can’t make it because I have a nut allergy. What could I substitute for the nuts? I was thinking oats or sunflower seeds may work.
Thanks
I have had a look around the internet and it seems people have tried sunflower seeds and pumpkin seeds in nut roasts successfully. You might also like the Lentil Roast recipe. I will try a ‘nutless’ nut roast soon and get back to you.
Hi Penny I have never made a nut roast before either and was wondering when do I add the nuts or seeds if I use them please? Is it with the lentils and vegetables? Many thanks Joanne
Thank you for asking – I see I have not made it clear. You add the nuts you mix the lentils and vegetables together – I will amend the recipe to make it clearer 🙂
Just to let you know I have remade this recipe but with chickpeas and sunflower seeds instead of nuts. I will post the full recipe in the next couple of days – but it worked and was delicious!
Really fancy trying this recipe! Although I’ve heard of puy lentils I’ve never used them. Will any green lentils be OK to use?
Thanks!
Yes any green lentils will be fine – hope you enjoy it.