A super-flavourful meat-free alternative for your roast dinner. This nut roast can be sliced and served with all of your favourite vegetables and a lovely drizzle of gravy. It's easy to make ahead and it freezes well too, so you can easily grab a couple of slices at a time.
If you're cutting down or cutting out meat, this nut loaf is a brilliant alternative to meat for a Sunday roast.
We, as a family, do eat meat. But if we have a vegetarian over for Sunday lunch I love to make this nut roast. You can guarantee that all of the meat-eaters will also have a slice alongside the rest of their roast dinner too!
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- First we boil or steam the sweet potato until tender.
- Next fry up onions, garlic and celery along with the seasonings and the drained sweet potato.
- Add cannellini beans, cooked rice, chopped nuts, cheese, panko and eggs and stir together.
- Transfer to a greased loaf tin, press down with the back of a spoon, cover with foil and bake! (See recipe card at the end of this post for details instructions and ingredient info).
👩🍳PRO TIP Be sure to squash the nut loaf ingredients firmly in the loaf tin before baking. This will help prevent the nut roast from falling apart when slicing.
I like to top with a few fresh thyme leaves and a sprinkle of Maldon salt before serving.
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Vegetarian Nut Roast Recipe
- 300 g (10.5 oz) sweet potato - peeled and chopped into 1 cm cubes
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 red onion - peeled and finely chopped
- 2 cloves garlic - peeled and minced
- 2 sticks celery - finely diced
- ¾ tsp salt
- ¾ tsp black pepper
- ¼ tsp celery salt
- 1 tsp Italian herb mix
- 300 g (10.5 oz) tin cannellini beans - drained
- 300 g (10.5 oz) cooked long grain white rice - (approx. 100g/3.5oz uncooked weight)
- 120 g (approx. 1 cup) chopped mixed nuts - I use pecans, cashews and hazelnuts
- 150 g (1 ½ cups) vegetarian cheddar cheese - grated
- 75 g (1 ½ cups) panko breadcrumbs
- 2 tbsp milk
- 2 medium eggs
- sprigs of fresh thyme - to serve
- Preheat the oven to 190C/375F (fan) and grease a 4 lbs loaf tin.
- Boil or steam the sweet potato for 10 minutes, until tender, then drain.300 g (10.5 oz) sweet potato
- Heat the olive oil and butter in a large frying pan, over a medium-high heat, until the butter melts.1 tbsp olive oil, 2 tbsp unsalted butter
- Add the onion and cook for 3 minutes, stirring often, until starting to soften.1 red onion
- Stir in the garlic, then add the celery, cooked sweet potato, salt, pepper, celery salt, and Italian spice mix.2 cloves garlic, 2 sticks celery, ¾ tsp salt, ¾ tsp black pepper, ¼ tsp celery salt, 1 tsp Italian herb mix
- Cook, stirring often for 5 minutes.
- Turn off the heat, then add the cannellini beans, cooked rice, nuts, cheese, panko breadcrumbs, milk, and eggs. Stir together until combined.300 g (10.5 oz) tin cannellini beans, 300 g (10.5 oz) cooked long grain white rice, 120 g (approx. 1 cup) chopped mixed nuts, 150 g (1 ½ cups) vegetarian cheddar cheese, 75 g (1 ½ cups) panko breadcrumbs, 2 tbsp milk, 2 medium eggs
- Transfer the contents of the pan to the prepared loaf tin and push the mixture down with the back of a spoon.
- Cover the top of the tin with a piece of greased foil, then place in the oven for 45 minutes.
- After 45 minutes, remove from the oven and leave to cool for 5 minutes, then run a knife around the edge of the tin and turn the contents out onto a plate or board.
- Slice the nut roast and serve topped with sprigs of fresh thyme.sprigs of fresh thyme
- Heat the oven to 160C/325F (fan).
- Reheat in slices, by placing the slices on a baking tray, in a single layer. Sprinkle with a little water (to prevent it drying out) and cover with foil. Then heat until piping hot. In a single layer, it should be hot in around 12-15 minutes, but check first and give it longer, until thoroughly heated.
- Alternatively, reheat the whole thing (unsliced) in the loaf tin.
Sprinkle with a little water(to prevent it drying out) and cover with foil. Then heat until piping hot. It should take about 40-50 minutes, but check it's hot in the middle first and give it longer, if needed, until thoroughly heated.
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