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!
📋 Ingredients
📺 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.
🍽️ What to serve it with
- Crispy roast potatoes
- Tender steamed vegetables
- Sky-high Yorkshire puddings
🍲 More delicious Vegetarian Recipes
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Vegetarian Nut Roast Recipe
Ingredients
- 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
Instructions
- 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
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This nut roast is straightforward to make and ABSOLUTELY delicious! Definitely one to make again, thank you!
Very tasty as is. Suprisingly, given history with dreadful, pasty, heavy nut loaves. Glad I tried it. Grease your pan VERY well and consider a parchment sling to get it out looking nicer.