Vegetarian mains

Nut roast

Serves 6 1h 20 min
Our version of the classic. Ideal for a vegan or veggie Christmas dinner, or a roast at any time of year (although you may want to switch the festive cranberries out for something less showy). It pairs well with our ultimate veggie gravy recipe.


  • 1 onion, finely diced
  • 1 celery, finely diced
  • 1 carrot, finely diced
  • 100g mushrooms, finely diced
  • 200g sweet potato, cut into a 1cm dice
  • 200ml vegetable stock
  • 120g cooked chickpeas
  • 60g walnuts
  • 60g almonds
  • 60g hazelnuts
  • 200g cooked red lentils
  • 2 tbsp brown rice miso
  • 1 tbsp tamari or soy sauce
  • 30g dried cranberries, roughly chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp thyme
  • 1 tsp rosemary
  • 100g baby spinach
  • nutmeg, to taste
  • 1 lemon
  • salt and pepper
Image of Nut roast


Prep time: 20 min
Cooking time: 1h
  • Step 1

    Warm 1 tablespoon of oil in a saucepan. Add the onion, celery, carrots, mushrooms, and a pinch of salt. Fry them gently for 10 minutes, until starting to soften.
  • Step 2

    Add the sweet potato and stock. Cook for a further 10 -15 minutes, until the sweet potato has softened and most of the stock has disappeared. If it looks like the pan is drying out too much before the potato cooks, add a dash of water to help it along.
  • Step 3

    While the sweet potato is cooking, put the cooked chickpeas in a food processor, along with the nuts. Pulse them together until coarsely chopped. Tip them into a mixing bowl, along with the cooked lentils, miso, soy, and dried cranberries.
  • Step 4

    When the sweet potato has cooked, stir in the garlic, thyme, and rosemary. Cook for a final 2 minutes before throwing in the spinach. Remove the pan from the heat and stir in the spinach until it has just wilted.
  • Step 5

    Tip everything in the saucepan into the mixing bowl with the rest of the ingredients. Season with a good grind of black pepper, a light grating of nutmeg, and a squeeze of lemon juice. Mix well with your hands. Taste and tweak the seasoning with more salt, pepper, nutmeg, and lemon to your liking.
  • Step 6

    Transfer to a snug-fitting oven dish or loaf tin. Press it gently into the dish and furrow the top with a fork. Bake at 190˚C/Gas 5 for 25 minutes, until piping hot and nicely coloured on the surface.

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