Description
This hearty nut roast recipe is a delicious and satisfying vegetarian dish perfect for festive occasions or a wholesome everyday meal. Packed with nutritious lentils, mixed nuts, fresh vegetables, and aromatic herbs, it delivers a rich blend of flavors and textures. The nut roast is baked to golden perfection and is ideal served with your favorite sauces and sides.
Ingredients
Scale
Vegetables
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 red bell pepper, finely diced
- 4 oz baby bella mushrooms, diced
- 2 cups fresh spinach, chopped
- 4 garlic cloves, minced
Legumes and Nuts
- 1 cup cooked lentils (brown or preferred variety)
- 2 cups mixed nuts, toasted and chopped
Fruits and Herbs
- ½ cup dried apricots, finely chopped (or dried cranberries)
- 2 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- Zest and juice of 1 orange
Spices and Oil
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- Salt and pepper to taste
Binders
- 2 eggs or 2 flax eggs for vegan option
Instructions
- Prepare the base: Cook lentils in water or vegetable stock until soft. Drain and set aside to cool.
- Sauté the veggies: Heat olive oil in a large skillet over medium heat. Add the diced onion, carrot, red bell pepper, mushrooms, and minced garlic. Cook, stirring frequently, until the vegetables are softened, about 7-10 minutes. Add the chopped spinach and cook until wilted, about 2 minutes.
- Season the mixture: Stir in smoked paprika, dried thyme, fresh sage, fresh rosemary, orange zest, and orange juice. Season with salt and pepper to taste. Cook for an additional 2 minutes to allow the flavors to meld.
- Combine the ingredients: In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped toasted nuts, dried apricots, and eggs (or flax eggs for vegan option). Mix thoroughly until evenly combined. Taste and adjust seasoning if necessary.
- Assemble: Line a bread pan or loaf tin with parchment paper. Transfer the mixture into the pan and press firmly to create an even surface.
- Bake: Preheat your oven to 375°F (190°C). Bake the nut roast for 45–50 minutes, or until the top is golden brown and the roast feels firm to the touch.
- Cool and serve: Allow the nut roast to cool slightly in the pan before removing and slicing. Serve warm alongside your favorite sauces and side dishes such as cranberry sauce or creamy potato salad.
Notes
- For a vegan version, substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg, mixed and set to thicken).
- To toast nuts, spread them on a baking sheet and roast at 350°F (175°C) for 8-10 minutes until fragrant.
- You can swap dried apricots with dried cranberries or raisins based on your preference.
- Make sure to press the nut roast mixture firmly into the pan to help it hold together well when sliced.
- Leftover nut roast can be refrigerated for up to 3 days and reheated gently before serving.
- Try serving with sauces like tomato chutney, mushroom gravy, or vegan gravy for added flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Vegetarian, Western
Nutrition
- Serving Size: 1 slice (approximately 1/8 of roast)
- Calories: 400 kcal
- Sugar: 8 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 60 mg
Keywords: nut roast, vegetarian main dish, lentil roast, festive vegetarian recipe, vegan nut roast option, healthy nut loaf
