Vegetarian Nut Roast Recipes

NUT ROAST

Nut roast image

Bake a satisfying vegetarian loaf with lentils, chestnut mushrooms and cheese to go with all the classic roast dinner trimmings.

Provided by Good Food team

Time 1h35m

Number Of Ingredients 22

Ingredients

1 tbsp olive oil
15g butter
1 large onion, finely chopped
2 sticks celery, finely chopped
2 garlic cloves, finely chopped
200g chestnut mushrooms, finely chopped
1 red pepper, halved, deseeded and finely diced
1 large carrot, grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs, lightly beaten
100g mature cheddar, grated
handful flat-leaf parsley, finely chopped
2 tbsp extra virgin olive oil
2 garlic cloves, finely sliced
1 sprig rosemary
400ml passata

Steps:

Heat the oven to 180C/ fan 160C/ gas 4 and line the base and sides of a 1.5 litre loaf tin with parchment paper.
Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool.
Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.
Meanwhile, to make the sauce, heat 2 tbsp extra virgin olive oil very gently then add 2 finely sliced garlic cloves and 1 rosemary sprig and heat without colouring.
Pour in 400ml passata and add a pinch of salt and some ground black pepper. Simmer gently for just 15 mins.
Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or plate. Remove the baking paper and cut into slices and serve with a little of the tomato sauce.
To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking.
It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Nutrition Facts : Calories 816 calories, Fat 52 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 31 grams protein, Sodium 1.5 milligram of sodium

BEST-EVER VEGETARIAN NUT ROAST

Best-ever vegetarian nut roast image

If you think nut roast is a boring vegetarian cliche, think again! This little beauty is chock full of delicious nuts, seeds and spices that come together in a taste sensation. Don't be put off by the number of ingredients - most of these are lurking in the average spice rack and it comes together really quickly and easily. It works brilliantly as a roast dinner but also anywhere you would normally use mince, such as in a bolognese sauce, "meat"balls, rissoles, chilli or shepherds pie. If making for Christmas, you can add lots of allspice and nutmeg in addition to the named spices for a lovely festive flavour, and wrap the nut mixture in puff pastry to make a delicious Wellington-esque dish, or make sausage rolls with the mixture. The possibilities are endless!

Provided by Philippa Moore

Time 1h30m

Yield Serves 6

Number Of Ingredients 20

Ingredients

1-2 tablespoons olive oil
200g (1 large bag) walnut pieces
100g (half a large bag) whole almonds
200g other mixed nuts (I tend to use cashews, pinenuts and pecans)
1 cup sunflower seeds
2 teaspoons sweet smoked paprika
2 teaspoons fennel seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
2 teaspoons mixed spice
Roughly 1½ cups breadcrumbs (add more if too wet)
1 egg
1 x 400g can chopped tomatoes, drained (reserve the juices for gravy)
2 large handfuls fresh flat leaf parsley
2 teaspoons Marmite
Juice of ½ a lemon
1/4 cup grated strong vegetarian Cheddar cheese
¾ of a medium red onion
1 teaspoon Dijon mustard
Salt and freshly-ground black pepper

Steps:

Grease and line a large loaf tin and set aside. If you're cooking the roast straight away (see step 4), preheat the oven to 180C (fan).
Heat the olive oil in a large frying pan on medium-high heat. Once the pan is hot, toast the nuts, seeds and spices, tossing everything to coat well. Be very careful and do not let it burn. Toast for a few minutes, or until the mixture is fragrant and starting to turn golden, then turn off the heat and let it cool slightly.
Add the cooled nuts and spices to the bowl of a food processor. Add all other ingredients. Blitz until thoroughly combined, or combined to your liking (it can be nice if left a little chunky). You might need to stop and scrape it down a few times. If it's too wet, add more breadcrumbs. If it's too dry, add a little water, reserved tomato juice or even a dash of red wine if you've got some handy!
Place in the prepared pan and ideally leave for a few hours (or overnight is even better) in the fridge to let the flavours deepen and the loaf firm up. If you're in a hurry you can cook it straight away, but ideally give it at least an hour's resting time.
Preheat oven to 180C (fan). When ready, cook the roast for 45 minutes to an hour until firm and golden. Allow to cool slightly before carving then serve with all your favourite roast vegetables.

GRAPE-NUTS VEGETARIAN ROAST

Grape-Nuts Vegetarian Roast image

I found this recipe on vegefood.com and have made it so many times. We were vegetarians but eat meat again now. However, we still love the vegetarian recipes we used to make. My mom and sisters are all vegetarians so I make these old recipes when they come to dinner.

Provided by OceanLuvinGranny

Categories Grains

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 cups Grape-nuts cereal
2 cups chopped celery (fine, but not too fine)
1/2 diced onion
1/2 cup finely chopped nuts (I use walnuts but you can use what you like)
2 eggs
2 tablespoons light soy sauce
6 white button mushrooms, grated
1/2 teaspoon poultry seasoning (in seasoning aisle in a tin)
2 tablespoons nutritional yeast (brewers yeast)
1/2 teaspoon salt (but I don't use it because the soy sauce is salty enough even though it's lite)
1 (1 ounce) envelope light brown George Washington broth (vegetarian seasoning powder)
mushroom gravy, for top when serving

Steps:

Combine all ingredients except gravy and mix well.
Let stand 20 minutes.
Transfer to a 9x13 pan sprayed with non-stick spray.
Bake uncovered at 350°F for 45-50 minutes or until golden brown and set (be careful not to burn as cooking time can vary with ovens).
Let stand 5 minutes before serving.
Cut into squares and top with brown or mushroom gravy.

Nutrition Facts : Calories 194.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 671, Carbohydrate 29.2, Fiber 4.6, Sugar 5, Protein 8.5