Vegan Sunday Nut Roast

nut roast.jpg

Time to feeding 1 hour 15 minutes

Feeds 4-6 or 1 hungry wildeling (plus a lot of leftovers)

A vegan twist on the quintessential British Sunday roast. This nut roast carries flavours of stuffing with a meaty texture. A wonderful accompaniment to roasted veg. 



  • Nut Roast
    • Heat oven to 180°C
    • Line a 900g/2lb loaf tin with greaseproof paper
    • Heat a pan with the EVOO
    • When hot, add the onion and cook for 3-4 minutes
    • Add the celery, leek, mushrooms and red pepper and cook for a further 4-5 minutes, and set aside in a large mixing bowl
    • Add the oats to a blender, and blend for 2-3 seconds to roughly chop the oats to breadcrumb size (do not blend to a flour)
    • Add oats to the mixing bowl
    • Add nuts to blender and roughly chop
    • Combine all ingredients, including stock, in mixing bowl and stir until combined
    • Pour mixture into loaf tin, pat down with a wooden spoon to make mixture compact
    • Place in over for 1 hour
    • Serve with roasted vegetables
  • Nut Roast
    • 2 tablespoons EVOO
    • 350g green lentils cooked and drained
    • 1 medium white onion finely diced
    • 1 stalk celery finely chopped
    • 1 leek finely chopped
    • 1 red pepper finely chopped
    • 1 handful button mushrooms finely chopped
    • 50g oats blended
    • Seasoning
      • 1 tablespoon Mixed Herbs
      • 1 teaspoon onion powder
      • 1/2 teaspoon sea salt
      • Freshly ground black pepper
    • 125ml vegetable stock
    • 200ml mixed chopped nuts (unsalted)
      • Cashews
      • Almonds
      • Walnuts
      • Peanuts
  • Mix of vegetables to roast
    • Onion/carrot/courgette/garlic



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