Mushroom Nut Roast
When you bake a nut roast in a loaf tin, it takes far too long to cook, and you run the risk of it turning dry on the outside before it’s fully cooked... Read more When you bake a nut roast in a loaf tin, it takes far too long to cook, and you run the risk of it turning dry on the outside before it’s fully cooked inside. We bake ours in a shallow baking tray instead. Using milled flax keeps it vegan - great if you are feeding a mixed crowd! -and also means you can safely taste it at any stage, so you are guaranteed to have it seasoned to your liking. When you bake a nut roast in a loaf tin, it takes far too long to cook, and you run the risk of it turning dry on the outside before it’s fully cooked inside. We bake ours in a shallow baking tray instead. Using milled flax keeps it vegan - great if you are feeding a mixed crowd! -and also means you can safely taste it at any stage, so you are guaranteed to have it seasoned to your liking.
Plantpoints
Plantpoints
TRY MORE RECIPES perfect for Sunday dinner
NUTRITION PER SERVING (Read more)
Notes
You can freeze this cooked or un-cooked. Freeze in an air-tight container for up to 3 months. Defrost overnight in the refrigerator before re-heating or cooking as per the instructions.
We recommend using a food processor for chopping the vegetables and nuts to achieve the best consistency.
Plantpoints
Ingredients
Method
Gather and prepare your ingredients. Preheat the oven to 200°C/180°C fan. Line a 16x16cm square baking tray with parchment paper.
Place the dried mushrooms into a bowl. Pour over the hot water and set aside to soak.
Heat the olive oil in a large pan over medium heat. Add the onion, carrots, and celery with a light sprinkle of salt and pepper. Cook, stirring often, for 6-7 minutes, until softened.
Add the garlic, paprika, tomato puree, tamari, and thyme. Cook for 1-2 minutes, until darkened and fragrant.
Add the fresh mushrooms and cook, stirring often, for 10-12 minutes, until most of their liquid has evaporated.
Blend the by-now-well-soaked dried mushrooms until you have a coarse liquid. Add this to the pan and cook off for about a minute.
Turn off the heat. Stir through the lentils and roughly mash using either a potato masher or fork, until about ⅓ of the lentils remain whole and the rest are broken up. Transfer into a bowl if you don’t have room in your frying pan.
Stir through the nuts, nutritional yeast and flax. Adjust seasoning to taste. Because it’s vegan, you can safely taste it at this stage.
Scrape into your prepared tray. Bake for 30 minutes. Allow it to cool for several minutes in the baking tray before removing to serve.
Notes
You can freeze this cooked or un-cooked. Freeze in an air-tight container for up to 3 months. Defrost overnight in the refrigerator before re-heating or cooking as per the instructions.
We recommend using a food processor for chopping the vegetables and nuts to achieve the best consistency.
User comments (18)
This is really tasty and, if you have a food processor, easy. Personally I wouldn't attempt it if I had to do that much chopping by hand though. I'll probably cook it a bit longer or hotter ne t time - it was a bit soft.
I swapped carrot and celery for 300g of purple sweet potato. Made the mixture a wonderful deep purple colour. I used a can of green lentils. Very tasty and filling with a lovely crunch. I served mine with tenderstem broccoli and petit pois. I have plenty left over for the freezer which is an added bonus.
Tastes amazing! Worth all the chopping! I swapped the flax egg for an egg egg as a bit easier.
Absolutely delicious! I was only cooking for myself, but every slice was carefully wrapped in baking paper, and I froze them. Now I have a Sunday nut roast every so often 😋 whilst hubby and son have their meat! Thanks again team. 🫶🫶🫶
Delicious, another winner.
Tasty, moist and will definitely repeat. Slight fiddle getting all the blitzing done but next time will be more organised.
Supper yummy, best one I have come across. The mix of nuts and mushrooms made it really tasty. It came out a bit crumbly but entirely my fault, I tend to add more veggies than recipes call for.
very good and would make again... wasn't quite sure what the consistency should be or the oven temperature but it came out OK (very dark in colour)
It is yummy and lots of food 😅, I used brown lentils and dry smoked shitake and Parmesan instead of nutritional yeast as I could not get these integredients in the supermarket
The ingredients for the “mise en place” take a bit of time to prepare , but the cooking is simple and well worth the initial work
Easy dish to make, ready in the freezer for Christmas, nibbled a bit and it was yummy
Delicious. Best nut roast I’ve tasted and everyone loved it. Another great recipe.
Did for family Sunday dinner with roast parsnip celeriac, baby new potatoes and steamed cabbage. Another deliciousdish
Best I've tasted. Really easy to make.
Excellent, all the family loved this.
Delicious! Thank you!
Great tasting nut roast.
Love this recipe