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Classic Nut Roast

This dish is the classic vegetarian choice everyone will want to try. A satisfying combination of chopped nuts, beans, herbs and sundried tomatoes. 

Serves: 4
Time to prepare: 10 mins
Time to cook: 50 mins
Dietary requirements: Dairy-free, Egg-free, Vegan


  • 1 tbsp oil from the jar of tomatoes (see below)
  • 1 onion, finely chopped
  • 2 garlic cloves, chopped
  • 200g/7oz mushrooms, finely chopped
  • 1 tsp paprika
  • 1 tsp mixed dried herbs
  • 200g/7oz roasted mixed nuts, finely chopped (or blended for a smoother texture)
  • 1 tin chickpeas, (drained weight 240g) rinsed
  • 1 tsp yeast extract (e.g. Marmite)
  • 100g/3½oz sundried tomatoes in oil, roughly chopped
  • 1 stock cube in 200ml/7fl oz water

Side – Glazed Sprouts with Maple, Mustard and Pecans

  • 250g/9oz sprouts
  • 1 tbsp vegan margarine
  • 1 tbsp maple syrup
  • 1 tsp soya sauce
  • 1 tsp mustard
  • 15g/½oz pecans, roughly chopped
  • 1 tsp fresh thyme


Classic Nut Roast

1.Gently fry the onions for 5 minutes, then add the garlic. Continue to cook for 2 minutes. 

2. Add the mushrooms, paprika, herbs and nuts and continue to cook for 2 minutes. Blend the chickpeas with a stick blender and add them to the mixture. 

3. Add the yeast extract and sundried tomatoes. 

4. Taste and season as required. At this stage you may want additional herbs and spices to suit. Add the stock and cook for about 5 minutes. Your mixture should be fairly thick.

5. Line a loaf tin with non-stick paper. Add the mixture and press down firmly and evenly. This will help to create a good final texture and a loaf that can be easily sliced. 

6. Bake in a preheated oven 180°C/350° F/gas mark 4 for 40 minutes. Lift out of the oven and allow to stand before turning out onto a cutting board. As the loaf cools it will firm up. 

7. Serve with a selection of vegetables, gravy and all the usual trimmings. 

CHEF’S TIP: The nut roast is a classic vegetarian centerpiece. Easy to make and very flexible with ingredients. Try adding any of the following ingredients to create your unique roast; apricots, prunes, pine nuts, smoked tofu, lentils, grated vegetables or just about any herbs and spices you fancy. 


Side –  Glazed Sprouts with Maple, Mustard and Pecans 

1. Boil the sprouts until cooked. Drain thoroughly.

2. In a large frying pan melt the margarine, then add the maple syrup, soya sauce, mustard and pecans. 

3. Add the cooked sprouts and coat with the glaze mixture. 

4. Transfer to a serving bowl and garnish with thyme leaves. 

CHEF’S TIP: This simple twist to the common sprout adds sweetness and texture.  In fact, many vegetables can be enhanced with the same glaze.


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