Nut Roast

How to Make Nut Roast

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1. Heat the oven to 180°C / 350°F (160°C / 320°F fan). Grease a 900 g loaf tin, about 23 x 13 cm, and line it with baking paper.

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2. Heat the oil in a large frying pan over medium heat, add the onion and celery and cook for 6 minutes. Add the mushrooms and cook for 8 minutes, stirring, until all of their liquid has evaporated. Stir in the garlic and cook for 1 minute. Cool for 5 minutes.

   Mark done Start 6 min timer

3. Pulse the cashews, hazelnuts and walnuts in a food processor until finely chopped but still a little coarse, and tip them into a large bowl.

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4. Add the breadcrumbs, chestnuts and cranberries, then the onion and mushroom mixture, tomato purée, soy sauce, sage, thyme, salt and pepper.

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5. Add the flaxseed mixture and stock and mix well until the mixture holds together when pressed.

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6. Spoon the mixture into the tin and press down firmly, smoothing the top. Cover with foil.

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7. Bake for 35 minutes, then remove the foil and bake for 15 to 20 minutes more until the top is golden brown and the roast feels firm.

   Mark done Start 15 min timer

8. Rest in the tin for 10 minutes, then loosen the edges, turn out and slice with a serrated knife.

   Mark done Start 10 min timer

Tips for Making Nut Roast

• Cook the mushrooms until they are dry. Their moisture is the commonest cause of a soggy, crumbly roast, and it takes 8 minutes to drive it off.
• Do not grind the nuts to a paste. A coarse crumb gives texture and stops the roast from being dense and heavy.
• Rest the roast for 10 minutes before slicing. It firms up as it cools slightly, and cuts cleanly instead of crumbling.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Nut Roast

• Roast potatoes
• Braised red cabbage
• Vegan gravy

Storing & Reheating Nut Roast

Keeps in the fridge for up to 4 days and is excellent cold in sandwiches. Freezes well for up to 3 months, sliced or whole, and reheats gently in the oven covered with foil.

Nut Roast FAQ: Common Questions

Nut Roast Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.