National Vegetarian Week: Nut Roast

It is the last day of National Vegetarian Week and to celebrate we have been posting a different vegetarian recipe for you to try each day.  We hope you have enjoyed discovering dishes you haven’t come across before and have given some a try.

If you’re having a roast dinner this Sunday why not make it a vegetarian one? This delicious Nut Roast recipe is from Woman and Home, it serves 8 people and is freezable. This dish takes 20 minutes to prepare and 45 to cook. If you’ve got any left over it would make a great healthy snack for lunch with some salad.  Let us know what you think!


  • 100g (4oz) pecan nuts
  • 100g (4oz) Brazil nuts
  • 60g (21/2oz) almonds, blanched
  • 2tbsp pumpkin seeds
  • 25g (1oz) unsalted butter
  • 5 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and chopped
  • 2tsp vegetarian Worcestershire sauce or soy sauce
  • 1tsp sherry vinegar
  • 1/2tsp English mustard powder
  • 3tbsp flat-leaf parsley, roughly chopped
  • 1tbsp sage leaves, roughly chopped
  • 3 large eggs, beaten
  • 150g (5oz) Red Leicestershire cheese or strong Cheddar
  • 400g (14oz) tin chopped tomatoes, drained
  • Method

  • Gently toast the nuts and pumpkin seeds in a dry frying pan over a medium heat, stirring gently until golden. Allow to cool then pulse in a food processor until finely chopped, but do not let the nuts turn into a powder.

  • Melt the butter in a small frying pan and sweat the shallots and garlic for 5 minutes or until soft. 

  • Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Grease the tin, line the base with baking parchment, then grease again.

  • In a large bowl, combine the nut mixture with the cooked shallots and all the remaining ingredients. Season well with salt and freshly ground black pepper. Mix well.

  • Scoop the mixture into the prepared tin and bake for 45 minutes or until firm and golden. Leave to cool slightly, then turn out on to a serving plate and carefully peel away the baking parchment.

  • If you’d like to know how you can snack more healthily click here. .

    • Abi
    • 26 May 2013

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