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Vegetarian nut loaf recipe

Vegetarian nut loaf recipe


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  • Recipes
  • Diet & lifestyle
  • Vegetarian
  • Vegetarian meals
  • Nut roasts

A delicious nut roast packed with mushrooms, peppers, celery, walnuts and pine nuts. It's a very forgiving recipe so you don't really need exact measures but I've listed them anyway. Serve with a mushroom or vegetarian gravy.


Fife, Scotland, UK

311 people made this

IngredientsServes: 8

  • 2 tablespoons butter
  • 1 large onion, finely chopped
  • 100g mushrooms, brushed clean and diced (any kind)
  • 2 sticks celery, chopped
  • 2 large carrots, peeled and grated
  • 1 red or green pepper, diced
  • 5 organic eggs, beaten
  • 80g walnuts, roughly chopped
  • 40g pine nuts
  • 180g breadcrumbs
  • Pinch sea salt and black pepper
  • Pumpkin seeds, for the top

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. Preheat oven to 180 degrees C / gas 4 and line a 2 lb loaf tin (23 x 13 x 7cm) with non-stick baking paper.
  2. Gently fry the diced onion, mushrooms, celery, carrots and pepper in butter until softened.
  3. Add the beaten eggs, chopped walnuts, pine nuts and breadcrumbs. Season with salt and pepper.
  4. Scoop the mixture into the prepared tin, pressing down into the corners and smoothing out the top. Scatter over some pumpkin seeds, if you like. Place in oven and roast for 1 hour, checking and covering the top after 30 minutes if it's starting to brown too much.
  5. Leave to set for about 10 minutes before after taking it out of the tin and slicing.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (8)

Very disappointed, almost completely tasteless, will definitely make it again as texture and consistency was great, the base flavours with the veg used are there but I found a pinch if salt some pepper and even adding lee&perrins was not enough - looked fantastic! (See pictures!)-03 Nov 2013

Worcester sauce and smoked paprika added more flavour. Much enjoyed - even by meat eaters.-11 Sep 2013

Disappointed... the 5 eggs made it too stodgy, more like a quiche texture, even the following day when it was cold it remained stodgy. If I was to make it again, I would reduce the amount of eggs. However, I think I would try another nut roast recipe before making this again. Shame...-26 Jun 2014


Vegetarians rejoice: 10 nut roast recipes that won’t let you down

I f you don’t eat meat, then Christmas (or Thanksgiving, or even just a Sunday lunch) can be upsettingly hit and miss. The closest thing to a traditional meal you will encounter is an old-fashioned nut roast, and God knows what a minefield those can be. Pick a bad recipe and you’ll end up with something inedibly dry, or unattractively crumbly, or just plain dense and tasteless.

Nevertheless, help is at hand. This is going to be the strangest Christmas in living memory, so the least you deserve is a palatable lunch. Here are a few of the best options.


Classic Vegetarian Nut Loaf

This recipe is a showstopper that satisfies even the most meat-forward of eaters. Tested and beloved by our readers across the country, this nut roast really does taste like a savory, chewy meat loaf. My mother is a passionate meat lover and literally begs us to make this at the holidays. It’s an adaptation of a concept from Deborah Madison in The Greens Cookbook, and we’ve added a ketchup-like tomato glaze. While the concept is pretty simple, the execution requires about 2 hours to pull off. For a special occasion, it’s absolutely worth the effort. For weeknight dinners, consider freezing any leftovers—or follow the make-ahead instructions for a quicker prep. And if you’re not a mushroom lover, we’ve had dozens of people tell us it’s the first time they’ve liked mushrooms in a dish.


How to serve nut loaf // vegetarian meat loaf

Serve this umami-rich loaf of love with simple mashed potatoes, The Best Vegetarian Gravy, and an old-school vegetable like a tangle of springy green beans. Maybe watch an episode of Mad Men afterwards, or go thank a public servant. Like a jumble of mushrooms and nuts, herbs and cheeses, it'll all come together beautifully in the end.

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Top tip for making Mary Berry's nut roast

If you’ve got leftover nut roast and want to serve it the next day, it can be reheated in both the microwave or oven. For the best result we’d recommend warming through in the oven to make sure its just as soft on the inside and crisp on the outside as it was when originally served. Reheat at 180o°C/Fan 160°C/Gas 4, for 50 mins to an hour, until piping hot.

If you’d rather serve your leftover nut roast cold then do so. Nut roast cold is just as delicious as it is hot and can add another variation to the dish. You could try and crumble it over a freshly prepared salad for a nutty twist? Or mash into your bubble and squeak mix to make the ultimate vegetarian bubble and squeak.


Nut Roast Ingredients:

Before we get to the full nut roast recipe below, please take a few moments to read these notes about the ingredients you will need to make this recipe…

  • Lentils: I used lentils as the base for this nut roast to give it some extra moisture and protein, which I recommend cooking in water (or veggie stock, for extra flavor) until they are super-soft. I went with basic brown lentils, but you could really use just about any type of lentils here that you have on hand. Or if you’re not a big fan of lentils, see notes below for some other alternative ingredients you could try.
  • Veggies: I used a mix of onion, carrot, bell pepper, baby bella mushrooms and fresh spinach, which you can either finely-dice by hand or blitz in the food processor. That said, feel free to sub in whatever other veggies in the fridge sound good! (For example, parsnips, leeks, sweet potato, or butternut squash would all be delicious in this recipe too.)
  • Garlic: I used four large cloves of garlic to season the roast, but feel free to add in more or less garlic if you prefer.
  • Herbs and spices: I also strongly recommend adding lots of chopped fresh herbs to your nut roast, as there are lots of densely-packed ingredients in here that need seasoning! I went with a mix of fresh sage and rosemary, plus dried thyme, smoked paprika, fine sea salt and black pepper. But feel free to use whatever fresh (or dried) herbs that you love best, adjusting the amounts as needed, to taste.
  • Orange: One fresh orange, zested and juiced, which really brightens up the flavors and adds a festive holiday note to this nut roast.
  • Mixed nuts: I honestly just cleaned out the nut and seed section of our pantry to make this nut roast, so as you can see in the photos above, there’s a bit of everything in this one! That said, feel free to select any blend of nuts and seeds that you prefer. You can use either salted or unsalted nuts/seeds (you’ll just need to add less salt to season the roast in Step 5 if your nuts/seeds are pre-salted). And if your nuts/seeds are raw, I recommend toasting them briefly before adding them to the recipe, in order to bring out their best flavor. You can either blitz the nuts/seeds in the food processor, seal them in a ziplock bag and crush them with a rolling pin or mallet, or just chop-chop-chop them by hand until they reach your desired consistency.
  • Dried apricots: My friend, Catherine, introduced us to nut roast sweetened with dried apricots, which I absolutely loved and included here. But feel free to use dried cranberries instead or any other dried fruit that you love best, or skip the dried fruit altogether if you prefer a more savory roast.
  • Eggs: Finally, I used traditional eggs to bind all of the ingredients together in this roast. But if you would like to make this recipe vegan, flax eggs will work great too!


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Recipe Summary

  • 2 tablespoons unsalted butter, plus more for pan
  • 1/2 ounce dried porcini mushrooms
  • 1 1/2 cups walnuts
  • 1/2 cup cashews
  • 1 yellow onion, finely chopped (1 cup)
  • 2 teaspoons minced garlic (2 cloves)
  • 3 ounces shiitake mushrooms, finely chopped (1/2 cup)
  • 1 1/2 cups cooked brown rice (or 1 cup dry rice)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh marjoram
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh sage, leaves, plus more for garnish
  • 4 large eggs, lightly beaten
  • 12 ounces Gruyere cheese, grated on the large holes of a box grater
  • 1 cup (8 ounces) cottage cheese
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Heat oven to 350 degrees. Butter a 9 1/2-by-4 1/2-by-2 1/2-inch loaf pan, line bottom with parchment paper, and butter again set aside. Place dried porcini in a small bowl add boiling water to cover. Let soak 20 minutes drain, finely chop, and set aside.

Toast walnuts and cashews on a baking sheet until lightly browned and fragrant, about 10 minutes. Let cool. Finely chop with a sharp knife, or in the bowl of a food processor, set aside. Increase oven heat to 375 degrees.

Melt butter in a saute pan over medium heat. Add onion and garlic cook until translucent, about 3 minutes. Add shiitake mushrooms and the reserved porcini cook, stirring constantly, until all the mushrooms are golden, about 5 minutes. Transfer to a large bowl. Stir in rice, the toasted nuts, parsley, marjoram, thyme, sage, eggs, Gruyere, cottage cheese, salt, and pepper.

Pour mixture into prepared pan, and bake until golden brown and firm to the touch, about 1 hour. Let cool in pan 20 minutes, then invert loaf, and remove from pan. Serve hot or warm, garnished with sage leaves.


Vegetarian Nut Roast Recipe (& Bonus Vegan Gravy Recipe)

Way back in 2010, I celebrated my first Thanksgiving abroad with other expats. Over time, I lost interest in spending time with people who I had nothing in common with aside from the country issuing our passports. For the most part, I’d let Thanksgiving go, at least temporarily.

Looking two years back, I see I was quite optimistic about finding someone to share my life with. Last year was not a great year for me, and Thanksgiving passed without even a mention. But I’m on the other side of all of that, and this year, I’ve got a whole new family who wants to share my American traditions :)

Robert’s parents are visiting from England next weekend, and we’re celebrating Thanksgiving!

In the absence of Tofurky and stuff-able winter squash, I’ve had to go a more basic route for our vegetarian Thanksgiving entreé (Robert’s mom is kindred spirit and also a vegetarian!) . I’ve been auditioning vegetarian nut roast recipes this past month and last night, in the nick of time, I finally nailed the vegetarian nut roast recipe I’m going to serve.

If you’re looking for a delicious Thanksgiving vegetarian main dish, I don’t think you can miss with this vegetarian nut roast recipe. It’s so good, we were eating it cold for breakfast!

Vegetarian Nut Roast Recipe

Toast the walnuts and almonds on a baking sheet for 10 minutes or so at 190°C (375°F) . Allow them to cool a bit, then finely chop them.

Finely chop the onions and sauté them in a bit of oil, meanwhile chop the mushrooms until they’re pea-sized. Once the onions are translucent, add the garlic, mushrooms, marjoram, thyme, and sage. Continue to sauté until the mushrooms are golden.

In the biggest bowl you’re got, stir together the nuts, rice, onions and mushrooms, emmental, cottage cheese, salt, and pepper. Stir in the eggs and mix until it’s well combined.

Line a loaf pan with parchment paper, leaving extra around the edges to help lift the nut loaf out of the pan later on. Oil it, and pour the mixture into the pan, smooth the top with a spatula and knock it on the counter a few times to settle it in the pan.

I laid a few mushroom slices down the center to make it look rustic and pretty, then I baked it for an about hour at 190°C (375°F) , and let it cool in the pan on a wire rack for about 20 minutes. After it cooled a bit, I lifted the parchment out of the pan, onto a serving platter, and peeled it from the roast.

This vegetarian nut roast recipe is delicious as-is, but since there will be mashed potatoes, I also made a gravy, which according to Robert, “tastes bloody gorgeous.”


Stout and onion gravy

Indispensable: stout and onion gravy. Photograph: Jonathan Lovekin/The Observer

A dark and deeply flavoured accompaniment for the vegetable loaf (above), but also good for spooning over baked vegetables or a slice of pie.

Enough for 6
onions 2, medium
butter 40g
garlic 3 cloves
button mushrooms 250g
olive oil 3 tbsp
thyme sprigs 8
plain flour 1-2 tbsp
vegetable stock 250ml, hot
stout or other dark beer 250ml
fruit jelly, such as redcurrant 4 tbsp

Peel the onions, cut them in half from stem to root, then slice each half into thin segments. Warm the butter in a heavy-based saucepan, add the onion and leave to cook over a medium heat. Peel and thinly slice the garlic, add to the onions and continue cooking for a good 15-20 minutes until the onions are thoroughly soft, golden and sweet.

Slice or quarter the button mushrooms as you wish then add them, together with the oil, to the onions. Pull the thyme leaves from their stalks then stir into the onions and mushrooms. When the mushrooms are soft and nut brown, scatter the flour over the surface, stir and cook for a couple of minutes. Pour in the stock and stout and bring to the boil. While stirring, lower the heat, season with salt and black pepper, then leave to simmer for 15-20 minutes.

Stir in the redcurrant or other fruit jelly, taste for sweetness, adding more if you wish. You are after a nicely balanced gravy – savoury and sweet with a deep, wintery character.