Vegan Nut Roast

Vegan Nut Roast
Gluten Free, Vegan, Dairy Free
Store in an airtight container for up to 3 weeks.

If you’re searching for the perfect sunday roast that’s delicious, nutritious and suitable for vegans and those on a gluten-free diet, look no further than this hearty nut roast! It’s packed with veggies, nuts, lentils and seeds, making it rich in an array of nutrients, protein and fibre, as well as incredibly tasty!



  1. Preheat the oven to 180 C and line a loaf tin with greaseproof paper (or plenty of oil).
  2. Sauté the onion, garlic, carrot and mushrooms in the olive oil on a medium heat for 3-5 minutes until the onion turns translucent.
  3. Add the nuts, pumpkin seeds, lentils, coriander and dried herbs to your food processor and pulse just until it’s all broken down into small pieces.
  4. Add this mixture to a large bowl, along with the flour, salt and pepper, and mix well.  
  5. Add in the soya sauce and sautéed vegetables, pour into the stock and mix very well. 
  6. Transfer the mixture into the loaf tin and roast for 45 minutes, until the top develops a crust and a knife inserted into the middle comes out clean. 10 minutes before the end, scatter over the pine nuts.
  7. Set it aside to cool for about 20 minutes before removing from the tin and slicing.
  8. Scatter pine nuts on the top about 10 minutes before the end of baking time.
21 November 2018 - 4:36pm