An absolute family favourite for Sunday roast, perfect with roast potatoes, sprouts, glazed carrots and parsnips, green beans and Yorkshire puddings.
Looking for a hearty and flavourful vegan main dish that’s perfect for any occasion? Look no further than this lentil nut roast! Packed with protein, fibre, and a variety of delicious flavours and textures, this dish is sure to satisfy everyone at your table. Plus, it’s easy to make ahead and reheats beautifully, making it a great option for meal prep or busy weeknights.
A nut roast is a vegetarian or vegan main dish made with a mixture of nuts, grains, vegetables, and seasonings. It’s a delicious and nutritious alternative to traditional meat-based roasts, and can be enjoyed by everyone, regardless of dietary preferences or restrictions.
In addition to being flavourful and satisfying, nut roasts are also packed with health benefits. The nuts and grains used in nut roasts are excellent sources of protein, fibre, and healthy fats, which can help keep you feeling full and satisfied for longer periods of time. Nuts, in particular, are rich in vitamins, minerals, and antioxidants, and have been linked to a variety of health benefits, including lower risk of heart disease, improved brain function, and better weight management.
Overall, nut roasts are a great option for anyone looking to incorporate more plant-based foods into their diet, or for those looking for a healthy and flavorful alternative to traditional meat-based roasts. Give this lentil nut roast recipe a try and enjoy all the health benefits and delicious flavors it has to offer!
Ingredients:
- 1 cup dry green or brown lentils, rinsed and drained
- 2 cups vegetable broth or water
- 1 cup mixed nuts (such as walnuts, almonds, and cashews), chopped
- 1/2 cup oats (gluten-free if needed)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped carrot
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon soy sauce (gluten-free if needed)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C).
- In a large saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Drain any excess liquid and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until the vegetables are tender, about 5-7 minutes.
- In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped nuts, oats, soy sauce, thyme, rosemary, salt, and pepper. Mix well to combine.
- Line a 9-inch loaf pan with parchment paper. Transfer the lentil nut mixture to the pan and press down firmly to pack it in.
- Bake for 40-50 minutes, or until the top is golden brown and the roast is firm to the touch.
- Allow the roast to cool in the pan for 10-15 minutes, then carefully remove it from the pan using the parchment paper to lift it out. Slice and serve warm with your favourite sides.
The lentil nut roast recipe is a great example of a nut roast that’s both delicious and nutritious. It’s made with a combination of lentils, mixed nuts, oats, and vegetables, and is seasoned with herbs and spices to enhance the flavour. Each serving of this nut roast provides approximately 330 calories, 16 grams of protein, 14 grams of fat, 38 grams of carbohydrates, and 11 grams of fibre, making it a well-balanced and satisfying meal.
This lentil nut roast is a delicious and satisfying main dish that’s perfect for any occasion. With its blend of lentils, mixed nuts, and flavourful seasonings, it’s sure to become a new favourite in your vegan recipe collection. Enjoy!
Lentil Nut Roast Dinner
A nut roast is a vegetarian or vegan main dish made with a mixture of nuts, grains, vegetables, and seasonings. It's a delicious and nutritious alternative to traditional meat-based roasts, and can be enjoyed by everyone, regardless of dietary preferences or restrictions.
- 265 g cooked green lentils (rinsed and drainged)
- 500 ml vegetable stock
- 100 g mixed nuts (such as walnuts, almonds, and cashews, chopped)
- 40 g oats
- 1 onion (finely chopped)
- 1 stalk celery (finely chopped)
- 1 carrot (finely chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- pinch salt
- pinch black pepper
Preheat your oven to 375°F (190°C).
In a large saucepan, combine the lentils and vegetable broth or water. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed. Drain any excess liquid and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic and cook until the vegetables are tender, about 5-7 minutes.
In a large mixing bowl, combine the cooked lentils, sautéed vegetables, chopped nuts, oats, soy sauce, thyme, rosemary, salt, and pepper. Mix well to combine.
Line a 9-inch loaf pan with parchment paper. Transfer the lentil nut mixture to the pan and press down firmly to pack it in.
Bake for 40-50 minutes, or until the top is golden brown and the roast is firm to the touch.
Allow the roast to cool in the pan for 10-15 minutes, then carefully remove it from the pan using the parchment paper to lift it out. Slice and serve warm with your favorite sides.
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You can use any combination of nuts you prefer for this recipe. Walnuts, almonds, and cashews work well together, but feel free to experiment with other nuts as well.
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To make this recipe gluten-free, use certified gluten-free oats and soy sauce.
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Be sure to rinse and drain your lentils before cooking to remove any debris or dirt.
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You can use vegetable broth or water to cook the lentils, depending on your preference. Using vegetable broth will add more flavour to the lentils.
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The sautéed vegetables in this recipe add flavour and texture to the lentil nut roast, but you can also add other vegetables or herbs if you prefer.
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When pressing the lentil nut mixture into the loaf pan, be sure to pack it down firmly to help it hold its shape.
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Let the lentil nut roast cool for at least 10-15 minutes before slicing, as this will help it hold its shape better.
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This lentil nut roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the roast and reheat in the microwave or oven until heated through.
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