The Best Easy Vegan Nut Roast Recipe for Cosy Dinners
The hearty, savoury smell of a nut roast baking in the oven always puts me in a good mood. Over the years, I’ve turned to this simple vegan nut roast whenever I want to whip up something comforting that pleases everyone at the table, vegan or not. With its crunchy top, tender center, and mix of earthy, herby flavors, this roast always gets rave reviews.
This easy recipe is perfect for holidays like Christmas, Thanksgiving, or Sunday dinners, but it’s not fussy at all. You won’t need fancy ingredients or complicated steps; just some common pantry favourites, a bit of chopping, and a quick bake. I love how flexible it is, and it always turns out hearty and super satisfying.
Why This Nut Roast Is Worth a Try
- No special ingredients needed. All the ingredients are easy to find at most stores and you might already have them in your kitchen.
- Loaded with flavour. Herbs, vegetables, and a mix of nuts bring tons of taste and texture.
- Make-ahead friendly. You can prep it ahead of time and reheat, which makes it great for busy days and big gatherings.
- Stays together nicely. This nut roast slices cleanly for presentation, and leftovers are delicious in sandwiches the next day.
Ingredients
Here’s everything you’ll need for this vegan nut roast recipe:
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, grated
- 1 celery stalk, finely chopped
- 1/2 cup mushrooms, finely diced
- 2 tablespoons olive oil
- 1 cup mixed nuts (like walnuts, cashews, almonds, or pecans), roughly chopped
- 1 cup cooked lentils (brown or green work well)
- 1/2 cup rolled oats
- 1/3 cup breadcrumbs (use gluten free if needed)
- 2 tablespoons ground flaxseed mixed with 5 tablespoons water (your vegan egg replacement)
- 2 tablespoons tomato paste
- 1 tablespoon soy sauce or tamari
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
How to Make Easy Vegan Nut Roast
1. Prep Your Pan and Ingredients
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, leaving some extra hanging over the sides for easy removal later. Measure out and chop all your veggies and nuts before you get started. Even though it may look like a lot, the prepping is done in no time and the payoff is huge.
2. Sauté the Veggies
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, then cook for about 3 minutes until they start to soften. Toss in the carrot, celery, and mushrooms, and keep cooking, stirring often, until everything is tender and any moisture from the mushrooms has cooked off, usually about 6 more minutes.
3. Mix It All Together
In a big bowl, combine the cooked lentils, sautéed veggies, chopped nuts, oats, and breadcrumbs. Stir in the flaxseed “egg,” tomato paste, soy sauce, dried herbs, smoked paprika, salt, and pepper. Mix really well so everything comes together. It’s okay if you squish things a little to help it stick. Don’t worry about being too gentle here; the more you mix, the better it holds together.
4. Shape and Bake
Spoon the nut roast mixture into your loaf pan and press it down well so it holds together and the top is level. Bake for 35 to 40 minutes, or until the loaf is firm and the top looks a little golden. If you’re unsure about doneness, it should feel firm to the touch and the edges may pull away slightly from the pan.
5. Rest, Slice, and Serve
Let the nut roast rest for at least 10 minutes before lifting it out with the parchment paper and slicing. This helps it stay together when you cut it. Slicing before it’s cooled can lead to a crumbly loaf, so a bit of patience pays off here.
Tips, Swaps & Add-Ins
- For a nut free version, swap nuts for sunflower seeds or pumpkin seeds. These options keep the crunch and protein content right where you want it.
- Try adding chopped dried cranberries or apricots for a little sweetness and colour. This twist offers a festive touch, especially for holiday meals.
- If you want a firmer loaf, bake it for a few extra minutes or chill in the fridge before slicing. Cooling often gives the roast a more sliceable texture.
- Serve with vegan gravy, cranberry sauce, or even homemade tomato chutney to boost flavour. A good sauce turns this dish into a real centrepiece.
- Mix up the herbs with sage, parsley, or oregano for something different—don’t be afraid to experiment with your favourite flavours!
Frequently Asked Questions
How long does vegan nut roast keep?
It stays good in the fridge for up to five days in an airtight container. You can also freeze slices for up to two months. Reheat in the oven or microwave until warmed through. If you’re freezing individual slices, wrap them up so they don’t get freezer burn.
Can I make this ahead for a holiday meal?
Absolutely. You can prepare the mixture a day in advance and keep it chilled in the loaf pan. When you’re ready, just bake as usual. Leftovers are great in wraps or on toast. Making it ahead also lets the flavours develop, making the roast extra rich and tasty.
What goes best with nut roast?
This roast pairs well with mashed potatoes, roasted veggies, vegan gravy, or simple green salad. I also like it as a filling for sandwiches the next day. Just add hummus and greens. For even more comfort, serve alongside casseroles or rich mushroom sauces—the possibilities are almost endless.
Give It a Go & Share Your Twist!
This easy vegan nut roast is cosy, satisfying, and fuss free; perfect for plant based dinner guests or anyone who wants something filling and flavourful. Give it a whirl and customize it to your liking. You can switch up the nuts, try new spices, or use whatever veggies you have on hand. I’d love to know how it turns out for you, or if you stumble upon any cool addins or tasty serving ideas! Your feedback and creativity help other cooks—and keep the nut roast adventure exciting for everyone. Happy cooking!