Lentil and Nut Roast

I wanted to have cooked and uploaded this earlier but Christmas is an hectic time and only now I’ve finally have had time to cook and photograph my nuts roast recipe. The perfect nut roast should be rich, moist and have a nice crunchy texture to it.

The photo only shows half of the roast, my friend and I ate the other half 🙂

This recipe is quite versatile so feel free to swap the veggies with your preferred options.

The oats and the chia seeds mixture help with the binding. You could replace the chia seeds with grounded flaxseeds too.

I’m not a big fan of dried fruits but if you are you could try mixing some in too.

If this recipe needs to be gluten free please read this article about oats.

Serve with your favourite Christmassy accompaniments such as roasted potatoes and parsnips, kale, brussels sprouts, onion gravy, cranberries sauce, and so on.

Christmas Lentil and Nut Roast

Serves 6
Prep time 45 minutes
Cook time 1 hour
Total time 1 hour, 45 minutes
Allergy Tree Nuts
Dietary Gluten Free, Vegan
Meal type Main Dish, Side Dish
Misc Pre-preparable, Serve Hot
Occasion Christmas

Ingredients

Lentils

  • 1 cup Red lentils (dried, uncooked)
  • 3 cups Vegetable stock
  • 1 Bay leaf

Veg mix

  • 2 Small Onions (finely chopped)
  • 2 tablespoons Olive oil
  • 3 cloves Garlic (chopped)
  • 1 Medium Red pepper (finely chopped)
  • 1 Small Courgette (finely chopped)
  • 1 cup Mushrooms (your favourite kind, finely chopped)
  • 1 tablespoon Maple syrup

Dry mix

  • 5 leaves Fresh Sage (chopped)
  • 1 teaspoon Dried Thyme
  • 2 tablespoons Parsley (finely chopped)
  • 1 cup Oats
  • 1.25 cups Mixed Nuts (roughly chopped)
  • 1 teaspoon Salt

Chia seeds mix

  • 2 tablespoons Chia seeds (or grounded flaxseeds)
  • 1/3 cup Water

Directions

Step 1
Preheat oven to 180°C (350°F).
Step 2
Bring the vegetable stock and bay leaf to a boil. Add the lentils and cook for about 10 to 15 minutes until tender. The lentils should be very moist as it will dry out in the oven. Remove the bay leaf and set aside.
Step 3
In a glass or a small bowl add the chia seeds and 1/3 cup of water. Let it rest, after a few minutes it will start forming a gel consistency which is perfect to help with the binding.
Step 4
Sauté the onion in olive oil until it begins to soften. Add the garlic together with the rest of the vegetables, maple syrup and a pinch of salt and cook in a medium heat for 10 minutes.
Step 5
Chop the nuts in a food processor but be careful to not chop them too much. You want to keep some nice bits in so that the roast has a nice texture to it. I used a mix of brazil nuts, walnuts, almonds and hazelnuts. You can use whichever nuts you want but not peanuts.
Step 6
In a large bowl, toss all the dry mix ingredients (nuts, herbs, oats and salt) together. Then add in the chia seeds, the lentils and the veggies.
Step 7
Fill the loaf pan with the mixture and smooth the top with a spatula. Cover with foil and bake for 45 minutes. Remove the foil and let it bake for another 15 minutes.

Step 8
Delicious vegan nut and lentil roast
Remove from the oven. Rest on a cooling rack for at least ten minutes. Garnish the loaf or slices with fresh herbs and nuts.
Step 9
Serve with your favourite Christmassy accompaniments such as roasted potatoes and parsnips, kale, brussels sprouts, onion gravy, cranberries sauce, and so on.

15 Comments

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  1. Kelly

    · · Reply

    This is delicious. I made it ahead of time to test and it tastes like a very hearty dressing. I will be making this as the main course for Thanksgiving. Beats fake meat any day!

  2. Dr Judith Edwards

    · · Reply

    Great recipe! I’ll do this for Christmas as I am a cansurvivor (see http://www.cansurviving.com for more great ideas for Body, Miind and Spirit)–will leave out maple syrup tho as cancer LOVES sugar!

  3. Brian Gilbert

    · · Reply

    The recipe said gluten free, I made it for Xmas as a surprise for my daughter, but it wasn’t gluten free, the oats have gluten, unless you get gluten free oats? you never mentioned this, thanks.

    • Sofia

      · · Reply

      Hi Brian, that’s so sweet of you. How did it turn out? I’ve always assumed oats to be gluten free because my friend is coeliac intolerant and eats oats. Oats are naturally gluten free but problems can occur if oats are produced in the same place as wheat, barley and rye, as the oats can become contaminated with these other grains.

      Not sure where you’re based, but the good news is that now in the UK gluten-containing cereals including oats will have to be emphasised in the ingredients list.

      Thanks for the feedback and I’ll make sure to highlight the issue on the recipe.

  4. Dr Judith Edwards

    · · Reply

    Hi Sofia, I made this for Christmas lunch while the carnivores had pigeons! It went down hugely well- and they were massive portions! Thanks a lot, Regards, Judith
    ps If you felt like putting this on the http://www.cansurviving.com site that would be grand…

  5. Inger Haapasaari

    · · Reply

    Hi, Sofia. As we all know Christmas will approach us in long leaps, so as a rather fresh peshetarian I’m trying out nut roast recipes already. I’m really excited about your recipe so it’ll be my number one. I’ll let you know how it turns out.
    Inger Haapasaari.
    PS. We love the name of your blog!

  6. Jane

    · · Reply

    Thanks for this amazing recipe, Sofia.
    I made it tonight as a trial run, ready for my Christmas feast and it turned out great! It isn’t quite as firm as yours looks in the picture but it’s as good as and tastes delicious. I added a little sweetner to it in the form of dried cranberries, apple sauce and pomegranate seeds and love the sweet and savoury combination. I’ll probably eat the rest later and make a fresh one ready for Christmas Day. I’m expecting the rest of the family to be having a try and enjoying it more than their turkey. 😉
    You now have a new follower of your blog having become a vegan over the last three months.
    Thanks again.
    Merry Christmas

  7. Dan

    · · Reply

    I just made this tonight, It tastes great but was too soggy even with an extra 20 mins in the oven. However I think It may be because I didn’t drain the lentils? Is this correct, if so I’ll be sure to give it another try.

  8. Kate

    · · Reply

    Hi, I’m allergic to chia and flax, please can you suggest alternatives? Thanks.

    • Melanie Wilder

      · · Reply

      You could use psyllium husk powder – it’s great for binding things together. I buy it from a local Indian supermarket for about £2.Hope that helps. x

  9. Pam mason

    · · Reply

    My daughter has just become a vegan so looking for some easy recipes. She is also gluten free.

  10. Carol T

    · · Reply

    I have this is the oven just now- would it be ok to freeze? (The mix has made way too much for one meal so I’m thinking ahead to Christmas. Thanks 🙂

  11. Cheryl

    · · Reply

    Hi. Can this be made ahead of time and frozen?

  12. Lyn

    · · Reply

    This sounds good , I’d like to make this for my son who lives away from me. Can it be made and frozen? If some how long will he need to retook it for? Thanks

  13. Lloyd

    · · Reply

    Great recipe! This will be on the table at Xmas for the third year in a row. Thanks!

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