Hurry The Food Up Vegan and Vegetarian Recipes For Busy People
Boring, bland, heavy and uncreative. Nut roasts get a real bad press. And why? Well, probably because they were, to be fair. But no longer!
The humble nut roast has always been the go-to recipe for a Christmas meat-free alternative, but they often turn out dry and lacking a certain something.
We’re here to change all that.
This tasty, bad-ass mofo gives as good as it gets and is the perfect reminder of why we don’t need to eat meat.
It’s tempting and filling, without being weighty or stodgy. It goes well with almost any sauce and is much more than an alternative – it’s a replacement.
Health Benefits – Bad Ass Nut Roast
This one is more for the animals out there – it’s meat-free. It’s here to show you that veggie options are more than viable – they can mix it up with the best of ‘em.
That being said – nuts are awesome. Research has shown that eating just a handful of nuts every day is massively beneficial to your health (the mutt’s nuts), including reducing heart disease and keeping you slim.
It just goes to show – nuts are for life, not just for Christmas 😉
Bad Ass Nut Roast (30+40 Min, Vegetarian)
Ingredients
- ¾ cup cashews
- ¾ cup peanuts (roasted or spiced)
- 5 slices bread (whole wheat, crumbled; 5 slices = ca. 220g)
- 1 large onion
- 3 tbsp olive oil
- 2 eggs
- 2 cloves garlic
- salt and pepper to taste
- ⅕ cup vegetable broth
- 1 tsp oregano, dried
- 1 tsp thyme, dried
- 1 tbsp parsley, dried
- 1 tbsp basil, dried
- 5 oz cheddar cheese (mature cheddar is great)
Instructions
- Preheat the oven to 180°C/350F
- Crush or grind the nuts (you can use a food processor to save time) then mix with the breadcrumbs. If you don’t have all the proper equipment (we don’t) then use the end of a glass bottle crush the nuts in a plastic bowl.
- Dice then fry the onion in plenty of oil. When the onions have turned clear, add them (and all the oil!) to the mix
- Add in the eggs, crushed or grated garlic, salt, pepper, broth, herbs and grated cheese.
- Mix again then knead well.
- Let it stand for 15 minutes.
- Roll into a roll shape.
- Place in baking tray and cook for 40 minutes at 180°C (check it after 30 mins, you don’t want it getting too dry).
- Done! Enjoy your veggie replacement.
Notes
Nutrition
Miss anything? Get it on 
I honestly have never heard of a nut roast before… and you are so right… this definitely looks bad donkey. Love it!
Me too! But apparently it’s big in the UK. At least that’s what Dave says 😉
I had no idea what to expect when i read the title. I actually thought this was roasted nuts. But I suppose this is sort of a loaf?
I would try to make an eggless alternative. Otherwise, it looks loaded with all the good and rich stuff! Like!!
pragati 🙂
Yep, actually I sold it to my flatmate as a mince loaf. She didn’t realize I there wasn’t actually any meat in it until I told her. Quite funny 😀 Why no eggs if I may ask?
This is probably a silly question, but can you substitute the bread crumbs for anything?? Perhaps coconut flour or tapioca flour? I have joint problems (R/A) and had to cut grains out of my already restrictive vegetarian diet. If you have any ideas I would appreciate it as this looks delicious!
Hi Jamie, thanks for the question. In all honestly I’ve never tried making it without the breadcrumbs, but that’s not to say it can’t be done! I’d imagine coconut flour mixed with a bit of water or milk would work best, as it’s kinda nutty already. You’d want to cut down on the amount though, perhaps half? I hope that helps, let us know how you get on!
Would this be good cold, say as a sandwich filler with a spicy spread? Does it freeze well?
Hi there!
Sorry for the late reply, first of all. Yes I think that would be really nice cold, and also work as a sandwich filler.
Yep, you can freeze the nut roast too 🙂
Another excellent recipe from this great team! Thank you.
I substituted walnuts because I didn’t have any peanuts and it was really great.
Does anyone have any suggestions for using it in leftovers apart from in a sandwich?
Wow, thanks a ton for trying out our Nut Roast as well, Paddy! Hmm, I find the idea to put it in a sandwich pretty tempting. Other than that I do like to snack a slice in between meals 😉
Hi, This sounds really good. Just wanted to know if there is anything I can substitute eggs with as we don’t eat eggs. Thanks
Hey Kay, how are you? Yees, it’s a super delish dish, especially for those who usually eat meat. The thing is egg is quite essential in this one and I realyl can’t vouch for a good outcome without eggs unfortunately 🙁
Can this be made the day before then cooked right before eating
Hi Marta, yes, for sure! Just keep it in the fridge and it’ll be absolutely fine 🙂
What a fantastic recipe and so easy to make too. We made this yesterday and it is by far the best nut roast/roll we have ever eaten. We made the whole roll, so as there are 2 of us we have enough for 3 meals and as you say we can freeze some. I do have a question, why do you need to rest the mix, we did so anyway, but just interested, how does it help, perhaps to blend the flavours?
Thank you so much. Are we able to subscribe to your listings? So we found your recipe all the way down here in New Zealand! Yes we have been vegetarian/vegan for most of our lives 40+years
Hi both! Really glad you enjoyed it so much! And awesome you have more left over 😀
Yes exactly, the kneeding and resting is to let the flavours seep in, as well as to help it rise, like bread. If totally rushed for time you could skip this step, but we always found better results with it. Hello to New Zealand from Germany! Certainly, you can sign up to our newsletter here: https://hurrythefoodup.com/hurrythefoodup-newsletter-sign-up/. Thanks for writing!
I made this at the weekend and my son said it was the best nut roast ever! He’s taken the leftovers home with him – I made him the big 6 servings just for him 🙂
AWESOME!! That’s a brilliant compliment if ever I heard one. So glad it turned out well for you, Sue. Thanks for writing!
I’ve tried several different variations of a holiday roast and this is the one I keep coming back to, so I felt it necessary to give this recipe a much deserved review. I have made this the past couple years for Thanksgiving/Christmas (and whenever the craving arises) and it is always excellent and easy! I have made it as the recipe states, but it is so versatile that you can change it up with different nuts, cheeses, spices, even different breadcrumbs, and still get great results. Thanks for the recipe and I am looking forward to making it again this year!
Ah wow, thank you, Natalie! Much appreciated that you stopped to leave a comment. I’m really glad you’ve enjoyed the nut roast so much! We’ve been wondering whether to cook the nut roast or the wellington (here in case you haven’t seen it: https://hurrythefoodup.com/vegetable-wellington-2/) for friends for a pre-Christmas dinner – and just decided yesterday to go for the nut roast! Really looking forward to it 😀
Thanks again for writing!
We have made this nut roast several times now and everyone, even non vegetarians think it is amazing. We are making a double size one for Christmas as we have veggie friends coming over for the day. So pleased we found your site and this fabulous recipe, thank you
would it taste just as good with walnuts? I’m not a big fan of peanuts (sadly) but also have pecans right now. Has anyone had luck with these variations?
Hey Michelle! In all honestly, I haven’t tried it myself, BUT I’d bet it would still work. You could always make a ‘practice’ one before Christmas if you’re planning on making it for a big group 🙂
Absolutely fabulous!
I struggled to find a recipe without lentils or chestnuts, but this did the job perfectly.
We used cashews and Brazils as that’s what we had in. Think I forgot to add the stock but it was still great; had used most of my bread so topped up the breadcrumbs with a mixture of dried ones and done rye flour.
Nice cold too, and quite a meaty texture
Will be saving and using again.
Niceee, so good to hear you liked the roast!! It has quite the meaty texture doesnt it? 😀