Bad Ass Nut Roast Recipe – Vegetarian & Ready in 40 Mins
- Updated on Oct 05, 2020
HurryTheFoodUp is reader-powered. If you click through using links on our site we may earn a small commission at no cost to you.
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 or the star of a vegetarian roast, but they often turn out dry and lacking a certain something.
We’re here to change all that with our bad ass nut roast recipe.
This tasty 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 of 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, including reducing heart disease and keeping you slim.
This article on the health benefits of nuts has a great overview.
Nuts are also often rich in fat, fiber, and protein which can help to keep you feel fuller and more satisfied for longer.
Harvard Medical’s article on why nutritionists love nuts highlights further benefits of nuts – studies have shown that nut consumption has actually been associated with reduced weight circumference, reduced weight gain and a decreased risk of obesity.
It just goes to show – nuts are for life, not just for Christmas 😉
Nut Roast FAQ
We’ve covered some of the most common questions about our vegetarian nut roast recipe, but if you can’t find the answer to yours just let us know in the comments.
Can you make nut roast in advance?
Yes – if you want to make this the day before simply make the mixture, pop it in the fridge and cook as per the recipe instructions on the day.
Can I use different nuts?
Definitely! Our bad ass nut roast recipe combines peanuts and cashews for a bit of variety, and readers have suggested that other nut combinations create a delicious result too.
Simply swap out the nuts for the same amount of a different type.
Can I freeze nut roast leftovers?
You can indeed! Make sure the leftover nut roast is cool, wrap it up and pop it in the freezer to enjoy another time.
What do I serve nut roast with?
Nut roast accompaniments often include roasted or steamed vegetables, mashed or roasted potatoes, yorkshire puddings or anything else you would traditionally serve with a roast dinner!
Our proper roasted potatoes, creamy vegan mashed potatoes and roasted veg recipes are the perfect place to start.
What sauce goes with nut roast?
Whichever sauce you want! If serving it with traditional roast dinner sides you might choose a gravy, cranberry sauce or mushroom based sauce.
If you’re rustling the leftovers up into tasty sandwiches you may even find tomato ketchup gives it a tangy kick.
How should I serve the leftovers?
A nut roast sandwich is the most popular option. This works best with fresh soft bread, salad, condiments and even fried onions to add something extra.
But you really can serve up your nut roast sandwich anyway you like – we’ve even seen nut roast and cheese toasted sandwiches!
You could also turn the leftovers into a completely different meal. Forming falafels or burgers with the remaining nut roast works brilliantly – just use them as you would a vegetable based patty.
What Our Readers are Saying
Another excellent recipe from this great team! Thank you. I substituted walnuts because I didn’t have any peanuts and it was really great.
Paddy ⭐⭐⭐⭐⭐
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.
Susie and Martin ⭐⭐⭐⭐⭐
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 🙂
Sue ⭐⭐⭐⭐⭐
Ingredients
- ¾ cup cashews
- ¾ cup peanuts (roasted or spiced)
- 5 slices wholegrain 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.¾ cup cashews, ¾ cup peanuts, 5 slices wholegrain bread
- Dice then fry the onion in plenty of oil. When the onions have turned clear, add them (and all the oil!) to the mix1 large onion, 3 tbsp olive oil
- Add in the eggs, crushed or grated garlic, salt, pepper, broth, herbs and grated cheese.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
- 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
Comments
Leave a comment below
56 comments
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!
Try cold mashed potato or if you can get it, then some dehydrated potato. It binds the mix beautifully.
Cool idea, thanks for sharing!
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 🙁
You could try mixing chick pea flour with water to use as an egg substitute.
Oh, nice! Good idea Berta. A flax egg (1 tbsp flax seeds,3 tbsp hot water and stirred together) would also work. I’ll update the recipe now. Thanks a lot!
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? 😀
Made this for our Easter Sunday roast and it was delicious! Unlike most nut roast recipes I’ve seen it’s not too expensive to make and I subbed the cashews with some other mixed nuts I had and it turned out great. Really rich and tasty.
Just made this and it is really good I used a bag of mixed nuts and added a green pepper and some celery both finely chopped, dried mixed herbs and baked in a loaf tin. It’s got a nice firm texture, slices well and tastes fantastic.
Any alternative to the Vegetable broth that I could make it Low sodium?
Hi Sandra! Hmm, I don’t have any good substitute in mind. Though I know there are low-sodium veggie broths around. Maybe that could be a good alternative?
Thanks for this recipe. Not a fan of the nut roasts with the fruit in them so this was perfect. Served with baked potatoes and minty mushy peas for a great Sunday roast. It was so simple to make. A new favourite
So good to hear, Joel!! Really happy to get every couple of days a comment that this recipe makes readers happy. It’s been one of our earliest 🙂
Absolutely delicious! Will make it again and again..the only change I made was to use Polish style sunflower seed bread and a pinch of cayenne pepper and turmeric.
Woohoo, glad you liked it – and the changes sounds great!! I’ll be making this again at Christmas and I can’t wait already 😀
Wow stumbled across this and made it for our Sunday roast today – it was unrealll! My boyfriend couldn’t even tell there was no meat in it. Used only cashews and popped a finely chopped carrot in it – so good with gravy. Got a load left over so gonna try it fried up some cranberry sauce. Thanks – this will be a regular for us now. Looking toward to experimenting with different nuts and breads 🙂
I made mine with walnuts, cashews, figs and dolcelatte cheese. Yummy.
How far in advance can you make it before cooking?
Hi Grace, oh nice!! I bet those will be great. I’d say because of the egg in this I wouldn’t keep it for more than a day before cooking ) and would keep it in the fridge. It’s good for a couple of days after cooking though 🙂
I add some dried cranberries just for that beautiful colour and sllght tartness.
Ah wow, yes I bet they tasted great in there!
Tastes amazing!!
Third time I’ve made this! First time exactly as the recipe, second with DF cheese and this time with flax eggs and no cheese, wrapped in puff pastry. Vegan friendly and delicious. Thanks for such a tasty and amendable recipe!
Thanks Sarah! Really pleased that you made it – and that it’s become a staple! Great to hear. I also love finding recipes that you can play about with and change to just how you like it (or switch in other ingredients if you need to/have forgotten something). Thanks for writing!
Just had this for Easter Sunday dinner, big hit with all of the family. Thanks for a great recipe! I might add diced red pepper next time
You’re very welcome, really happy to help. I’m glad it went well and that you had a great Easter meal. I’m sure red peppers would go well in there, especially the sweeter ones. Sounds yum! Thank you for writing 🙂
An excellent nut roast. I cooked it exactly as the recipe stated and it was really yum, all the children loved it. Also I’m a little smug as it came out the oven like a masterpiece.
Haha and well you should be! That’s awsome to hear 😀 😀
First ever nut roast, I wanted to make one rather than buy one for my Christmas lunch, easy recipe and absolutely loving it, will definitely make again
Ah yes, it’s a great one! Thanks for the feedback and enjoy your holiday!
Hi! Looking for a substitute for the peanuts as we accidentally ate them, forgetting they were for this recipe! I have sunflower seeds, pine nuts, almonds, macadamia if any of them would work? THank you!
Hi Jane! Doh’! I can very well picture a 50/50 mix of almonds and sunflower seeds. Not sure about the macadamia and pine nuts.
Good luck! I’m sure it’s fine though 🙂
perfect! Very easy to make and the nicest we have tasted. Used walnuts and roasted cashews.
Nice one Mel! Good choices. Really glad you enjoyed it and thanks for writing!