Nut Roast

Nut Roast


  • Oil for frying
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4-6 mushrooms sliced or 2 large carrots grated
  • 1 tbsp. flour
  • 1¼ cups (10 fl oz, 300 ml) vegetable stock or water / a solution of yeast extract and water can be used
  • 1½ cups (6 oz, 175 g) ground nuts
  • 3 cups (6 oz, 175 g) breadcrumbs or use oats for a gluten free alternative (pic on right is with oats)
  • 1 tbsp. soy sauce
  • ½ tsp. dried herbs
  • Salt, pepper and other seasoning to taste
  • Sliced tomatoes for topping


  • Oven: Pre-heat to 375F, 190C.
  • Stew the onion in the oil for about five minutes or until soft.
  • Add the carrots and mushrooms. Cook for a few more minutes.
  • Sprinkle the flour on top. Stir well.
  • Add the stock or water, stirring all the time. Bring the mixture to the boil, and simmer slowly for two or three minutes.
  • Stir in the nuts, breadcrumbs, soy sauce, herbs and seasoning.
  • Turn the mixture into an oiled oven dish.
  • Top with sliced tomatoes.
  • Dot with vegan margarine.
  • Bake for 30 – 40 minutes.

Portions can be frozen if required