Come back nut roast, all is forgiven!

2 Oct

Nut roast. It’s one of those dishes that vegetarians and vegans dread. Usually the domain of unimaginative chefs (see my stuffed pepper post for the full rant) or boring old hippies that only eat bland, brown food and probably crochet their own underwear (let’s face it, we all know at least one). I’ve decided to reclaim nut roast for the mainstream. Nuts are tasty and nutritionally dense, it’s a travesty to waste them on something boring. Here they are in a delicious, colourful roast. Rich chestnuts are paired with crunchy walnuts and seeds, and jazzed up with herbs and a hint of spice. As well as forming the centrepiece of a traditional Sunday roast, alongside a mound of roast potatoes and a gallon of gravy, it can be used to stuff vegetables (I think squash would be amazing), or cold as a sandwich filling.



... and after

… and after

Recipe (serves 6-8)

  • 1 tablespoon oil, plus extra for oiling the tin
  • 1 medium onion, finely chopped
  • 1 large carrot, finely chopped (a food processor will do a fine job of this, seeing as you’ll be using it anyway)
  • 2 cloves of garlic, crushed then chopped
  • 200g cooked chestnuts
  • 50g walnuts
  • 100g fresh breadcrumbs or ground crackers
  • 50g mixed seeds
  • 150ml vegetable stock
  • a big handful of fresh herbs, finely chopped (I used parsley and thyme on this occasion)
  • half a teaspoon of hot chilli powder
  • salt and pepper, to taste

Preheat the oven to 180ยฐC. Lightly oil a small loaf tin.

Fry the onion in the oil over a medium heat for about five minutes, until softened and starting to brown. Add the garlic and carrots, and cook for a further five minutes or so.

Put the chestnuts in a food processor and pulse until finely ground. Tip into a large bowl, then repeat with the walnuts. It’s easier to control the consistency if you blend the two different kinds of nuts separately.

Add the fried vegetables and the rest of the ingredients to the nuts in the bowl. Mix well, and check the seasoning. Press this mixture into the loaf tin. Bake for around 30 minutes until nicely browned. Enjoy hot or cold.


7 Responses to “Come back nut roast, all is forgiven!”

  1. Sue Moir October 2, 2013 at 8:12 pm #

    Great, I still have 15 squash from my allotment so this looks worth trying ๐Ÿ˜‰

    • mrsveg October 2, 2013 at 8:17 pm #

      Don’t forget to save some for me ๐Ÿ™‚

  2. Penniless Veggie October 3, 2013 at 9:18 am #

    Mmm chestnut roast! So looking forward to hunting down a few bags of chestnuts in the woods this autumn. I like nut loaf, not all the time but now and then, with roast potatoes greens and onion gravy… *hungry!*

    • mrsveg October 3, 2013 at 6:15 pm #

      Ooh lucky you! I’ve not found chestnuts near here at all. I have to make do with vacuum-packed ones from the supermarket. Still, it saves time cooking and peeling them.

  3. Jennie Evans October 5, 2013 at 6:01 pm #

    Not had nut roast for months… this is going to be my lunch tomorrow ๐Ÿ˜‰ and sandwich fillings all week long no doubt


  1. A very veggie Christmas | Mrs Veg - December 21, 2013

    […] My Chestnut Roast […]

  2. Perfect Nut Roast | Being Mrs Gardom - April 21, 2014

    […] Come back nut roast, all is forgiven! […]

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