Updated: Jul 9, 2019

Around Christmas I like cooking a nut roast since I don’t really cook meat at home. This nut roast is inspired by different recipes I’ve seen online and I really like the taste and texture of this version. The nut roast is loaded with vegetables and is very filling due to the lentils and nuts that provides healthy fats and protein.

To go with the nut roast I serve oven baked potatoes, sautéed greens, and a vegetable gravy. There is a recipe for gravy below in this post.


Serves: About 6 people

  • Red and green lentils

  • 2 tbsp. olive oil

  • 1 red onion

  • 3 cloves of Garlic

  • 200 g mushrooms

  • 2 Cellery sticks

  • 1 green pepper

  • 2 Carrots

  • 1 tbsp. Thyme

  • ½ tbsp. Rosmary

  • 1 tbsp. Oregano

  • 1.5 cup mixed nuts (I use almonds, hazelnuts and walnuts)

  • 2 tbsp. tomato puré

  • 3 eggs


  1. Preheat the oven to 200 degrees Celcius

  2. Rinse the lentils and boil them. Red spilt lentils need 15 minutes and green lentils need 30 minutes.

  3. Chop all the vegetables

  4. Heat the oil in a large pot and add onion and garlic and fry until the onion are golden

  5. Add the rest of the vegetables and the spices to the pot and fry them until the carrots have softened (these take the longest to cook. Keep stirring to make sure the vegetables don’t burn to the bottom.

  6. In a food processor chop the nuts a bit and add all the ingredients. Pulse all the ingredients a few times but stop before it turns into a paste.

  7. Transfer the mix to a loaf tin covered with baking paper.

  8. Bake in the oven for about 45 minutes until the nut roast is golden and firm in consistency.

  9. Leave the nut roast to set for about 15 minutes before you slice it up



Makes: 2 cups

  • 2 tbsp. olive oil

  • 200 g mushrooms

  • 1 Onion

  • 2 Chopped celery sticks

  • 2 Chopped carrots

  • 2 tsp Thyme

  • 1 tsp rosemary

  • 1 tbsp flour

  • 2 cups of Vegetable stock (add more if you want more gravy, but you might also have to add a bit more spices)

  • 1-2 tbsp. black coffee

  • 4 Bay leaved

  • Salt and pepper


  1. Heat the oil in a saucepan at medium-high heat

  2. Add onion and mushrooms and fry them. Fry until the onions are golden and then let them burn a bit since this will give flavor to the gravy.

  3. Add the celery and carrots together with thyme and rosemary. Fry the vegetables for a few minutes.

  4. Sprinkle over the flour and stir it through the vegetables.

  5. Add vegetable stock, black coffee, and bay leaves. Leave the gravy to simmer until you’re ready to serve the dinner but let it simmer for at least 15 minutes to get the flavor.

  6. Finally sieve the gravy to get rid of the vegetables.

  7. Bring the gravy to boil and season with salt and pepper before serving

Tip: Don’t throw out the vegetables from the gravy – these are perfect for a tomato sauce. Remove the bay leaves and add the vegetables to a sauce pan. Add a can of tinned tomatoes and season with dried oregano and basil. Let this simmer for a few minutes and save it for a pizza sauce, pasta sauce or use it in a Bolognese. The options are endless and a perfect way to reduce food waste.