Vegetarian Nut Roast (2024)

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By Nicky Corbishley

• ▢ 300 g (10.5 oz) sweet potato peeled and chopped into 1 cm cubes
• ▢ 1 tbsp olive oil
• ▢ 2 tbsp unsalted butter
• ▢ 1 red onion peeled and finely chopped
• ▢ 2 cloves garlic peeled and minced
• ▢ 2 sticks celery finely diced
• ▢ ¾ tsp salt
• ▢ ¾ tsp black pepper
• ▢ ¼ tsp celery salt
• ▢ 1 tsp Italian herb mix
• ▢ 300 g (10.5 oz) tin cannellini beans drained
• ▢ 300 g (10.5 oz) cooked long grain white rice (approx. 100g/3.5oz uncooked weight)
• ▢ 120 g (approx. 1 cup) chopped mixed nuts I use pecans, cashews and hazelnuts
• ▢ 150 g (1 ½ cups) vegetarian cheddar cheese grated
• ▢ 75 g (1 ½ cups) panko breadcrumbs
• ▢ 2 tbsp milk
• ▢ 2 medium eggs
• ▢ sprigs of fresh thyme to serve

• Preheat the oven to 190C/375F (fan) and grease a 4 lbs loaf tin.

• Boil or steam the sweet potato for 10 minutes, until tender, then drain.

  300 g (10.5 oz) sweet potato

• Heat the olive oil and butter in a large frying pan, over a medium-high heat, until the butter melts.

  1 tbsp olive oil, 2 tbsp unsalted butter

• Add the onion and cook for 3 minutes, stirring often, until starting to soften.

  1 red onion

• Stir in the garlic, then add the celery, cooked sweet potato, salt, pepper, celery salt, and Italian spice mix.

  2 cloves garlic, 2 sticks celery, ¾ tsp salt, ¾ tsp black pepper, ¼ tsp celery salt, 1 tsp Italian herb mix

  See Also

  Nut roast wine pairing and other vegetarian options - Decanter

• Cook, stirring often for 5 minutes.

• Turn off the heat, then add the cannellini beans, cooked rice, nuts, cheese, panko breadcrumbs, milk, and eggs. Stir together until combined.

  300 g (10.5 oz) tin cannellini beans, 300 g (10.5 oz) cooked long grain white rice, 120 g (approx. 1 cup) chopped mixed nuts, 150 g (1 ½ cups) vegetarian cheddar cheese, 75 g (1 ½ cups) panko breadcrumbs, 2 tbsp milk, 2 medium eggs

• Transfer the contents of the pan to the prepared loaf tin and push the mixture down with the back of a spoon.

• Cover the top of the tin with a piece of greased foil, then place in the oven for 45 minutes.

• After 45 minutes, remove from the oven and leave to cool for 5 minutes, then run a knife around the edge of the tin and turn the contents out onto a plate or board.

• Slice the nut roast and serve topped with sprigs of fresh thyme.

  sprigs of fresh thyme

Can I make ahead?

Yes, make the nut loaf, then cool, cover and refrigerate for up to two days.

Reheat in the microwave:

Reheat in slices in the microwave, until piping hot – about 45-60 seconds for an individual slice.

Reheat in the oven:

• Heat the oven to 160C/325F (fan).
• Reheat in slices, by placing the slices on a baking tray, in a single layer. Sprinkle with a little water (to prevent it drying out) and cover with foil. Then heat until piping hot. In a single layer, it should be hot in around 12-15 minutes, but check first and give it longer, until thoroughly heated.
• Alternatively, reheat the whole thing (unsliced) in the loaf tin.
  Sprinkle with a little water(to prevent it drying out) and cover with foil. Then heat until piping hot. It should take about 40-50 minutes, but check it’s hot in the middle first and give it longer, if needed, until thoroughly heated.

Can I freeze it?

Yes, slice the cooked nut roast into individual slices (so it will defrost quicker). Then cover and freeze.

Defrost slices in a single layer, covered, in the refrigerator overnight. Then reheat as per the make ahead instructions above.

Nutritional information is approximate, per serving, based on this recipe serving 8.