Jamie Oliver’s nut roast is a hearty, wholesome vegetarian dish that’s perfect for feeding a large family. Packed with nuts, vegetables, and herbs, it offers a satisfying texture and rich flavor that works well as a centerpiece for festive occasions or Sunday dinners. This recipe scales up easily and delivers a moist, delicious nut roast that even meat-eaters will enjoy.
Ingredients
- 250g mixed nuts (e.g., walnuts, cashews, almonds), roughly chopped
- 150g chestnut mushrooms, finely chopped
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 2 medium carrots, grated
- 150g cooked brown rice or quinoa
- 150g cooked lentils (green or brown), drained and rinsed
- 100g fresh breadcrumbs
- 100g grated mature cheddar cheese (optional for extra richness)
- 2 tablespoons tomato purée
- 2 tablespoons soy sauce or tamari
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon smoked paprika
- 1 large egg, beaten (or flax egg for vegan option)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 180°C (350°F) fan / 200°C (400°F) conventional / gas mark 6.
- Heat the olive oil in a large frying pan over medium heat. Add the onion and garlic and cook gently until soft and translucent, about 5-7 minutes.
- Add the chopped mushrooms and grated carrots to the pan. Cook for another 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly.
- Remove the pan from the heat and transfer the cooked vegetables to a large mixing bowl. Let them cool slightly.
- Add the roughly chopped nuts, cooked rice or quinoa, lentils, breadcrumbs, and grated cheese (if using) to the bowl.
- Stir in the tomato purée, soy sauce, dried thyme, sage, smoked paprika, and season generously with salt and pepper.
- Pour in the beaten egg (or flax egg) and mix everything thoroughly until well combined. The mixture should hold together when pressed; if too dry, add a splash of water or vegetable stock.
- Line a large loaf tin (approximately 25cm x 12cm) with baking parchment. Press the nut mixture firmly into the tin, smoothing the top with the back of a spoon.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and firm to the touch.
- Remove from the oven and let the nut roast rest in the tin for 10-15 minutes before turning out onto a serving plate.
- Garnish with chopped fresh parsley and slice to serve.
Tips
- Nut substitutions: Use any combination of nuts you prefer or have on hand, such as pecans, hazelnuts, or pistachios. Toasting the nuts lightly before chopping can enhance their flavor.
- Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes) and omit the cheese or use a vegan alternative.
- Consistency check: If the mixture feels too crumbly and won’t bind, add a little more beaten egg or a splash of vegetable stock. Too wet? Add extra breadcrumbs.
- Make ahead: Prepare the mixture and assemble the nut roast up to a day in advance, keep covered in the fridge, then bake fresh before serving.
Serving Suggestions
This nut roast pairs beautifully with classic vegetarian sides like roasted root vegetables, creamy mashed potatoes, and rich gravy (vegetarian or vegan). For a festive meal, add steamed green beans or Brussels sprouts tossed with lemon and garlic. Cranberry sauce or a tangy tomato chutney also complements the nutty flavors wonderfully.
Variations
You can customize Jamie Oliver’s nut roast to suit your taste or dietary needs. Try adding cooked chestnuts or sweet potato for sweetness, or swap the mushrooms for cooked spinach or kale for extra greens. For a spicier version, add a pinch of cayenne pepper or chopped fresh chili. To boost protein, incorporate cooked chickpeas or crumbled firm tofu.
Storage and Reheating
Store any leftover nut roast covered in the fridge for up to 3 days. To reheat, slice and warm gently in a low oven (160°C/320°F) for 15-20 minutes or microwave individual slices on medium power until heated through. Nut roast also freezes well: wrap tightly in cling film and foil, freeze for up to 3 months, then thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I make this nut roast gluten-free?
Yes, simply use gluten-free breadcrumbs or substitute with ground oats or crushed gluten-free crackers. Ensure your soy sauce or tamari is gluten-free as well.
How do I know when the nut roast is fully cooked?
The nut roast is done when the top is golden brown and firm to the touch. It should hold together well and not be overly soft in the center. Baking for 45-50 minutes typically achieves this.
Can I prepare the nut roast mixture in advance?
Absolutely. You can make the mixture and assemble it in the loaf tin up to 24 hours ahead. Keep it covered in the fridge and bake fresh when ready to serve.
What is the best way to bind the nut roast without eggs?
For a vegan or egg-free version, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg prepared the same way. Alternatively, mashed cooked potato or pumpkin can add moisture and help bind.
Can I add cheese to this recipe?
Yes, grated mature cheddar adds richness and a nice savory depth. For a vegan version, omit the cheese or use a plant-based alternative. The nut roast is flavorful even without cheese.
How do I prevent the nut roast from drying out?
Make sure to include enough moist ingredients like cooked lentils, tomato purée, and egg or flax egg to bind the mixture. Avoid overbaking by checking around 45 minutes and covering loosely with foil if the top browns too quickly.
Jamie Oliver’s nut roast is a versatile, crowd-pleasing dish that brings warmth and flavor to any family table. With these tips and variations, you can enjoy a delicious, wholesome nut roast tailored perfectly to your needs.
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