Jamie Oliver’s nut roast is a hearty, flavour-packed vegetarian dish that’s perfect for festive occasions or any time you want a comforting meal without fuss. Using a slow cooker for this recipe allows the flavours to meld beautifully while keeping the roast moist and tender, freeing up your oven and saving you time.
Ingredients
- 150g mixed nuts (e.g., walnuts, almonds, hazelnuts)
- 150g cooked brown rice or quinoa
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, grated
- 100g chestnut mushrooms, finely chopped
- 2 tbsp olive oil
- 100g fresh breadcrumbs
- 2 tbsp tomato purée
- 1 tbsp soy sauce or tamari
- 1 tbsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried rosemary)
- 2 tbsp chopped fresh parsley
- 1 tsp smoked paprika
- 2 large eggs, beaten (or flax eggs for vegan option)
- 100ml vegetable stock
- Salt and black pepper, to taste
- Aluminium foil or parchment paper (for lining the slow cooker)
Instructions
- Toast the mixed nuts in a dry frying pan over medium heat for 3-5 minutes until fragrant. Allow to cool slightly, then roughly chop and set aside.
- Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, cooking gently until softened and translucent, about 5 minutes.
- Add the grated carrots and chopped mushrooms to the pan. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture is soft.
- Transfer the cooked vegetables to a large mixing bowl. Add the toasted nuts, cooked rice or quinoa, fresh breadcrumbs, tomato purée, soy sauce, thyme, rosemary, parsley, smoked paprika, and beaten eggs.
- Pour in the vegetable stock and season generously with salt and black pepper. Mix everything thoroughly until well combined. The mixture should be moist but hold together when pressed.
- Line the base and sides of your slow cooker insert with aluminium foil or parchment paper, leaving some overhang for easy removal.
- Press the nut roast mixture firmly and evenly into the lined slow cooker, shaping it into a loaf approximately 20cm long and 10cm wide.
- Cover the slow cooker with its lid. Cook on low for 6-8 hours or on high for 3-4 hours. The nut roast is done when firm to the touch and cooked through.
- Carefully lift the nut roast out using the foil overhang and place on a serving plate. Let it rest for 10 minutes before slicing.
Tips
- Nut Substitutions: Feel free to swap nuts for your favourites or what you have on hand. Cashews, pecans, or pistachios work well, but avoid salted nuts to control seasoning.
- Vegan Version: Replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg, set for 5 minutes) and ensure soy sauce is gluten-free if needed.
- Slow Cooker Size: Use a slow cooker insert that fits the loaf shape snugly to keep the shape intact. If your slow cooker is very large, consider a smaller loaf pan that fits inside or adjust the mixture accordingly.
- Common Mistake: Don’t skip lining the slow cooker well—this prevents sticking and helps remove the nut roast cleanly.
Serving Suggestions
This nut roast is fantastic served warm with classic vegetarian gravy or a rich mushroom sauce. Pair it with roast potatoes, steamed green vegetables like broccoli or green beans, and a crisp winter salad. For a festive touch, cranberry sauce or a tangy chutney adds a lovely contrast to the nutty flavours.
Variations
You can customize this nut roast in many ways. Add cooked lentils or chickpeas for extra protein and texture. Swap fresh herbs for dried if that’s what you have, or try adding a little grated cheese (vegetarian or vegan) into the mix for creaminess. For a spicier kick, include a teaspoon of ground cumin or coriander. If you want a gluten-free version, use gluten-free breadcrumbs or substitute with ground oats.
Storage and Reheating
Once cooled, wrap the nut roast tightly in cling film or store in an airtight container and refrigerate for up to 3 days. It also freezes well—slice beforehand for easier thawing, then freeze in an airtight container for up to 3 months. To reheat, thaw overnight in the fridge, then warm gently in a low oven (150°C/300°F) for 20-30 minutes or microwave slices until heated through. Avoid reheating in the slow cooker as it can dry out the roast.
Frequently Asked Questions
Can I make this nut roast without eggs?
Yes, you can use flax eggs as a vegan binder. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg, let it sit for 5 minutes until gelatinous, then use in place of eggs. This helps hold the nut roast together.
How do I prevent the nut roast from falling apart?
Make sure to use enough binder like eggs or flax eggs and breadcrumbs to absorb moisture. Press the mixture firmly into the slow cooker and don’t skip the resting time after cooking, which helps it set. Also, use a slow cooker liner or foil to lift it out gently.
Can I prepare the nut roast mixture ahead of time?
Yes, you can mix all the ingredients the day before and keep the mixture refrigerated. Before cooking, press it into the slow cooker as usual. This can save time on the day you want to serve it.
What if I don’t have a slow cooker? Can I bake it instead?
Absolutely. Press the mixture into a lined loaf tin and bake in a preheated oven at 180°C (350°F) for about 45-55 minutes until firm and golden on top. Cover loosely with foil if it browns too quickly.
How do I make sure the nut roast is cooked through in the slow cooker?
Cooking times can vary depending on your slow cooker model and size. Generally, 6-8 hours on low or 3-4 hours on high works well. The nut roast should feel firm and springy to the touch. If uncertain, you can insert a skewer in the center; it should come out clean without wet mixture.
Can I add other vegetables or ingredients to the nut roast?
Yes, grated courgette, sweet potato, or parsnip can be added to bulk up the roast and add moisture. Just be mindful to adjust the breadcrumbs or binder slightly to maintain the right texture. You can also add dried cranberries or chopped sun-dried tomatoes for extra flavour.
This Jamie Oliver nut roast recipe using a slow cooker is a brilliant way to enjoy a wholesome, flavourful vegetarian main with minimal hands-on time. With its rich textures and comforting taste, it’s a great addition to any meal plan, especially when you want a fuss-free, crowd-pleasing dish that’s easy to prepare and full of character.
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