- Healthier living
- Dairy free
- Egg free
- Lactose free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- Diabetes friendly
- No added sugar
- Vegan
- Vegetarian
- High in dietary fibre
- High in protein
- Over 4 serves veg or fruit
Savoury, nutty and hearty, this vegan nut roast is the perfect dish for your festive or entertaining spread. It’s meat-free and super tasty.
- Serves4
- Cook time1 hour 35 minutes
- Prep time15 minutes
Ingredients
- 1 brown onion, finely chopped
- 1 carrot, coarsely grated
- 2 zucchini, coarsely grated
- 100g cup mushrooms, coarsely grated
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbs thyme leaves
- 1/4 cup (70g) salt-reduced tomato paste
- 60g baby spinach leaves
- 400g canned Coles Lentils, rinsed, drained
- 400g can Coles Chickpeas, rinsed, drained
- 125g Coles Unsalted Mixed Nuts
- 1 cup (70g) wholemeal breadcrumbs
- 3 tsp egg replacer
- 1 bunch baby broccoli, steamed
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large non-stick frying pan over medium-high heat. Add onion and 1 tbs water, cook, stirring 5 mins or until onion softens. Add carrot, zucchini, mushroom, garlic, cumin, coriander, half the thyme and half the tomato paste, and cook, stirring for 10 mins until soft and the liquid is absorbed. Transfer to a large bowl to cool.
Step 2
Add spinach to the same pan and cook for 2 mins until spinach wilts. Transfer to a bowl and cool until cool enough to handle. Squeeze excess liquid from spinach and chop. Add to vegetable mixture.
Step 3
Preheat oven to 180ºC. Grease a 9cm x 19cm loaf pan. Line with baking paper, allowing the sides to overhang.
Step 4
Place lentils, chickpeas and nuts in a food processor and pulse until finely chopped. Add lentil mixture to vegetables with breadcrumbs. Combine egg replacer with 1/4 cup (60ml) of water, add to lentil mixture and stir until well combined. Spoon mixture into prepared pan and smooth the surface. Cover with foil and bake for 40 mins. Remove foil and bake a further 30 mins until golden and heated through. Set aside in the pan for 10 mins before turning out onto a serving tray.
Step 5
Meanwhile, place tomato paste, remaining thyme and 1/2 cup (125ml) water in a small saucepan. Cook, stirring over medium heat for 3 mins until heated through and smooth. Serve tomato mixture over loaf and serve with baby broccoli. Season with pepper.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat by warming in the oven or microwave.
This meat-free nut roast recipe is perfect for Christmas
If you need to cater for special dietary requirements this Christmas for yourself or your guests, our meat-free nut roast loaded with lentils, chickpeas and mushrooms is one to try. This wholesome vegan loaf is a great alternative to traditional roast and meatloaf recipes.
A vegan roast recipe is the perfect meal for special occasions, including during the festive season, beautifully presented on your dinner table or when you want to impress your guests. Serve with a tangy tomato sauce and plate it up with your favourite sides like baby broccoli, roast potatoes and a fattoush-style berry salad with a raspberry-chilli dressing to complete your feast.
For more inspiration, check out our collection of healthier living recipe ideas.
How to prepare a vegan nut roast
If you’ve never tried a vegetarian loaf before, it has a delicious savoury nutty flavour, reminiscent of stuffing. Our version is made using affordable and accessible ingredients, as well as pantry staples you might already have, like spices, canned legumes and mixed nuts.
When choosing ingredients for your vegetarian Christmas roast, select fresh-looking, crisp vegetables for the best results. Mushrooms should be blemish-free, spinach leaves bright green and fresh, while carrots and zucchini are best when they’re firm.
You could also use a seeded-style gluten-free bread to make this dish celiac-friendly.
Ideas for serving a vegan roast as part of a festive spread
This Christmas nut roast is best served hot and placed in the centre of your dinner table as the star of the show, accompanied by our tomato mixture in the recipe, plus all your favourite sides. In keeping with the vegan theme, why not consider a fresh green salad, roast vegetables, a vegan pasta salad or a curried potato salad with smoked almonds?
Finish off your spread with homemade vegan gravy, and serve with your favourite glass of bubbly, an orange and rosemary gin ’n’ tonic or a classic margarita on the rocks.
Give it an extra special festive twist by serving the loaf on a beautiful platter garnished with fresh rosemary sprigs, crispy sage leaves, dried cranberries and a sweet chilli jam on the side.
FAQs
Nut roast
- Serves4
- Cook time1 hour 35 minutes
- Prep time15 minutes
Ingredients
- 1 brown onion, finely chopped
- 1 carrot, coarsely grated
- 2 zucchini, coarsely grated
- 100g cup mushrooms, coarsely grated
- 2 garlic cloves, crushed
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tbs thyme leaves
- 1/4 cup (70g) salt-reduced tomato paste
- 60g baby spinach leaves
- 400g canned Coles Lentils, rinsed, drained
- 400g can Coles Chickpeas, rinsed, drained
- 125g Coles Unsalted Mixed Nuts
- 1 cup (70g) wholemeal breadcrumbs
- 3 tsp egg replacer
- 1 bunch baby broccoli, steamed
Description
Savoury, nutty and hearty, this vegan nut roast is the perfect dish for your festive or entertaining spread. It’s meat-free and super tasty.
Method
Step 1
Heat a large non-stick frying pan over medium-high heat. Add onion and 1 tbs water, cook, stirring 5 mins or until onion softens. Add carrot, zucchini, mushroom, garlic, cumin, coriander, half the thyme and half the tomato paste, and cook, stirring for 10 mins until soft and the liquid is absorbed. Transfer to a large bowl to cool.
Step 2
Add spinach to the same pan and cook for 2 mins until spinach wilts. Transfer to a bowl and cool until cool enough to handle. Squeeze excess liquid from spinach and chop. Add to vegetable mixture.
Step 3
Preheat oven to 180ºC. Grease a 9cm x 19cm loaf pan. Line with baking paper, allowing the sides to overhang.
Step 4
Place lentils, chickpeas and nuts in a food processor and pulse until finely chopped. Add lentil mixture to vegetables with breadcrumbs. Combine egg replacer with 1/4 cup (60ml) of water, add to lentil mixture and stir until well combined. Spoon mixture into prepared pan and smooth the surface. Cover with foil and bake for 40 mins. Remove foil and bake a further 30 mins until golden and heated through. Set aside in the pan for 10 mins before turning out onto a serving tray.
Step 5
Meanwhile, place tomato paste, remaining thyme and 1/2 cup (125ml) water in a small saucepan. Cook, stirring over medium heat for 3 mins until heated through and smooth. Serve tomato mixture over loaf and serve with baby broccoli. Season with pepper.