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Vegan Nut Roast

A classic and delicious vegan nut roast recipe, perfect for the whole family to dig in to! Preparation time: 30 mins Cooking Time: 40 mins

Customer Rating:
5.0 (2 votes)

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1 - 2 hrs

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You will need

1 tbsp olive oil

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1 carrot, finely chopped More products
1 leek, finely chopped More products
2 cloves of garlic, crushed More products
1 small red chilli pepper, finely chopped More products
½ cup white wine

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½ cup vegetable stock
1 vegetable stock cube More products
½ cup non dairy butter, melted
200g cashews, finely ground More products
100g pecan nuts, roughly chopped More products
100g almonds, roughly chopped OR More products
100g roasted hazelnuts, roughly chopped (depending on your tastes) More products
400g firm tofu, chopped into ½ centimeter cubes More products
100g white mushrooms, finely chopped More products
2 tbsp tomato paste More products
400g brown lentils, cooked and drained More products
2 tbsp basil, finely chopped More products
½ tsp dried thyme More products
½ tsp dried marjoram More products
Orgran egg replacer (equiv 3 eggs) More products
salt (to taste) More products
pepper (to taste) More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 180 degrees.
  • Heat the oil in a medium pan on medium heat, add the leeks, garlic, chili and carrots and cook for 5 minutes to soften the vegetables. Add the wine, vegetable stock and additional stock cube and simmer for a further 10 minutes.
  • In a large bowl combine nuts, mushrooms, tofu, lentils and herbs. Mix thoroughly. Add the wet ingredients (melted butter, egg replacer mix and tomato paste) and mix well to combine. Finally add the garlic and leek mixture from the pan and mix it all through so that your ingredients are evenly distributed.
  • Pour the mixture into a loaf tin lined with baking paper and bake the roast for 40 minutes. Depending on the size of your pan it may take longer to cook. It is done when a knife to the centre of the roast comes out clean. Leave it to stand for 10 minutes before upending onto a plate to serve.

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