This easy nut roast is a family favourite. It’s a staple for a vegan roast dinner and is always popular at Thanksgiving and Christmas celebrations. Our recipe is quick to prepare with just 10 ingredients and is rich in nutty flavour.
Table of Contents
There are a lot of recipes out there for nut roast. But there’s two reasons why we’ve been making this nut roast pretty much every week for more years than I can remember:
- Because it’s so easy!
There’s hardly any prep work. You just need to chop and fry an onion and some garlic. Then all you need to do is whizz up the nuts in a food processor and mix everything together. Just like that, it’s ready to go in the oven!
- Because it’s so yummy!
The other thing that sets this recipe apart from other nut loafs is that it’s super nutty and doesn’t contain tons of ingredients or filler. I don’t know about you, but I think nut roast should be full of nutty flavour, and not taste like vegetables.
This recipe is inspired by the famous Nut Roast from pioneering vegetarian restaurant Cranks which opened in London in the 1960s. We made a few adaptations to make the loaf hold together and be easy to serve and slice.
It's a great centrepiece for your vegan Christmas or Thanksgiving celebrations. But it's also a recipe that's simple to make for an everyday family meal.
We hope you enjoy it as much as we do!
Ingredient tips
Here’s what you’ll need for this vegan nut roast:
- Nuts - we tend to use a mix of peanuts, cashews and walnuts. We buy organic nuts in bulk for better value. And because you’re grinding them anyway you can get the pieces rather than whole nuts to save a bit more!
- Breadcrumbs - you can make your own (instructions below) or use shop bought. We find this nut loaf the perfect way to use up the end of a loaf that has gone a bit dry.
- Onion and garlic
- Olive oil - for an oil free version you can use some broth to sauté the onions and garlic.
- Dried herbs - we like herbs de provence or using dried herbs from our garden.
- Veggie stock - we use Marigold Swiss Bouillon Powder to make our stock. You can use your favourite vegan bouillon or homemade broth.
- Soy sauce - this enhances the umami taste and adds seasoning to the nuts. We like to use organic soy sauce which has a really full bodied flavour.
- Chia seeds - these help to bind the nut loaf so it holds together well and is easy to slice.
- Dried cranberries - these are optional, but they add a nice subtle sweetness and a special festive twist if you are cooking this nut roast for Thanksgiving or Christmas.
Making Breadcrumbs
We’re always saving any stale bread and transforming it into breadcrumbs to use later.
Here’s how to make your own breadcrumbs at home:
- You can use white, wholemeal, and other types of bread. Wholemeal bread is what we like to use for this nut loaf recipe.
- Cut your stale or toasted bread into cubes and process in a food processor until fine.
- If the bread isn’t dry enough to blend finely, you can spread it out on a baking sheet and bake at 150ºC (300ºF) for a few minutes. Then blend again.
- Store breadcrumbs in a jar or airtight container. For long term storage we keep them in the freezer.
Step by step
You'll find the full recipe in the card below, but here's a handy visual overview to the steps.
Step 1 - In a frying pan, saute the diced onion and garlic in olive oil until soft, translucent and just starting to brown.
Step 2 - In a food processor pulse the nuts until fine.
Step 3 - In a mixing bowl, combine the ground nuts, sauteed onion, breadcrumbs, soy sauce, herbs, chia seeds, optional cranberries and vegetable stock.
Step 4 - Fill a lined tin with the nut mixture and smooth off the top with a spatula.
Step 5 - Bake in a preheated oven at 180C / 360F for 30-40 minutes until the top is browned.
Step 6 - Leave in the tin to rest for 10 minutes, before placing a board or serving plate on top, and flipping over to remove the roast from the tin.
Variations & substitutions
You can vary the nuts to your taste. Experiment with pecans, hazels, almonds, chestnuts or even pumpkin or sunflower seeds.
As an alternative to soy sauce, you can use 2 tsp of Marmite or yeast extract mixed with 4 tsp boiling water.
Serving
We love our nut roast served with:
- Roast potatoes and glazed carrots
- Some caramelised onions
- A good helping of vegan gravy
- Sautéed kale or steamed broccoli
- Some homemade cranberry sauce
Nut roast is also yummy served cold. And leftovers make a great sandwich filling.
Storing and freezing
Leftovers easily keep for three days in a covered container in the fridge.
This nut roast also freezes well. You can freeze it before cooking, directly in a lined tin.
After it’s frozen solid, you can take it out of the tin with the baking paper, and wrap in more paper and foil or an airtight bag for longer storage. Simply return to the tin to defrost overnight and cook as normal.
You can also freeze cooked leftover roast. We like to freeze individual slices separated by parchment paper. That way, it’s really convenient to defrost as many portions as you need.
FAQs
What can I use instead of chia seeds?
You can use an equal amount of ground flaxseeds as they also help to bind the loaf and absorb moisture. You don't need to mix them with water to make flax eggs, just stir the flaxseed into the nut mixture.
What consistency should the nut mixture be before baking?
For best results, you want a moist mixture that can hold its shape - this produces the best nut roast texture.
If you have a wet mixture that seems a bit runny after resting for a few minutes, then you can adjust it by adding more dried breadcrumbs. Your mixture can be too wet if you use fresh breadcrumbs which have much more moisture, or if the nuts are very coarsely ground.
How can I make this vegan nut roast recipe gluten-free?
To make a gluten-free nut loaf, make sure to use gluten-free vegetable stock or bouillon and use gluten-free tamari sauce instead of soy sauce.
For the breadcrumbs, you can make your own from gluten-free bread or use store-bought. Gluten-free certified ground oats also make a great alternative. Replace the 1 cup / 100g breadcrumbs with 1 cup / 80g of oats that have been pulsed in a food processor until you have coarse oat flour.
How can I make it advance?
If you're making this nut roast for the holiday season or Christmas dinner then it's really convenient to make a day ahead. Make the mixture as directed in the recipe, fill it into your prepared loaf tin, cover the tin and then store in the fridge overnight and bake as normal the next day.
Do I need to line the tin?
If you want a really neat roast for a special occasion, then we highly recommend using a lined loaf pan. To save time, you can line the base and sides with one piece, and simply grease the ends with oil.
Can I make a bigger nut roast? How about mini ones?
Yes, for a bigger roast you can adjust the servings in the recipe card to 9 portions to make one and half times the roast.
Double the mixture is too much for a standard loaf tin, so if you need more portions then make two roasts. For cute mini roasts, check out our Individual Nut Roasts recipe.
We hope you enjoy this easy nut roast recipe! We invite you to try our other nutty vegan recipes:
Our Vegan Nut Burgers are a great nut roast alternative for the summer.
These Vegan Almond Crescent Cookies make great gifts (for both yourself and your friends!)
And this Vegan Mushroom and Walnut Pate is always a hit at parties!
📖 Recipe
Easy Nut Roast
Ingredients
- 1 ½ cups (220 g) mixed nuts walnuts, peanuts, cashews...
- 1 onion diced
- 2 cloves garlic finely chopped
- 2 tbsp olive oil
- 1 cup (100 g) fine breadcrumbs
- 2 tbsp soy sauce
- 2 tsp dried herbs
- 1 tbsp chia seeds
- 2 tbsp dried cranberries chopped, optional
- 1 cup (240 ml) vegetable stock
Instructions
- Preheat your oven to 180°C / 360°F.
- In a frying pan, cook the diced onion and garlic with the olive oil, until translucent and just starting to brown.1 onion, 2 cloves garlic, 2 tbsp olive oil
- In a food processor, pulse the nuts until fine. If you are also making your own breadcrumbs now, process the bread separately from the nuts, as they will take longer to become fine.1 ½ cups (220 g) mixed nuts
- In a mixing bowl, combine all the ingredients - the ground nuts, breadcrumbs, fried onion and garlic, soy sauce, dried herbs, chia seeds, optional cranberries, and vegetable stock.1 cup (100 g) fine breadcrumbs, 2 tbsp soy sauce, 2 tsp dried herbs, 1 tbsp chia seeds, 2 tbsp dried cranberries, 1 cup (240 ml) vegetable stock
- Transfer the nut mixture into a loaf tin lined with parchment paper, and smooth the top with a silicone spatula.
- Bake the nut roast for 30-40 minutes until the top starts to brown.
- Remove from the oven, and leave to cool in the tin for 10 minutes. To remove from the tin, place a board on top of the tin, flip over and peel off the baking paper.
- Before serving, you can add some extra nuts on top for decoration.
Notes
Nutrition
This information is calculated per serving and is an estimate only.
Andrea says
My first try came out perfect. I love it. So simple to make.When my husband came home and tried it, I had to restrain him because he could not stop eating it. I'll be sharing it at a cooking class..
Sophie and Paul says
Thanks so much Andrea! Hope you enjoy it again and again 🙂
Cathy Watkins says
Wonderful, easy recipe. I used a teaspoon of curry powder instead of herbs 😊
I also used a handful of raisins as I didn't have any cranberries.
It set well and was able to cut large slices without it crumbling.
Sophie and Paul says
Thanks so much Cathy! Curry powder and raisins sound like a great twist.
karen says
Lovely flavour, far too much liquid and the mixture was really wet, i had to put it in the frying pan and get rid of the moisture after it came out of the oven. Definitley couldn't be cut as a nut roast should be. But it tasted good.
Sophie and Paul says
Hi Karen, glad you enjoyed the flavour! The recipe always comes out perfectly for us and many others. Here's a couple of reasons why it could have been a bit more moist. Did you use breadcrumbs made from fresh bread? They contain a lot more moisture so will make the mixture a lot more wet. Did you leave out the chia seeds? These soak a lot of moisture up to bind the mixture. To give you an idea of the ideal consistency before baking, the video might be helpful - The mixture should be moist, but keep its shape. Also, leaving the baked loaf in the tin for 10 minutes before turning out allows the loaf to firm up and be easier to slice. Hope these tips help you for next time!
Shilpa Sharma says
Thank you for sharing this!
I made it for Christmas Eve and was so impressed with the simplicity of this recipe- such sumptuous flavours! I was looking for something that didn't have mushrooms or beans for my sister, and this was perfect. I can't wait to make it again.
Sophie and Paul says
You're so welcome Shilpa 🙂 We're eally glad our easy nut roast was so perfect for your family. Have fun making it again soon!
Martha says
I made this with flax seeds instead of chia and it worked well. Very easy and yummy !
Sophie and Paul says
Hi Martha! So great to hear that you enjoyed our vegan nut roast! Ground flaxseeds is a great sub for the chia. Have a lovely day, Sophie 🙂
Susan Hughes says
Could I add mushrooms to this recipe instead of cranberries ?
Sophie and Paul says
Hi Susan, Yes it's also delicious with added mushrooms and we've done it before. We use about a handful or 4-5 mushrooms. Just finely dice and saute them with the onions at the beginning. Happy cooking!
Hannah says
Made this and it is now going to be my Christmas dinner 🙂 I added cranberries but they're actually a bit too sweet for my liking so if you prefer a nuttier, savoury flavour I would skip them.
Sophie and Paul says
Brilliant to hear that you are having the nut roast for Christmas! Enjoy 🙂
Joy says
Can I prepare this the night before and cook it for Christmas lunch the next day?
Sophie and Paul says
Hi Joy, preparing a day in advance is not a problem 🙂 Just place the prepared nutroast in the fridge, overnight, covered to keep it from drying out. Enjoy! S&P
Mary says
This is really quick and easy to make. I was wondering though if the nutrition amounts are per slice or per nut roast? I am giving the recipe to someone who has a low sodium diet. Thank you
Sophie and Paul says
Hi Mary, glad you like it and thanks for that great question!
The nutritional information is for one serving, in this case the whole roast makes 6 servings. I've made it clearer now in the recipe card.
Just know that the information is an approximation and the exact values will largely depend on the specific ingredients you use. To cut down on sodium in the nut roast, use a low salt vegetable broth/stock and a low sodium soy sauce.
I hope this helps 🙂 Best wishes, Paul
Nik says
Chestnuts have just started falling above my house so it's a race against the wild boar. I found a good peeling method on YouTube and then I found your excellent and simple nutty recipe, for which many thanks. Scrumdiddlyumptious! I may become a vegan yet.....
Karla says
I made this last night for a weekday dinner. It turned out great! I didn't have any cranberries so I used a few sundried tomatoes instead. It's really easy to put together and it tastes delicious. Thank you for the recipe
Sophie and Paul says
Hey Karla, so delighted to hear the nut roast recipe was a success! Great thinking with the sun dried tomatoes. Sophie 🙂
Lindsey says
This is a fantastic recipe. Easy to make minor additions like pine nuts and milled hemp, but keep a perfect nut roast consistency and taste. Well done and thanks for sharing!
Sophie and Paul says
Hi Lindsey, the pleasure is ours! Great idea to add or swap out some nuts and seeds.
Glad you find the recipe so adaptable! Thanks, Sophie and Paul
cynthia says
have you cooked with oysternut/ telfairia pedata? i would really appreciate some ideas on what to do with my harvest. blessed be
Sophie and Paul says
Hi Cynthia, We've never come across oysternuts before - they sound like a really interesting ingredient. I've not found any recipes that include them, but a couple of sources suggest roasting them or grinding them into a powder. So perhaps you could try them in something like our Sweet and Spicy Nut recipe or this Vegan Parmesan? Good luck with your experiments!
Beverley says
Since recently becoming vegan I have tried loads of recipes for nut roast, they have all been delicious but none of them have ever been firm enough to actually slice. I tried yours just in case and am so pleased that it retains its shape and doesn’t crumble to pieces. It was a lot more moist than others and that must be the reason. It tasted so good and was so easy. I didn’t have any cranberries so put in a couple of spoons of cranberry sauce .
Sophie and Paul says
Thanks so much for you fabulous feedback Angela! We're delighted you found our recipe 🙂
Mandy Lane says
Hello
What consistency should it be? Mine seems quite wet?
Sophie and Paul says
Hi Mandy, if you are talking about the mix before cooking, I would say the consistency is moist but holds its shape and not so loose that it spreads out on its own. You might find it useful to watch the video to see what to aim for. If it's too wet it might be because - 1 the nuts are not finely ground, 2 the breadcrumbs were very fresh and not dried. The chia seeds also soak up the moisture gradually, so the mixture might look a bit wet at first until the seeds have swelled up. You can simply add some more breadcrumbs to get a thicker consistency. Hope that helps!
Caroline says
I made this for Christmas dinner and loved it! I froze the leftovers in individual portions and used for tasty work lunches and it made a substantial snack for hiking.
Sophie and Paul says
So happy you loved the nut roast, Caroline! Great idea with the hiking snack too.
Katharine says
I love this recipe! I’m doubling it so it’s a 2lb loaf, any advice on cooking time?
Sophie and Paul says
Hi Katherine, Thanks so much! We've made a larger loaf of 1 1/2 times the recipe, and only cooked it for about 5-10 minutes longer, so I think for a deeper double size loaf it would probably be good in around 45-55mins. If the top looks like it's getting too done, you could cover it. I think you might just be able to squeeze double the amount in a 2 lb tin but you might have some excess. The one we used here is 21cm long, 11cm wide and 6 cm deep and gets about 2/3 full for reference. Happy cooking!
Debbie says
Absolutely fabulous Nut roast, so tasty and a lovely consistency. My husband said it was the best he's ever tasted. I'll be making it on Christmas day. Thank you
Rhiannon says
Vegan gravy recipe please? I'm trying to work out ho to make a vegan mushroom and onion gravy to go with mashed potatoes.
Sophie and Paul says
Hey Rhiannon, what a coincidence! We were just now finishing a post for exactly this 🙂 Here's the recipe link: vegan gravy with onion and mushrooms. Hope you like it! Take care
Neil says
Made this for Sunday lunch and it was indeed easy and delicious. It's now likely to be our Christmas dinner this year! Also has some leftover bits in a toastie with vegan cheese and tomato ketchup - it worked very well.
Sophie and Paul says
So happy to hear that you enjoyed it Neil! That toastie sounds amazing too - gonna have to try that 🙂