Meat free Monday… The Best nut roast you’ll ever taste.


Let’s face it, the humble nut roast has become somewhat of a joke between us non-vegetarian types. Perceived as being as outdated as a black forest gateaux or prawn cocktail, and as dry as the Sahara, I for one was not in the slightest bit interested in trying one.

Despite my carnivorous tenancies, I ended up marrying a pescatarian (love must really be blind!), and soon realised if I wanted him to last into old age I’d have to broaden his culinary horizons, gently weaning him off processed meat substitutes, breaded fish and pizza.

My mum gave me this recipe and it’s a definite hit with the hubby. Moist, textural, and delicious, this is a far cry from nut roasts past. In fact, I will happily go so far as to say this is the best nut roast you’ll ever taste! Plus I can rest easy knowing exactly what’s in it, and knowing he’s getting a good dose of protein.

Here’s what you need:
1 medium onion
8oz mixed nuts
4oz wholemeal bread
1/4 to 1/2 pint of vegetable stock
1 large teaspoon of marmite (for all you marmite haters out there please don’t omit this. It adds a depth of flavour like nothing else can)
Large handful of fresh herbs (parsley or coriander (cilantro) work really well)
Knob of butter and splash of olive oil for frying.
Freshly ground black pepper (doesn’t need salt due to marmite and veg stock)
3oz grated cheese (I used an extra mature cheddar)
Couple of cloves of garlic
5 or 6 mushrooms, optional.

I made a double batch so doubled the quantities.


I like to use the nuts in the picture above from Lidl as they’re exactly the right amount and very good value to boot.

Finely dice the onion and chop the garlic. Fry until softened in the butter and olive oil.

Put the nuts into a food processor and pulse until they’re chunky, not powdery or too small.


Remove the nuts and put the bread through the processor too until you have a fine crumb.

Heat the stock and add the marmite.

Combine all the dry ingredients.

Add the stock a little at a time until you get a moist yet stiff consistency. If it’s too sloppy it won’t hold its form once cooked.

Spoon the mixture into greased individual loaf tins, or one large tin of you prefer.


Cook for about 30 minutes at 180oC. Leave them in the tin for at least ten minutes before turning them out.


These freeze beautifully and heat up in the oven really well. I tend to wrap them in tin foil, put them in the oven frozen for about 20 minutes then remove the foil for another 10 minutes until they crisp up again.

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