A while back I posted a nut roast recipe that after having made it myself again last year I realised I wasn’t quite satisfied with, so… I made a new one! And here it is. I tried it many times to make sure it has the right balance of delicious texture and savoury umami flavour as well as holds together like a champ as you slice it. This is my pet peeve when making nut roasts, the forever crumbling, so I really hope that when you try this you will have the same success as I have with it in my kitchen. Because during the holidays or for a nice Sunday roast there actually isn’t much that beats a good nut roast in my book.

To be fair mine, as many other’s, is mainly made up of more other things than the nuts but they serve their purpose with that deep nutty flavour and their (slightly after baking) crunchy texture. Other than the nuts the main star of my roast are lentils that I cook with seasoning to make sure we pack as much flavour into the finished product as possible. It also packs a bunch of vegetables that make it that much more succulent and a bunch of flavouring helpers like soy sauce, balsamic vinegar (yes, trust me!) and herbs.

To go along with this vegan nut roast (with lots of other things in it to make it the deliciousness that it is) I just posted several holiday festive dishes to inspire your green Christmas dinner or Sunday roast. There’s perfectly crispy roast potatoes, maple roasted carrots with gremolata, a shaved brussel sprouts salad with a zesty orange dressing and of course the ever so appreciated vegan gravy – just can’t have a roast without gravy, am I right!? I hope you enjoy my roast as well as my other recipes this holiday season.

Merry Christmas to those of you who celebrate and Season’s Greetings to those of you who don’t! I wish you all the best things in life and then some, thank you for brightening my life with your presence.

Malin x

Lentil and Nut Roast

Makes 6-8 servings.


0,6 cup / 130 g dry beluga or puy lentils

1 tsp vegetables stock powder

2 bay leaves

2 tbsp milled flax seed

0,75 cup/150 g mixed nuts, I used cashews, walnuts, pecans and hazelnuts

2 tbsp olive or rapeseed oil

1 onion (150 g), finely chopped

2 celery sticks (85 g), finely chopped

1 large carrot (100 g), grated

200 g chestnut mushrooms

3 garlic cloves, minced

2 tbsp soy sauce or tamari

1 tbsp balsamic vinegar

1 tsp vegan worcestershire sauce, optional (could sub marmite or vegemite)

6 sage leaves, finely chopped

1 tsp dried thyme

0,5 tsp dried rosemary

Pinch of ground nutmeg, optional

Salt and black pepper, to taste

0, 75 cup/105 g gluten free bread crumbs (or slightly more)

To decorate, optional:

A handful vegetable crisps

A small handful roasted nuts

Fresh sage leaves

Privacy Preference Center