Nut Roast

It's boxing day already, I thought I would share my Christmas nut roast recipe for other people to try as I enjoyed it so much, my family, who all love meat, enjoyed this too. I had it served with roasted vegetables and vegetarian gravy -see my Christmas day menu 2016 here – over the next few days I enjoyed the leftovers with salad and houmous, on top of a sweet potato jacket and many more meals too!

For my December 2016 was my first vegetarian Christmas, after seeing so many recipes  I decided to create my own using inspiration from Deliciously Ella and Niomi Smart as well as my own adaptions.

The Ingredients I used were:

  • 1 red onion
  • 2 celery sticks
  • 4-5 chestnut mushrooms
  • 1 red pepper
  • 1 tin of mixed beans in tomato sauce
  • 1-2 tsp dried chilli powder
  • 1 slice of bread (I used gluten free)
  • 1 large sprig of rosemary
  • 6 dried apricots
  • 250g mixed nuts
  • 1 clove of garlic
  • Handful of sunflower seeds
  • Coconut oil

Some of these ingredients may sound strange, but trust me it works well.



  1. On a chopping board dice the red onion into small pieces, followed by the red pepper and celery. For the mushrooms, dice all but one, which you can slice and put to the side for the top later.

2.  Add the onion to a frying pan with a teaspoon of coconut oil. After a minute, add the pepper and celery, followed by the diced mushroom, not the sliced one and a minced clove of garlic.

3.   Meanwhile, whilst they are cooking, dice the apricots and fresh rosemary to add to the pan too. Cook on a medium heat until the onion is changed in colour.

4.   Crush the nuts in a processor or by hitting them inside a plastic bag – don't blend too much leave texture- add this to the pan too.

5.   Using bread of your choice, blend a slice to a bread crumb, this'll help to bind the loaf together. I used a slice of Genius gluten free bread, however it also works with usual bread too. Stir this in to the pan too, turn to a low heat.

6.  Add the tin of beans and chilli powder, the beans I used already contained chilli so this wasn't necessary.


7.   Whilst this is still on a low heat, lightly grease a loaf tin with coconut oil, using the remaining sliced mushrooms line the base. This will become the top when it's turned out so this is decoration, sprinkle the seeds in too. Pour in the mixture from the pan and squish it down very well using a spatula so that it is compact.

8.   Set this aside if you aren't cooking it straight away or place in an oven at 180°c for 50 minutes.

9.   Once cooked loosen the sides with a knife, once it is ready to be served turn it upside down on to a large plate. Slice to serve

Merry Christmas, if you try this recipe let me know how it goes over on Twitter, Instagram or Facebook @courgettiblog

Laura x


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