Are you looking for an idea for a vegetarian roast?
This one is jam packed with lentils, nuts and chestnuts with dried cranberries sandwiched in between, so it's a perfect store cupboard dish.
Even better, it slices beautifully, can be made in advance and is easily varied to suit your favourite vegetables and nuts.
The best bit? It's not just for vegetarians; it makes a great side dish for a chicken or turkey roast too!
Bon appétit!
I was inspired to make this nut roast recipe when I was writing for a local magazine in France, with a focus on frugal and store cupboard recipes.
Our outbuildings were crammed with boxes of walnuts, hazelnuts and chestnuts that we collected and used throughout the year. so I came up with a vegetarian Christmas lunch made with foraged and store cupboard ingredients. I'm not a vegetarian, but I love this as it is full of different flavours and textures.
You will love this because:
- It's naturally gluten free.
- Easy to make in advance.
- Slices beautifully.
- Can be reheated.
- Ideal as a side dish as a stuffing/dressing.
- Simple to swap the ingredients to your favourites.
Jump to:
🥘 Ingredients
- Lentils - dried green lentils and there is no need to soak them first.
- Onion - white or yellow onion, finely chopped.
- Mushrooms - any mushrooms you have but I prefer to use the brown, chestnut mushrooms as they have a stronger taste.
- Garlic - garlic cloves, crushed.
- Chestnuts - cooked, peeled and rough chopped. I tend to buy ready prepared vacuum packed chestnuts as all the work is done.
- Walnuts - roughly chopped.
- Hazelnuts - roughly chopped.
- Eggs - large and free range.
- Herbs - fresh or dried herbs such as sage, tarragon, thyme or parsley.
- Cheese - mild cheddar or something similar.
- Oil - vegetable or olive oil.
- Cranberries - dried cranberries. They will absorb moisture when cooking and plump up.
- Salt - flaked sea salt.
- Pepper - freshly ground black pepper.
See recipe card for quantities.
🍽 Equipment
- 900g or 2 lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
- Baking parchment or loaf liner
- Mixing bowl
- Saucepan
- Frying pan / skillet
- Foil
- Colander or large sieve
🔪 Instructions
This Festive Nut Roast is very simple to make.
Start by cooking the lentils in a large saucepan with plenty of water. Bring to the boil and simmer for about 20 minutes until tender then drain.
Line the loaf tin with baking parchment. This makes it easier to lift out, so make sure that there is enough paper to cover the base and sides with an overhang too.
Next, put the oil in the frying pan over a medium heat and soften the onion and mushrooms for a few minutes. Add the crushed garlic and stir for 1 minute only.
💭 Top tip
- When frying chopped and crushed garlic it is best to add it to the pan for only a minute before adding other ingredients. This is enough time to soften it and bring out the flavour but cooking it for longer can turn it bitter.
In a large bowl combine the onion mixture with the cooked green lentils, cheese, eggs, herbs, chopped chestnuts, hazelnuts and walnuts.
Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture and smoothing the top.
Fold the paper over and cover the top with foil.
⏲️ Baking time
Bake in the oven at 180 C/350 F/160 FAN/Gas 4 for 50 minutes then leave to cool in the tin for 20 minutes to rest before serving.
🥗 Serve with
- Honey Glazed Carrots with Mustard
- Cavolo Nero Kale
- Braised Red Cabbage with Apple and Spices
- Broccoli Cauliflower Cheese
- Easy Roast Potatoes
Substitutions
- Lentils - If you prefer to use ready cooked tinned/canned lentils then substitute with a drained 400g / 16oz tin, which will be approximately 265g in weight as the lentils soak up the water when cooked and almost double their weight. Brown or green lentils are best for this recipe.
📖 Variations
- Use shallots in place of onions.
- Leave out the cranberries or use dried apricots or sun dried tomatoes.
- Dried porcini mushrooms give amazing extra flavour, but be sure to soften them in boiling water for 10 minutes, then rinse and chop before adding to the recipe.
- Try using cooked chickpeas, black beans or butterbeans in place of the lentils.
Storage
You can the vegetarian roast in advance and leave it in the fridge until you are ready to cook. The longer you leave it after cooking the easier it is to slice.
If you have any leftover freeze in sliced portions and reheat in the oven wrapped in foil.
FAQs
Brown and green lentils tend to hold their shape when cooking, which makes them ideal to use in recipes where you want them to keep their texture.
Red and yellow lentils tend to become much softer and mash easily and are much better suited to soups.
Other Christmas Recipes
More vegetarian ideas...
📋 Recipe
Vegetarian Roast with Nuts and Lentils
Equipment
- 900g or 2 lb loaf tin (24 X 12cm or 9 ½ X 4 ½ inches)
- Baking parchment or loaf liner
- Mixing bowl
- saucepan
- Frying pan / skillet
- Foil
- Colander or large sieve
Ingredients
- 150 g green lentils
- 1 onion finely chopped
- 100 g mushrooms chopped
- 2 garlic cloves crushed
- 200 g chestnuts cooked, peeled and rough chopped
- 100 g walnuts rough chopped
- 100 g hazelnuts rough chopped
- 3 eggs beaten
- 2 tablespoon fresh herbs or 1 tablespoon of dried
- 100 g cheddar grated
- 1 tablespoon oil
- 140 g dried cranberries
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Rinse lentils and place in saucepan with plenty of water, bring to boil and simmer for about 20 minutes until soft. Drain.
- Heat the oil in a pan and soften the onion and mushrooms then add the garlic and cook for 1 minute.
- In a large bowl combine the onion mixture and lentils with the rest of the ingredients, aside from the cranberries.
- Grease a 2 pint loaf tin and line with greaseproof paper with plenty of overhang. Press half the mixture into the bottom followed by a layer of cranberries before adding the remaining mixture.
- Fold the paper over and cover the top with foil. Bake in a 180 C oven for 50 minutes then leave to cool in the tin for 20 minutes before turning out and serving.
- Leave out the cranberries altogether or swap with apricots, spinach or lightly cooked carrots or other vegetables.
Notes
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended'
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Thank you for taking the time to leave a comment. I love to read them and answer your questions. However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Amanda
Hi Jan, Sorry for the delay. You would need to wrap this really well and up to 3 months. However, I haven't frozen it myself so I don'y know if the texture would change. Thanks, Amanda
Jan
Gorgeous!!!! Can this be frozen?
Toni
It turned out so good! Even my kids surprisingly loved it! Thanks for the recipe!
Natalie
This sounds so good. I love all the ingredients you used here in this recipe. I can't wait to give this a try.
Lauren Michael Harris
I love recipes that this that use a blend of textures and flavors. Thankfully my kids are picky so this delicious vegetarian loaf is all for me!
Angela
I've been looking to eat more plant-based and this recipe is perfect! Love all of the flavors and it was so easy to make!
Claudia Lamascolo
A nut lover's dream and This was one of the best side dishes ever delicious!
Amanda
Absolutely and cheap to make too.
Amanda
Yes, it's definitely full of healthy stuff!
Amanda
Thanks so much Rika.
Amanda
Thanks Tawnie. I'm really pleased you enjoyed it.
Tawnie Kroll
wow this was so flavorful and a new recipe to us, very delicious thank you!
rika
The flavor is perfect and so easy to make! Yum!
Nart at Cooking with Nart
I tried this recipe and it was so delicious! Love that it's also very nutritious.
Alison
This looks so delicious! The texture is spot on! This would make a perfect vegetarian main dish for Thanksgiving and the holidays!
Jessica Formicola
We make this every year! It's totally gorgeous, and not to mention absolutely delicious!
Amanda
Thanks Jocelyn. There's a lot packed in there!
Jocelyn (Grandbaby Cakes)
This is a nut lover's dream. Perfect for the holiday season and a great gift too~
Amanda
Thanks Dannii. It's really hearty and my meat eating family love it too.
Amanda
Thanks Sue.
Amanda
Thanks Rebecca. We serve it with our turkey as a stuffing.
Dannii
What a delicious Christmas dish. I love trying something different for guests.
Sue
What a great recipe to have on hand for my vegan friends during the holidays, thanks!
Rebecca
You give such great instructions! Thanks for sharing this yummy recipe
Amanda
Thanks Melanie! That's really kind.
Mél@nie
wow, a genuine masterpiece! <3
Amanda
Thanks Michelle. The lentils are really nutty in this and with the sweet cranberries it’s really filling.
Michelle @ Pineneedlesinmysalad
Mmmn, I love the combination of sweet, tart and savory here. Great idea using the lentils, nuts and dried cranberries for hearty gluten-free dish. Love it!
Amanda
Thanks Angela. To me a terrine is anything savoury baked in a loaf tin or terrine tin. There are so many delicious combinations!
Angela @ Allergy Free Angela
I have never tried a terrine before. This recipe of yours looks quite delicious!