Five-Nut Roast recipe

This luxury nut roast is a real treat for vegetarians, combining some delicious Gruyere cheese, vegetarian yeast extract and some tasty herbs. You won&'t miss meat this Christmas with this delectable nut roast.


  • 250g mixed nuts - 50g each of almonds, walnuts, hazelnuts, sesame seeds and cashews
  • 400g tin chopped tomatoes
  • 100g finely chopped shallot
  • 100g Gruyere cheese
  • 1 egg
  • 1 tsp. vegetarian yeast extract
  • 1 tsp. lemon juice
  • 1 tsp. dried mint
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 1 tbsp. chopped fresh parsley
  • Salt and pepper
  • Butter


  1. Use the butter to grease a loaf tin. Preheat the oven to 180C.

  2. Toast the nuts by placing them all into a dry frying pan until golden, taking care not to let them burn.

  3. Place the nuts into a blender and whiz until finely chopped.

  4. Mix the nuts with the tomatoes, shallots, cheese, egg, yeast extract, lemon juice, mint, sage, thyme, parsley and a good pinch of salt and pepper. Once thoroughly mixed, place into the baking tin.

  5. Cook the nut roast for 55 minutes, until golden brown and firm, then turn out from the tin and serve.

Serve the nut roast with all of the usual trimmings - roast potatoes, vegetables, and if desired, vegetarian gravy. This recipe will serve four people.

Recipe Details:

  • Author: Laura Young.
  • Published:

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Reviews and Comments:

Five-Nut Roast Review by Ma of Trailer on 15th July 2012:

First time not had a joint with roast veg. Thoght it was wonderful. Made the whole recipe, but only two of us. Used the second half next day. Stuffed one red and one orange pepper. Brushed the skins with olive oil, grated more cheese, mixed with granary breadcrumbs, mixed with a sauce of tomate puree and sweet chilli sauce. Baked in the owen for 25 mins - Yum, yum, delicious.

Five-Nut Roast Review by Judith on 14th November 2011:

Never had nut roast before... absolutely fabulous, if I say so myself.