Amazing Nut Roast Recipe! - Gimme Some Oven (2024)

Description

This Nut Roast recipe is packed with a deliciously sweet and savory blend of nuts, veggies, lentils, dried fruit and fresh herbs. Serve with cranberry sauce and/or gravy and enjoy! (Please see notes above for possible ingredient modifications too.)

  • 1 cup (200 grams) green or brown lentils, picked over and rinsed
  • fine sea salt and freshly-cracked black pepper
  • 2 tablespoons olive oil
  • 1 small white onion, peeled and finely diced
  • 1 large carrot, finely diced
  • 1 small red bell pepper, cored and finely diced
  • 8 ounces (225 grams) baby bella mushrooms, finely chopped*
  • 4 large cloves garlic, pressed or minced
  • 2 large handfuls baby spinach, roughly chopped
  • 3 tablespoons chopped fresh sage
  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 10 ounces (300 grams) mixed nuts, finely chopped*
  • 5 ounces (140 grams) dried apricots, finely chopped
  • zest and juice(about 1/4 cup) of 1 small orange
  • 3 eggs, whisked*

Instructions

  1. Cook the lentils.Combine the lentils with4 cups water and 1/2 teaspoon salt in a medium saucepan. Heat over medium-high heat until the water reaches a vigorous simmer. Reduce heat to medium-low to maintain the simmer, cover and cook until the lentils are completely tender, about 20-30 minutes. Drain the lentils completely using a strainer, and set aside until later.
  2. Prep oven and bread pan.Heat the oven to 375°F (190°C). Line a 9 x 5-inch bread pan with parchment paper.
  3. Sauté the veggies and herbs.Meanwhile, heat the olive oil over medium-high heat in a large sauté pan. Add the onion, carrot and bell pepper and sauté for 7 minutes, stirring occasionally, until softened. Add the mushrooms and garlic and sauté for 5 minutes, stirring occasionally, until the mushrooms are softened and most of the liquid in the pan has evaporated. Add the spinach, sage, rosemary, smoked paprika, and thyme. Sauté for 2 minutes, stirring frequently. Remove pan from heat.
  4. Combine all ingredients.In a large mixing bowl, add the cooked lentils, cooked veggie mixture, nuts, dried apricots, and orange juice and zest. Toss until the mixture is evenly combined.
  5. Taste and season.Before we add the eggs, go ahead and give the mixture a taste and season it with salt and pepper as needed. (The level of saltiness will vary considerably based on the type of nuts you used, but you will likely need to add a generous amount of salt and pepper, so don’t be shy!)
  6. Purée or mash part of the mixture. If you own a food processor, transfer about 1/3 of the mixture to a food processor and pulse a few times until the mixture is fairly puréed. (Or alternately, use a potato masher to mash about 1/3 of the mixture on one side of the mixing bowl until it is puréed.) Stir the puréed mixture back into the overall mixture along with the whisked eggs until everything is evenly combined.
  7. Press the mixture into the pan.Transfer the entire nut loaf mixture into the prepared bread pan, packing it down fairly firmly (which will help the loaf to slice more easily later).
  8. Bake.Bake uncovered for about 45 minutes, or until the top is lightly browned and the loaf is cooked through. (I also like to remove the roast about 5 minutes before it has finished baking to brush the top of the roast with a bit of melted butter or oil to help it crisp up on top during those final few minutes in the oven, but this step is totally optional. Alternately, if the top of the roast starts to get too browned during cooking, just gently lay a sheet of aluminum foil on top of the bread pan.)
  9. Rest the nut roast. Transfer the pan to a wire cutting rack and let the nut roast rest for about 15-20 minutes.
  10. Serve.Carefully lift the edges of the parchment paper up to remove the nut roast from the pan and transfer it to a cutting board. Use a bread knife to slice the roast into your desired size of pieces. Then serve warm with gravy or cranberry sauce and enjoy!

Notes

Chopping the veggies and nuts:As mentioned in the notes above, you are welcome to chop the veggies and nuts as finely or coarsely as you prefer. (I recommend a pretty fine chop, so that the nut loaf will hold together and slice better.) If you happen to own a food processor, it makes chopping the nuts (and veggies, if you would like) a breeze! Otherwise, you can place the nuts in a ziplock bag and crush them with a rolling pin or mallet, or just chop them with a knife.

Vegan flax egg alternative:To make this recipe vegan, feel free to whip up some flax eggs (1 tablespoon ground flax mixed with 2.5 tablespoons water, per flax egg, whisked together and rested for 15 minutes to thicken) to use in this recipe instead. They work great!

Make-ahead instructions:If you would like to prep this recipe in advance, I recommend cooking the entire nut roast filling and refrigerating it in a sealed food storage container for up to 48 hours before baking. Then transfer the filling to the prepared bake pan and bake as instructed.Alternately, you can go ahead and bake the nut roast, let it cool completely to room temperature, wrap it tightly with beeswrap or plastic wrap and refrigerate for up to 3 days (or freeze for up to 3 months). Then on the day you are ready to serve the nut roast, let it return to room temperature, place it in a bread pan, cover with foil and bake at 350°F (180°C) for 15-20 minutes until warmed through.

Amazing Nut Roast Recipe! - Gimme Some Oven (2024)

FAQs

Why does my nut roast fall apart? ›

If you try to slice it when it is very hot it may crumble. If all else fails, cook the roast before the big day. Chill down overnight, then slice into portions. These slices can be reheated in a warm oven when you're ready.

Is nut roast good for you? ›

Nut roasts are a popular vegetarian option. They're high in calories because of the fats in nuts, although these are generally the healthier unsaturated kind. A 120g portion of nut roast contains an extra 10g of fat and 72kcal more than an average portion of roast chicken.

How long can you keep nut roast in the fridge? ›

Storing: This nut roast keeps very well in a covered container in the fridge for 3-4 days and can be served cold or reheated in the microwave. Freezing: It is also freezer friendly if you'd like to freeze it. Let it cool completely before freezing and then thaw in the fridge overnight.

How long to reheat nut roast in oven? ›

Recipe Tips

This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Cover with foil to reheat in a medium oven for 20-30 minutes.

What temperature do you cook a fall apart roast? ›

Chuck roast should be cooked to an internal temperature of 190-195 degrees F to be fall apart tender. The high internal temperature allows collagen to break down, making the meat melt in your mouth tender. You don't want to cook the chuck roast past 200F, however, because it can become mushy.

What is the best cut of meat for a fall apart roast? ›

Some of the best cuts for a fall-apart roast beef in the slow cooker include:
  • Chuck Roast:Chuck roast is a popular choice for slow cooking due to its rich marbling and connective tissue. ...
  • Bottom Round Roast:Bottom round roast is a leaner cut with less marbling, but it has a good amount of connective tissue.
Jan 2, 2019

What is the healthiest nut to eat? ›

Most nuts appear to be generally healthy. But some may have more heart-healthy nutrients than others. For example, walnuts contain high amounts of omega-3 fatty acids. Almonds, macadamia nuts, hazelnuts and pecans also appear to be quite heart healthy.

Can you eat too many roasted nuts? ›

Because they are such a nutrient- and calorie-dense food, portion control is essential to avoid excess weight gain. More importantly, eating too many nuts can actually lead to food toxicity which can range from mild symptoms to severe illness.

Can you freeze a Nutloaf? ›

Yes, slice the cooked nut roast into individual slices (so it will defrost quicker). Then cover and freeze. Defrost slices in a single layer, covered, in the refrigerator overnight. Then reheat as per the make ahead instructions above.

Can I reheat a nut roast? ›

It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

Should I freeze nut roast before or after cooking? ›

Cooked roasts can also be frozen. Pre-cook and freeze them in the tin(s) you intend to re-cook them in. Let them defrost completely then place in a medium oven – about 180ºC/350ºF/Gas Mark 4 for 12-15 minutes. Take care not to overcook them the second time around – cover with baking paper if they start to catch.

How do you reheat a roast and keep it moist? ›

To retain the succulent quality of the meat, add a little au jus from the previous day, or add 1/4 cup of low-sodium beef stock. Place in an oven preheated to 300 degrees F (150 degrees C) for approximately 20 to 30 minutes, depending on the size of the piece.

What does a nut roast taste like? ›

Recipes for these roasts will vary and you might find any number of other ingredients, including rice, pulses, veggies, dried fruit, and seasonings. The flavor is (not surprisingly) nutty! For those wondering, it does not generally taste like meat.

Can you reheat nut roast twice? ›

There's nothing to the detriment of a nut roast to reheat it whatsoever.

Why won't my roast pull apart? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

Is roast supposed to fall apart? ›

A perfectly cooked beef joint makes a wonderful centrepiece for a Sunday roast or Christmas dinner. To cook it until it's so tender it falls apart, you'll need to choose a joint like chuck and blade or beef brisket and either braise, slow roast or slow cook it for at least a couple of hours.

Do you need oil to roast nuts? ›

How to roast nuts on the stove. You can toss the nuts right into a pan over medium heat, no oil necessary. Just shake the pan occasionally so they toast evenly and don't burn. When they're finished, transfer them out of the hot pan so they don't keep browning.

How long does it take a roast to start falling apart? ›

When the wine has reduced by half, add the beef back into the pan along with the thyme and bouillon cube. Pour the beef broth around the meat until it is almost covered. Put the top on the Dutch oven and place the whole thing in the oven. Cook the roast for 3-5 hours until the meat is fall apart tender.

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