If you’re on the hunt for a hearty, flavour-packed centerpiece that’s entirely plant-based, I absolutely love sharing this Vegan Nut Roast Recipe with friends and family. It’s the kind of dish that brings everyone to the table, whether you’re vegan, vegetarian, or just looking to try something new and wholesome. Trust me, once you try this, you’ll understand why it’s become a holiday staple and an everyday comfort food all in one.

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Why You’ll Love This Recipe

Rich and Savory Flavors: The combination of roasted nuts, earthy celeriac, and umami-packed mushrooms gives this roast incredible depth.
Wonderful Texture: From the crunchy nuts to the soft lentils, every bite is satisfying and never mushy.
Perfect for Any Occasion: Whether it’s a festive holiday or a cozy weeknight, this recipe shines on any table.
Easy to Customize: Swap in your favorite nuts or herbs to make it truly your own.

The image shows three thick slices of a dark, dense loaf with a glossy surface, placed on a white marbled cutting board. The loaf has a rich texture filled with visible layers of round, golden lentils, light beige nuts, and dark brown dried fruit pieces. The top slice displays a clear view of the interior, showing the different segments of lentils, nuts, and fruit evenly distributed, while the bottom slice reveals the shiny, textured crust. The color palette includes deep browns, golden yellows, and creamy beige, highlighting the natural ingredients packed inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The beauty of this Vegan Nut Roast Recipe is how straightforward the ingredients are, yet they work together to create a complex flavor profile. A quick tip: for the best nut flavor, buy fresh nuts and roast them yourself as described below.

Mixed nuts: I love using hazelnuts, pecans, and Brazil nuts for their different textures and flavors.
Celeriac (celery root): This gives a subtle sweetness and a firm bite after baking, making the roast hearty.
Olive oil: Divided between roasting and sautéing, it adds richness.
Smoked paprika: Adds that slight smoky warmth that pairs perfectly with nuts and mushrooms.
Green lentils: They bring protein and a creamy texture that balances the crunch.
Banana shallots: These lend a mild onion flavor and sweetness.
Garlic: Essential for a savory uplift.
Fresh rosemary, sage, and thyme: The classic earthy herbs that elevate this roast.
Chestnut mushrooms: Cook them down well to add wonderful umami and moisture.
Balsamic vinegar: Adds tang and complexity.
Dark miso paste: A secret umami hero that deepens the flavor.
Dried cranberries: For a touch of sweetness and a pop of color.
Psyllium husk powder: This binds everything together beautifully — don’t skip it!
Salt and pepper: To taste and bring everything alive.
Breadcrumbs: Use gluten-free if you prefer, they help with texture and structure.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Vegan Nut Roast Recipe is how easy it is to make it your own. Whether you prefer to dial up the spices or swap out ingredients to suit what you have on hand, go for it! A little experimentation goes a long way.

Nut swaps: I’ve swapped in walnuts or almonds when I couldn’t find pecans – it changes the flavor subtly, but still works beautifully.
Spice it up: Adding a pinch of cayenne or smoked chili powder gives it a warming kick I sometimes crave on chilly evenings.
Herb variations: Sometimes I use fresh parsley or marjoram if I’m out of the classic herbs – it freshens things up nicely.
Make it gluten-free: Just use your favorite gluten-free breadcrumbs or crushed gluten-free crackers, and you’re set.

How to Make Vegan Nut Roast Recipe

Step 1: Roast and Prepare Your Nuts

This is a game-changer. Roasting the nuts brings out their natural oils and flavor. I spread mine on a baking tray and roast at 175° C (345° F) for about 8-10 minutes. Once slightly cooled, rubbing the hazelnut skins off makes for a smoother texture in the final roast – it’s a small step but worth the effort. Chop the Brazil nuts and pecans but leave the hazelnuts whole to give delightful texture contrast.

Step 2: Roast the Celeriac with Smoked Paprika

Bump the oven up to 210° C (410° F). Dice the peeled celeriac into bite-sized pieces and toss with olive oil, salt, pepper, and smoked paprika. Roasting the celeriac caramelizes the edges and adds a subtle sweetness, which pairs perfectly with the savory notes of the nuts. Flip the pieces halfway through the 30-minute roast so they brown evenly.

Step 3: Sauté Shallots, Garlic, Herbs, and Mushrooms

Heat olive oil in a heavy pan and cook diced shallots with a pinch of salt until translucent. Then add the garlic and chopped herbs until fragrant—your kitchen will start smelling amazing! Next, pan-fry the mushrooms separately in batches without oil; their natural moisture needs to cook out until nicely browned. This step intensifies their umami and prevents sogginess in the roast.

Step 4: Mix Everything Together

Dilute the dark miso paste in balsamic vinegar with some water, and then in a large bowl, combine the roasted celeriac, nuts, sautéd shallots and mushrooms, drained lentils, dried cranberries, breadcrumbs, and psyllium husk powder. Stir well, and finally fold in the miso-balsamic mixture. Letting it sit for 30 minutes lets the psyllium husk absorb moisture and bind everything well.

Step 5: Bake the Nut Roast

Grease a 2lb (about 900g) non-stick cake tin generously and press the mixture firmly into it. Bake at 210° C (410° F) for 60 minutes, covering the top with foil after 30 minutes to prevent burning. When it’s done, the nut roast should be firm to the touch and beautifully browned on top.

Step 6: Rest and Slice

Letting the nut roast rest for 10-15 minutes helps it set and makes slicing way easier without crumbling. Use a serrated knife and gentle sawing motions for neat slices.

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Pro Tips for Making Vegan Nut Roast Recipe

Don’t Skip Roasting Nuts: Roasting boosts flavor and helps the nut roast hold together better.
Cook Mushrooms in Batches: To avoid steaming and excessive moisture, give mushrooms space to brown properly.
Use Psyllium Husk for Binding: It’s a wonderful vegan-friendly binder that keeps everything intact without eggs.
Let It Rest Before Slicing: This avoids crumbling and results in clean, satisfying slices.

How to Serve Vegan Nut Roast Recipe

A close-up of a dark loaf with a rough and dense texture showing many nuts and lentils inside, sliced to reveal the inside filled with three main layers of mixed brown lentils, light beige nuts, and some yellow pieces, sitting on a beige plate with a slightly speckled surface, with a blurred plate of green Brussels sprouts and orange carrots in the background on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing this nut roast with a sprinkle of fresh chopped herbs like parsley or thyme for a pop of color and brightness. Sometimes I add a few extra dried cranberries on top just before baking—they bake into the crust and add little bursts of sweetness that everyone raves about.

Side Dishes

This vegan nut roast pairs beautifully with traditional sides like roasted root vegetables, creamy mashed potatoes, and steamed green beans. I personally serve it alongside a rich vegan gravy and some tangy cranberry sauce—my family goes crazy for this combo every time.

Creative Ways to Present

For special occasions, I sometimes slice the nut roast and serve it stacked like a cake, drizzled with warm gravy and garnished with microgreens or edible flowers. It always impresses guests and makes this humble dish feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover nut roast wrapped tightly in foil or in an airtight container in the fridge. It keeps well for about 3-4 days, and I find the flavors even deepen after resting overnight.

Freezing

If I make a big batch, I’m always freezing some. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to 3 months, making it easy to have a ready-made vegan main whenever you want.

Reheating

For leftover pieces, I like reheating in a moderate oven (around 160°C / 320°F) covered with foil to keep moisture in, which helps maintain that soft interior without drying out. Microwave works too for a quick fix but can dry it out slightly.

FAQs

Can I make the Vegan Nut Roast Recipe nut-free if I have allergies?

Absolutely! You can substitute the mixed nuts with roasted seeds like sunflower, pumpkin, or flax seeds for texture and flavor. The rest of the recipe works the same, just adjust as needed to get the right consistency.
How can I ensure the nut roast holds together well?

Using psyllium husk powder is key—it acts like a natural binder—along with breadcrumbs and the moisture from lentils and miso. Pressing the mixture firmly into your baking tin and allowing it to rest before slicing also helps keep everything intact.
Can I prepare the mixture in advance?

Yes! You can mix everything up to the baking stage, then cover and refrigerate the mixture for up to 24 hours before baking. Just give it a good stir before pressing into the tin and baking.
What’s the best way to serve this nut roast for a holiday meal?

Serve it sliced thick with vegan gravy, roasting pan vegetables, cranberry sauce, and mashed potatoes or vegan stuffing. It makes a fantastic show-stopping main that will have everyone asking for seconds.

Final Thoughts

This Vegan Nut Roast Recipe has been a revelation for me — from struggling to find a satisfying vegan main to now having a recipe that brings joy and comfort with every bite. It’s genuinely a dish I recommend to anyone curious about plant-based cooking or simply craving a delicious, textured, and flavor-filled roast. You’ll enjoy making it as much as you’ll love eating it, so dive in and treat yourself to something nourishing and special.