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Spring Nut Roast

A plant-based main for celebratory dinner with friends



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  • 2 tbsps chia seeds 

  • 5 tbsps water

  • 2 tbsps (30ml) olive oil 

  • 1 medium onion, finely chopped *

  • 2-3 garlic cloves, finely crushed / chopped *

  • 2 medium carrots, grated *

  • 2 tbsps (30ml) red wine vinegar 160g mushrooms, preferably chestnut, chopped * 

  • 2 tbsps (30ml) tomato puree 

  • 100ml red wine

  • 20ml dark soy sauce

  • ½ tsp miso paste mixed with 20ml water300g mixed nuts of your choice: almonds, hazelnuts, walnuts, pecans or Brazil nuts, ground *

  • 100g plant based bread, broken into crumbs*

  • 2 tsps (10ml) nutritional yeast flakes

  • 100g a plant based cheese that melts, grated

  • 2 tbsps (approx. 30g) non-dairy butter spread

  • Fresh thyme, to taste 

  • 3 - 6 bay leaves Seasoning, to taste 


  1. Preheat the oven to 210°C/375°F/gas mark 5.

  2. Mix the chia seeds together with 5 tbsps of water in a mug or ramekin and leave to gel for at least 5 minutes. When added to the nut roast mix it will assist to bind the ingredients together.

  3. Add the olive oil, onion, garlic, carrot and mushrooms to a large frying pan or saucepan over a low/medium heat and sauté until just softening.

  4. Add the red wine vinegar and cook for 2 minutes, or until the liquid has reduced.

  5. Add the tomato paste, red wine, soy sauce and miso mixture, and cook for another 5 minutes. 

  6. Mix the ground nuts, bread crumbs, yeast flakes, cheese, herbs, butter and seasoning with the contents of the frying pan and the chia seeds, give it a good stir to combine.

  7. Line a loaf tin with baking parchment or use a silicone loaf mould. Place the bay leaves on the bottom and/or around the edge of the tin/mould. Fill the tin/mould with the nut loaf mixture and press down gently.

  8. Cover with foil and bake for 20 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned.

  9. Turn the loaf upside down and peel away the parchment (if used). Leave to cool a little before serving as this will make it sliceable, rather than crumbling.

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