Root vegetable nut roast

    Root vegetable nut roast


    21 people made this

    About this recipe: Parsnips, carrots and beetroot are combined with mixed nuts and seeds to make this flavourful vegetarian main dish. Sometimes I mix in some grated Parmesan to the breadcrumbs.

    Cheshire, England, UK

    Serves: 6 

    • 2 tbsp olive oil
    • 2 red onions, diced
    • 1 garlic clove, crushed
    • 2 large carrots, diced or sliced
    • 2 large parsnips, diced or sliced
    • 400g beetroot, half cooked, peeled and cubed
    • 1 (400g) tin chopped tomatoes
    • 4 tablespoons porridge oats
    • 60g mixed nuts (your choice), roughly chopped
    • 60g fresh breadcrumbs
    • Few tablespoons grated Parmesan cheese (optional)
    • 2 tablespoons sunflower seeds
    • 2 tablespoons seeds
    • 40g butter, melted
    • Salt and pepper

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 190°C/gas 5. Line a 2 lb loaf tin with a piece of greaseproof or non-stick baking paper.
    2. Heat the olive oil in a large frying pan and cook the onion, garlic, carrots and parsnips until they just begin to soften.
    3. Transfer to a large bowl and add the cooked beetroot and chopped tomatoes. Sprinkle over the oats, nuts, breadcrumbs, cheese (if using), seeds and melted butter; mix together with your hands. Season with salt and pepper.
    4. Spoon the mixture into the lined loaf tin, pressing it down into the corners.
    5. Cook for 30 minutes, then check. If it's beginning to brown too much on top - cover with some foil and cook for an additional 15 minutes, or until a knife inserted into the centre comes out clean.
    6. Cool in the tin for 10 minutes, then slice and serve.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    Made it for xmas practice. love the root veg in the loaf so it's not as heavy as other loaves, was left a big stuck on sides but greens came to the rescue! Warning: Parmesan isn't vegetarian, so make sure to leave it out if any herbivores are at the dinner table  -  15 Dec 2011


    Sorry didn't go down well with us combination just isn't right  -  14 Oct 2015


    Lovely and moist but far too tomatoey! Other recipes that I've looked at use egg to give the nut roast its moisture, this is definitely something I will try next time as I found that it just tasted like chopped tomatoes. Also, I replaced the beetroot with mushroom. I would use less carrots in future too!  -  01 Jan 2015

    Write a review

    Click on stars to rate