Vegetarian nut roast as a festive Christmas recipe for Advent, holidays and cosy family dinners
Christmas Recipe

Vegetarian nut roast

Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly. Chestnuts replace part of the walnuts, flaxseed egg binds a vegan variant.

No ratings yet
Jump to recipe View ingredients
Share
Total time 1 hr 20 min
Calories 540 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

How to make a vegetarian nut roast

Fry the mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly. Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mixture and baked as nut roast. Chestnuts replace part of the walnuts, flaxseed egg binds a vegan variant.

Vegetarian Dinners Dinner Christmas Recipes Vegetables

Recipe

Vegetarian nut roast

Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a roast nut. Fry mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Walnuts: roughly chop. Mushrooms: finely dice. Onion: dice. Parsley: chop.

  2. 2

    Prepare

    Cooked lentils, roasted walnuts, fried mushrooms, oatmeal, egg and herbs are mixed to a malleable mass and baked as a nut roast.

  3. 3

    Check for doneness

    Fry the mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.

  4. 4

    Serve

    Leave the roast nuts to rest for ten to fifteen minutes after the oven. Cut into thick slices with a sharp knife and serve so that the nutty cut surface remains visible.

Kitchen know-how

Tips for Vegetarian nut roast

Important for Vegetarian Roast Nuts

Fry the mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.

Variations

How to adapt this recipe

Chestnuts replace some of the walnuts, and flaxseed egg binds a vegan version.

Nutrition per serving

540kcal
36.0 gCarbohydrates
18.0 gProtein
36.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Vegetarian nut roast

Weigh the walnuts, prepare the lentils and keep the mushrooms separately, and then start the main cooking process for vegetarian nut roasts.

Fry the mushrooms dry and let the mixture swell before forming; it should hold together but not be pressed tightly.

Cool vegetarian nut roast quickly. If reheated, observe: Fry mushrooms dry and allow the mixture to swell before forming; it should hold together but not be pressed firmly. Heat the leftovers only once completely.

Chestnuts replace some of the walnuts, and flaxseed egg binds a vegan version.

Keep cooking

Related recipes and topics

Similar recipes

2 hr 20 min · Russian Russian vinaigrette salad Russian Vinegret salad combines beetroot, potatoes, carrots, pickled cucumbers, sauerkraut and peas with a simple sunflower oil dressing. 1 hr 10 min · Indian Sambar with vegetables Sambar is a South Indian lentil and vegetable stew with Toor Dal, tamarind, Sambar powder and a fragrant tadka made from mustard seed and curry leaves. 55 min · Summer Stuffed zucchini with couscous Hollowed zucchini are stuffed with swollen couscous, chickpeas, tomatoes, feta, lemon and parsley and cooked in the oven. Fry the hollowed out zucchini meat and do not stir the couscous filling too moist to keep the shells stable. 40 min · Summer Lime-coconut rice with vegetables Jasmine rice is cooked with coconut milk and vegetable stock, then add the courgettes, peppers, peas, lime and roasted cashews. Cover and cook the coconut rice over low heat and loosen after soaking; add the lime juice at the end. 45 min · Spring Wild garlic risotto with peas Onion and risotto rice are sweated through and cooked little by little with hot vegetable broth; peas, finely chopped wild garlic, butter and Parmesan cheese complete the rice. Stir in wild garlic only after cooking and let the risotto rest briefly away from the heat to preserve colour, fragrance and creamy bite. 55 min · Winter Vegetarian Bean chilli Roast the peppers and onions with cumin and boil them with tomatoes, kidney beans, black beans and corn. Rinse the beans well and reduce the chilli open so that it thickens without the pulses falling apart.