Vegan Nut Roast Packed With Chunky Lentils and Selenium-Rich Brazil Nuts
A vegan nut roast recipe that’s packed with nourishing lentils and selenium-rich Brazil nuts. It’s not your average vegetarian or vegan nut roast! It makes a delicious vegan Sunday lunch or one of your midweek vegan meals.
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This simple vegan nut roast recipe can be served hot or cold and made ahead of a special occasion.
It can really help you to get ahead with your vegan food prep for the week. You can freeze the nut loaf to make quick vegan meals or use it the next day for tasty vegan leftovers.
Serve our chunky lentil and Brazil nut vegan nut roast with roast potatoes and vegan gravy. Or for a lighter meal, pair it with some steamed green vegetables.
The lentils are combined with selenium rich food, Brazil nuts, to make a versatile, nutritious and tasty nut loaf for a healthy vegan dinner.
Selenium is an essential mineral, and Brazil nuts contain high amounts of selenium, which makes this vegan nut roast recipe a great way to include selenium in your vegan diet.
Yes, it’s both delicious and nutritious.
The versatility of our vegan nut roast makes this one of the best vegan dinner recipes because it is one of the vegan main dishes you’ll make again and again.
It’s a great choice for a Sunday lunch recipe that will certainly show guests that vegetarian and vegan meals don’t have to be boring, and it also makes the perfect vegan Christmas dinner recipe.
Total Time: 1 hour
Prep Time: 10 mins
Cook Time: 50 mins
Cuisine: Vegan main
Total Time: 1 hour
- vegan margarine, for greasing
- 37.5 37.5 grams red lentils
- 0.16666666666667 0.16666666666667 bay leaf
- 0.33333333333333 0.33333333333333 tbsp olive oil
- 0.16666666666667 0.16666666666667 onion, finely chopped
- 0.33333333333333 0.33333333333333 garlic cloves, finely chopped
- 0.16666666666667 0.16666666666667 carrot, finely chopped
- 50 50 grams brazil nuts
- 0.16666666666667 0.16666666666667 tbsp tomato purée
- 0.16666666666667 0.16666666666667 tbsp soy sauce
- 19.166666666667 19.166666666667 grams fresh white vegan breadcrumbs
- 0.16666666666667 0.16666666666667 tbsp dried oregano
- steamed green vegetables, to serve
1 Preheat the oven to 190°C/375°F/Gas Mark 5. Grease and line a 900 g/2 lb loaf tin.
2 Place the lentils and bay leaf in a large saucepan with 375 ml/13 fl oz of water. Bring to the boil and then simmer for 25 minutes, or until the lentils are cooked to a mush. Remove and discard the bay leaf and set aside.
3 Heat the oil in a large frying pan over a medium heat. Fry the onion, garlic and carrot for 3 minutes. Roughly chop one third of the Brazil nuts. Place the remaining nuts in a food processor and pulse until processed to a powder. Transfer the onion mixture into a large mixing bowl with the ground and chopped nuts, lentils, tomato purée, soy sauce, breadcrumbs and oregano. Mix thoroughly and press into the prepared tin.
4 Bake in the preheated oven for 25 minutes. Leave to cool a little in the tin before turning out and slicing. Serve hot or cold with steamed green vegetables.
Add a colourful filling – half-fill the tin with the nut mixture, then add a layer of chopped sun-dried tomatoes, chopped roasted red peppers and chopped fresh herbs, then add the rest of the nut mixture and bake as in step 4.
Miss having a Yorkshire pudding to add the perfect finishing touch to your Sunday roast? Find out how to make your own vegan Yorkshire puddings