This savory Hairy Bikers Nut Roast is made with a rich blend of mixed nuts, sun-dried tomatoes, grated vegetables, and fresh herbs, bound together with lentils or breadcrumbs. The result is a moist, flavorful, and hearty vegetarian centerpiece that is perfect for a special Sunday lunch or a holiday dinner. This recipe serves 4-6 people and is an excellent, satisfying alternative to a traditional roast.
Hairy Bikers Nut Roast Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 carrot, grated
- 50g sun-dried tomatoes in oil, chopped
- 1 free-range egg, beaten (optional, can be omitted for a vegan version)
- 200g mixed nuts, finely chopped
- 50g fresh white breadcrumbs (or cooked lentils/rice)
- 2 tbsp finely chopped fresh parsley
- 1 tsp dried mixed herbs (or fresh sage and thyme)
- 100g Gruyère cheese, finely grated (optional, can be omitted for a vegan version)
- 1 tsp vegetable stock concentrate
- Salt and freshly ground black pepper
- Knob of butter or oil for greasing the tin
How To Make Hairy Bikers Nut Roast
- Prepare the vegetables: Preheat your oven to 180°C (350°F). Grease and line a loaf tin with baking paper. Heat the olive oil in a frying pan over a medium heat. Add the finely chopped onion, crushed garlic, and grated carrot. Cook gently for about 5-7 minutes, stirring occasionally, until the vegetables are soft and translucent.
- Make the nut roast mixture: In a large mixing bowl, combine the finely chopped mixed nuts, chopped sun-dried tomatoes, breadcrumbs (or lentils/rice), fresh parsley, dried herbs, and grated cheese (if using). Add the cooked vegetables from the pan.
- Combine the wet ingredients: Add the beaten egg and vegetable stock concentrate to the bowl. Season generously with salt and pepper. Mix all the ingredients together thoroughly until they are well combined.
- Bake the nut roast: Spoon the mixture into the prepared loaf tin. Press down firmly with the back of a spoon to compact the mixture and ensure a tight loaf.
- Cook the roast: Cover the loaf tin with a piece of greased baking paper or foil to prevent the top from burning. Bake in the preheated oven for about 50-60 minutes, or until it is firm to the touch and cooked through.
- Rest and serve: Remove the nut roast from the oven and let it rest in the tin for 5-10 minutes before carefully turning it out onto a serving plate. Slice it with a serrated knife and serve.
Recipe Tips
- Toast the Nuts: For a deeper, nuttier flavor, lightly toast the nuts in a dry pan for a few minutes before chopping them. Just be careful not to burn them.
- Don’t Over-process the Nuts: When chopping the nuts, whether by hand or in a food processor, aim for a chunky texture, not a fine powder. This gives the nut roast a nice bite and texture.
- The Power of the Egg (or Binder): The egg is a great binder for this recipe, ensuring the roast holds its shape and slices cleanly. For a vegan version, you can use a flax “egg” (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) or simply rely on the stickiness of the lentils and sun-dried tomatoes.
- Allow it to Rest: Resting the nut roast for a few minutes after it comes out of the oven is crucial. It allows the loaf to firm up, making it much easier to slice without crumbling.
- For Extra Flavor: Feel free to add other ingredients like finely chopped mushrooms, cooked wild rice, or different herbs like rosemary or mint to customize the flavor.
What To Serve Nut Roast
This nut roast is the perfect centerpiece for a traditional roast dinner. Serve it with classic sides like crispy roast potatoes, Yorkshire puddings (for a non-vegetarian version), steamed green vegetables like Brussels sprouts and green beans, and a rich, homemade gravy. A dollop of cranberry sauce also adds a wonderful, tangy contrast.
How To Store Nut Roast Leftovers
Refrigerate: Let the nut roast cool completely. Store it in an airtight container in the refrigerator for up to 3 days. It can be enjoyed cold in sandwiches or gently reheated in the oven or microwave. Freeze: Nut roast freezes well. Let it cool completely, then wrap it tightly in cling film and foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Hairy Bikers Nut Roast Nutrition Facts
- Calories: 450 kcal
- Total Fat: 30g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Sodium: 500mg
- Total Carbohydrate: 25g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 20g
Frequently Asked Questions
- Can I make this recipe vegan? Yes, it’s very easy to make this recipe vegan. Simply omit the egg and the Gruyère cheese. The sun-dried tomatoes and the natural binders in the vegetables and nuts will help the loaf hold its shape, or you can use a flax egg for extra binding.
- What kind of mixed nuts should I use? A good mix of nuts works well, such as walnuts, pecans, almonds, and cashews. Avoid using too many peanuts as their strong flavor can be overpowering. You can also add some cooked chestnuts for a festive, meaty texture.
- Can I make this ahead of time? Yes, you can make the entire nut roast mixture a day in advance and store it covered in the refrigerator. When you’re ready, simply press it into the loaf tin and bake as instructed.
Try More Recipes:
- Hairy Bikers Meatballs In Gravy Recipe
- Hairy Bikers Hungarian Goulash Recipe
- Hairy Bikers Lamb Tagine Recipe
Hairy Bikers Nut Roast Recipe
Description
A hearty Hairy Bikers Nut Roast recipe. This moist and flavorful vegetarian roast is packed with mixed nuts, vegetables, and herbs. It’s the perfect meat-free centerpiece for a special dinner, served with all the classic roast dinner trimmings.
Ingredients
Instructions
- Prepare: Preheat oven to 180°C. Sauté onion, garlic, and carrot in oil until soft.
- Combine: In a bowl, mix nuts, sun-dried tomatoes, breadcrumbs, herbs, and cheese. Add the cooked vegetables, egg, and stock concentrate. Season well.
- Bake: Press the mixture into a lined loaf tin. Cover with foil and bake for 50-60 minutes until firm.
- Serve: Let the roast rest for 5-10 minutes before turning out and slicing. Serve with gravy and your favorite roast dinner sides.
