Name: Hairy Bikers Nut Roast Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Ingredients: 2 tbsp olive oil; 1 onion, finely chopped; 2 garlic cloves, crushed; 1 carrot, grated; 50g sun-dried tomatoes in oil, chopped; 200g mixed nuts, finely chopped; 50g fresh white breadcrumbs (or cooked lentils); 2 tbsp finely chopped fresh parsley; 1 tsp dried mixed herbs (or fresh sage and thyme); 100g Gruyère cheese, finely grated (omit for vegan); 1 free-range egg, beaten (omit for vegan); 1 tsp vegetable stock concentrate; Salt and freshly ground black pepper

This hearty nut roast recipe is made with mixed nuts, sun-dried tomatoes, fresh herbs, grated carrot, and Gruyère cheese. The result is a moist, golden loaf that holds its shape and slices beautifully. It takes just 75 minutes from start to finish and serves 4 to 6 people.

I make this every Christmas as the centrepiece for our veggie guests. It has become just as popular as the turkey, and there are never any leftovers.

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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
200g mixed nuts, finely chopped
50g fresh white breadcrumbs (or cooked lentils)
2 tbsp finely chopped fresh parsley
1 tsp dried mixed herbs (or fresh sage and thyme)
100g Gruyère cheese, finely grated (omit for vegan)
1 free-range egg, beaten (omit for vegan)
1 tsp vegetable stock concentrate
Salt and freshly ground black pepper
Knob of butter or oil for greasing the tin

How To Make Nut Roast

Prepare the vegetables: Preheat your oven to 180°C (160°C Fan / Gas Mark 4). Grease and line a 900g loaf tin with baking paper. Heat the olive oil in a frying pan over a medium heat.
Soften the base: Add the finely chopped onion, crushed garlic, and grated carrot. Cook gently for 5 to 7 minutes, stirring occasionally, until the vegetables are soft and translucent.
Mix the filling: In a large bowl, combine the chopped mixed nuts, sun-dried tomatoes, breadcrumbs, fresh parsley, dried herbs, and grated Gruyère. Add the cooked vegetables from the pan.
Bind and season: Stir in the beaten egg and vegetable stock concentrate. Season generously with salt and pepper and mix everything together thoroughly.
Press into the tin: Spoon the mixture into the prepared loaf tin. Press down firmly with the back of a spoon to compact the mixture and create a tight loaf.
Bake the roast: Cover the tin with greased foil. Bake for 50 to 60 minutes until the loaf is firm to the touch and golden on top. Remove the foil for the last 10 minutes for extra colour.
Rest and serve: Let the nut roast rest in the tin for 10 minutes before carefully turning it out onto a serving plate. Slice with a serrated knife.

What Makes This Nut Roast So Good?

Toast the nuts first: Spread the nuts on a baking tray and toast in a dry oven for 5 minutes before chopping. This deepens the flavour without any risk of burning on the hob.
Keep the texture chunky: Chop the nuts by hand or pulse briefly in a food processor. You want rough, uneven pieces that give the loaf a proper bite, not a fine powder.
Press the mixture firmly: A loosely packed tin leads to a crumbly roast. Use the back of a spoon to press down hard and compact every layer before baking.
Add chestnuts for a festive touch: Swap 50g of the mixed nuts for cooked chestnuts. They add a sweet, meaty texture that works brilliantly alongside the onion gravy.
Rest before slicing: Let the roast sit in the tin for a full 10 minutes after baking. This firms up the loaf and gives you clean, even slices every time.

What Should You Serve on the Side?

This nut roast works as the centrepiece of a full roast dinner. Pair it with crispy roast potatoes, steamed greens like Brussels sprouts or green beans, and a rich onion gravy. A spoonful of cranberry sauce adds a sharp, fruity contrast that cuts through the richness of the cheese and nuts.

For a proper Sunday spread, add Yorkshire puddings and roasted parsnips. If you want a lighter meal, serve thick slices in a sandwich with pickled red onion and rocket the next day.

Does This Reheat Well?

Yes, nut roast reheats nicely. Let it cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat slices in the oven at 160°C for 15 minutes until hot through. The microwave works too, but the edges lose their crispness.

It also freezes well. Wrap the cooled loaf tightly in cling film and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Nutrition Facts

Calories: 450 kcal
Total Fat: 30g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 500mg
Total Carbohydrate: 25g
Dietary Fibre: 6g
Sugars: 8g
Protein: 20g

Frequently Asked Questions

Why is my nut roast dry and crumbly? The most common cause is not enough binding. Make sure you use the egg and press the mixture firmly into the tin before baking.

How does this nut roast compare to Jamie Oliver’s? Jamie’s version uses quinoa, squash, and a spicy salsa rossa, making it lighter and more Mediterranean. This recipe is richer and more traditional, relying on Gruyère and breadcrumbs for a denser, more satisfying loaf.

Can I make this nut roast gluten free? Yes. Replace the breadcrumbs with cooked lentils or gluten-free oats. The nuts and egg provide enough structure to hold the loaf together without any wheat.

Can I add mushrooms to this nut roast? Absolutely. Finely chopped chestnut mushrooms work well. Sauté them with the onion and garlic until all the moisture has cooked off, then fold them into the mixture. Try the chestnut and mushroom pie for another festive veggie option.

Is nut roast good for Christmas dinner? It is one of the best vegetarian centrepieces for a Christmas spread. Slice it thickly and serve with all the trimmings, including roast potatoes, cranberry sauce, and gravy. The veggie Wellington is another excellent festive choice.

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