Amazing Nut Roast | Hari Ghotra
4.2/5 rating (17 votes)

Amazing Nut Roast

Spiced lentil, nut and veg roast

  • Heat Medium
  • Serves 6
  • Prep 5 mins
  • Cook 50 mins
Amazing Nut Roast

Hari says

The nut roast is one of those dishes that people feel a bit sorry for - it has the reputation of being the sad alternative to a gorgeous piece of roast meat. Well, I'm here to tell you to leave your sympathy at the door. My nut roast is so delicious that it's the dish that always get polished off first at our table and we are a family of meat lovers!

When I have vegetarian friends round for dinner I don't just want to serve up the same food excluding the meat; I want them to feel like I have thought about them too so this makes a beautiful roast dinner dish for your vegetarian friends. The texture from the nuts, the creaminess of the cheese and flavour of all the vegetables combined with the lentils and spices take this dish to another level.

Easy, full of goodness and packed to the brim with flavour - now that's what I call good food. 

  • Ingredients
  • Method
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 dried chilli
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 3cm ginger
  • 200g chestnut mushrooms, sliced
  • 100g paneer grated
  • 1 large carrot, grated
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric
  • 100g red lentils
  • 2 tomatoes, chopped
  • 300ml water
  • 100g walnuts and cashews, roughly chopped
  • 100g mature cheddar cheese, grated
  • Handful of fresh coriander, chopped



  1. Preheat the oven to 180ºC or gas mark 4.
  2. Line the base and sides of a 1.5-litre loaf tin with parchment paper.
  3. Heat the ghee in a large frying pan and add the cumin seeds and dried chilli until fragrant.
  4. Add the onions and cook for about 5 mins until they start to soften.
  5. Stir in the garlic and ginger and stir for a few minutes.
  6. Add the sliced mushrooms and cook until they soften then stir in the paneer and grated carrot. Cook the mixture for about 3 mins then add the chilli powder and turmeric and cook for just a minute.
  7. Add the tomatoes and cook for about 1 minute until they start to break down a little, then add the water and season with salt.
  8. Stir in the lentils and bring to the boil then leave to simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry (about 10 minutes). Set aside to cool a little.
  9. Roughly chop the nuts and stir in with the cheese and coriander.
  10. Once mixed through, spoon the mixture into the prepared tin and press down into the tin.
  11. Cover with foil and bake for 20 mins, then remove the foil and bake for a further 10–15 minutes until firm when pressed gently.
  12. Allow the loaf to cool in the tin for about 10 mins then turn out onto a serving board or a plate and slice into lovely thick pieces.


Nutritional information

Typical values* per Serving
Fat (g)23
of which saturates (g)9
Carbohydrates (g)14
of which sugars (g)5
Fibre (g)5
Protein (g)14
Salt (mg)72
*Based upon calculated values, supplied by The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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“ Thank you for printing this recipe for my delicious Amazing Nut Roast ”


Comments (3)

  • Anup


    19 December 2015 at 17:25 |
    Hi Hari,
    Thanks for the advice, going to try it this evening with a little less water and a bit of flour. Will let you know how it goes.



  • Anup


    13 December 2015 at 13:52 |
    This nut roast is delicious! We swapped the ghee for coconut oil. Mine didn't hold it's shape when it came out of the tin, I made sure the mixture was dry when it went into the tin but it didn't seem to bind, any ideas?


    • Hari Ghotra

      Hari Ghotra

      14 December 2015 at 11:29 |
      Hi Anup That is a shame - I have tried this many times to make sure it holds. There are a number of things you can do - add flour, add an egg - but I'm not overly keen on doing this as I want to taste the ingredients rather than make it stoggy but they are options. It's key that you only add enough water to just cook the lentils and make sure the mixture is dry, you could also try reducing the cheese a little and adding more nuts. I'm going to cook this again and check too. Thanks for your feedback.


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Hari Ghotra