Vegan lentil nut roast

Name: Vegan lentil nut roast
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 6 servings

An easy vegan and gluten-free nut roast that's kept nice and moist with lentils and grated carrot.

A slice of lentil nut roast with roast potatoes and vegetables on a plate with gravy being poured over it

By Saga Magazine | Published - 11 Dec 2025

A delicious dish for Sunday lunch or Christmas dinner, for vegans, vegetarians or anyone looking for a delicious and healthy meat-free main course.

This vegan nut roast is both easy to prepare and an easy pleaser – it's kept wonderfully moist and flavourful with the addition of lentils and carrots, and the nuts, seeds and lentils mean that it's packed with nutritious plant-based protein. It can also be made with gluten-free tamari soy sauce if you're cooking for coeliacs or those with gluten intolerance.

What's more, this nut roast can be prepared in advance and frozen for up to three months, making it ideal for serving to occasional guests. Freeze in slices, thaw overnight and reheat in the oven when needed.

Prep time

15 mins

Cooking time

1 hour 10 mins

Serves

Calories

353

Ingredients

200g red lentils
1 onion, finely sliced
50g sun-dried tomatoes (oil reserved), drained and chopped
2 cloves garlic, crushed
50g dried apricots, chopped
200g mixed nuts, chopped
50g mixed seeds
1½ tsp dried mixed herbs
1 tsp soy sauce*
1 carrot, grated
1 tsp turmeric powder
Salt and pepper

Method

Preheat the oven to 180°C/gas mark 4.
Cook the lentils in plenty of water for 15 minutes, then drain using a fine sieve.
While the lentils cook, heat a little of the sun-dried tomato oil in your largest frying pan and gently fry the onion for 5 minutes.
Add all the other ingredients, except the seasoning, to the pan. Stir really well, add the cooked lentils and stir again, seasoning to taste.
Line a loaf tin (approximately 20cm x 10cm) with non-stick baking paper, and spoon in the mixture.
Bake for 50 minutes and allow to cool slightly before removing and cutting into thick slices.

Notes

Making ahead and leftovers

This nut roast can be made ahead of time and frozen for up to three months, or chilled for up to three days and reheated.

Leftover nut roast can be served cold as a sandwich filling with relish or leftover cranberry sauce.

Nutrition

Energy: 353 kcals Protein: 11.3g Carbohydrate: 17.8g Of which sugars: 9.6g Fat: 24g Of which saturates: 2.9g Fibre: 8g Salt: 0.4g (based on 6 servings)

Our thanks to The Vegetarian Society for providing this recipe.

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