Delia Smith’s Nut Roast is made with mixed nuts, vegetable stock cube, extra virgin olive oil, onion, celery, leek, carrots, garlic, cashew butter, cooked chestnuts, dried cranberries, fresh parsley, lemon zest, and a milk alternative. This delicious nut roast recipe creates a hearty dinner that takes about 1 hour and 15 minutes to prepare and can serve up to 6 people.
Delia Smith Nut Roast Ingredients
- 300g/10½oz mixed nuts (almonds, hazelnuts, walnuts, pecans, or Brazil nuts)
- 1 vegan-friendly vegetable stock cube
- 2 tbsp extra virgin olive oil (plus extra for greasing)
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1 leek, trimmed and thinly sliced (about 100g/3½oz prepared weight)
- 2 carrots, coarsely grated (around 150g/5½oz prepared weight)
- 2 garlic cloves, crushed
- 4 tbsp cashew butter
- 180g/6oz cooked chestnuts, broken into small pieces
- 75g/2½oz dried cranberries
- 20g/¾oz fresh parsley, finely chopped
- 1 lemon, finely grated zest only
- 4 tbsp milk alternative (soya or almond)
- 1 tsp sea salt
- Freshly ground black pepper
How To Make Delia Smith Nut Roast
- Prepare Nuts: Put the nuts and stock cube into a food processor and pulse until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop the nuts as finely as possible by hand.
- Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F). Lightly oil and line the base of a 900g/2lb (1.5-quart) loaf tin with baking paper.
- Cook Vegetables: Heat the oil in a large frying pan. Fry the onion, celery, leek, and carrots for 5 minutes until softened, stirring regularly. Add the garlic and cook for a few more seconds.
- Mix Ingredients: Transfer the vegetables to a mixing bowl. Stir in the cashew butter, chopped nuts, chestnuts, cranberries, parsley, lemon zest, milk alternative, and salt. Season with black pepper and mix thoroughly.
- Bake: Spoon the mixture into the prepared loaf tin, pressing down firmly with a spoon to compact. Cover with foil and bake for 30 minutes.
- Finish Baking: Remove the foil and bake for an additional 20 minutes until the loaf is hot throughout and lightly browned.
- Cool and Serve: Let the loaf cool in the tin for 5 minutes. Loosen the edges with a knife and turn out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.
Recipe Tips
- Chop Nuts Finely: Ensure nuts are chopped into small pieces, not ground into a powder. This gives the roast a better texture.
- Compact Mixture Well: Press down the mixture firmly into the loaf tin to prevent it from falling apart during baking.
- Check for Doneness: Make sure the loaf is hot throughout and lightly browned. You can insert a skewer in the center to check if it comes out clean.
- Cool Before Serving: Let the nut roast cool in the tin for 5 minutes before turning it out. This helps it hold its shape better when sliced.
What To Serve With Nut Roast?
This hearty nut roast pairs well with roasted vegetables, mashed potatoes, a fresh green salad, or steamed broccoli. It can also be served alongside vegan gravy, cranberry sauce, pickled red cabbage, or sautéed greens for a tasty dinner.
How To Store Leftovers Nut Roast?
- Refrigerate: Let the leftover nut roast cool to room temperature. Store it in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap the cooled nut roast tightly in plastic wrap or foil, then put it in a freezer-safe container. It can be frozen for up to 3 months. Thaw it in the fridge overnight before reheating.
How To Reheat Leftovers Nut Roast?
- In The Oven: Preheat the oven to 180°C/350°F. Place the nut roast in an ovenproof dish and cover with foil. Heat for about 20 minutes or until hot throughout.
- In The Microwave: Place the nut roast slices on a microwave-safe plate. Cover with a microwave-safe lid or wrap. Heat on high for 2-3 minutes, or until hot.
- On The Stove: Heat a non-stick frying pan over medium heat. Add a small amount of oil if needed and heat the nut roast slices for 3-4 minutes on each side, or until hot.
Delia Smith Nut Roast Nutrition Facts
Serving Size: 1 serving (assuming 6 servings per recipe)
- Calories: 330
- Total Fat: 24g
- Saturated Fat: 3g
- Cholesterol: 0mg
- Sodium: 240mg
- Potassium: 500mg
- Total Carbohydrate: 23g
- Dietary Fiber: 4g
- Sugars: 12g
- Protein: 7g
Try More Delia Smith Recipes:
- Delia Smith Chocolate Roulade
- Delia Smith Mushroom Soup
- Delia Smith Chicken Paprika
- Delia Smith Sticky Toffee Pudding
Delia Smith Nut Roast
Ingredients
Instructions
- Prepare Nuts: Put the nuts and stock cube into a food processor and pulse until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop the nuts as finely as possible by hand.
- Preheat Oven: Preheat the oven to 200°C/180°C Fan/Gas 6 (400°F). Lightly oil and line the base of a 900g/2lb (1.5-quart) loaf tin with baking paper.
- Cook Vegetables: Heat the oil in a large frying pan. Fry the onion, celery, leek, and carrots for 5 minutes until softened, stirring regularly. Add the garlic and cook for a few more seconds.
- Mix Ingredients: Transfer the vegetables to a mixing bowl. Stir in the cashew butter, chopped nuts, chestnuts, cranberries, parsley, lemon zest, milk alternative, and salt. Season with black pepper and mix thoroughly.
- Bake: Spoon the mixture into the prepared loaf tin, pressing down firmly with a spoon to compact. Cover with foil and bake for 30 minutes.
- Finish Baking: Remove the foil and bake for an additional 20 minutes until the loaf is hot throughout and lightly browned.
- Cool and Serve: Let the loaf cool in the tin for 5 minutes. Loosen the edges with a knife and turn out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.
Notes
- Chop Nuts Finely: Ensure nuts are chopped into small pieces, not ground into a powder. This gives the roast a better texture.
- Compact Mixture Well: Press down the mixture firmly into the loaf tin to prevent it from falling apart during baking.
- Check for Doneness: Make sure the loaf is hot throughout and lightly browned. You can insert a skewer in the center to check if it comes out clean.
- Cool Before Serving: Let the nut roast cool in the tin for 5 minutes before turning it out. This helps it hold its shape better when sliced.
Delia Smith Nut Roast