Jamie Oliver Vegetarian Nut Roast

Let’s be honest: the words “nut roast” don’t usually make anyone’s mouth water. At least, they didn’t for me. For years I avoided them like that one cousin who always brings a quinoa salad to Christmas. Dry, crumbly, weirdly sweet — that’s what I expected. Then I tried this version — earthy, herby, chewy-in-a-good-way — and it completely changed my mind.

It’s hearty. Like, satisfyingly hearty. Packed with roasted celeriac, mushrooms, toasted nuts, sticky cranberries, a bit of miso for depth — it’s not pretending to be meat, and thank goodness. It’s just a proper centrepiece in its own right. I made it last winter, and my meat-loving brother had seconds. That never happens unless there’s gravy and a bribe involved.

If you’re after something festive, filling, and full of proper flavour — this nut roast is your new mate.

Why You’ll Love It

• It slices like a dream (no sad crumble-on-the-plate moments)
• Deep, savoury flavour thanks to miso, mushrooms, and herbs
• No eggs or dairy needed — totally plant-based
• Perfect with gravy and all the trimmings
• You can make it ahead (and actually should!)
• Leftovers? Lovely in sandwiches the next day

Ingredients

• 120g mixed nuts (I used hazelnuts, pecans & Brazil nuts)
• 400g celeriac (aka celery root)
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 can green lentils (or 250g cooked)
• 2 large banana shallots, finely diced
• 4 garlic cloves, finely diced
• 1 tbsp each chopped rosemary, sage & thyme
• 300g chestnut mushrooms, finely chopped
• 1½ tbsp balsamic vinegar
• 1 tbsp dark miso paste
• ⅓ cup dried cranberries
• 2 tbsp psyllium husk powder (or 3 tbsp whole husks)
• 2 tbsp breadcrumbs (GF if needed)
• Salt & pepper, to taste

How to Make It

Toast the nuts properly:

Preheat the oven to 175°C (345°F). Spread the nuts out on a tray and roast them for 8–10 minutes. When cool enough, rub the hazelnuts to remove their skins (or don’t — I’m not the nut police). Roughly chop the pecans and Brazils. Set aside.

Roast that celeriac:

Crank the oven to 210°C (410°F). Peel and chop the celeriac into 1.5cm chunks. Toss with 1 tbsp olive oil, smoked paprika, salt, and pepper. Roast for 30 mins, flipping halfway. It should go golden and slightly crisp at the edges.

Get your base flavours going:

While that’s roasting, heat 2 tbsp olive oil in a big pan. Add shallots and a pinch of salt, and cook until soft and glassy. Then in goes the garlic and chopped herbs — fry until everything smells like a cozy kitchen in December.

Brown the mushrooms, in batches:

Empty the pan (yes, annoying, but trust me). Add your finely chopped mushrooms, dry, no oil — and fry in two batches. Let them brown and release all that moisture. You want them meaty, not soggy.

Mix the miso magic:

In a small cup, stir the miso into 4 tbsp of water. Add the balsamic. Weird combo? Maybe. But it’s exactly what gives the roast that deep, umami edge. Don’t skip it.

Bring it all together:

In a big mixing bowl, combine: roasted celeriac, nuts, mushrooms, lentils (drained), shallot mixture, cranberries, breadcrumbs, and psyllium husk. Stir in the miso-balsamic. Now let it sit for 30 mins to thicken up — psyllium’s doing the heavy lifting here.

Shape and bake:

Grease a non-stick 2lb loaf tin really well. Press the mixture in firmly (no half-hearted scooping — really pack it). Bake at 210°C for 60 minutes, covering with foil halfway through so it doesn’t go too brown on top.

Rest, slice, serve:

Let it cool in the tin for at least 10–15 minutes before slicing — it firms up as it rests. Use a serrated knife for neat slices. Serve hot with gravy and whatever veg you fancy.

Common Mistakes and How to Dodge Them

Why did mine fall apart when I sliced it?
You probably didn’t let it rest long enough. Give it 15–20 minutes minimum — it firms up beautifully as it cools. I rushed mine once and ended up with nutty stuffing instead.

Do I have to use psyllium husk?
Kinda. It’s what binds everything. If you leave it out, things get crumble-city. You could maybe try ground flax or chia in a pinch, but it won’t be as firm.

My roast tastes bland — what happened?
Seasoning! Between the nuts and lentils, it needs a good hit of salt and herbs. Don’t be shy with them. Taste the mix before baking if you’re unsure.

Can I skip the celeriac?
You could, but you’d miss its earthy sweetness. If you must, try parsnip or sweet potato instead — roast it the same way.

Storage and Reheating

Once cooled, keep it in the fridge (covered or in a container) for up to 4 days. It slices even better the next day!

To reheat:

• Oven (best): 180°C for 15–20 mins, covered.
• Microwave: 1–2 mins per slice, though it softens the crust.
• Air fryer: Yup! 170°C for 8–10 mins for lovely crispy edges.

It also freezes well — wrap slices individually and reheat from frozen, or thaw overnight in the fridge.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely. It actually slices better the next day, so make it 1–2 days ahead if you like. Just reheat gently in the oven.

Is this gluten-free?
It can be — just use gluten-free breadcrumbs. The rest is naturally gluten-free.

Can I use other nuts?
Sure! Walnuts and almonds work too. Just keep the total amount the same and toast them first.

Does this go with gravy?
Yes, and it should. Something rich and savoury — onion gravy, red wine, even a good mushroom one.

Nutrition Facts (Per Serving):

• Calories: 350
• Fat: 21g
• Carbs: 27g
• Protein: 10g
• Sodium: 420mg
• Sugar: 6g