Jamie Oliver

Jamie Oliver Vegetarian Nut Roast

Jamie Oliver Vegetarian Nut Roast

This easy Vegetarian Nut Roast by Jamie Oliver is a hearty, nutritious dish packed with flavors. It’s perfect for a cozy dinner, using common ingredients like quinoa, squash, and nuts. The roast has a deliciously crispy topping and is paired with a rich, spicy salsa for added depth.

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Ingredients Needed

  • 40g (1.5 oz) unsalted butter, plus extra for greasing
  • 100g (1/2 cup) quinoa
  • 150g (5.3 oz) onion squash
  • 1 onion
  • 2 cloves of garlic
  • 2 sticks of celery
  • Olive oil
  • 200g (7 oz) tinned or vac-packed chestnuts
  • 2 sprigs of fresh rosemary
  • ½ teaspoon cayenne pepper
  • 1 pinch sweet smoked paprika
  • 1 teaspoon dried oregano
  • 2 large field mushrooms
  • 1 lemon
  • 60g (1/2 cup) fresh breadcrumbs
  • 80g (1/2 cup) dried cranberries
  • 100g (3.5 oz) dried apricots
  • 100g (3.5 oz) mixed unsalted nuts (e.g., walnuts, cashews, hazelnuts, brazils)
  • 4 large free-range eggs
  • 40g (1.4 oz) mature Cheddar cheese

For the Salsa Rossa Picante:

  • 2 fresh red chillies
  • 1 stick of cinnamon
  • 2 cloves of garlic
  • 1 small onion
  • ½ bunch (15g/0.5 oz) of fresh thyme
  • 2 x 400g (14 oz) tins of quality plum tomatoes
  • 1 tablespoon balsamic vinegar

How To Make Vegetarian Nut Roast

  1. Preheat the oven and prepare the tin: Preheat your oven to 180ºC (350ºF) or gas mark 4. Grease a 1-litre (1 quart) loaf tin with butter and line it with greaseproof paper.
  2. Cook the quinoa: Cook the quinoa as per the package instructions, then set it aside to cool.
  3. Prepare the vegetables: Halve the squash, scoop out the seeds, and chop the flesh into 1cm (1/2-inch) chunks (no need to peel). Peel and roughly chop the onion, slice the garlic, and chop the celery.
  4. Cook the veggies: Drizzle 2 tablespoons of olive oil into a large frying pan over medium heat. Add the squash, onion, garlic, celery, and chestnuts. Pick the rosemary leaves and add them (discard the stalks). Toss well.
  5. Season and cook: Add the cayenne, paprika, and oregano. Season with salt and pepper. Stir well, reduce the heat to medium-low, and cook for around 15 minutes until softened slightly.
  6. Add mushrooms: Chop the mushrooms and add them to the pan for the final 5 minutes of cooking.
  7. Finish the veggie mix: Remove from heat, stir in the butter, and grate in half the lemon zest. Transfer to a large bowl.
  8. Combine with dry ingredients: Stir in the cooled quinoa, breadcrumbs, dried cranberries, dried apricots, and nuts (crush some of the larger nuts if you want a less chunky texture). Crack in the eggs and mix everything well to combine.
  9. Bake the nut roast: Transfer the mixture into the prepared loaf tin and bake for 45-50 minutes or until it is cooked through and set.
  10. Make the salsa: For the salsa, prick the chillies and add them to a roasting tray with olive oil and the cinnamon stick. Peel and finely slice the garlic, then peel and slice the onion into 8 wedges. Add both to the tray. Pick most of the thyme leaves and add them too.
  11. Simmer the salsa: Pour in the plum tomatoes along with one tin’s worth of water. Stir well, breaking up the tomatoes with the back of a spoon. Season with salt, add the balsamic vinegar and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the salsa thickens and reduces.
  12. Finalise the salsa: Once the salsa is ready, remove one chilli from the tray, carefully halve and deseed it, then roughly chop it and return it to the salsa. If needed, loosen the salsa with a splash of water. Discard the second chilli and the cinnamon stick.
  13. Finish the nut roast: Remove the nut roast from the oven, turn it out carefully, and peel off the greaseproof paper. Place the roast in the salsa tray, top it with grated Cheddar, and return it to the oven for 10-15 minutes, or until golden and bubbling.
  14. Serve: Serve the nut roast with mashed potatoes and seasonal greens for a hearty meal. Enjoy!
Jamie Oliver Vegetarian Nut Roast
Jamie Oliver Vegetarian Nut Roast

Recipe Tips

  1. Chop vegetables evenly: To ensure the veggies cook evenly, try to chop them into similar-sized pieces. This will help them soften at the same time.
  2. Cool quinoa before adding: Let the cooked quinoa cool before mixing it with the other ingredients. This prevents the mixture from becoming too runny.
  3. Don’t skip the chestnuts: Chestnuts add a unique texture and flavor to the nut roast. If you can’t find them, use a mix of other nuts but don’t replace them entirely.
  4. Adjust spice level: If you prefer a milder dish, reduce the amount of cayenne pepper or remove the chili seeds. Adjust to your taste!
  5. Let the roast set: After baking, let the nut roast cool slightly before serving. This helps it hold its shape and makes it easier to slice.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover nut roast cool to room temperature. Once cooled, store it in an airtight container in the fridge for up to 3 days.
  • Freeze: You can freeze the nut roast after it has cooled. Wrap it tightly in plastic wrap and place it in a freezer-safe container. It will stay good for up to 2 months. To serve, thaw in the fridge overnight before reheating.
  • Reheat: Preheat the oven to 180°C/350°F. Place the nut roast in an oven-safe dish, cover with foil to prevent it from drying out, and bake for 15-20 minutes until heated through.

Nutrition Facts

Serving Size: 1 serving (approximately 112g)

  • Calories: 417
  • Total Fat: 21.8g
  • Saturated Fat: 6.2g
  • Total Carbohydrate: 43.8g
  • Dietary Fiber: 4.5g
  • Sugars: 21.9g
  • Protein: 13.7g

Try More Jamie Oliver Recipes:

Jamie Oliver Vegetarian Nut Roast
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Print Recipe

Jamie Oliver Vegetarian Nut Roast

Author: Imen Dridi Cooking Method:Baking, Simmering Cuisine:British Courses:Dinner Recipe Keys: V Vegetarian Nut Roast
Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 40 minutesRest time: minutesTotal time:2 hours 10 minutesServings:8 servingsCalories:417 kcal Best Season:Suitable throughout the year

Description

This easy Vegetarian Nut Roast by Jamie Oliver is a hearty, nutritious dish packed with flavors. It’s perfect for a cozy dinner, using common ingredients like quinoa, squash, and nuts. The roast has a deliciously crispy topping and is paired with a rich, spicy salsa for added depth.

Ingredients

    • For the Salsa Rossa Picante:

Instructions

  1. Preheat the oven and prepare the tin: Preheat your oven to 180ºC (350ºF) or gas mark 4. Grease a 1-litre (1 quart) loaf tin with butter and line it with greaseproof paper.
  2. Cook the quinoa: Cook the quinoa as per the package instructions, then set it aside to cool.
  3. Prepare the vegetables: Halve the squash, scoop out the seeds, and chop the flesh into 1cm (1/2-inch) chunks (no need to peel). Peel and roughly chop the onion, slice the garlic, and chop the celery.
  4. Cook the veggies: Drizzle 2 tablespoons of olive oil into a large frying pan over medium heat. Add the squash, onion, garlic, celery, and chestnuts. Pick the rosemary leaves and add them (discard the stalks). Toss well.
  5. Season and cook: Add the cayenne, paprika, and oregano. Season with salt and pepper. Stir well, reduce the heat to medium-low, and cook for around 15 minutes until softened slightly.
  6. Add mushrooms: Chop the mushrooms and add them to the pan for the final 5 minutes of cooking.
  7. Finish the veggie mix: Remove from heat, stir in the butter, and grate in half the lemon zest. Transfer to a large bowl.
  8. Combine with dry ingredients: Stir in the cooled quinoa, breadcrumbs, dried cranberries, dried apricots, and nuts (crush some of the larger nuts if you want a less chunky texture). Crack in the eggs and mix everything well to combine.
  9. Bake the nut roast: Transfer the mixture into the prepared loaf tin and bake for 45-50 minutes or until it is cooked through and set.
  10. Make the salsa: For the salsa, prick the chillies and add them to a roasting tray with olive oil and the cinnamon stick. Peel and finely slice the garlic, then peel and slice the onion into 8 wedges. Add both to the tray. Pick most of the thyme leaves and add them too.
  11. Simmer the salsa: Pour in the plum tomatoes along with one tin’s worth of water. Stir well, breaking up the tomatoes with the back of a spoon. Season with salt, add the balsamic vinegar and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the salsa thickens and reduces.
  12. Finalise the salsa: Once the salsa is ready, remove one chilli from the tray, carefully halve and deseed it, then roughly chop it and return it to the salsa. If needed, loosen the salsa with a splash of water. Discard the second chilli and the cinnamon stick.
  13. Finish the nut roast: Remove the nut roast from the oven, turn it out carefully, and peel off the greaseproof paper. Place the roast in the salsa tray, top it with grated Cheddar, and return it to the oven for 10-15 minutes, or until golden and bubbling.
  14. Serve: Serve the nut roast with mashed potatoes and seasonal greens for a hearty meal. Enjoy!

Notes

  • Chop vegetables evenly: To ensure the veggies cook evenly, try to chop them into similar-sized pieces. This will help them soften at the same time.
  • Cool quinoa before adding: Let the cooked quinoa cool before mixing it with the other ingredients. This prevents the mixture from becoming too runny.
  • Don’t skip the chestnuts: Chestnuts add a unique texture and flavor to the nut roast. If you can’t find them, use a mix of other nuts but don’t replace them entirely.
  • Adjust spice level: If you prefer a milder dish, reduce the amount of cayenne pepper or remove the chili seeds. Adjust to your taste!
  • Let the roast set: After baking, let the nut roast cool slightly before serving. This helps it hold its shape and makes it easier to slice.
Keywords:Jamie Oliver Vegetarian Nut Roast