Jamie Oliver

Jamie Oliver Vegetarian Nut Roast

Jamie Oliver Vegetarian Nut Roast

This delicious vegetarian nut roast by Jamie Oliver is a perfect meat-free main, packed with crunchy pistachios, sunflower seeds, and a creamy blue cheese topping. It’s easy to make and naturally gluten-free. Serve it hot with rich gravy and roasted vegetables for a hearty, festive meal. You can swap the blue cheese for a milder option if preferred!

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Ingredients Needed

  • 50g / ¼ cup shelled pistachios
  • 50g / ⅓ cup linseed (flaxseed)
  • 50g / ⅓ cup sunflower seeds
  • 100g / 3.5oz chestnut purée
  • 50g / 3.5 tbsp gluten-free vegetarian suet
  • 1 tbsp maple syrup
  • Gluten-free flour, for dusting

Blue Cheese Topping:

  • 400g / 14oz sweet potato, peeled and cubed
  • 1 tbsp rapeseed oil (canola oil)
  • 20g / 1.5 tbsp unsalted butter
  • 250g / 9oz chestnut mushrooms, sliced
  • 100g / ⅓ cup crème fraîche
  • 1 pinch ground nutmeg
  • 75g / 2.5oz Dorset Blue Vinny or any vegetarian blue cheese
  • 1 tsp linseed (flaxseed)
  • 1 tsp shelled pistachios, roughly chopped
  • 1 tsp sunflower seeds

How To Make Vegetarian Nut Roast

  1. Preheat the oven: Preheat the oven to180°C/350°F/gas 4.
  2. Toast the nuts and seeds: Roughly chop the pistachios, and spread them with sunflower seeds, and linseed on a baking tray. Toast in the oven for 5-6 minutes.
  3. Make the nut roast crust: Transfer the toasted mixture to a food processor. Add the chestnut purée, suet, and maple syrup. Blitz until the mixture forms a sticky dough.
  4. Roll out the dough: Place a sheet of baking parchment on your work surface. With floured hands and a rolling pin, roll the dough to less than 5mm (¼ inch) thickness.
  5. Prepare the tart tins: If making individual tartlets, oil, and flour four 10cm (4-inch) loose-bottomed tart tins and cut the pastry to fit. For a large tart, roll to fit a baking tin and transfer using a fish slice.
  6. Blind bake the crust: Prick the dough with a fork, cover with baking parchment, and fill with baking beans or uncooked rice. Bake for 12-15 minutes. Let it cool completely in the tin.
  7. Roast the sweet potato: Place the cubed sweet potato on a baking tray, toss with 1 tbsp oil, and bake for 25 minutes or until soft.
  8. Cook the mushrooms: Melt the butter in a frying pan over medium heat. Add the sliced mushrooms and 1 tsp cracked black pepper. Sauté for 6-8 minutes until golden brown.
  9. Make the sweet potato topping: Blitz the roasted sweet potato in a food processor with crème fraîche, nutmeg, and ½ tbsp cracked black pepper until smooth.
  10. Assemble the tart: Crumble the blue cheese over the tart base, add the sautéed mushrooms, and spread the sweet potato mixture on top.
  11. Finish and bake: Sprinkle with linseed, pistachios, and sunflower seeds. Drizzle with a little rapeseed oil. Return to the oven for 6-7 minutes until lightly browned.
  12. Serve: Enjoy hot with gravy and roast vegetables.
Jamie Oliver Vegetarian Nut Roast
Jamie Oliver Vegetarian Nut Roast

Recipe Tips

  • Roll the dough carefully: The nut crust is delicate and sticky, so use plenty of gluten-free flour on your hands and a rolling pin to prevent tearing.
  • Blind bake properly: Make sure to prick the dough with a fork and use baking beans or rice to keep it from puffing up in the oven.
  • Roast sweet potatoes until soft: Check with a fork—if they aren’t soft enough, they won’t blend smoothly into the creamy topping.
  • Don’t overload with blue cheese: A little goes a long way! Too much can overpower the other flavors, so crumble it evenly over the base.
  • Let the tart cool before slicing: The crust firms up as it cools, making it easier to cut without breaking apart.

How To Store And Reheat Leftovers?

  • Refrigerate: Let the leftover nut roast cool to room temperature. Store it in an airtight container in the fridge for up to 3 days.
  • Freeze: Wrap the cooled nut roast tightly in cling film and then in foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheat: Preheat the oven to 180°C/350°F. Place the nut roast on a baking tray, cover with foil to prevent drying, and heat for 15–20 minutes until hot.

Nutrition Facts

Serving Size: 1 slice (approximately 150g)

  • Calories: 663
  • Total Fat: 45.9g
  • Saturated Fat: 19g
  • Total Carbohydrate: 44g
  • Sugars: 13.8g
  • Protein: 15.2g ​​

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, Roasting, Sautéing Cuisine:British Courses:Dinner Recipe Keys: V Vegetarian Nut Roast
Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: minutesTotal time:1 hour 20 minutesServings:4 servingsCalories:663 kcal Best Season:Suitable throughout the year

Description

This delicious vegetarian nut roast by Jamie Oliver is a perfect meat-free main, packed with crunchy pistachios, sunflower seeds, and a creamy blue cheese topping. It’s easy to make and naturally gluten-free. Serve it hot with rich gravy and roasted vegetables for a hearty, festive meal. You can swap the blue cheese for a milder option if preferred!

Ingredients

    • Blue Cheese Topping:

Instructions

  1. Preheat the oven: Preheat the oven to180°C/350°F/gas 4.
  2. Toast the nuts and seeds: Roughly chop the pistachios, and spread them with sunflower seeds, and linseed on a baking tray. Toast in the oven for 5-6 minutes.
  3. Make the nut roast crust: Transfer the toasted mixture to a food processor. Add the chestnut purée, suet, and maple syrup. Blitz until the mixture forms a sticky dough.
  4. Roll out the dough: Place a sheet of baking parchment on your work surface. With floured hands and a rolling pin, roll the dough to less than 5mm (¼ inch) thickness.
  5. Prepare the tart tins: If making individual tartlets, oil, and flour four 10cm (4-inch) loose-bottomed tart tins and cut the pastry to fit. For a large tart, roll to fit a baking tin and transfer using a fish slice.
  6. Blind bake the crust: Prick the dough with a fork, cover with baking parchment, and fill with baking beans or uncooked rice. Bake for 12-15 minutes. Let it cool completely in the tin.
  7. Roast the sweet potato: Place the cubed sweet potato on a baking tray, toss with 1 tbsp oil, and bake for 25 minutes or until soft.
  8. Cook the mushrooms: Melt the butter in a frying pan over medium heat. Add the sliced mushrooms and 1 tsp cracked black pepper. Sauté for 6-8 minutes until golden brown.
  9. Make the sweet potato topping: Blitz the roasted sweet potato in a food processor with crème fraîche, nutmeg, and ½ tbsp cracked black pepper until smooth.
  10. Assemble the tart: Crumble the blue cheese over the tart base, add the sautéed mushrooms, and spread the sweet potato mixture on top.
  11. Finish and bake: Sprinkle with linseed, pistachios, and sunflower seeds. Drizzle with a little rapeseed oil. Return to the oven for 6-7 minutes until lightly browned.
  12. Serve: Enjoy hot with gravy and roast vegetables.

Notes

  • Roll the dough carefully: The nut crust is delicate and sticky, so use plenty of gluten-free flour on your hands and a rolling pin to prevent tearing.
  • Blind bake properly: Make sure to prick the dough with a fork and use baking beans or rice to keep it from puffing up in the oven.
  • Roast sweet potatoes until soft: Check with a fork—if they aren’t soft enough, they won’t blend smoothly into the creamy topping.
  • Don’t overload with blue cheese: A little goes a long way! Too much can overpower the other flavors, so crumble it evenly over the base.
  • Let the tart cool before slicing: The crust firms up as it cools, making it easier to cut without breaking apart.
Keywords:Jamie Oliver Vegetarian Nut Roast