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Mushroom and nut roast

Mushroom and nut roast


This hearty nut roast makes a great vegan main for Thanksgiving or Christmas

  • Feeds 2 Feeds 2
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    2067kj 496kcal
  • Fat
    High 39%
  • Saturates
    Low 25%
  • Sugar
    Low 39%
  • Salt
    Low 39%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 11/2 tbsp Co-op olive oil, plus extra for greasing
  • 1 red onion, finely chopped
  • 1 stick celery, finely chopped
  • 100g chestnut mushrooms, finely chopped
  • 50g Co-op split red lentils
  • 1 tsp dried oregano
  • 2 tsp yeast extract
  • 75g Co-op cashew nuts, finely chopped
  • 1/2 Co-op British savoy cabbage, roughly chopped
  • 2 tbsp Co-op cranberry sauce (optional)


  1. Heat 1 tbsp of the oil in a pan and gently fry the onion and celery for 5 mins, until soft. Add the mushrooms and cook gently for 8-10 mins more, until the juices have evaporated
  2. Rinse the lentils, then add to the veg with the oregano and 250ml water. Simmer for 20 mins, stirring often, until the lentils are tender and all the liquid is absorbed
  3. Stir in the yeast extract, tip into a bowl, season and leave to cool slightly
  4. Preheat the oven to 180°C/fan 160°C/Gas 4
  5. Grease a 450g loaf tin and line with greaseproof paper
  6. Mix in the nuts and transfer the mixture to the tin, pressing it down lightly
  7. Cover with foil and bake for 15 mins
  8. Remove the foil and cook for another 10 mins
  9. Meanwhile, boil the cabbage for 3-4 mins until tender
  10. Drain, then fry in the remaining oil on a high heat for 3-4 mins
  11. Slice the nut roast and serve with the cabbage, and a dollop of cranberry sauce, if you like