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Plant-Based Nut Loaf

Plant-Based Nut Roast

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Author: Caroline


  • 1 red onion finely chopped
  • 2 celery sticks finely chopped
  • 1 leek finely chopped
  • 1/2 tsp mixed spice
  • 1 teaspoon dried sage
  • 125 g toasted oats
  • 125 g mixed nuts no salt added, roasted
  • 250 g Puy lentils rinsed until water runs clear
  • 2 carrots finely grated
  • 500 ml plant-based bouillon or stock
  • 3 tablespoons Worcestershire sauce vegan
  • 2 garlic cloves crushed and finely chopped
  • 2 tablespoons tomato puree
  • freshly ground black pepper to taste


  • Preheat the oven to 180 degrees c / 350 degrees F. Line a 1kg/2lb loaf tin with greaseproof paper.
  • Place the chopped onion, garlic, leek, celery and lentils in a large pot with the stock. Bring to the boil then cook for about 25 - 30 minutes until the lentils are soft.
  • Add all the other ingredients and stir together.
  • Spoon into the loaf tin. Place in the oven and cook for a further 30 - 40 minutes. Check after 30/25 minutes - if the top looks as though it's burning, place some greaseproof paper on it.
  • Once cooked, remove the loaf tin from the oven and leave to cool for five minutes. Turn out onto a warmed plate, then cut and serve. I've served it here with roast potatoes, red cabbage, carrots and broccoli.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !