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Middle Eastern nut roast recipe

Middle Eastern nut roast recipe

16 ratings

A delicious twist on a traditional nut roast recipe, even the most committed meat eaters will love this delectable vegetarian main course. Flavoured with aromatic ras el hanout paste and served with a rich tomato sauce, it's the perfect meat-free alternative roast recipe. See method

  • Serves 4
  • 30 mins to prepare and 1 hr to cook
  • 690 calories / serving
  • Freezable
  • Vegetarian


For the nut roast

  • 1 tbsp olive oil, plus extra for greasing
  • 40g butter
  • 1 red onion, finely chopped
  • 2 sticks celery, finely chopped
  • 1 carrot, finely chopped
  • 2 cloves garlic, chopped
  • 2 tsp ras el hanout paste
  • 150g (5oz) chestnut mushrooms, finely chopped
  • 150g (5oz) mixed nuts (hazelnuts, brazils, cashews, macadamias)
  • 40g dried cranberries
  • 100g cooked chestnuts, roughly chopped
  • 100g fresh white breadcrumbs
  • 100g (3 1/2oz) cooked (mixed colours) quinoa
  • 2 tbsp chopped fresh flat leaf parsley
  • 2 eggs, beaten

For the sauce

  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded, finely chopped
  • 400g tin chopped tomatoes
  • 2 fresh bay leaves
  • 2 tbsp flat leaf parsley, chopped, to serve
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    39g 55%
  • Saturates

    10g 51%
  • Sugars

    18g 20%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 57.7g Protein 24.5g Fibre 7.1g


  1. Pre-heat the oven to gas 4, 180ºC, fan 160ºC. Spread the nuts onto a baking sheet and roast for 10 minutes or until lightly golden. Remove from the heat and leave to cool.
  2. Heat the oil and butter in a large saucepan, add the onion, celery, carrot and fry for 3-4 minutes or until softened. Add the garlic and spices and fry for another minute. Add the mushrooms and fry again for 4 minutes or until golden and then tip into a large bowl.
  3. Grease a 750g (1 1/2lb) loaf tin then line with foil, and grease this generously.
  4. Roughly chop the cooled nuts and add them to the bowl along with the cranberries, chopped chestnuts, breadcrumbs, quinoa and parsley. Season and stir together well. Add the eggs and mix again. Spoon the mixture into the tin and press down so the top is flat.
  5. Cover tightly with lightly buttered foil and bake for 45 minutes.
  6. Meanwhile, heat the olive oil in a large saucepan, add the onion, season and fry over a medium heat for 3-4 minutes or until softened. Add the garlic and chilli and fry for another minute. Add the tomatoes and bay leaves, turn down the heat and simmer for 10-15 minutes or until thickened. Remove the bay leaves and blend until smooth.
  7. Remove the foil from the top, tip out onto a serving plate, carefully peel off the foil, cut into wedges and serve with the hot tomato sauce.

Freezing and defrosting guidelines

The spicy sauce is suitable to make ahead of time and freeze. Make according to the recipe, then leave to cool at room temperature. Freeze in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. To reheat, defrost in the fridge overnight, place in a saucepan and heat until bubbling before serving.

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