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Simplest-ever tahini nut roast recipe

Simplest-ever tahini nut roast recipe

2 ratings

This wreath-shaped vegan nut roast is as attractive as it is delicious, packed with squash, lentils, cashews and creamy tahini and flavoured with fresh herbs and smoky spices. The scattering of pomegranate seeds and herb sprigs provides a pretty finishing touch – everyone will want to try a slice. See method

  • Serves 8
  • Takes 2 hrs
  • 517 calories / serving
  • Freezable
  • Vegan
  • Vegetarian
  • Dairy-free


  • 1 medium butternut squash, peeled and cut into 1cm cubes
  • 2 tbsp olive oil, plus extra for greasing
  • 4 tbsp milled flax seeds
  • 2 large onions, thinly sliced
  • 3 large garlic cloves, crushed
  • 5g fresh rosemary, leaves picked and finely chopped, plus extra to serve (optional)
  • 6 fresh thyme sprigs, leaves picked and finely chopped, plus extra to serve (optional)
  • 1½ tsp smoked paprika
  • 390g tin green lentils, drained and rinsed
  • 1 vegetable stock pot, made up to 300ml
  • 300g pack cashews, roughly chopped
  • 100g white bread, blitzed into crumbs
  • 125g tahini
  • 15g fresh parsley, roughly chopped
  • pomegranate seeds, to serve (optional)
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    6g 31%
  • Sugars

    11g 12%
  • Salt

    0.9g 14%

of the reference intake
Carbohydrate 30.7g Protein 17.6g Fibre 6.9g


  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the squash pieces into a large roasting tray, drizzle with 1 tbsp of the oil, season and toss together. Spread the squash out over the tray and roast for 35-40 mins, turning halfway through, until golden and tender.
  2. Meanwhile, tip the flax seeds into a small bowl, add 120ml water and stir. Set aside to thicken. Heat the remaining oil in a large frying pan over a medium-high heat, then add the onions. Season, then cook, stirring regularly, for 10-12 mins until golden and caramelised. Reduce the heat if they start to turn too dark. Add the garlic, herbs and paprika and cook, stirring, for 2 mins. Add the lentils and stock and simmer for 5-6 mins until most of the liquid has evaporated.
  3. Transfer the lentil mixture to a large mixing bowl. Once the squash is ready, reduce the oven temperature to gas 4, 180°C, fan 160°C. Add the squash, flax seed mixture, cashews, breadcrumbs, tahini and parsley to the lentil mixture, season well and mix gently until everything is evenly distributed. Grease a 27cm nonstick bundt tin (or 23cm round cake tin) with oil, transfer the mixture to the tin and smooth the surface with the back of a spoon.
  4. Bake for 1 hr, or until golden brown and firm. Carefully invert the tin onto a large serving plate while still warm, then garnish with pomegranate seeds and sprigs of rosemary and thyme, if you like. Leftovers will keep for up to 3 days in the fridge.

Freezing and defrosting guidelines

To freeze, follow the recipe to the end of step 3, wrap well in clingfilm, then freeze for up to 1 month. Defrost overnight in the fridge before continuing with step 4. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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