• 1 medium-sized onion
  • 2 tablespoons rapeseed/olive oil
  • 225 g mixed nuts, i.e. peanuts, walnuts, cashews
  • 100g Wholemeal bread
  • 300 mls Vegetable stock or water
  • 1 teaspoon dried mixed herbs or one teaspoonful chopped rosemary
  • I dessertspoon peanut butter


  • 1 tin chopped tomatoes
  • ½ onion (chopped)
  • 1 clove garlic (crushed)
  • 50g mushrooms (sliced)


Nut Roast

  1. Finely chop the onion and sauté in the oil
  2. Blitz the nuts and bread together until quite fine and add herbs
  3. Slowly add the hot stock to the nut/crumb mixture and mix well- the mixture should be quite soft but not too sloppy. Finally add the peanut butter and mix well
  4. Place in a bread tin and bake in the oven at 180°C/ Mark 4 for 30 minutes, until golden brown.

Veggie sauce

  1. Sauté onion, garlic and mushroom in oil for around 5 to 7 minutes. Add chopped tomatoes and heat for around 5 minutes

To serve …..

Remove from oven and cool for 5 to 10 mins. Turn onto a plate and cut in 8 slices. Serve with veggie sauce covering half the portion. Fill plate with potatoes (baked in oven with roast) and  green vegetables such as broccoli or winter salad.