With Christmas out of the way I am already thinking of Hogmanay!  This year I have some of my family round so this easy crowd pleaser is a definite option.  Nut roast gets a bad rep but I really love it when it is cooked well with the right amount of seasoning and mixtures of nuts!  My version is a gluten free and vegan nut roast so safe for pretty much all allergies, apart from the obvious, nut allergy!


From start to finish this will take you 1 hour to make.  Most of that is cooking time as the actual prep just takes 20 minutes, if that!



175g cooked brown rice

180g crushed or chopped nuts (I tend to use walnuts, pistachios, cashews and generally some pumpkin or sunflower seeds too)

150g chopped mushrooms

1 x chopped onion

2 x grated carrot

1 x clove garlic (if it is on the small side use 2)

4 x vegan egg or make a flax egg

2 x tbsp. nutritional yeast

1 x tsp dried oregano

2 x tbsp. chopped parsley



Cook the rice as per the instructions on the packet.

Fry the onion and garlic until they are soft.

Add the carrots and mushrooms and cook over a low heat for 5 minutes.

Mix together all ingredients (including the cooked onions, carrots and mushrooms) in a bowl.

Put in a loaf tin in the oven for 40minutes.



I always serve up with roast tatties and some vegetables.  And gravy, it always needs gravy!


Let me know how it goes if you make it!