Mediterranean Nut Roast - National Vegetarian Week

Mediterranean Nut Roast - National Vegetarian Week

16 May 2016

Celebrate national vegetarian week with this delicious nut roast, it adds a touch of a mediterranean to your family meal. Serve with a juicy salad on warm evenings or pair with hearty potatoes and roast vegetables for those colder nights.
  • Recipe
  • Vegetarian





Preperation Time

10 minutes

Cooking Time

35 minutes


1 tablespoon olive oil

1 large onion

peeled and finely diced

1 red pepper

deseeded and finely diced

100g courgette

finely diced

2 garlic cloves


225g unroasted cashew nuts

roughly chopped (chop finer if you prefer)

125g bread crumbs

100g cheddar cheese


3 eggs


250ml vegetable stock

2 tablespoons tomato puree

1 teaspoon sweet smoked paprika

1 teaspoon mixed herbs

1 teaspoon oregano


Freshly ground black pepper


1Preheat the oven to fan-assisted 160C / 180C / gas 4 and line the base and sides of 2lb loaf tin with baking parchment. Lightly oil the parchment paper

2Heat the olive oil in a frying pan over medium heat and add in the onion, red pepper, courgette and garlic and fry for about 10 minutes until the vegetables are softened

3Stir in the rest of the ingredients, stir to mix well then spoon the mixture into the prepared tin and press down to flatten the surface

4Cover the mixture with some foil and bake for 20 minutes, then remove the foil and bake for a further 15 minutes until the loaf is firm when pressed gently

5Allow the loaf to cool in the tin for about 10 minutes, and then transfer to a plate, removing the baking parchment, before serving.