This Savoury Vegan Loaf is the perfect alternative to a Nut Roast for those people who can't eat or don't like nut roasts. Find out how to make it below.
When it comes to plant-based centrepieces, the classic nut roast often gets the spotlight. But not everyone can enjoy nuts due to allergies, dietary restrictions, or simply not liking them. That’s where this delicious and hearty Savour Vegan Loaf comes into its own.
Packed with wholesome ingredients like onions, carrots, lentils, and mushrooms, this loaf is just as satisfying as the traditional nut roast.
It's perfect for holiday meals and Sunday dinners. It's savoury, herby, and has that perfect balance of texture that holds together beautifully when sliced. Even better? It’s entirely nut-free, making it a crowd pleaser for all.
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Ingredients
The ingredients list for this recipe may look long but each ingredient plays an important role. Add the following to your shopping list:
- Brown rice
- Olive oil
- Onion
- Carrots
- Garlic
- Chestnut mushrooms
- Miso paste
- Soy sauce
- Tomato purée
- Green lentils from a tin
- Mixed herbs
- Fresh parsley
Step-by-step Instructions
- Step 1: cook the brown rice in a pan of boiling water until soft.
- Step 2: heat the olive oil in a large frying pan over medium heat. Add the onion and sauté for 5 minutes until softened.
- Step 3: stir in the garlic, grated carrot, and chopped mushrooms and cook for 8–10 minutes until most of the moisture from the mushrooms has evaporated.
- Step 4: add miso paste, soy sauce, tomato purée, and mixed herbs, stir well and cook for another 2 minutes.
- Step 5: transfer the mixture to a large mixing bowl along with the lentils, brown rice and parsley. Mix thoroughly until everything is well incorporated.
- Step 6: pre-heat the oven and line a loaf tin with baking paper.
- Step 7: press the mixture firmly into the tin.
- Step 8: bake for 35 - 40 minutes or until it's golden brown on top and firm to the touch. Let it rest for 10 minutes before slicing.
Hint: Use a potato masher or fork to mash some of the lentils slightly—this helps the loaf hold together better.
Substitutions
- Soy sauce: use tamari for a gluten-free option.
- Brown rice: quinoa or bulgur wheat work well too.
- Chestnut mushrooms: any kind of mushrooms will do, but if you can't get chestnut mushrooms the next best variety would be shitake mushrooms.
Variations
- Spicy version: Add ½ teaspoon of smoked paprika and a pinch of chili flakes for a little kick.
- Festive twist: Mix in dried cranberries and a bit of orange zest to make it more Christmas-y.
- Cheesy version: Add some grated vegan cheese into the mixture for extra indulgence.
Serving suggestions
Why don't you serve this Savoury Vegan Loaf with some of my favourite side dishes:
A good helping of vegan gravy would also be perfect!
Equipment
You'll need the following if you'd like to make this recipe:
- Large frying pan
- Mixing bowl
- Loaf tin (standard 1lb/450g size)
- Baking paper
- Spatula or spoon for mixing
- Potato masher (optional, for better texture)
Storage
You can make this recipe ahead and store it in the fridge or freezer:
Fridge: Store cooled slices or the whole loaf in an airtight container for up to 5 days. Reheat in the oven or microwave until piping hot.
Freezer: Slice the loaf and freeze pieces with parchment between layers. Reheat directly from frozen in a 180C / 350F / gas mark 4 oven for 20–25 minutes or until piping hot.
Top Tip
Let the loaf rest before slicing - it holds together much better and the flavours deepen.
The recipe
Savoury Vegan Loaf
Equipment
- 1 Frying pan
- 1 Mixing bowl
- 1 potato masher
- 1 1lb loaf tin
- baking paper
Ingredients
- 100 g cooked brown rice
- 2 tablespoon olive oil
- 1 onion chopped
- 2 carrots grated
- 3 cloves garlic minced
- 250 g chestnut mushrooms chopped
- ½ teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon miso
- 1 tablespoon tomato purée
- 150 g green lentils drained from a tin
- 2 tablespoon parsley roughly chopped
Instructions
- Heat olive oil in a large frying pan over medium heat. Add the onion and sauté for 5 minutes until softened.
- Stir in the garlic, grated carrot, and chopped mushrooms. Cook for 8–10 minutes until most of the moisture from the mushrooms has evaporated.
- Add pepper, soy sauce, miso and tomato purée. Stir well and cook for another 2 minutes.
- Transfer the mixture to a large mixing bowl. Add the lentils, cooked brown rice and parsley. Mix thoroughly until everything is well incorporated.
- Preheat the oven to 180C / 350F / gas mark 4. Line a loaf tin with baking paper and press the mixture in firmly.
- Bake for 35–40 minutes or until golden brown on top and firm to the touch.
- Let it rest for at least 10 minutes before slicing.
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