Simple Nut Roast with Red Pepper Sauce

Meat Free Monday
  • Serves: 4
  • Preparation: 10
  • Cooking: 30
  • Ready: 40

An easy-to-prepare classic nut roast, which makes a hearty Sunday lunch or Christmas dinner.


For the roast

  • 100 g ground almonds
  • 100 g chopped mixed nuts
  • 2 tablespoons sunflower seeds
  • 1 small onion
  • 1 medium courgette (zucchini)
  • 6 medium mushrooms
  • 2 tablespoons vegetable or sunflower oil
  • sea salt and black pepper, to taste

For the sauce

  • 2 red (bell) peppers
  • 2 medium tomatoes
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ teaspoon paprika
  • ½ chilli powder (optional)
  • sea salt and black pepper, to taste


To prepare the nut roast

Preheat the oven to 200°C/400°F/gas mark 6.

Grease a loaf tin (or line with baking paper) and put to the side.

Chop the onion, courgette and mushrooms finely.

Heat the oil in a large saucepan or wok and add the onion. Fry for a few minutes. Add the courgette and mushrooms and fry for a few more minutes.

Lower the heat and add all the nuts and seeds. Add salt and pepper then mix thoroughly.

Transfer the nut/veg mixture into the loaf tin and press down firmly into shape with a teaspoon.

Cook for about half an hour, or until the nut roast is lightly browned and slightly crispy on top.

Meanwhile prepare the sauce:

Chop the peppers and tomatoes finely and crush the garlic.

Heat the oil in a saucepan and add the garlic. Fry for a minute, then add the red peppers.  Fry for 3-4 minutes then add the tomatoes. Fry for a few more minutes.

Add the paprika, chilli powder (optional) and seasoning, then blend to a smooth consistency.

To serve

Plate up slices of the nut roast with roast potatoes, vegetables and a generous drizzle of red pepper sauce.

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