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Simple Nut Roast with Red Pepper Sauce
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- Serves: 4
- Preparation: 10
- Cooking: 30
- Ready: 40

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