mushroom nut roast

Mushroom Nut Roast by Deliciously Ella

The perfect meal to whip up in advance of Christmas Day, you can make it the day before and re-heat it in the oven when you’re ready to serve. It’s jewelled with nuts and loaded with lentils, umami mushrooms and thyme, making it a hearty delicious centrepiece.

TIME 1 hour
mushroom nut roast


20g dried mushrooms
50ml warm vegetable stock
1 onion, roughly chopped
2 celery sticks, roughly chopped
2 carrots, roughly chopped
300g mushrooms, roughly chopped
1 tablespoon olive oil
4 garlic cloves, grated
2 tablespoons thyme, finely chopped
2 tablespoons tomato puree
200g mixed nuts (we used a mixture of pecans, walnuts, and almonds), roughly chopped
2 tablespoons brown miso
3 tablespoons cornflour
400g tin cooked green lentils


Heat the oven to 200C / 180C fan / gas 6 and line a 900g loaf tin with parchment paper. Put the dried mushrooms into the vegetable stock, cover and allow to soak until needed.

Add the onion, celery, carrots and mushrooms into a food processor and blitz until finely chopped but still chunky. Pour the oil into a large frying pan over a medium heat add the onions, celery, carrots and mushrooms and fry for 10 minutes until all the water released from the mushrooms has evaporated and the vegetables are soft.

Tip in the garlic, thyme and tomato puree and fry for 30 seconds until fragrant.

Tip into a bowl with the nuts, miso, cornflour and lentils, stir and check the seasoning. Roughly chop the soaked mushrooms and add them along with the water.

Pour the mixture into the prepared tin, level and bake for 40 minutes until a skewer inserted comes out clean. Allow to cool for 15 minutes and then tip out of the tin, slice to serve.

Hungry for more? Get Deliciously Ella's gut-loving Christmas recipes for a plant-based festive showstopper. Download the handy recipe e-book to save yourself some time on the big day.