Cheesy carrot nut roast
Today I want to share some exciting news with you. Cranks, who I’ve worked with several times before, have just been officially approved by the Vegetarian Society! I’ve been a big supporter of both organisations for a while now, and it’s really great that they’ve finally come together in union (cue the ‘aww’s). So you can now dine at the Cranks restaurant or feast on their lovely breads and sandwiches, safe in the knowledge that they’re totally, 100% veggie (which has always been the case, of course, but now it’s official).
Since both Cranks and the Vegetarian Society have always championed great veggie food, I thought it was only fitting that today I share a vegetarian recipe that’s destined to be the star of the show this Christmas: my cheesy carrot nut roast!
Not to blow my own trumpet or anything (even though I totally am), but I think this may well be the ultimate nut roast recipe. It would be absolutely perfect for Christmas dinner – or any other dinner, come to that. It’s cheesy and flavourful, it’s packed with protein, and it goes beautifully alongside roast potatoes and gravy.
I know that some nut roasts aren’t particularly inspiring. But far from being dry and tasteless like some that I’ve been served in the past (and, let’s be honest, one or two I’ve made myself…), this nut roast recipe starts off with a crumble-style oat mixture which gives it a really lovely, hearty texture, and makes it feel like a real treat. Cannellini beans and walnuts add protein and make it nice and chunky, and grated carrot and a bit of cheddar cheese add a huge amount of flavour. I’m practically drooling just thinking about it.
Rather than serving up my nut roast in loaf form, I cooked it in a shallow roasting dish. Bigger surface area = more crispy bits on top = even more delicious. If you’d prefer to make a loaf, I’m sure that would be great too – I’d probably just turn down the oven a little, and cook it for a longer amount of time to make sure it cooks right the way to the centre.
All in all, this is one nut roast I could quite happily eat every single day (in fact, you may even want to double the recipe to make sure you have plenty of leftovers!).
We’re getting seriously close to Christmas now, with just over a week to go. What are your plans for Christmas dinner? Make sure you share your photos with me, I’d love to see! If you still need some inspiration, check out this year’s collection of vegetarian Christmas dinner recipes, or take a look at the recipes over on the Cranks website!
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Cheesy carrot nut roast
Ingredients
- 80 g butter, melted (~ 1/4 cup)
- 65 g plain flour (~ 1/2 cup)
- 65 g rolled oats (~ 1/2 cup)
- 400 g tin cannellini beans, drained (240g, or ~ 1 1/4 cups, when drained)
- 2 medium carrots, grated
- 100 g cheddar cheese, grated (~ 1 1/3 cups grated)
- 100 g walnuts (~ 1 cup), roughly chopped
- 2 tbsp milk
- 1/4 tsp dried sage
- 1/4 tsp dried oregano
- Salt
- Black pepper
Instructions
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- In a large bowl, combine the melted butter with the flour and oats, and mix well. Add the remaining ingredients, season well, and mix thoroughly.
- Spread the mixture out in a lightly greased roasting tray, and bake for around 40 minutes, or until the top is golden brown. Serve warm.
Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.
Don’t forget to make some perfect roast potatoes to go alongside your nut roast!
I made this for Christmas dinner, I used chickpeas instead of cannellini beans as my non veggie husband likes them and he agreed to have the nut roast instead of meat. It was delicious and I warmed the left overs and had it the day after with more cheese sprinkled on the top and a side of beetroot. Will definitely make it again, thank you for sharing the recipe!
Awesome, thanks Jennifer – glad your husband agreed :D
I had been eyeing this recipe for weeks. Yesterday I gave it a try. While I was mixing it up, I thought, “Oh, dear. I’ve just wasted a cup of walnuts.” But it was wonderful! More than wonderful! Thanks so much.
Haha! Well I’m glad you enjoyed it, even if it didn’t look so appealing in the mixing bowl! ;)
Oh, I didn’t mean to imply that it didn’t look appetizing. I just couldn’t see how it would come together to make a loaf. It seemed sort of … loose and disorganized. But it baked up into chewy, crunchy, deliciousness.
Why won’t nut roasts come to the US?? We seem to have every type of veggie burger there is yet it’s near impossible to find a nut roast even in vegetarian restaurants. Obviously i’ll be making this one, the addition of carrots sounds great and are one of the few winter veg always in the markets
I had no idea they weren’t common in the US! They’re very common here – almost every pub will serve a roast dinner every Sunday, and there’s usually a veggie option – which is often a nut roast! You should definitely try making your own instead, I hope you enjoy this one! :)
This looks so moorish and incredibly delicious! Laura
I am just wondering if I could substitute cashews for the walnuts…I have a bag that needs using and this looks just the thing!
Absolutely! I love carrot and cashews together :)
Delicious roast. I used to go to the Crank’s cafe when in my first job. Always so good.
They have only just been approved??! Cranks have been around as long as me (yes I am that old ;)) )
Totally love how wholesome this looks. Also, it looks so hearty even though there is no meat in the recipe.
Looks delicious, a bit fancier than traditional nut roast.
Lush nut roast Becca and I am totally surprised that it took the Vegetarian Society this long to approve Cranks, but they got there in the end so I suppose that’s all that matters;-) I am the biggest Cranks fan having been to all the restaurants as a kid and then going on to own and cook from their books, high five to Cranks I say;-)
this looks delicious Becca- never tried nut road but I know I would love this – the textures and flavours sound amazing.
Excuse the possibly silly question,haven’t made nut roasts before but this looks yum so will give it a go. Can I make this Christmas eve morning to have on Christmas day or should I make it on day itself? And can it be frozen? The rest of them will be eating non veggie dinner so won’t all be eaten on the day.
Hi Claire, not a silly question! :) I’d say you could definitely prepare it on Christmas Eve and then just bake it on Christmas Day. And I’ve not tried freezing this myself, so I can’t say for sure, but I reckon it would probably be fine. To be honest though, I bet you won’t have many leftovers :D Enjoy!
I’ve never tried a nut roast before. But this really looks delicious and I absolutely love anything with cheese in.
Katie X
http://www.katiejaneonline.com
Gosh, it’s been years since I went to a Cranks restaurant. I don’t even know where my nearest one is any more. This nut roast looks delicious, and I love carrots too. Tx
I never would have thought to add cheese to a nut roast, but I am happy to add cheese to anything!
I haven’t heard of Cranks before, so I am off to check them out.
If you ever see their sandwiches and wraps anywhere, you have to try them – so much better than any other veggie lunch stuff you can get :)
Delicious! Another nut roast to add to the collection :-) I’m liking the addition of beans very much indeed!
It looks mouth watering.. and it is the healthy food…irresistible!!!!
thanks for mentioning the recipe..