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Nut roast and veg

This recipe is one from the 8th Day Cooperative – it might take a while to make but it definitely serves more than the 4-6 suggested!


  • 1 lb (450g) of peanuts
  • 8 oz (225g) of hazelnuts or walnuts
  • 8 oz (225g) of red lentils
  • 2 oz (50g) aubergine
  • 2 sticks of celery
  • 1 medium carrot
  • 1 medium carrot
  • 1 small onion
  • 2 cloves of garlic
  • 4 oz (100g) of mushrooms
  • a bunch of parsley
  • 4 oz (100g) of bread crumbs
  • 2 teaspoons of oregano
  • 1 teaspoon of thyme
  • 1 teaspoon of marjoram
  • 1 teaspoon of paprika
  • 2 tablespoons of soy sauce
  • 2 tablespoons of sunflower oil
  • Salt and pepper (to taste)
Nut roast recipe from On the Eighth Day co-operative.


Wash and drain the lentils, cover with cold water and bring to the boil and simmer until cooked. Grate or chop the nuts and keep to one side. Wash all the vegetables, peeling if necessary, then grate the carrot and celery and finely chop everything else. Fry the onion and garlic in a heavy pan until soft then add the mushrooms, chopped herbs, spices, seasoning and aubergine and cook gently until the aubergine is soft. If your pan is big enough, add the rest of the of the vegetables and cook on for 10 minutes, if not put the cooked vegetables in a mixing bowl and saute the remaining vegetables for 10 minutes then mix together at the end.

Stir in the soy sauce and then add the nuts and breadcrumbs and mix it all together evenly. The mixture should be wet but not sloppy. If it is too dry, moisten with a little vegetable stock or water. Put into an oiled loaf tin, cover with foil and bake for 45 minutes at 190 degrees Celsius / 375 Fahrenheit / Gas Mark 5.

Serve with roast potatoes, vegetables and a lovely onion gravy!

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