Vegan nut roast recipe | Jamie Oliver vegan recipes (2024)

Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…

Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia

Vegan nut roast

Full of festive flavours

Dairy-freedf
Gluten-freegf
Veganvg
Vegetarianv

Full of festive flavours

Dairy-freedf
Gluten-freegf
Veganvg
Vegetarianv

“Being vegan doesn’t mean compromising on flavour, as this recipe proves. Tofu gives this nut roast a creaminess that makes it seem decadent. Crunchy and full of spices, everyone will be tucking in. You can make individual portions or 1 big tart. ”

Serves 4

Cooks In45 minutes

DifficultyNot too tricky

Jamie MagazineVegetablesChristmasSunday lunchSpinachMushroom

Nutrition per serving

Calories 652 33%
Fat 47.2g 67%
Saturates 9.7g 49%
Sugars 10.8g 12%
Protein 13.8g 28%
Carbs 35.1g 14%

Of an adult's reference intake

Recipe From

Jamie Magazine

By Emma Goss-Custard

Ingredients

50 g pine nuts , plus extra for decorating
50 g linseed
50 g sunflower seeds
100 g unsweetened chestnut purée
50 g gluten-free vegetarian suet
1 tablespoon maple syrup
gluten-free flour , for dusting
Spinach topping:
300 g chestnut mushrooms
rapeseed oil
260 g baby leaf spinach , or frozen chopped spinach
1 teaspoon cracked black pepper
1 ripe avocado
100 g silken tofu
1 pinch of ground nutmeg
1 squeeze of lemon juice
¼ of a sweet potato
olive oil

Jamie Magazine

By Emma Goss-Custard

Tap For Ingredients

Method

Preheat the oven to 180°C/350°F/gas 4.
Spread out the nuts and seeds on a baking tray and toast in the oven for 5 to 6 minutes. Transfer to a food processor, along with the chestnut purée, suet and maple syrup, and blitz until it comes together into a ball. It will be sticky to begin with, so stop and scrape the sides as you go.
Place a large sheet of greaseproof paper on a work surface and sit the dough on it. Then, with lots of gluten-free flour on your hands and rolling pin, roll out the dough as thinly as possible (less than 5mm).
If you’re making individual tartlets, oil and flour four 10cm loose-bottomed tart tins, then cut the pastry to size. For 1 large tart, roll out the dough and cut to the size of a large, shallow baking tin, and transfer to the tin using a fish slice.
Prick the pastry all over with a fork, cover with greaseproof paper, fill with baking beans or rice and bake blind for 12 to 15 minutes. Leave to cool in the tray, and keep the oven on.
Meanwhile, slice the mushrooms. Heat 1 tablespoon of rapeseed oil in a pan over a medium heat, then sauté the mushrooms for 6 to 8 minutes, until golden. Remove and set aside.
In the same pan, heat 1 tablespoon of rapeseed oil and wilt the spinach (or heat through if frozen) along with the pepper. Blitz the spinach, avocado flesh, tofu, nutmeg and lemon juice in a food processor until smooth.
Thinly slice the sweet potato using a vegetable peeler or mandolin, creating a pile of peelings. Heat a drizzle of olive oil in a small pan, then fry the peelings over a high heat, turning occasionally, for 4 to 5 minutes, until just turning crisp.
Assemble the tart by spreading the spinach mixture over the baked and cooled tart base. Lay the mushrooms on top, and decorate with the sweet potato slivers and a scattering of toasted pine nuts. Eat at room temperature, or heat it up, if you like.

Please enable targetting cookies to show this banner

Related recipe

Vegan m'hanncha

Related features

Brilliant 5-ingredient batch cook recipes

Amazing mushroom recipes

Our favourite summer vegetarian recipes

Recipe From

Jamie Magazine

By Emma Goss-Custard

FAQs

Is Jamie Oliver A vegan? ›

If you're wondering whether Jamie has gone full vegan, we have the details. In a week, he goes vegan for a day and a half and then goes vegetarian twice a week, the remaining days he sticks to his usual diet. It's definitely a step in the right direction.

Learn More ›

What is vegan roast made of? ›

A delicious, easy and healthy vegan roast beef recipe made with chickpeas, vital wheat gluten, and beet powder. You won't believe it's plant-based! If I had a penny for every time someone asks me why vegans try to replicate meat, I would never have to work again!

Learn More ›

What is surprisingly not vegan? ›

Beer and Wine

Isinglass, a gelatin-based substance derived from fish, is used as a clarifying agent in some beer and wine. Other non-vegan ingredients sometimes used are casein (from milk) and egg whites.

Tell Me More ›

What is the strictest vegan diet? ›

Level 4 vegans are incredibly committed to veganism, and follow a strict dietary regime. A level 4 vegan's diet is likely to contain more fruits, vegetables and nuts. Level 4 vegans will often only eat out at vegan restaurants, or if that is not an available option they will only choose a vegan option.

Discover More ›

Was Gordon Ramsay A vegan? ›

In 2022, on an episode of Masterchef: Back to Win, Gordon Ramsay revealed that he had “a secret so big,” he was “afraid to say it on national television.” The renowned British celebrity chef—known for Kitchen Nightmares, a love of swearing, and for being awarded 17 Michelin stars—confessed that he loved vegan food.

Get More Info ›

What chef went vegan? ›

Daniel Humm courted disaster when he leaned into sustainability and reinvented Eleven Madison Park with a vegan menu. Eleven Madison Park is the kind of restaurant that's sometimes called a temple of fine dining.

See Details ›

Is Oliver Stark still a vegan? ›

After joining the acting union in the UK, he registered under the name "Oliver Stark" as "Oliver Jones" was not available. He decided to use his late grandmother's maiden name, "Stark", as his stage surname. Stark is vegan.

Show Me More ›

Who is the most oldest vegan? ›

Loreen Dinwiddie (died age 109). The oldest vegan ever documented. Julia Hawkins (age 108, still living). Athlete.

Read The Full Story ›