Nut & Courgette Roast

This joyfully healthy nut roast is absolutely delicious and might convert even the most hardened of carnivores... Serve with some sage and onion gravy and a few roast potatoes, maybe even a seasonal brussel sprout or two.


  • 1 large Onion
  • 3 large Carrots
  • 3 Courgettes
  • 3 Cloves Garlic
  • 1 Free Range Egg (beaten)
  • 75g Breadcrumbs
  • 150g Nuts (finely chopped or whizzed)
  • Sage, Marjoram, Parsley

Pre-heat the oven to 190˚c

Very finely dice three quarters of a large Onion, 2 large Carrots, 2 medium sized Courgettes and 2 Garlic Cloves

Heat some Olive Oil in a pan and gently fry the chopped vegetables…

Meanwhile, in a food processor, whizz up the remaining quarter of an Onion, 1 Carrot, 1 Courgette and 1 Garlic clove (whizzing wise, you’re after something smaller than your finely diced veg but not totally pureed…)

Once the vegetables in the frying pan are soft and sweet, mix them up with the other ingredients in a large bowl; ie the cooked veg, the whizzed up veg, 75g Breadcrumbs, 150g chopped Nuts (Hazelnuts, Peanuts and Almonds), 1 beaten Egg…  Add lots of Salt & Pepper and also some chopped Herbs (Marjoram, Parsley, Thyme etc would all work here).

Give everything a good stir.  If it looks a bit dry, add another Egg.  If it looks a bit wet, add a few more Breadcrumbs.  You want something that sticks together a bit, but that isn’t too wet.

Line a loaf tin with some greaseproof paper and pack in your Nut Roast mixture. Smooth it over on the top (so it looks nice) and cover gently in foil.  Cook for 30 minutes covered and then a further 15 minutes without the foil – you’re after something that smells delicious and is golden brown on top

Stand for 10 minutes before serving…. Sage & Onion gravy is great with this.

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