Jamie Oliver’s Vegan ‘Nut Roast’


Serves: 4
Prep & Cooking time: 45 minutes
Recipe source: Jamie Oliver (Created by: Emma Gos-Custard)

Notes: This recipe contains: Vitamin A, B-Vitamins, Vitamins C, E & K, protein, fibre, calcium, iron, potassium and magnesium. 

We had a go over the holiday period and made Jamie’s ‘Nut Roast’! It’s pretty tasty and creative folks; we can appreciate the concept, but would describe it more as a savoury ‘tart’ than ‘nut roast’. 

We substituted the maple syrup for agave…but wouldn’t necessarily recommend that you followed our lead (unless you prefer the base to be more savoury than sweet)! The agave flavour did not carry through the base like the maple probably would. We also added four times as many sweet potato shavings than requested! 

Here’s how ours turned out….


The Roasted Nut & Seed Base

NB: We had a tiny bit of trouble shooting with this. We handled the mixture with ‘floury hands’  and ‘smushed’ it into a oiled pyrex dish  to ensure that it turned out!



The Spinach Topping

NB: Making the topping was the easiest step! (No one wants to wash, dry and chop a million mushrooms!)



The Mushroom Layer

NB: Mushrooms are delicious though! We tried to ‘place them’ onto the spinach topping…but the ‘chuck & throw’ method would save you valuable time!



Some More Pine Nuts

NB: You could probably skip this step (or use less nuts) to save on calories!



The Sweet Potato Garnish

NB: We heated our sweet potato for approximately 4 minutes in a frying pan before adding it to the nut roast.



Serve warm or at room temperature…

NB: Their nutritional analysis shows that one serving provides: 652kcal, 35.1g Carbohydrates, 13.8g Protein, 10.8g Sugar, 47.2g Fat & 9.7g Sat/fat….this meal certainly packs a punch and is something to be enjoyed in ‘moderation’!


Did you make this recipe over Christmas? Did you alter the ingredients?How did yours turn out?