Nut Roast with Mushroom Gravy

This nut roast with deep, umami-rich mushroom gravy is the ultimate plant-based centerpiece for a festive meal, a weekend lunch, or any time you want something hearty, wholesome, and full of flavour. Packed with nuts, lentils, and seasonal vegetables, it’s nourishing, comforting, and easy to make ahead. The combination of fresh herbs, a touch of citrus, and optional dried fruit gives it a subtle lift, while the glossy mushroom gravy ties everything together in rich, savoury harmony.

Whether you’re cooking for family, friends, or just yourself, this recipe is designed to feel approachable, satisfying, and deliciously celebratory — without any fuss.

Ingredients (serves 6–8)

• 200g mixed nuts (e.g. walnuts, almonds, cashews — chopped or put into a blender)

• 150g cooked lentils (or cooked chickpeas — roughly mashed) or 200g mushrooms, finely chopped — for moisture & body

• 1 large onion, finely chopped

• 2–3 cloves garlic, minced

• 1 large carrot, grated

• 1 zucchini or small eggplant (optional), finely chopped or grated + squeezed dry — adds moisture, veg boost

• 1/2 cup rolled oats or cooked brown rice — for binding and texture

• 1–2 tbsp tomato paste or miso (adds savoury depth)

• 2 tbsp olive oil

• Fresh herbs — thyme, rosemary, parsley, maybe a little sage or oregano (mix & match)

• Zest of ½ lemon (for brightness)

• 2 tbsp chopped dried fruit (like dried cranberries or apricots), optional — for subtle sweetness & festive note

• 2 eggs (or flax-eggs / chickpea flour “eggs” if you want vegan-friendly) — for binding

• Salt & pepper

Optional extras

• A handful of pumpkin or sunflower seeds (for crunch & texture)

• A splash of soy sauce or tamari (to deepen umami)

• A sprinkle of smoked paprika or ground nutmeg (for warmth)

Method

1. Preheat oven to 190°C (375°F). Grease a loaf tin (or line with baking paper).

2. Toast nuts lightly in oven or pan until aromatic — helps deepen flavour and improves texture. Let cool.

3. Sauté veg base: In a pan with olive oil, sauté onion, garlic, grated carrot (and zucchini/eggplant if using) until softened and moisture mostly evaporated. Season lightly.

4. Mix base: In a large bowl, combine nuts, sautéed veg, lentils/mushrooms (or chickpeas), oats/rice, tomato paste or miso, herbs, lemon zest, dried fruit (if using), seeds (if using).

5. Bind: Add eggs (or vegan binder), mix thoroughly until mixture holds together when pressed. Taste and season (salt, pepper — maybe a splash of soy).

6. Pack into tin: Press firmly into loaf tin, smoothing the top.

7. Bake: 45–60 minutes (depending on tin depth), until firm and golden on top. If it starts browning too fast, cover loosely with foil.

8. Rest: Let rest at least 15 minutes before slicing — helps it hold together.

NOTES:

Please note that this nut loaf is crumbly. Rather than thin slices its better to cut one bigger slice.

Deep Umami Mushroom Gravy

Serves: 4

Time: 25 minutes

Vegan: Yes (if vegan butter used)

INGREDIENTS

Aromatic Base

• 2 tbsp olive oil

• 1 small onion, finely diced

• 1 small carrot, finely diced

• 1 small leek or celery stick, finely sliced

• 2 garlic cloves, minced

Mushroom Layer

• 250g mushrooms, very finely chopped (mix of button + chestnut ideal)

• 1 tbsp butter or vegan butter (optional, for gloss + richness)

Umami + Herbs

• 1 tsp Marmite (you can increase to 1½ tsp for deeper colour)

• ½ tsp Dijon mustard

• 1 tsp fresh thyme leaves or ½ tsp dried

• 1 bay leaf

Thickener

• 1½ tbsp plain flour

Liquid

• 2 cups (500ml) vegetable stock (or 1½ cups stock + ½ cup water)

Finish

• Black pepper

• Salt (taste first — Marmite brings plenty)

METHOD

1. Build a deeply flavourful base

Heat olive oil in a medium saucepan over medium heat. Add:

• onion

• carrot

• leek (or celery)

Cook 8 minutes until soft, sweet, and slightly golden.

Add the garlic and cook 1 minute.

2. Add the mushrooms

Add the 250g finely chopped mushrooms plus butter (if using).

Cook 5–7 minutes, stirring often, until:

• they release their liquid

• the liquid evaporates

• everything becomes darker and more caramelised

This gives you that rich, brown gravy backbone.

3. Build the umami layer

Stir in:

• Marmite

• Dijon

• Thyme

• Bay leaf

Cook for 1 minute so everything melts into the veg.

4. Add the flour to thicken

Sprinkle in the flour and stir well, coating all the veg/mushrooms.
Cook 1–2 minutes to remove raw flour taste.

5. Add the stock

Slowly pour in the vegetable stock while stirring, scraping up the bottom.

Bring to a simmer and cook 10 minutes, stirring occasionally, until glossy and thick.

6. Blend until completely smooth

Remove the bay leaf, then:

• Pour the entire mixture into a blender, or

• Use a stick blender directly in the pot.

Blend until the gravy is fully smooth, glossy, and lump-free.

If it’s too thick after blending, whisk in a splash of hot water or extra stock.

7. (Optional) Strain for restaurant-smooth finish

If you want gravy that is silky like a Sunday roast pub gravy:

• Push the blended gravy through a fine sieve.

Totally optional — blending alone will give you a beautiful texture.

8. Final seasoning

Return it to the pot and finish with:

• black pepper

• salt (only if needed)

• a knob of butter for gloss (optional)

Mindful Moment

Before you slice into your nut roast or pour the mushroom gravy, take a moment to pause. Notice the colours and textures on your plate, the aromas wafting from the kitchen, and the care that went into preparing your meal.

Allow yourself to eat slowly, savouring each bite. Feel gratitude for the nourishment, the ingredients, and the hands that prepared them. Even a small mindful pause can transform a meal into a ritual of presence, grounding, and joy — a reminder that food is not just fuel, but a way to connect with your senses, your body, and the season.