While these ingredients are used to add texture and a subtle delicious taste, nut roasts are also made up of vegetables, grains, oils and seasoning. If you were looking for gluten free, then there is another flavour from the Artisan brand that fits that brief! Indeed, I nearly bought the gluten free one because the flavour sounded more interesting, but the label of “gluten free” kind of put me off 🙂 Contents: Some shop-bought nut roasts come with their own special sauce to drizzle over the top or you can smother them with gravy or eat them as they come. What’s more, nut roasts can be enjoyed by meat-eaters, vegetarians and vegans alike. If you’d rather have a go at creating your own nut roast, there are plenty of recipes out there for you to try. Heat the remaining olive oil in a large sauté pan, add the onion and cook until soft. Add the garlic and cook for 2 mins before adding the chopped mushrooms. Cook until all the liquid has evaporated. Add the sage and chestnuts, stir well and cook for 2 more mins, then remove from heat.

Nut roasts aren’t just for Christmas, you know. And they’re not just full of nuts either (although you can mix and match which nuts you use and add in as little or as many of them as you like). Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.Some nut roasts even come with their own savoury sauce or you can choose to drizzle it in some tasty gravy instead. Every Christmas the kitchen would be taken over by the family vegetarian hand prepping and hand cooking the Cranks’ Brazil & Cashew Nut Roast, from scratch, on the day! It was utterly gorgeous, but a huge overhead in fresh ingredients and lots of messy effort was needed. For a more traditional nut roast with a classic country taste, the Artisan Country Vegetable & Cashew version makes a tasty centrepiece.

You can have them all ready to cook the night before you eat them and you can keep them in your fridge for almost a week, and in your freezer for up to three months. Nut roasts are just that. Nuts that have been roasting away in the oven along with a medley of other vegetarian (and vegan-friendly) ingredients, if you’re making a vegan version of this staple dish.Inside the outer cover there’s a baking dish and a large bag of dried contents. It’s handy they do give you the baking tray (which is a cardboard-type of dish), although I’d be cooking it in a toaster oven probably, so I’d use one of my own dishes. Combining peanuts and cashews with breadcrumbs and a whole host of country veg, it’s a nice traditional option that goes really well with roast potatoes, honeyed carrots and Brussel sprouts.

You can eat a slice or two on its own, hot or cold, or with lashings of gravy or nut roast sauce – if you’ve bought yours from the shop and it comes with one. Here’s a mouth-watering recipe for a nut roast that uses aubergine and mushrooms as its core ingredients. Nut roast recipe video

Is a nut roast healthy?

All of these ingredients are mixed together and cooked for no more than an hour in the oven in a loaf tin.

It’s also possible to freeze them too - afrozen loaf of nut roast will keep in your freezer for up to three months As we’ve just mentioned, freezing is most definitely an option when it comes to nut roasts. The main thing to remember is, cook it first before freezing. It’ll keep better that way. Summary If you eat it in moderation, i.e. a slice here and there, rather than consuming an entire loaf in one sitting, you can manage those calories. Preheat oven to gas 4, 180°C, fan 160°C. Place the butternut squash on a baking tray with half the olive oil and season. Toss well and cook for 30 mins. And, if you think about what’s in an actual nut roast, e.g. lots of fresh veg and nuts of your choice, there are plenty of plus points to eating them. Summary

This nut roast has a long shelf life. It’s just dried ingredients – which is great as it means that there’s no pressure to eat it at Christmas, I could even keep it until next Christmas! 🙂 Calories & All That Stuff Preheat the oven to 180C/360F (Gas Mark 4). Bake for 35-40 minutes until golden brown and cooked through.