Vegetarian Nut Roast Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian nut roast made with mixed nuts, white beans, rice, and root vegetables. Sliceable and flavorful, it's a satisfying meat-free alternative that even meat-eaters enjoy.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 300 g (10.5 oz) sweet potato (peeled and chopped into 1 cm cubes)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 red onion (peeled and finely chopped)
- 2 cloves garlic (peeled and minced)
- 2 sticks celery (finely diced)
- ¾ tsp salt
- ¾ tsp black pepper
- ¼ tsp celery salt
- 1 tsp Italian herb mix
- 300 g (10.5 oz) tin cannellini beans (drained)
- 300 g (10.5 oz) cooked long grain white rice ((approx. 100g/3.5oz uncooked weight))
- 120 g (approx. 1 cup) chopped mixed nuts (I use pecans, cashews and hazelnuts)
- 150 g (1 ½ cups) vegetarian cheddar cheese (grated)
- 75 g (1 ½ cups) panko breadcrumbs
- 2 tbsp milk
- 2 medium eggs
- sprigs of fresh thyme (to serve)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 5m
- Sodium
- 616mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 438mg
- Calcium
- 225mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 616MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.