Vegetarian Nut Roast With Vita Coco

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Yes, a vegetarian dinner in a loaf! This vegetarian nut roast with Vita Coco is the perfect meal if you have vegetarian guests over the festive season.

Served with all the trimmings minus the meat on Christmas Day or serve it throughout the year, ideal for a barbeque with a colourful salad.

This recipe serves six to eight people depending on the thickness of the slices and how thick you prefer your mushroom sauce.

I’ve used a mixture of butternut squash, carrots and parsnips for my raw veg.

Vegetarian Nut Roast With Vita Coco Jars1

I was kindly sent some Vita Coco coconut oil to have a play around with, so I’ve used this in my recipe.

Vegetarian Nut Roast With Vita Coco Ingredients1

Vegetarian Nut Roast Ingredients

  • 750g of raw vegetables
  • 1 chopped onion
  • 4 cloves of garlic (skin on)
  • 3 beaten eggs
  • 1 tsp chopped rosemary
  • 1 tbsp chopped thyme
  • Good pinch of sea salt
  • 3 tbsps of any flour
  • 40g coconut oil melted
  • 150g chopped pistachio nuts

Mushroom Sauce Ingredients

  • 3 knobs of butter
  • Pinch of sea salt
  • Pinch of black pepper
  • 150g sliced button mushrooms
  • 125ml single cream


  1. Preheat the oven to 200C/GM6.
  2. Line a baking sheet and a loaf tin (approx. 23cm x 13cm) with baking paper.
  3. Place the chopped vegetables and garlic on the baking tray and roast for 30 minutes, turning them halfway through the cooking time.
  4. Transfer to a food processor (squeezing the garlic out of its skin first)
  5. Pulse the veg until it resembles fine breadcrumbs.
  6. Add the eggs, herbs, salt and blend until combined, leaving some chunks for texture.
  7. Transfer the mixture into a large bowl.
  8. Stir in the flour, coconut oil and pistachios.
  9. Pour the mixture into your prepared loaf tin.
  10. Bake for 40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  11. Set aside to cool a little.

To Make The Mushroom Sauce

  1. Place the butter, salt, pepper and mushrooms into a small frying pan.
  2. Cook over a low heat until the mushrooms have softened.
  3. Stir in the cream.
  4. Reduce the sauce until your required consistency has been reached.

Lift the loaf out of the tin and remove the baking paper.

Vegetarian Nut Roast With Vita Coco Sauce1

Cut into slices and serve with the sauce.

I’m having mine with a mixed salad today and I love to add some pomegranate seeds for a fruity crunch.

Absolutely delicious and you can really taste the coconut oil!

So, if you’re looking for something to feed your vegetarian guests, look no further than my vegetarian nut roast with Vita Coco.


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  1. Pingback: Cranberry And Chestnut Stuffing - Crystal and Vanilla

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