Easy Christmas Nut Roast

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  • 2 sticks diced celery

  • 2 grated carrots

  • 2 cups diced button mushrooms

  • 150g mixed nuts blended until crumbled (but not a paste!)

  • 2 tbsp ground almonds

  • 1/2 cup gluten free breadcrumbs

  • 3 tbsp BBQ sauce

  • 1 cup grated Angel Food Cheddar

  • 2 tsp tamari

  • 1 heaped tsp smoked paprika

  • 1 tbsp sunflower oil

  • Salt & pepper to taste

  • 1 can brown lentils, drained


  • Place carrots and celery in a large frying pan or wok with sunflower oil on a medium heat and add smoked paprika, salt, pepper, and tamari. Sauté until the carrots and celery begin to soften, then add diced mushrooms.

  • Add the blended mixed nuts and ground almond to the frying pan and stir.

  • Add the lentils, BBQ sauce, gluten-free bread crumbs (we used Allergywise) and stir.

  • Take the pan off the heat and then add the Angel Food Cheddar.

  • Press the mixture into a cake tin lined with baking paper and bake at 180°C for 45 mins.