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Celebration Nut Roast with Lemon and Pinenut Stuffing


This is a combination of a couple of recipes I found on the web. I made it for Christmas day, and it worked really well. Feeds up to 12 people.


  1. 2 finely chopped onions
  2. 6 cloves garlic, chopped
  3. 5 medium to large mushrooms
  4. 2/3 cup puy lentils (green or brown would also be fine, I used a can to avoid precooking them)
  5. 100g pinenuts
  6. 1 lemon's zest
  7. 2 large sheets of puff pastry
  8. 1 tbsp flour
  9. 1 1/4 cups vegetable stock
  10. 1 1/2 cups of finely chopped nuts (I used macadamia, almond, hazelnuts and brazil nuts)
  11. 400g breadcrumbs
  12. 1 tbsp soy sauce
  13. 2 tbsp soy milk
  14. 1/2 tsp dried herbs, (I used thyme, oregano and some fresh sage)
  15. 1/2 tsp thyme
  16. 1 tbsp chopped sage
  17. 3 tbsp finely chopped fresh parsley
  18. 6 tbsp olive oil
  19. Salt and pepper


  1. First we make the stuffing!
  2. Saute half of the onion and garlic in olive oil until soft. As we are going to bake the whole thing later, try not to overcook anything here
  3. Stir in the thyme and sage, then add the breadcrumbs, add the rest of the olive oil, stir through
  4. Add the lemon zest, pine nuts and some salt and pepper to taste
  5. Cook until it starts to brown a little, take of heat and stir through the parsley
  6. Test the mixture, if it tastes too dry, stir through some more olive oil
  7. Set it aside whilst we make the nut roast filling
  8. Cook the remaining onions and garlic until a little soft (a few minutes max), then the same with the mushrooms
  9. Sprinkle on the flour, add the stock, cook until hot
  10. Stir in the nuts, breadcrumbs, soy sauce, lentils, herbs and seasoning
  11. Place a sheet of pasty on an oiled baking tray,
  12. Spoon in as much of the nut roast as possible, leaving a v shaped ditch from top to bottom for the stuffing
  13. Put stuffing in v shaped ditch (You knew that was coming didn't you?)
  14. Put other sheet of pastry on top, crinkle the edges with your fingers
  15. Cover in the soy milk
  16. Cut two stripes diagonally on the top to let some steam our whilst cooking
  17. Bake for 25 minutes, or until pastry golden


To accompany this I made a red wine and mushroom gravy, basically using standard packet gravy, with a 1/3 cup of red wine and some finely sliced sauteed mushrooms in it
For any left over nutroast and stuffing, you can stuff mushrooms with it.

by Cameron Green (based on two other recipes)

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Cameron Green
Last Updated - Fri, 30 Jan 2015 07:04:32 -0600