The classic Nut Roast that we all expect to find as the vegan option for Sunday Roasts, at Christmas, Thanksgiving or Easter is great, but this Lentil and Seed Roast I think is even better! It's hearty, savoury, packed with protein, can easily be made gluten-free and best of all, is also nut free, which makes it perfect for those with nut allergies!
Impress your guests with its crunchy top and moist centre, and ensure that no one misses out on a delicious dish, no matter what their diet needs. It also makes excellent leftovers, which is essential for a roast dinner!
This roast is:
- ✅DAIRY FREE
- ✅EGG FREE
- ✅NUT FREE
- ✅SOY FREE
- ✅and can be easily made GLUTEN FREE
This vegan lentil and seed roast is designed to go with all your favourite trimings. For potatoes, I recommend this Vegan Smashed Potato and Sage Rosti or my Vegan Roast potatoes, and of course, lashings of Vegan Onion and Red Wine Gravy. For vegetables to go with the lentil no nuts roast, try these Marinated Brussel Sprouts with Sticky Balsamic or 'Honey' Maple Roasted Carrots and Parsnips.
If you love roast dinners, then you'll also love these 35 Amazing Vegan Roast Dinner recipes including other centrepieces, sides, potatoes and gravy!
Although it sounds impressive, this lentil loaf is pretty easy to make, and many ingredients can be substituted depending on what you have in your store cupboard, which is handy when you want to be thrifty and reduce waste. Please check the list of substitutions further down the post for a full list.
- Lentils - For the lentils, I used puy lentils, (affiliate link) but most lentils will work. I suggest ones that are bigger than red lentils, just so they hold together best.
- Vegetable Stock- (you only need this ingredient if you are using lentils that are not yet cooked)
- Seeds- I used pumpkin seeds (affiliate link) and sunflower seeds (affiliate link) as the seeds for this nutless roast. Both are very good for you but also have a good strong taste (yes, a ‘nutty’ taste), are nice and crunchy and give the dish a good colour contrast.
- Carrot- A fresh carrot is optional, but I love how it adds a little bit of colour and sweetness.
- Onion- choose a large onion if you are cooking the lentils from scratch. Or a small one if you are using pre-cooked lentils.
- Breadcrumbs- Choose panko, fresh or gluten-free breadcrumbs. I have tested this recipe with all three and they all work well.
- Milled Linseed/Flaxseed- This holds the roast together. Milled linseed / flaxseed is a great binder. You can buy linseed already milled or you can do it yourself in a blender. When you mix milled linseed with water it forms a jelly-like substance which is great for binding patties, cakes and savoury dishes like this lentil loaf.
- Garlic- Choose fresh or you could use some from a jar. I won't tell.
- Tomato Paste- Adds depth of flavour and a little sweetness.
- Nutritional Yeast- Traditional nut roasts often have cheese in them. Nutritional yeast is a great way to get the cheesy flavour without dairy.
- Marmite/Vegemite- Not everyone will have this in their cupboard, but it does add a super savoury umami depth. If you do not have any, add in some soy sauce or aminos.
- Herbs- rosemary and oregano are my favourites to use in this recipe. Thyme, sage and parsley are also welcome.
To make this lentil and seed loaf, you will need cooked green, black or puy lentils. You can choose to use pre-cooked tinned (canned) lentils, lentils from those fancy packets (expensive but convenient) or cook your own from scratch.
To cook lentils from scratch, put your lentils in a saucepan, cover in water OR veggie stock (you can use a stock cube) and add half a peeled (but not chopped up) onion. Simmer until soft (about 20 minutes, depending on the type of lentil and how old they are). Top up with extra water as needed. Drain, remove the onion and use in the recipe.
- Toast the seeds in a dry pan. They will pop and sizzle. Be careful not to burn them. Chop the onion and garlic.
2. Add water to your linseed/flaxseed and allow it to gel. (about 10 minutes)
Grate your carrots and put into a large bowl. Either whizz the seeds up in a food processor, or chop with a knife. Add to the bowl along with chopped herbs and breadcrumbs.
Sautee the onion and garlic in a little oil. Add the cooked lentils, onion, garlic and all other ingredients to a bowl.
Add in the milled linseed. Mix very well so that everything is incorporated well.
Line a loaf tin with baking paper. Put the lentil and seed loaf mixture into the tin. Bake at 200°C / 400°F for 45 minutes. Serve hot.
TOP TIP! Don't skip the stage of toasting the seeds, it creates a deeper nuttier flavour that is full of umami and really makes this recipe sing.
You can use this recipe as a kind of template to make your own customised vegan loaf. Here are some ways I've successfully mixed mine up in the past
- Nuts: if you're not allergic to nuts, then use any kind of nut and make it a vegan lentil and nut roast. Hazelnuts, pecans, walnuts and almonds are all great. As for the seeds, you will need to roast or toast them first for the best nutty, savoury flavour.
- Other Pulses: cooked kidney beans, fava beans or any other sturdy pulse will also be delicious in this recipe. If you are using larger beans, be sure to give them a rough mash before using.
- No Marmite/Vegemite: In the UK marmite and in Australia Vegemite are very common ingredients. If you are in the USA you can find these at speciality stores. They are super savory spreads that contain a lot of B vitamins. You can substitute some soy sauce or aminos.
- Spicy: Add smoked or hot paprika, or just a big dash of hot sauce to make this recipe a bit spicier.
- Chia seeds to bind: grind chia seeds to use in place of the ground linseed/flaxseed.
- Gluten-Free: Choose gluten free breadcrumbs, or gluten free oats.
🥫Storage and Leftovers
I think one of the greatest things about this recipe is how good it is for leftovers. It keeps well in the fridge for up to a week, or can be portioned up and frozen. I love to make giant toasted sandwiches with it, alongside other random roast dinner leftovers...(mmm, with some leftover Vegan Cauliflower Cheese squished in, and some chutney. SO SO yummy)
You'll need a loaf pan, as well as a good sharp knife, a grater and a food processor to whizz up the seeds.
Don't skip the Linseed, this is used in place of eggs to bind the roast. Also be sure not to overcook the roast in the oven. If it dries out it will become crumbly.
To make this recipe gluten-free, choose gluten-free breadcrumbs.
Vegan Lentil and Seed Roast without Nuts
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 1 tablespoon Olive Oil
- 1 onion (chopped)
- 200 g (1 cups) dried puy lentils, washed (Or use 400g ready cooked)
- 1 litre (4¼ cups) vegetable stock
- 3 cloves garlic, crushed
- 100 g (½ cups) fresh breadcrumbs (regular or gluten-free) (1 cup)
- 150 g (1 cups) pumpkin seeds (or any other nut or seed) (1 cup)
- 150 g (1 cups) sunflower seeds (or any other nut or seed) (1 cup)
- 4 tablespoon milled linseed/flaxseed mixed with 6 tablespoon water
- 1 carrot grated
- 3 tbsp nutritional yeast
- 2 heaped tablespoon tomato paste
- 1 unwaxed lemon (zest only)
- 2 teaspoon marmite or vegemite
- 2 teaspoon dried oregano
- 3 tablespoon chopped fresh rosemary
- Salt and pepper to taste (don’t use salt if using marmite / vegemite)
- Preheat oven to 200°C / 400°F / Gas Mark 6. Line a cake or loaf tin with baking parchment.
- Cook the lentils in the vegetable stock with half the onion. Once cooked, drain and set aside. (omit this step if using ready cooked)1 onion, 200 g dried puy lentils, washed, 1 litre vegetable stock
- Chop the other half an onion finely. Heat the olive oil in a pan. Then fry the onion and garlic in the oil.1 onion, 3 cloves garlic, crushed, 1 tablespoon Olive Oil
- Toast the pumpkin and sunflower seeds (or whatever nuts and seeds you’re using) in a dry frying pan. This should take a few minutes. Keep tossing them to make sure they don’t burn.150 g pumpkin seeds (or any other nut or seed) (1 cup), 150 g sunflower seeds (or any other nut or seed) (1 cup)
- Take about two-thirds of the toasted nuts/seeds and roughly chop them in a blender.
- Mix in the linseed/flaxseed mixed with water. Add additional water if the mixture is looking a bit dry. It should hold together nicely and be moist throughout.4 tablespoon milled linseed/flaxseed mixed with 6 tablespoon water
- In a large bowl put the drained lentils, onion, garlic, seeds, spices, herbs, carrots, nutritional yeast, marmite/vegemite (if using), tomato paste, breadcrumbs and lemon zest. Season with salt and pepper (leave the salt out if using marmite/vegemite). Mix well.1 tablespoon Olive Oil, 200 g dried puy lentils, washed, 100 g fresh breadcrumbs (regular or gluten-free) (1 cup), 1 carrot grated, 3 tablespoon nutritional yeast, 2 heaped tablespoon tomato paste, 1 unwaxed lemon, 2 teaspoon marmite or vegemite, 2 teaspoon dried oregano, 3 tablespoon chopped fresh rosemary, Salt and pepper to taste (don’t use salt if using marmite / vegemite)
- Transfer the mixture to the lined tin. Roast for 45 minutes. The topping should be nice and crisp once done.
- Serve with roast potatoes, vegetables and gravy.