Roast dinner is a classic meal, whether on a Sunday or on special occasions like Christmas, Easter and Birthdays. As nut roast tends to be the standard vegan roast dinner centre-piece, I wanted to make sure our friends with nut allergies were not being left out. This Vegan Lentil and Seed Nutless Roast is a filling, flavourful and protein-packed centrepiece. It will impress your guests with its crunchy top and moist centre, and never make you feel you have missed out on the occasion! It can also easily be made gluten-free.
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Vegan lentil and seed nutless roast is easy to make, and many ingredients can be substituted depending on what you have in your store cupboard – so great for reducing waste and perfect when we can’t get to the shops. Nut or nutless roasts are ideal for freezing, so if you want to make double you can freeze half the mixture for another time. Or if there’s only two of you eating, just make the standard amount and freeze half.
This vegan lentil and seed nutless roast is designed to go with the best trimmings ever. For potatoes, we recommend our Vegan Smashed Potato and Sage Rosti or our Best Vegan Roast potatoes. For vegetables to go with the nutless roast, try any of our Awesome Christmas dinner side dishes.
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. Of course, 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. The seeds need to be toasted (see the recipe below) as this brings out their flavour and gives a more intense savoury (or umami ) flavour to the dish.
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. You could also use other pulses too, like chickpeas, kidney beans and fava beans (whatever you have!). Don’t be scared to substitute; virtually all beans and lentils will work. It is great to have a variety of colours to make it more aesthetically pleasing; this is why I added a grated carrot as the orange colour is so pretty. Use whatever herbs you have available; I used rosemary and oregano. Rosemary is my favourite for roast dinners!
To hold the vegan nutless roast together, milled linseed / flaxseed (affiliate link) is a great binder. You can buy linseed / flaxseed already milled (affiliate link) or 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 nutless roasts. See more of our top egg substitutes for everything from cakes, burgers and pancakes to breakfasts and meringues! If you only have chia seeds available, you can use those (but the dark colour of chia seeds may change the look of the dish unless you have white chia seeds).
This dish is also easily made gluten-free by using gluten-free breadcrumbs; so helpful to all allergy suffers! Serve this vegan lentil and seed nutless roast up with all the trimmings, and make an amazing gravy to go with it. Guaranteed you’ll love the flavours and the crunch, and this will become a regular on your vegan and plant-based roast dinner table!
This Vegan Lentil and Seed Nutless Roast is a filling, flavourful and protein-packed centrepiece. It will impress your guests with its crunchy top and moist centre, and never make you feel you have missed out on the occasion! It can also easily be made gluten-free and is perfect for those suffering with nut allergies.
- 1 tbsp Olive Oil
- 1 onion chopped (then divided into two portions)
- 200 g dried puy lentils, washed Or use 400g ready cooked (1 cup dried)
- 1 litre vegetable stock
- 3 cloves garlic, crushed
- 100 g fresh breadcrumbs (regular or gluten-free) (1 cup)
- 150 g pumpkin seeds (or any other nut or seed) (1 cup)
- 150 g sunflower seeds (or any other nut or seed) (1 cup)
- 4 tbsp milled linseed/flaxseed mixed with 6 tbsp water
- 1 carrot grated
- 3 tbsp nutritional yeast
- 2 heaped tbsp tomato paste
- Zest of 1 unwaxed lemon
- 2 tsp marmite or vegemite
- 2 tsp dried oregano
- 3 tbsp 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 ysing ready cooked)
Chop the other half an onion finely. Heat the olive oil in a pan. Then fry the onion and garlic in the 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.
Take about two-thirds of the toasted nuts/seeds and roughly chop them in a blender.
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 rind. Season with salt and pepper (leave the salt out if using marmite/vegemite). Mix well.
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.
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.