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Vegetarian Nut Roast

Mushroom Roast with Cranberries & Pistachios

A wonderful centrepiece for a meat-free Christmas dinner - our Vegetarian Roast with Cranberries & Pistachios is our favourite thing to have with a good helping of delicious gravy and all the other compulsory trimmings! Made with two types of mushrooms and green lentils, and generously studded with pistachios and dried cranberries, this is a good looking roast that will impress both with the flavours and textures!
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Dinner, Main Course
Cuisine British, Christmas, Sunday Roast, Vegetarian
Servings 4 portions
Calories 397 kcal


  • 2 lbs loaf tin
  • Food processor (optional)


  • 100 g dried green lentils
  • 150 g chestnut mushrooms finely chopped
  • 30 g dried porcini mushrooms
  • 60 g dried breadcrumbs
  • 1 brown onion finely chopped
  • 80 g cheddar cheese coarsely grated
  • 20 ml soy sauce
  • 40 g dried cranberries roughly chopped
  • 50 g pistachio kernels roughly chopped
  • 1 tsp dried thyme
  • 20 g butter


  • Cook green lentils following instructions on a packet. Once cooked, drain and leave to cool down.
  • In the meantime, pour hot water over dried porcini mushrooms, just enough to submerge and leave for 15-20 minutes for the mushrooms to rehydrate. Then chop them finely.
  • Heat a large non-stick frying pan over low heat. Melt the butter in the pan, then add the onions and sautee for 6-7 minutes until softened. Add the chopped chestnut and porcini mushrooms, a pinch of salt and cook for a further 7-8 minutes until the water has released and evaporated.
  • Preheat the oven to 200°C Fan.
  • Mash the cooled lentils into a rough paste (if you have a food processor, just blitz them for a few seconds). Add the cheddar, cranberries, pistachios, breadcrumbs, thyme, soy sauce, 2 tbsp of water, onion & mushroom mixture to a large bowl and mix. It may look a little dry but that's ok.
  • Line a small loaf tin with baking parchment and grease lightly with vegetable oil.
  • Add the roast mixture to the tin, pressing down into the corners and smoothing out the surface.
  • Place the roast in the oven for 40-45 min. The top should have browned and the roast should be firm when pressed. Leave the roast to cool in the tin for 5 minutes.
  • Gently turn the roast out onto a chopping board, let it cool slightly and scut into thick slices.
  • Serve the roast with lots of gravy and all your favourite vegetables.


Calories: 397kcalCarbohydrates: 46gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 555mgPotassium: 721mgFiber: 11gSugar: 11gVitamin A: 396IUVitamin C: 4mgCalcium: 218mgIron: 4mg
Keyword Lentil & Mushroom Roast, Mushroom and Lentil Roast, Nut Roast, Nut Roast with Cranberries, Vegetarian Christmas Roast, Vegetarian Roast, Vegetarian Roast with Pistachios, Vegetarian Roast with Porcini Mushrooms
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