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Easy Nut Roast Recipe With Marmite and Cheese

Whether it’s for a special occasion, Christmas dinner or a vegetarian Sunday roast dinner, this Nut Roast Recipe makes a great alternative to a traditional meat-based roast. I have added cheese and a little Marmite to really liven up the taste too!

An uncut nut roast on a wooden board. Surrounded by loose, mixed nuts, onions, herbs and a wooden spoon.

What Makes This Recipe Great!

  • Simple To Make – With easy to find ingredients that you can find in most supermarkets or grocery stores.
  • Freezer-Friendly – This nut roast can be frozen before baking for a simple make ahead meal. There’s no need to defrost it before roasting either.
  • Change Up The Size – You can make a large one and serve it as a centrepiece for the holiday season, or divide the mixture up and make small portion sizes for everyone to enjoy.

About This Recipe – In More Detail

My Nut roast recipe is packed with mixed nuts, wholemeal breadcrumbs and fresh herbs. It’s a versatile recipe that doesn’t necessarily need to be served as part of a Sunday dinner. It tastes good eaten warm or cold, so you can pack it in a lunch box or picnic too. Cut it up into individual slices and drizzle with balsamic vinegar, or dip into tomato sauce.

For those Marmite lovers out there, we have added a little hint of marmite to the mix. Trust me, it’s a worthwhile addition if you can obtain Marmite, but it’s fine to leave it out if you prefer.

I have also added a little strong Cheddar cheese. The cheese isn’t overpowering, but it does balance out the flavours nicely and brings everything together.

What’s more is that it freezes well, you can change up the sizes, making a large one or a few small ones and it’s easy to make too!

Serve it up with some Cranberry Sauce, or Spicy Jalapeno Chilli Jam, some crunchy Roast Potatoes, cooked veggies, like Brussels Sprouts or Fried Broccoli and you have a delicious dinner made completely from scratch!

And, if you love Marmite Recipes, check out this soft Cheese and Marmite bread or these Cheese and Marmite Hot Cross Buns next!

A hand is holding a slice of nut roast up to the camera to showing the slice in detail. In the background there is the rest of the nut roast and other decorative items.

Equipment Needed

  • Large Mixing Bowl: A large bowl is necessary to combine the chopped mixed nuts and wholemeal breadcrumbs.
  • Food Processor: To create breadcrumbs from a wholemeal loaf and if you have bought the nuts whole, you can use a food processor to chop them up.
  • Sharp Knife and Chopping Board: For chopping the onion, garlic, parsley, and thyme.
  • Frying Pan: Used to sauté the chopped onion and garlic.
  • Spatula or Cooking Spoon: For stirring and sautéing the onion and garlic in the frying pan.
  • Baking Tray: To shape and roast the nut roast in the oven. Our nut roast recipe holds it shape well, but if you prefer you can roast it in a prepared loaf tin lined with parchment paper.
  • Grater: For grating the cheddar cheese.
  • Bowls for Mixing: Separate bowls for beating the eggs and combining the egg mixture with Marmite, grated cheddar cheese, parsley, thyme, salt, and black pepper.
  • Whisk or Fork: For beating the eggs.
  • Cooling Rack (Optional): To allow the nut roast to rest and cool slightly after removing it from the oven.

What is a Nut Roast?

Also known as a nut loaf, a nut roast is a meatless roast loaf, made with a variety of mixed nuts and something to give the loaf texture, such as bread, grains, flours or rice. Nut roasts can include added vegetables, seasonings, herbs and other flavouring extras.

There are tons of different recipes for nut roasts out there, all with varying ingredients. There isn’t really a right or wrong way to make it.

Ingredients

A labelled photo with all the ingredients needed to make a nut roast with marmite.
  • Chopped Mixed Nuts: Provide texture, protein, and a nutty flavour to the roast. You can use any mixture of nuts you like.
  • Wholemeal Breadcrumbs: Act as a binding agent and help to hold the roast together. Make your own breadcrumbs from a wholemeal loaf. Stale bread works best when creating breadcrumbs.
  • Onion: Adds flavour and texture to the roast after being sautéed.
  • Eggs: Act as a binding agent to hold the ingredients together and provide moisture.
  • Cloves of Garlic: Enhance the savoury flavour of the roast.
  • Marmite: Adds depth and richness to the flavour of the roast.
  • Cheddar Cheese: Provides a savoury and cheesy flavour when grated and mixed into the roast.
  • Fresh Chopped Parsley: Adds freshness and herbaceous notes to the roast.
  • Fresh Chopped Thyme: Adds a subtle herby flavour to the roast.
  • Salt and Black Pepper: Enhances the overall taste and seasoning of the dish.

Additions and Substitutions

Substitutions:

  • Nuts: Different types of nuts can be used or mixed together such as peanuts, brazil nuts, almonds, walnuts, pecans, or cashews, depending on preference or allergy considerations.
  • Breadcrumbs: Instead of wholemeal breadcrumbs, you can use regular breadcrumbs, panko, or even crushed crackers for a different texture.
  • Onion and Garlic: Shallots can be a milder substitute for onion, and garlic powder can be used instead of fresh cloves if needed.
  • Marmite: Vegemite or a similar yeast extract can be used as a substitute for Marmite or you can omit it altogether. Alternatively, you can omit it and add a splash of Worcestershire sauce or soy sauce for a little extra flavour too.
  • Cheddar Cheese: Other cheeses such as Gruyère, Swiss, or a vegan cheese substitute can be used based on dietary preferences.
  • Herbs: Substitute parsley and thyme with other fresh or dried herbs like rosemary, sage, or basil for different flavour profiles. Or use dried herbs if you prefer, just be sure to use less as dried herbs have a more concentrated flavour.

Additions:

  • Vegetables: Add finely chopped or grated vegetables like carrots, bell peppers, or wild mushrooms for extra flavour and moisture.
  • Grains: Incorporate cooked quinoa, brown rice, or red lentils to add more substance and protein to the roast.
  • Spices: Experiment with spices like paprika, cumin, or chili flakes to add a kick of flavour to the mixture.
  • Nutmeg or Allspice: A pinch of nutmeg or allspice can add warmth and depth to the roast’s flavour.
  • Nuts or Seeds: Sprinkle additional whole nuts or seeds like pumpkin seeds or sunflower seeds on top of the roast before baking for added crunch and visual appeal.

Step-By-Step Guide – How To Make Nut Roast With Marmite and Cheese

Step 1: Preparation:

  • Preheat Oven: Set the oven to 180°C (350°F).

Step 2: Mixing the Base:

  • Combine Ingredients: Mix chopped mixed nuts and wholemeal bread crumbs in a bowl. Chop them first in a food processor if you have not already done so.
A hand is tipping breadcrumbs into a glass bowl that contains chopping, mixed nuts.
A hand is using a wooden spoon to mix the nuts and breadcrumbs together.

Step 3: Preparing Onions and Garlic:

  • Sauté Onions: Finely chop the onion and sauté it over a medium heat until soft and translucent in a pan with a small amount of oil.
  • Add Garlic: Mince the garlic and add it to the warm pan after removing it from heat. Let the garlic cook slightly.
A hand is using a knife to chop onion on a wooden chopping board.
A hand is tipping minced garlic into a frying pan that contains cooked onion.

Step 4: Assembling the Mixture:

  • Combine Ingredients: Add sautéed onions to the nut and breadcrumb mixture. Add grated cheddar cheese, parsley, thyme, salt, and pepper. Mix thoroughly.
  • Prepare Flavouring: In a separate bowl, beat eggs. Add Marmite and mix together.
  • Mix Everything: Combine the egg mixture with the nut mixture until evenly distributed.
A glass bowl containing all the dry ingredients for a nut roast.
A hand is using a wooden spoon to mix the dry ingredients together in a glass bowl.
A hand is using a fork to whisk the egg with marmite in a white bowl.
Two hands are cupping a glass bowl with the nut roast ingredients inside, all mixed together.

Step 5: Shaping and Roasting:

  • Shape Mixture: Using your hands, shape the combined nut roast mixture into a log shape and place the whole thing onto a baking tray lined with greaseproof paper.
  • Roast in Oven: Place the baking tray in the preheated oven. Roast for 30-45 minutes until the roast is deep brown and crispy on the outside.
Two hands are shaping a nut roast log on a lined, silver baking tray.
The finished nut loaf on a baking tray ready to go into the oven.

Step 6: Resting and Serving:

  • Allow to Rest: Once done, remove the nut roast from the oven and let it rest for 10 minutes.
  • Slice and Serve: After resting, slice the roast. This period allows flavours to settle and makes slicing easier.

A hand is lifting the top slice from a stack of nut roast slices.

FAQ

Can I use different types of nuts for this recipe?

Yes, absolutely! You can experiment with various nuts like almonds, walnuts, pecans, or cashews to tailor the flavour and texture to your preference.

Can I use dried herbs instead of fresh ones in this nut roast?

Yes, you can substitute dried herbs for fresh ones. Use approximately one-third the amount of dried herbs compared to fresh ones, as dried herbs have a more concentrated flavour.

Is it necessary to let the sautéed onions and garlic cool before adding them to the nut and breadcrumb mixture?

It’s advisable to let them cool slightly to avoid affecting the texture of the other ingredients. They should be warm but not piping hot when combined.

Can I omit the eggs to make this recipe vegan?

Eggs act as a binding agent in this recipe. For a vegan version, you can use substitutes like flax eggs or chia eggs (1 tablespoon of ground flaxseed or chia seeds mixed with 3 tablespoons of water per egg) or commercial egg replacers.


Pro Tips and Guidance

  • Consistency of Mixture: Ensure the mixture is well-combined but not overly compacted. This balance helps maintain texture and prevents a dense final product.
  • Balancing Moisture: Adjust the egg and breadcrumb ratio if needed. If the mixture seems too dry, add a little extra beaten egg. Conversely, if it’s too wet, increase the breadcrumbs gradually.
  • Baking Duration: Keep an eye on the roast towards the end of the baking time. The goal is a deep golden brown colour and a crispy exterior. This can sometimes take a little longer or slightly shorter depending on the efficiency of the oven you are using. Be aware that if you are making this nut roast recipe into smaller portions, the bake time may vary.
  • Resting Period: Allow the roast to rest after baking. This helps the flavours meld and makes slicing easier. Cutting it too soon may cause it to crumble.
  • Customise and Experiment: Feel free to customise the nuts, herbs, and spices based on your preferences. It’s a versatile recipe that welcomes experimentation!
  • Advance Preparation: The mixture can often be made ahead and refrigerated before baking. This allows flavours to develop further and streamlines meal prep, especially for entertaining.
  • Storage and Reheating: Leftovers can be refrigerated for a few days or frozen for longer storage. Reheat slices in the oven for optimal texture or lightly pan-fry for a crispy exterior.

The finished nut roast is half sliced and surrounded by ingredients and decorative items.

Storage

Storage: Once cooled to room temperature, the nut roast can be stored in an airtight container or wrapped tightly in plastic wrap. Place it in the fridge for up to 3-4 days.

Freezing (Before Baking – Recommended): For the best results, freeze the uncooked nut roast. Wrap it tightly in plastic wrap and aluminium foil before freezing. It can be frozen for up to 1-2 months. Freezing before baking helps retain its texture and flavours better.

Baking from Frozen: For best results, bake the nut roast directly from frozen. Preheat the oven to 180°C (350°F). Place the frozen nut roast on a baking tray and bake for approximately 60-75 minutes or until it turns a deep golden brown colour and becomes crispy on the outside. Ensure it reaches an internal temperature of 74°C (165°F) for food safety.

Note: Baking the nut roast directly from frozen ensures the best texture and flavour.


Check Out These Roast Recipes

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A nut roast log with half of it sliced and the other half whole, surrounded by ingredients and decorative items.

Easy Nut Roast Recipe With Marmite and Cheese

4.84 from 12 votes
So easy to make and so delicious! This roast loaf filled with nuts is a perfect centre to a vegetarian roast dinner. An easy nut roast recipe with marmite, great for any night of the week.
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Course: Main Course, Side Dish, Snack
Cuisine: American, British
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 6
Calories: 415kcal

Ingredients
 
 

  • 225 g Chopped Mixed Nuts
  • 225 g Wholemeal Breadcrumbs
  • 100 g Onion
  • 2 Eggs
  • 2 Cloves Garlic
  • 2 tsp Marmite
  • 100 g Cheddar Cheese
  • 1 tsp Fresh Chopped Parsley
  • 1 tsp Fresh Chopped Thyme
  • Salt and Pepper, to taste

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine chopped mixed nuts and wholemeal breadcrumbs.
  • Prepare the onion by finely chopping it. Mince the cloves of garlic.
  • In a frying pan, add a small amount of oil and sauté the chopped onion until it becomes soft and translucent.
  • Remove the pan from the heat and add the minced garlic to the residual heat in the pan. Allow the garlic to cook slightly in the warmth.
  • Once the sautéed onion has cooled slightly, add it to the bowl with the nut and breadcrumb mixture.
  • In a separate bowl, beat the eggs together.
  • To the beaten eggs, add Marmite, grated cheddar cheese, fresh chopped parsley, fresh chopped thyme, and season with salt and pepper to taste. Mix these ingredients together thoroughly.
  • Pour the egg and flavouring mixture into the bowl containing the nut and breadcrumb mixture. Combine everything well until the ingredients are evenly distributed.
  • Shape the mixture into a log shape on a baking tray.
  • Place the baking tray in the preheated oven. Roast the mixture for about 30-45 minutes, or until it turns a deep brown colour and becomes crispy on the outside.
  • Once the log is done roasting, carefully remove it from the oven and allow it to rest for about 10 minutes. This resting period allows the flavours to settle and makes it easier to slice.

Recipe Notes

  • Consistency of Mixture: Blend without compacting to maintain texture.
  • Balancing Moisture: Adjust egg and breadcrumb ratio for desired texture.
  • Baking Duration: Monitor for golden brown, crispy finish; varies with oven efficiency and portion size.
  • Resting Period: Rest post-baking for better slicing and melding flavours.
  • Customisation: Experiment with different nuts, herbs, spices for a personal touch.
  • Storage & Reheating: Refrigerate leftovers; reheat in oven for texture or pan-fry for crispiness when serving.

Nutrition Estimate

Calories: 415kcal | Carbohydrates: 28g | Protein: 18g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 339mg | Potassium: 424mg | Fiber: 6g | Sugar: 3g | Vitamin A: 253IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 3mg

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4 Comments

  1. I see 2 cloves of garlic in the ingredient list, but can’t find it mentioned in the instructions. I’d like to know, please – are you meant to cook the garlic with the onion?

    1. Hi Jan, Sorry for the oversight, I am currently working my way through these old recipes (from back when I started this blog) and improving the way they are written. The recipe is now updated for you. I hope you enjoy making it, come back and let me know how it went.

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