Nut Roast is not something my family made when I was growing up, but now that I’ve tried it, I’m making it an official part of our holiday spread from now on. It tastes like an upgraded holiday stuffing, only with more protein (and a lot less butter).
This recipe exists because a reader asked me to create a vegetarian meatloaf made without beans or lentils. Many nut roast recipes do call for lentils, but after some experimenting, I realized they are not necessary for texture or flavor.
Instead, this recipe features two type of nuts— pecans and walnuts— plus veggies, brown rice, and fresh herbs for the perfect texture and flavor. It’s naturally gluten-free and tastes amazing with your favorite side dishes.
⭐⭐⭐⭐⭐ Featured Review
“Our family loves this! Even those who are not vegetarian. It is a staple in our house now. Thanks for the great recipe!” – Sandy
Nut Loaf Ingredients
- Mushrooms. These are a classic addition to meatless meatloaf, because they have a hearty texture and absorb whatever flavor you add to them. Even if you’re not a fan of mushrooms, I don’t think you’ll notice them in this nut roast.
- Onion. These are cooked with the mushrooms for added flavor and texture.
- Nuts. You can use a variety of nuts in this recipe, but I tend to stick with walnuts and pecans because I usually have them around for holiday baking, anyway.
- Eggs. These add protein and help the loaf rise as it bakes. I don’t recommend using flax eggs as a substitute, so check out my vegan meatloaf recipe if you need an egg-free option.
- Brown Rice. This helps bulk up the loaf without a mushy texture. I highly recommend using pre-cooked rice to help save time. You can buy this frozen at the store, or cook it ahead of time and store it in the fridge until you’re ready to use it.
- Parmesan Cheese. This acts as an additional binder, but also adds flavor. Think of it as a salty, gluten-free flour substitute! (That also adds protein.)
- Spices & Herbs. Dried thyme, salt, and pepper go a long way in this recipe, but it also tastes even better when you add fresh herbs, like a bit of Italian parsley.
How to Make Nut Roast
Step 1:
Preheat the oven to 375ºF and prepare a 9-by-5-inch loaf pan by lightly spraying it with oil. For easier removal later, press a piece of parchment paper into the bottom of the pan. (The oil will hold the parchment paper in place so it won’t wiggle around as you work.)
In a large food processor fitted with an S-blade, add the walnuts and pecans and process briefly, until the nuts look like coarse flour.
Step 2:
Transfer the ground nuts to a large mixing bowl, then add half of the mushrooms to the food processor. (There’s no need to clean the machine between processing ingredients.)
Briefly process the mushrooms until they have a crumbly texture, then transfer the processed mushrooms to a separate bowl. (Not the same one as the nuts.) Repeat the processing with the remaining mushrooms, until all of them have been finely chopped.
Step 3:
Add the olive oil to a large, deep frying pan over medium heat, and sauté the onion until it starts to soften, about 5 minutes.
Next, add the garlic, thyme, and chopped mushrooms. This will look like a lot at first, but they will shrink considerably as they cook. Continue to cook the veggies until the mushrooms release some liquid, about 8 more minutes.
Step 4:
Transfer the cooked veggies to the large mixing bowl that has the ground nuts inside, then add in the cup of cooked brown rice. Make sure the veggies have cooled slightly before adding the Parmesan cheese and eggs.
Season with salt and black pepper then stir well, until the mixture looks relatively uniform.
Transfer the nut loaf mixture to the prepared loaf pan, and flatten it with a spatula. Bake at 375ºF for 1 hour, or until the loaf looks golden and feels firm in the center.
Nut Roast Serving Tips
Let the loaf cool in the pan for at least 15 minutes, then it’s ready to slice and serve. Use the edges of the parchment paper to easily remove the loaf from the pan.
I like to cut about 8 slices, which are barely over an inch thick. Serve them warm with your favorite holiday side dishes, like mashed potatoes, vegan gravy, and cranberry sauce.
- ¾ cup walnut halves
- ½ cup pecan halves
- 1 tablespoon olive oil
- 1 yellow onion , chopped
- 16 ounces mushrooms (like cremini or baby bella)
- 2 cloves garlic , minced
- 1 cup cooked brown rice
- 1 cup grated Parmesan cheese
- 3 large eggs
- ¼ cup freshly chopped parsley
- 2 teaspoons dried thyme (or 1 tablespoon fresh)
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
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Preheat the oven to 375ºF and line a 9-inch by 5-inch loaf pan with parchment paper. (I like to spray the pan with a bit of oil first, to help the parchment stay in place.)
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Add the walnuts and pecans to a food processor fitted with an S-blade and process briefly until they resemble finely ground flour. Transfer the pulverized nuts to a large mixing bowl and set them aside.
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Heat the olive oil in a large deep skillet over medium-high heat, and saute the onion until soft and translucent, about 5 minutes.
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While the onion is cooking, add the mushrooms to the food processor and process briefly until they look roughly chopped. You may need to process 8 ounces of mushrooms at a time, to make sure they are all chopped evenly. Add the mushrooms and garlic to the onion in the skillet, and saute until the liquid from the mushrooms evaporates, about 8 more minutes.
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Transfer the cooked veggies to the large mixing bowl that already has the ground nuts inside. Let them cool slightly, then add in the brown rice, Parmesan, eggs, parsley, thyme, salt, and black pepper. Stir well until everything is evenly mixed.
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Transfer the mixture to the prepared loaf pan, and use a spatula to smooth the top. Cook the loaf at 375ºF until the top is golden and firm, about 1 hour. Let it cool for at least 15 minutes before removing the loaf from the pan, then slice and serve.
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Leftovers can be stored in an airtight container in the fridge for up to 5 days.
Need an egg-free or dairy-free option? Try Vegan Meatloaf instead.
Update Note: This recipe was updated in November 2023 to add 1 more egg and extend the baking time by 15 minutes for more foolproof results. You can find the original recipe here.
Calories: 260kcal | Carbohydrates: 14g | Protein: 11g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 465mg | Potassium: 356mg | Fiber: 3g | Sugar: 2g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 151mg | Iron: 2mg
More Recipes to Try
If you try this Nut Roast recipe, please leave a comment and star rating below, letting me know how you like it.
