Waitrose and Partners
Vegetable, almond & Brazil nut roast

Vegetable, almond & Brazil nut roast

If you're looking for a vegetarian take on a festive classic, then look no further. This nut roast is packed with nutty flavours and a variety of textures. Everyone will want a slice!

4 out of 5 stars(2) Rate this recipe
  • Serves8
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 30 mins
  • Total time1 hr 45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 25g butter, plus extra for greasing
  • 2 small onions, chopped
  • 4 carrots, peeled and coarsely grated
  • 2 cloves garlic, crushed
  • 250g pack chestnut mushrooms, finely chopped
  • 250g pouch Tilda Brown Basmati Wholegrain Rice (microwaveable cooked rice)
  • ½ x 200g pack fresh white breadcrumbs
  • 100g pack Waitrose Ground Almonds
  • 100g pack Waitrose Chopped Almonds
  • 100g pack Waitrose Chopped Brazil Nuts
  • 250g vegetarian extra mature Cheddar cheese, coarsely grated
  • 5 large Waitrose British Blacktail Free Range Eggs, beaten
  • ½ x 15g pack oregano, leaves only, chopped
  • 25g pack basil, leaves only, chopped
  • 1 tsp table salt
  • ½ tsp Coarsely ground black pepper
  • Redcurrant sprigs, to garnish (optional)
  • basil, to garish (optional)


  1. Preheat the oven to 170°C, gas mark 3. Use a generous amount of butter to grease a 2.1 litre Bundt or savarin tin (22-24cm across and about 10.5cm deep).

  2. Warm the remaining butter in a large saucepan over a low heat. Add the onions, carrots and garlic and cook gently for 5 minutes. Add the mushrooms and cook, stirring frequently, for a further 5-10 minutes until soft.

  3. Remove from the heat, leave to cool for a couple of minutes, then stir in all remaining ingredients.

  4. Spoon into the prepared tin, level the surface and cook for 1 hour 15 minutes or until browned and firm, covering it with foil towards the end of cooking if it becomes too dark. Leave to rest in the tin for 10 minutes then turn out. Garnish with redcurrants and basil if you wish. Serve with all the usual Christmas trimmings or roast accompaniments. Enjoy any leftovers with a salad.


Typical values per serving when made using specific products in recipe


2,341kJ/ 563kcals



Saturated Fat












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