Monday - Friday 10am-8pm



Vegetable Nut Roast

Prep Time15 minutes
Cook Time1 hour 15 minutes
1 hour 30 minutes
Servings: 4


  • 1 ¼ Cups of green lentils, rinsed
  • 4 Cups of Vegetable stock (I use the Knorr Vegetable Stock Pots)  Find out more about Knorr Pots
  • 2 Tablespoons of olive oil 
  • 1 Yellow onion diced 
  • 2 Cloves of garlic
  • 1 Carrot, grated
  • 1 Leek, sliced
  • 1 cup of water chestnuts
  • Mixed herbs (1 tsp thyme, 1 tsp parsley, 1 tsp oregano, 1 tsp of coriander)
  • 1 Teaspoon of soy sauce
  • 1 Cup of vegetable stock  Find out more about Knorr Pots
  • Rind of ½ a lemon
  • Juice of half a lemon
  • ½ Cup of cranberries
  • ¼ Cup Pecan nuts, chopped
  • ¼ Cup Brazil nuts, chopped
  • ¼ Cup Almonds, chopped
  • ¼ Cup Walnuts, chopped


  • To a saucepan add  the lentils and add the 4 cups of vegetable stock, bring to the boil and then to a simmer for approximately 20 minutes or until the water has reduced
  • Whilst the lentils cook, heat the olive to a frying pan, add the onion and garlic and fry for 5-6 minutes
  • Add the carrot, leek, chestnuts, herbs and soy sauce and fry for another 5 minutes
  • Add 1 cup of vegetable stock and reduce to a simmer
  • Add the lemon, lemon rind and cranberries
  • Once the stock has reduced, remove from the heat and allow to cool for 15 minutes
  • Stir in the nuts and transfer to a silicone bread mould or a bread tin lined with parchment paper 
  •  Bake at 180℃ for 30 minutes or until lightly browned 
Call me

About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm


Send us a quick message


If you want to know how we handle your data please see our privacy policy privacy policy. 

Copyrights 2024 © Nutrition by Laurann – 
All Rights Reserved