Vegetarian Nutty Loaf

A traditional roast is one way to achieve a house full of warmth and delicious smells, but sometimes it is nice to try something different. Here is a tasty vegetarian option that combines an array of vegetables – onions, mushrooms, beetroot and beans – that provide satisfying earthy, umami (savoury) flavours.

Vegetarian Nutty Loaf

Leftovers of this loaf are delicious sliced and fried in a little butter and served with a fried egg for breakfast. Or rolled up in a salad for lunch


2 Tablespoons olive oil

1 medium onion, chopped

1 clove garlic, crushed

1 cup chopped mushroom

1 Tablespoon rosemary, chopped

1 ½ cup grated beetroot (or carrot)

1 Tablespoon molasses

1 Tablespoon soy sauce

1 Tablespoon balsamic vinegar

150g nuts – almonds, cashew, peanut, or a mixture

1 cup fresh breadcrumbs

1 x 400g tin borlotti or black beans, drained and rinsed

2 Tablespoons parsley, chopped

½ teaspoon ground nutmeg

Salt and pepper

2 eggs


Heat the olive oil in a frying pan, add the onion and garlic and gently fry until soft. Add the mushroom and rosemary, fry for 2 minutes. Add the grated beetroot, molasses, soy sauce and balsamic vinegar, cook until the liquid has reduced, about 5 – 10 minutes. Remove from the heat and set aside to cool.

Turn the oven on to preheat to 180oC. Line a loaf tin with baking paper.

Put the nuts into a food processor and give a quick blitz to roughly chop. Then add the breadcrumbs, beans, parsley, nutmeg and cooked onion/mushroom/beetroot mix, season with a little salt and pepper. Give a quick blitz to combine and then taste test, season with more salt and pepper if needed. Add the eggs and give another blitz until the mixture is well combined and the eggs mixed through.

Pour the mixture into the lined loaf tin and smooth down the top. Put into the preheated oven and bake at 180oC for 45 minutes.

When cooked remove from the oven and set aside for 10 minutes, before removing from the tin and slicing to serve.

Serve with roasted vegetables (the oven is already on, might as well make use of it) and steamed seasonal veg or Warm Winter Salad.


  • To make it gluten-free use gluten-free breadcrumbs and gluten-free soy sauce.
  • To make nut-free, for those with a nut allergy, swap out the nuts for sunflower and pumpkin seeds.