15 December 2019

Mushroom Tempeh Nut Roast

I like to switch up my Christmas main from year to year, we've had nut roasts, pies, parcels and tarts and this year I thought it was about time to get back to a classic nut roast. 

Loaded up with mushrooms, tempeh, chestnuts and mixed nuts, it's chewy, crunchy, full of protein and super savoury too; made to compliment the other parts of your Christmas dinner, like the festive greens, whiskey glazed veg, cauli cheese and crispy roast potatoes. This roast could also be made gluten-free, by ensuring you use gluten-free yeast extract, tamari instead of soy sauce and certified gluten-free oats.

The roast is best left until completely cool to slice, so I'd recommend making ahead, cooling, slicing and reheating either in the oven or in a non-stick pan. The recipe makes two roasts, so with the remaining loaf, I sliced it up and froze each slice with a piece of greaseproof paper in between. Slightly chunkier slices are also best for a clean cut as it can be a little fragile, as is finely chopping the veggies (you could use a food processor for this). I prefer to cook without foil to allow the extra moisture to escape, but if it starts to get a little too golden, just pop a layer of foil over the tin for the remainder of the cooking time. 

Mushroom Tempeh Nut Roast | Serves: 8 | Prep time: 30 mins | Cooking time: 45 mins (+ at least 1 hour cooling time)

You'll need

  • Chopping board
  • Knife
  • Food processor (optional)
  • Large mixing bowl
  • Large sauté pan
  • 2x 900g (2lb) loaf tins
  • Greaseproof paper
  • Tin foil
  • Cooling rack


  • Splash olive oil
  • 1 large onion
  • 4 cloves garlic
  • 3 sticks celery
  • 1 small carrot 
  • 400g chestnut mushrooms
  • 200g tempeh
  • 1 tbsp tomato puree
  • 1 tbsp red miso
  • 1 tbsp yeast extract (like marmite)
  • 2-3 tbsp soy sauce, to taste
  • 2 tsp grated horseradish
  • Juice 1/2 lemon
  • 1 sprig fresh rosemary, finely chopped
  • 1 tbsp finely chopped sage
  • 1 sprig fresh thyme
  • 1/2 cup mixed chopped nuts
  • 180g precooked chestnuts
  • 1/3 cup ground flax
  • 1.5 cups porridge oats

  • To make it gluten-free, use GF yeast extract, tamari (instead of soy sauce) and certified GF oats)
  • The finer your veg is cut, the easier the roast will be to slice once cooked - a food processor can come in handy for this.
  • If it's starting to turn brown too quickly, cover the tins with foil. 
  • Be sure to let the roasts cool before slicing, chunkier slices work best.
  • The roast is best to make ahead, simply slice and store in the fridge for up to 3 days, or freeze each slice between layers of greaseproof paper and reheat in the oven or in a pan. 


  1. Preheat the oven to 180°C fan and line 2 loaf tins with greaseproof paper.
  2. Finely dice an onion and add to the sauté pan with a splash of oil on a medium heat. Meanwhile, mince the garlic and finely dice the celery and carrot (if you have a food processor, this will save time here). Add to the pan and cook for 5 minutes.
  3. Then finely dice the mushrooms (again, a food processor will come in handy here) and add to the pan, turn up the heat and cook for 10 minutes.
  4. Finally, crumble in the tempeh and add the seasonings, from the tomato puree to the thyme on the list, mix together and cook for 5 minutes, it's ok if there's a little free-flowing sauce after the 5 minutes is up. 
  5. Cut the chestnuts into a small dice and add to the mixing bowl, then transfer the contents of the pan to a large mixing bowl and add the chopped nuts, ground flax and porridge oats, mix together and allow to sit for 5 minutes. 
  6. Divide the mix between the two tins and firmly pack the mix into the tins, even out the surface with a spoon and place in the oven for 40-45 minutes. If it starts to turn too dark, simply cover with a piece of foil for the remainder of the cooking time. 
  7. Transfer carefully onto a cooling rack and allow to cool for at least an hour, but ideally until completely cool until slicing. You'll get 8, chunky slices from each loaf, to slice, score each slice with a sharp knife and then press down firmly to slice fully. 
  8. Store in the fridge for up to 3 days or freeze the slices with a layer of greaseproof paper in between and reheat either in the oven or lightly pan fry in a non-stick pan until heated through. Serve up with all the trimmings and enjoy!
Cassidy xx