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Nut and Seed Roast

Nut and Seed Roast
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125g (1 cup) Lucky Crumbed Walnuts (extra, to serve)
75g (1/2 cup) Lucky Pepitas (extra, to serve)
1 tbsp oil of choice
1 onion, finely chopped
2 carrots, finely chopped
1 stick of celery, finely chopped
1/2 tsp cayenne pepper
100g (1 cup) grated vegan cheese (or cheese for vegetarian)
3 tsp psyllium powder mixed with 6 tbsp water and allowed to sit for 15 minutes
2 egg replacers (or eggs for vegetarian)
60g (2/3 cup) rolled oats
2 tbsp fresh chopped parsley
1 tsp dried mixed herbs
finely grated zest of 1 lemon
salt and pepper to taste


Crumbed Walnuts


  1. Preheat fan-forced oven to 160°C.
  2. Spread the walnuts and pepitas on a baking tray and roast for 5-10 minutes until golden. Remove and scrape into a mixing bowl.
  3. Heat the oil in a frypan and sauté the onion for 5 minutes.
  4. Add the carrots, celery, and cayenne pepper and cook for a further 7 minutes until softened.
  5. Reserve about 3 tbsp of the cheese and add the rest to the mixing bowl, with the nuts and veggie mix.
  6. Stir through the psyllium, egg replacers, oats, parsley, herbs and lemon. Season with salt and pepper to taste.
  7. Scrape into a lined loaf tin and smooth down the top. Sprinkle with the remaining cheese and more nuts or pepitas.
  8. Bake for 40 minutes, or until golden and firm to touch in the middle.
  9. Remove from the oven and allow to cool slightly before removing from the tin.
  10. Slice and serve with vegetables and gravy.


Lucky Tip: A great main option for vegans!

Recipe by @healthyeating_jo.