Pine nut & carrot roast with

mushroom sauce

Wonderfully moist and packed with flavour, this nut roast is ideal for special occasions, or to replace a traditional Sunday roast.


About this Recipe

By: Amanda

Pine nuts are among the more expensive nuts on the market, so it is always a treat to enjoy their unique texture and flavour. The rich mushroom sauce adds depth to the dish and is a great alternative to gravy.

6 Servings


Step by Step Instructions

  • 25 grams butter (or dairy-free spread)
  • 1 onion, finely chopped
  • 225 grams carrots, finely grated
  • 2 celery sticks, finely chopped
  • 225 grams pine nuts, crushed in a food processor
  • 2 tbsp chopped parsley
  • Squeeze of lemon juice
  • 2 eggs
  • Freshly grated nutmeg

For the sauce:

  • 7 grams dried mushrooms, rinsed
  • 600 ml water
  • 25 grams butter (or dairy-free spread)
  • 1 small onion, thinly sliced
  • 2 tsp cornflour
  • 2 tbsp red wine (or Madeira)
  • 2 tbsp tamari
Step 1

Preheat the oven to 180C. Grease and line a 500g/1lb loaf tin.

Step 2

Melt the butter in a large frying pan and fry the onion, without browning, for 5 minutes, then add the carrot and celery and cook uncovered for 10 minutes.  Remove from the heat and add the pine nuts, parsley, lemon juice and eggs.  Season well with black pepper and nutmeg, then pour into the tin and bake for 40 minutes until golden brown and firm in the centre.

Step 3

To prepare the sauce: Put the mushrooms and water in a saucepan, bring to the boil,  then remove from the heat and leave to soak for 40 minutes. Drain, reserving the liquid and chop the mushrooms.

Step 4

Melt the butter in a saucepan, add the onion and fry for 10 minutes until lightly browned. Add the mushrooms and gently cook for 30 minutes until tender.

Step 5

Mix the cornflour with the reserved cooking liquid, red wine and tamari, then add to the mushroom mixture. Bring to the boil, stirring until slightly thickened. Season to taste. Turn the roast out onto a plate, slice thickly and drizzle with the mushroom sauce.

Chef’s tips

You could serve this with roast potatoes, Brussels sprouts, carrots and all the trimmings for a classic vegetarian roast.


Pine nuts are the edible seeds of pine tree cones, often used to make pesto.   They are rich in healthy mono-unsaturated fats, vitamin E, B vitamins and minerals, including manganese, iron, zinc, phosphorus and calcium.

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