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Nutrient-Packed Lentil and Nut Loaf Recipe

If you’re after a healthy nut roast recipe, then this nut and lentil loaf is the one for you. It’s sure to give you a great mid-week boost of nutrition. Packed with almonds, walnuts, brazil nuts, lentils and vegetables, it’s bursting with plant-based protein, minerals, fibre and good fats.

On warmer days, this simple lentil and nut loaf is delicious served with a fresh salad and a dollop of dijon mustard. If the weather is cooler, enjoy it with a side of roasted vegetables such as pumpkin, beetroot and sweet potato.

Also, if you like the sound of this recipe you’ll love this Plant-Based Recipe eBook, filled with exclusive recipes from qualified health experts. Sign up here to grab your copy – it’s free and exclusive to CDK tribe members.

INGREDIENTS (serves 6):

  • 1 cup almonds
  • 2/3 cup walnuts
  • 1/3 cup brazil nuts
  • 1 can lentils (washed, rinsed and drained)
  • 2 red tomatoes diced
  • 2 mushrooms sliced
  • 2 small zucchinis (diced)
  • 1 stalk of celery (finely diced)
  • 1 clove of glarlic (minced)
  • 1 teaspoon of powdered egg substitute
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon of chopped flat-leaf parsley
  • 1/2 teaspoon of dried basil
  • 1/2 teaspoon of porcini salt (or Himalayan salt)


  1. Place all nuts in a blender and blend to a gritty but fine texture.
  2. Add the tomato, half of the diced zucchini, mushroom, garlic, porcini salt and lentils and blend again until no large pieces of zucchini or mushroom are visible.
  3. Transfer the mix to a bowl and stir in the finely chopped celery, remaining zucchini, herbs and nutritional yeast.
  4. Transfer the mix to a greased oven dish, or an oven dish lined with baking paper and form the mix into a log shape, then cook for 40-50 minutes at 180 degrees celsius or until the top has browned.


  • Preparation time: 20 minutes
  • Cooking time: 45-50 minutes
  • Use 1 tablespoon of ground flaxseed or 1 egg instead of egg replacement if that better suits your diet
  • This recipe tastes great served as leftovers the next day!

Have you every tried a vegetarian or vegan nut roast recipe? If you’re a fan, share what you love about them and any cooking tips you have in the comment section below – we can’t wait to hear from you!

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P.S Do you know someone who might like to try this simple yet nutrient-packed lentil and nut roast recipe? Share it with them now via one of the big share buttons below.

Lisa White Naturopath, Author & Producer

Lisa is a qualified Naturopath and Nutritionist. She's the author of The Alternative Kitchen: A beginners guide to cooking without dairy, soy, gluten, egg or meat, as well as a cooking presenter and producer of the online cooking show 'Alternative Chef Kitchen'.

SHOWHIDE Comments (3)
  1. I can’t wait to try this recipe Lisa. I’ve never tried a nut loaf and this one with lentils sounds sooo good. Is there a powdered egg substitute you can recommend?

    1. Hi Carly, that’s fantastic, I hope you enjoy it! You could use a commercial substitute like the Orgran NO Egg replacement, or you could make your own egg replacement with 1tbs ground flaxseeds and 3tbs of filtered water (just mix and leave it to stand for about 10-15 mins):-)

  2. Yum this looks great. Lisa how many days would you say it needs to be eaten within? Just thinking whether or not I can make a batch and take some to work each day. Thanks

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