Baking, Sides, Vegetarian

Nut Roast

Step 1 of 9

Move slider to AIR FRY/HOB position. Select SEAR/SAUTE and set temperature to 5. Select START/STOP to preheat the unit for a few minutes. Add oil to pot.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 2 of 9

Add onion, carrot, celery into the pot and cook until the onion is soft, about 5 to 6 minutes. Add the garlic and mushrooms and continue to cook for another 3 minutes.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 3 of 9

Stir in the chestnuts, lentils, stock, bread crumbs, mixed nuts, apricots, orange zest, herbs and marmite. Reduce heat to 3 and bring to simmer until the liquid is absorbed, about 3 to 5 minutes.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 4 of 9

Turn unit off and let mixture cool. Stir in eggs and season as desired.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 5 of 9

Grease and line the Ninja loaf tin with baking parchment.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 6 of 9

Spoon the filling into the prepared tin, press down firmly to fill and flatten the top. 

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 7 of 9

Wash out cooking pot, return to unit and add 250ml water. Place the bottom layer of the reversible rack in the lower position in the pot.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 8 of 9

Place the loaf tin on top of the rack. Close the lid and move slider to middle position to COMBI-STEAM. Select STEAM ROAST, set temperature to 180°C and set time to 25 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 6 minutes before switching to STEAM ROAST).

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Step 9 of 9

When cooking is complete, remove the tin from the rack and let cool slightly before cutting and serving.

Ingredients

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
100g chestnut mushrooms, diced
180g cooked chestnuts chopped
1 x 400g can green lentils, drained
150ml vegetable stock
100g wholemeal bread crumbs
100g mixed nuts, chopped
50g dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
250ml water

2 tbsp olive oil
1 red onion, peeled, finely diced
1 carrot, peeled, finely diced
2 celery sticks, trimmed, finely diced
2 garlic cloves, peeled, minced
3oz chestnut mushrooms, diced
6oz cooked chestnuts chopped
1 x 14.1oz can green lentils, drained
5fl. oz vegetable stock
3oz wholemeal bread crumbs
3oz mixed nuts, chopped
1oz dried apricots, chopped
Zest of 1 orange
1½ tsp dried mixed herbs
1 tsp marmite
2 medium eggs, beaten
Salt and ground black pepper, as desired
Canola oil, for greasing
8fl. oz water

Cooking method:

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System OL750

Nut Roast

Utensils required

Allergies

Tip: Allergy Advice

Recipe tags

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Method

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