Mini nut roasts are vegetarian nut roasts made with chopped nuts and dried apricots with each one being a single serving. They make a tasty vegetarian option to serve as part of a roast dinner or other meat free meal. These mini roasts can be prepared in advance and are suitable for freezing. Simply pop in the oven or microwave as needed.
This recipe is a variation on apricot and nut sausages where the mixture is cooked in a deep muffin tin.
Similar to these vegetarian stuffing balls, they can also be served as an alternative to stuffing.
If you are looking for other vegetarian meal ideas you may also like to try this vegan lentil and quinoa nut roast or apricot nut loaf, both of which are traditional nut roasts cooked in a loaf tin.
This muffin tin recipe will make 6 individual nut roasts but the quantities can easily be adjusted to make the quantity you wish.
Nut roast ingredients
See the recipe card later in this post for quantities.
- Onion
- Chopped nuts - such as almonds, hazelnuts, walnuts, Brazil nuts or mixed nuts.
- Dried apricots - cut into small pieces.
- Lemon zest
- Fresh white breadcrumbs - not dried breadcrumbs which are typically used for coating.
- Dried herbs - such as mixed herbs, herbs de Provence, Italian seasoning or other blend of herbs.
- Seasoning
- Eggs - to bind the nut roast mixture.
- Olive oil - to cook the onion and to oil the muffin tin to prevent sticking.
How to prepare
Chop the onion and cook in a little olive oil until soft.
Mix the cooked onions, chopped apricots, chopped nuts, breadcrumbs, lemon zest, herbs and seasoning in a bowl.
Add the eggs and mix well.
Line the holes of a deep muffin tin with olive oil.
Divide the mixture into 6 equal portions and place in the holes of the muffin tin.
Cook
Cook at 200℃, 400℉, gas mark 6 until they are hot inside and the top of the nut roasts are slightly golden (about 15 minutes).
To serve
Serve hot. These mini nut roasts can be served immediately or can be cooled and reheated.
Freezing instructions
Freeze in an airtight container for up to a month. Defrost at room temperature or using a microwave on the defrost setting.
Reheating instructions
Microwave (for a single nut roast) - 750 Watts for 1 minute or until heated through.
Oven - wrap in foil to prevent drying out and place in the oven at 200℃, 400℉, gas mark 6 for about 10 minutes or until heated through.
Other recipes with nuts
- Lentil nut roast (vegetarian nut roast)1 Hours 35 Minutes
- Vegetarian sausages (apricot and nut sausages)1 Hours 40 Minutes
- Apricot nut roast (fruity nut loaf)1 Hours 20 Minutes
- Nut cutlets40 Minutes
Mini nut roasts
Equipment
- Deep muffin tin
Ingredients
- 100 grams chopped nuts
- 140 grams dried apricots
- 70 grams fresh white breadcrumbs
- 1 teaspoon dried mixed herbs
- ½ onion
- 2 eggs
- 1 pinch salt
- 1 pinch black pepper
Instructions
Prepare the nut roast mixture
- Chop the onion and cook in olive oil until soft.
- Chop the apricots into small pieces.
- Place the cooked onion, chopped apricots, chopped nuts, breadcrumbs, herbs and salt and pepper in a bowl and mix.
- Add the eggs and mix well.
- Oil the holes of the muffin tin.
- Divide the mixture into 6 portions and form each into a ball.
- Place each ball of the mixture into a hole of the muffin tin.
Cook the nut roasts
- Cook at 200℃, 400℉, gas mark 6 for around 15 minutes. Use a skewer to check whether they are hot inside. The nut roasts will be ready when they are hot in the centre and slightly golden on top.
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