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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

10 min.

55 min.

65 min.



Holiday Vegetarian Nut Roast

This holiday dish is perfect for vegetarians and a low-fat main dish to serve alongside your favorite holiday salads and veggies. 


3 cups of nuts and seeds (pistachios, sunflower seeds, walnuts)
1/2 cup of shittake or lobster mushrooms (if using dried hydrate in a small pot of water first)
1 cup of chestnut puree or dried pecans
1 cup of chestnut puree
1/4 cup of cooked lentils
1 tsp. of vegetable oil
1 large onion, diced
2 minced garlic cloves
4 eggs
1 tsp. of maple syrup
1/2 can of tomato paste
1 cup of oats
1 cup of bran or almond flour/meal
1 tsp. of salt
2 tsp. of ground pepper
Topping: 2 sweet potatoes (roasted, skins discarded, and flesh reserved) mixed with 1 tbsp. of blue cheese, 1/2 tsp. of grated nutmeg, and 1/4 cup of non-fat greek yogurt


1Preheat oven to 350 degrees.
2On a flat cooking sheet, place the potatoes (peeled and quartered.) Roast the sweet potatoes for 30-40 minutes until soft when pierced with a fork. Remove from oven and let cool.
3Set the oven to 450 degrees.
4Add vegetable oil, the onions, and garlic to a medium skillet on medium-high heat. Sauté until onion is translucent.
5In a food processor or blender add all remaining ingredients (except topping) and pulse until a moist/wet mixture appears that is chunky, but not a puree. Add the onion mixture and gently mix until incorporated.
6With a fork smash and mix the topping within a medium mixing bowl, you can use a processor if you wish. Keep the mixture lumpy, but break up any large pieces of sweet potato.
7Lightly grease a loaf pan and line it with parchment paper. Using the spatula/poor spread the mixture and topping with the sweet potato/blue cheese mixture.
8Place the nut roast into the oven. Roast for 25-30 minutes at 450 degrees. The nut loaf should be solid and not mushy. Once golden brown, remove from heat, slice, and serve hot.