Sunday, 21 January 2018

Smoked Cheddar Cheese Nut Roast

I have lots of flavoured cheddar cheese in the fridge from Christmas and the New Year.  We have been snacking on them in the evening with crackers, but I have also decided to incorporate some of it into our cooked meals.

This is a Smoked Cheddar Cheese Nut Roast that I made to accompany Sunday Veggie Roast Dinner. 
D is never excited by nut roasts.  So to please him I told him he would also get some mock meat slices on his plate (left over from a previous meal).   This Smoked Cheese Nut Roast recipe comes from Green Gourmet Giraffe.  Johanna's version is vegan. 
Wow this was a flavourful nut roast.  

It was very textual too. I changed it just a little, but they are not worth mentioning really.  Adding a red pepper for colour and upping the smoked paprika and Smoked cheddar cheese and finally because it just seemed right, I had to use the Outback Spirit Tasmanian Pepper Salt seasoning that Johanna sent me last year all the way from Australia.

I have also bookmarked to make Johanna's Cinnamon Banana Doughnut Muffins but D was not too keen on my Banana Muffins with Cocoa Crumble, so I have postponed them for another time.  However, I did make Johanna's Mum's Banana Cake (not pictured), it was very good. 

I have quite a lot of nut roast left over, so if anyone has any ideas what to do with it - please share. 

Smoked Cheddar Cheese Nut Roast
100ml hot water
1 teaspoon Marmite or Vegemite (I had both and actually used Vegemite)
2 medium carrots, peeled and grated
1/2 red pepper, chopped small
125g smoked cheese, grated
230g mixed nuts (walnuts, cashews and Brazil nuts) coarsely ground in food processor
110g fresh brown breadcrumbs (2 butt ends of a loaf of sliced bread)
2 spring onions, chopped
1 teaspoon seeded mustard
1/2 or 1 teaspoon smoked paprika
1/2 teaspoon seasoning mix or salt, pepper and herb mix (I used Outback Spirit Tasmanian Pepper Salt )
Stir the Marmite or Vegemite into the hot water and set aside.
Transfer all the remaining ingredients into a large bowl , stir well to combine.
Then stir in the Marmite/Vegemite flavoured water until well combined.
Transfer into a loaf tin and smooth down.
Bake for 30 - 40 minutes on gas mark 4/180oc.
Remove from the oven and allow to cool, before slicing.
However, I did take Johanna's advice and served it the following day to, as it sliced better.
Recipe from Green Gourmet Giraffe adapted via The Vegan Society.  


  1. Glad you enjoyed this nut roast - I took a part of nut roast leftover from Christmas from the freezer this week and used the leftovers on a pizza which I love - still got a little there. I am sorry D is not so keen on the nut roast but at least it means more for you :-)

    1. I really did, it was very tasty. I will have to keep in mind that it freezes well. Yes, always more for me.

  2. Mmm, that's a saver - sounds delicious!

  3. I love nut roast and this looks particularly good. I have now found and followed GGGiraffe, the recipes look amazing.

    1. Thank you so much Pam. I absolutely love GGG blog and hope you will too.

  4. This looks like a delicious nut roast..... I love Johanna's recipes too! x


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