It’s VeganMoFo time! And, Nut Roast Balls


It’s time for VeganMoFo 2017! Can you believe it’s been a year since last time yet? That’s because it hasn’t – last year it was in November, this year it is in October. Here’s hoping for more daylight to take photos in, right?

For those new to the concept, VeganMoFo, or the Vegan Month of Food, has been going for ten years now (wow!) and is a month each year where vegans from around the world challenge themselves to post about food every day, or almost every day, for the whole month. There’s a bit more to it, as you can find out by visiting the website linked above, but it’s really fun! For the past few years, we’ve had daily prompts to inspire our creations, which I’ll try to keep to.

Today’s prompt is: Re-inventing the veggie option. You know how usually what you get given to eat is pretty predictable? Tomato pasta, nut roast, salad, etc? Well, it’s time to make that tasty. And so, I made nut roast balls. Yes, nut balls, go on, have a giggle.


I was first inspired to make this recipe when I went on holiday to the Lake District earlier this year, and ate out at the Zeffirelli’s restaurant, where I had a “nut roast salad” which came with little balls of nut roast which were absolutely delicious. I had to recreate them myself!


For this recipe, I used general “mixed nuts”, which you can often buy cheaply unseasoned and work nicely to get a variety of flavour. I also added walnuts and ground almonds, and a little peanut butter to help them bind. They’re baked, but if you wanted to fry them that would work too. I served them with a salad, but they’d also be lovely in a sandwich!

Nut Roast Balls

  • Servings: Makes 16 balls
  • Print


  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 tbsp olive oil
  • 150g mixed nuts
  • 50g walnuts
  • 50g ground almonds (almond flour)
  • 2 tsp peanut butter
  • 1 tsp salt
  • 1 tsp ground pepper
  • 1 tsp dried oregano
  • 200ml vegetable stock
  • 150g breadcrumbs


    Preheat the oven to 180C/355F
  1. Begin by frying the onion and garlic in the olive oil, until translucent.
  2. Meanwhile, in a food processor, blitz the walnuts and mixed nuts until they are finely chopped. Transfer to a bowl.
  3. Into the nuts, add the cooked onion and garlic, and the remaining ingredients, and stir until completely combined.
  4. Form the mixture into walnut sized balls and place on a baking sheet.
  5. Bake in the preheated oven for 30 minutes, turning halfway.


4 thoughts on “It’s VeganMoFo time! And, Nut Roast Balls

  1. Such a great take on the nut roast! I like the idea of it as part of a lighter meal like a salad, without the usual roast veg and potatoes. A sandwich sounds good too – I once had a nut roast burger, which was delicious!


  2. Clare

    These look great. I love nut roast but it can get a bit dense. Using them as a salad topping is a perfect way to lighten it up. And it’s nice to hear of somewhere I can eat next time I’m in the lakes.


    1. Anne

      We ate there last night and I can confirm it’s still fabulous. I found this recipe on Google search after having nutball spaghetti!


  3. Pingback: Nut Roast Burgers – VeganMoFo Day 30 – Walks, Talks & Eats

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