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Shawarma Paste Nut Roast

Shawarma Paste Nut Roast

Prep 25 minutesCooking 1 hour10 people

If you are looking for a meat free alternative for Easter, this springtime nut roast is an easy replacement that can be made ahead of time and cooked when ready to eat. The fresh spice of the Shawarma Paste, combined with the nuts and shiitake mushrooms give the loaf a warming, springtime flavour that is perfect for the Easter dinner table.


1 hour

Main Course

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1 hour +

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Main Course



2 Parsnips, stalk removed, peeled, quartered and cored

75ml Early Harvest Extra Virgin Olive Oil

1 large White Onion, peeled & finely sliced

2 sticks of Celery, chopped

2 cloves of Garlic, peeled & sliced

400g Chestnut Mushroom, sliced

125g Shiitake Mushrooms, stalk removed and sliced

3 tbsp Shawarma Paste

75g Hazelnuts

75g Pistachios

75g Pecans

125g Fresh Breadcrumbs

Salt and Pepper

20g Fresh Parsley

1 Egg

1 tbsp Polenta


  1. Bring a medium pan of salted water to the boil. Add the parsnips and cook until soft – around 8-10 mins. Remove from the pan, drain and allow to cool. Mash to a paste with a fork and set aside.
  2. Preheat the oven to 150 degrees. Place the nuts on a baking tray and roast for 5-7 mins or until lightly golden brown. Remove from the oven and allow to cool. Place a large frying pan on a medium heat. Add the olive oil and when hot add the onion, celery and garlic. Cook for around 8 mins until softened and slightly sweet.
  3. Turn the heat up, add the mushrooms and cook for another 8-10 mins until the mushrooms are soft and any water has evaporated. Add the Shawarma Paste and cook for a further 2 mins. Put the mushroom mix into a bigger bowl and set aside.
  4. Roughly chop the nuts then add to the mushroom mix along with the parsnips, fresh breadcrumbs, parsley and season well with salt and pepper before mixing until just combined. Crack the egg into a bowl and beat. Add this to the mix and stir through.
  5. Preheat the oven to 180 degrees. Grease a loaf tin (approx. 22x12x7cm) add the polenta and shake to coat. Spoon the mixture into the tin, pressing down as you go. Cover tightly with foil and bake for 45 mins, remove the foil and bake for a further 15 mins. Loosen the edges with a knife before turning out onto a plate to serve.

Included in this Recipe

Early Harvest Arbequina Extra Virgin Olive Oil

Early Harvest Arbequina Extra Virgin Olive Oil

Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.