Vegan nut slice

Yep, you read that right. I may not be a proponent of vegan ideology, but I created something amazing, and it happens to be entirely free of animal products.

This ‘nut slice’ is great warmed through with chips and slaw, or works as a roast substitute, with roast spuds, leek sauce, and steamed veg. And gravy (of some kind). It freezes amazingly well, and can be warmed through from frozen in just 20 minutes! In fact, it’s best to freeze the batch as soon as you’ve eaten your first portion. If you reheat it without freezing it first, you risk it drying out.

With tomato, avocado, onion and caper salad

Vegan nut slice recipe

  • 150g-200g / 6-8oz nuts (hazelnuts, peanuts, cashews, walnuts, any combo)
  • 300g-400g / 14-16oz cannelini, borlotti, broad (fava) or red kidney beans
  • 80-130ml / 3-5 fl oz water
  • 4-5 tbsp peanut or almond butter
  • 2 medium onions, chopped
  • 2 cloves garlic (crushed)
  • 1-2 tbsp olive oil (for frying)
  • salt to taste

Flavouring (choose one or the other or create your own):

  • 4-5 tbsps curry paste + 25g sultanas, or
  • half a jar of pesto, 2tbsp tomato puree and 10-15 sundried tomatoes, chopped.


1. Buzz nuts in a mixer or hand blender till you get a mixture of nut powder and chopped nuts. Tip into a bowl.

2. Add beans and nut butter to nuts, mash beans with a fork and thoroughly mix in the nut butter.

3. Splash water in, bit by bit, and mix with a fork as you go. Leave it to sit for a few minutes.

4. Fry onions and garlic till soft and mix into the nuts and beans. If everything’s still very lumpy, you might want to smooth it out a bit with your hand blender, but not too much – texture is essential.

5. Add flavourings and salt to taste. Mix really well.

6. Pre-heat oven to 180 deg C/350 deg F

7. Line a baking dish with baking parchment and tip mixture into dish. Smooth surface and pop into oven.

8. Bake for about 45 mins.

9. Remove from oven and cut into slices. Should be crumbly and softish, firming as it cools.

Before baking