Festive vegan nut roast – this delicious vegan mushroom and chestnut nut roast is perfect for a special Christmas dinner! Post sponsored by Appletiser.
Nut Roast may be a bit of a cliche for vegans and vegetarians at Christmas and it does have a bit of a reputation for being dry and dull. Done well however it can be a very impressive and delicious centrepiece for a special meal such as Christmas dinner.
This recipe is another in my series for Appletiser – one recipe a month for a meal that is the perfect pairing with a glass of Appletiser. Just like the delicious drink my recipes are all free from added sugar and contain at least one portion of your five a day!
My festive vegan nut roast is packed full of flavour from herbs, nutritional yeast, miso, white wine, nuts, mushrooms and Christmassy chestnuts. It is anything but bland and boring!
It is even better served alongside a refreshing Appletiser; which I think is also a perfect classy non-alcoholic option for Christmas dinner drinks.
This vegan nut roast is easy to make, but it does take a while to cook. The good news is that the mix will keep fine in the fridge for a day or so, so you can prepare everything the day before you want to serve it. It is also great re-heated once it has been cooked; so, you can also cook it completely, store it in the fridge then simply re-heat to serve.
If you bake it in a ring tin as I did it makes it even more impressive, especially if you garnish it with cranberries, rosemary and spices! Don’t worry if you don’t have a ring tin however, it can also be baked in a 2lb loaf tin and it will still look lovely if you dress it up a bit!
How To Make Festive Vegan Nut Roast:
Start by mixing together ground flaxseed and water to make a flax egg. Set aside until it goes gloopy.
Meanwhile, simmer cubed butternut squash and carrot until tender then drain very well and mash.
Fry finely chopped onion and celery in a little olive oil until soft then add finely chopped chestnut mushrooms and crushed garlic and continue to fry until all the excess liquid has evaporated.
Add tomato puree and white wine and cook until the liquid has evaporated then remove from the heat.
Pulse mixed nuts in a food processor until they are fairly finely chopped, but still retain some texture. Add cooked chestnuts and pulse again until they too are finely chopped. Don’t go too far, you want chopped nuts, not flour.
Tip the chopped nuts into the mushroom mixture along with the mashed vegetables, flax egg and some breadcrumbs, herbs, nutritional yeast, miso paste and plenty of salt and pepper. Give it a good stir and taste to check if it needs more seasoning; be generous with the salt!
If you are using a ring tin, then you will need to grease it well then line it with overlapping strips of baking parchment. If you are using a loaf tin, then grease and line it with a strip of baking parchment that comes above the edge of the tin.
Scrape the nut roast mixture into the tin, spread it level and pack it down well. At this point you can cover the tin and refrigerate overnight if you prefer.
Otherwise, cover the top of the tin with tin foil and bake the nut roast at 180C/350F/gas mark 4 for one hour then remove the foil and return to the oven for ten minutes. Leave to cool in the tin for a while before turning it out onto a serving platter and garnishing as you like.
Serve with all the trimmings – roast potatoes and parsnips, Brussel sprouts, gravy, cranberry sauce and an Appletiser!
- You can use whatever variety of nuts you prefer; I go for a mix of almonds, cashews, hazelnuts and walnuts.
- For the chestnuts I use the kind that come precooked and vacuum packed.
- You can replace some or all of the butternut squash and carrot with parsnip.
- You can use vegetable stock instead of the white wine.
Festive Vegan Nut Roast Recipe:
Festive Vegan Nut Roast
- 1 Tbsp ground flaxseed
- 2 Tbsp water
- 300 g (10.5 oz) butternut squash cubed
- 150 g (5.3 oz) carrot (one large) cut into chunks
- 1 Tbsp olive oil
- 1 large onion peeled and very finely chopped
- 1 large stick celery very finely chopped
- 250 g (9oz) chestnut mushrooms very finely chopped
- 4 cloves garlic peeled and crushed
- 1 Tbsp tomato puree
- 60 ml (1/4 cup) vegan white wine
- 200 g (7oz) mixed nuts
- 180 g (6 oz) cooked chestnuts
- 175 g (6 oz) dry breadcrumbs
- 4 Tbsp nutritional yeast
- 2 tsp miso paste
- ½ tsp each dried rosemary sage and thyme
- salt and pepper
Preheat the oven to 180C/350F/gas mark 4. Grease a 2lb loaf or ring tin and line with baking parchment. (See above for instructions on how to line a ring tin).
Mix together the ground flaxseed and water in a small bowl. Set aside until it goes gloopy.
Place the cubed butternut squash and carrot in a pan of salted water. Bring up to a boil and simmer until tender then drain very well and mash thoroughly.
Heat the olive oil in a large pan over a low heat. Add the finely chopped onion and celery and cook gently for about 10 minutes until soft.
Add the finely chopped chestnut mushrooms and crushed garlic and continue to fry until all the excess liquid has evaporated.
Stir in the tomato purée and white wine and cook until the liquid has evaporated then remove from the heat.
Pulse the mixed nuts in a food processor until they are fairly finely chopped, but still retain some texture. Add the cooked chestnuts and pulse again until they too are finely chopped. Don't go too far, you want chopped nuts, not flour.
Tip the chopped nuts into the mushroom mixture along with the mashed vegetables, flax egg, breadcrumbs, nutritional yeast, miso paste, rosemary, sage, thyme and plenty of salt and pepper. Give it a good stir and taste to check if it needs more seasoning.
Scrape the nut roast mixture into the prepared tin, spread it level and pack it down well. At this point you can cover the tin and refrigerate overnight if you prefer.
Otherwise, cover the top of the tin with tin foil and bake the nut roast for one hour, remove the foil and return to the oven for ten minutes. Leave to cool in the tin for 20 minutes before turning it out, garnishing as you please and serving.