Christmas Nut Roast with Jassy
This Caramelised Red Onion, Stilton & Chestnut Roast is no ordinary nut roast. If you’re looking for a meat-free vegetarian alternative to the Christmas turkey, look no further than this beauty.
Full recipe and all the organic ingredients:
Christmas nut roast vegan gluten free
Are you still looking for a vegan main dish for your Christmas menu? Search no longer and make this simple Christmas nut roast! It’s made with lentils, nuts and mushrooms and comes together in a food processor. This nut roast recipe is vegan and gluten-free to please everyone at the table.
FULL RECIPE:
The Ultimate Nut Roast - #MeatFreeMonday
THE ULTIMATE NUT ROAST
Chunky, nutty and full of delicious festive flavours, this is one nut roast to rule them all!
Serves: 6-8
Prep time: 15 minutes
Cook: 50 minutes
Ready: 75 minutes
INGREDIENTS:
• 1 large onion or 2 small onions
• 3 sticks celery
• 2 medium carrots
• 1 large leek
• 10 g fresh sage leaves
• 10 g thyme
• 10 g rosemary
• 180 g chestnuts, roughly chopped
• 100 g dried cranberries
• 1 teaspoon French mustard
• 1 vegetable stock cube
• 100 g cashews
• 250 g mixed nuts, with any shells removed
• 150 g breadcrumbs
METHOD
To start, soak the cashews in freshly boiled water and set them aside in a small bowl to soften.
Prep the veg by finely chopping the onion, carrots, celery and leeks.
Add a big glug of olive oil to a large saucepan and, once the pan is hot, start sweating down the onion, celery and carrots over a medium heat. Season well with salt and pepper. Keep stirring so they don’t catch on the bottom and let them cook down for 10 minutes or so until they start to soften and become translucent. Then add the leeks, turn down the heat to a low-medium and continue cooking for 5-10 minutes.
Meanwhile finely chop the fresh herbs, taking the thyme and rosemary leaves away from any woody stalks before finely chopping these along with the sage leaves. Add them to the pan along with a heaped teaspoon of French mustard. Crumble in a stock cube and add the chestnuts and cranberries and give it all a good mix. If you’re happy that the vegetables are soft and cooked through, you can turn off the heat at this point and transfer the mixture to a large mixture bowl.
Preheat the oven to 200°C (180°C fan)/400°F (350°F fan)/gas mark 6 (gas mark 4 fan).
In a food processor, add the drained cashews along with a dash of olive oil and blend for 1-2 minutes until the cashews have broken down and start to come together. You should have a chunky nut butter texture. This will be a delicious binder in the nut roast. Next, add the rest of the mixed nuts to the blender and pulse all the nuts together until you have a roughly chopped nut mixture. You don’t need to go as far as you did with the cashews – you want small nut pieces – but a bit of a variety will add lots of different textures to the nut roast.
Back to the mixing bowl, add in the breadcrumbs – you can make these yourself in a food processor by simply blending a couple of slices of bread (weigh them first to ensure you have the right amount). Add the breadcrumbs to the nut mixture. Mix well and check the seasoning, add some extra salt and pepper if you feel it needs it. The mixture should be quite sticky and easy to bind together. If it’s overly dry, add a splash of oat milk, if it’s too wet, add an extra 50 g of breadcrumbs.
Once the mixture is well combined, add it spoon by spoon into a lined 3 lb loaf tin, pressing it down well into all the corners so it becomes a compact mixture. Cover the top with a small piece of foil and bake in the oven for around an hour, removing the foil after 45 minutes. It should be cooked through and quite firm to the touch.
Serve with your favourite Christmas sides. We recommend roasted potatoes, carrots, parsnips, sprouts and lots of gravy! This makes excellent sandwich leftovers for the next day with a dollop of cranberry sauce.
Top tip
The best part about this Nut Roast is you can prepare it ahead of time and just pop it in the oven when your guests arrive on Christmas Day!
For a print-friendly version of the recipe, and to find out more about Meat Free Monday, visit:
Recipe and video created for Meat Free Monday by Alexis Tymon
How to Make Vegan Nut Loaf | Vegetarian Recipes | Allrecipes.com
Get the 5-star recipe for Harvest Vegan Nut Roast at
In this video, you'll see how to make a versatile, hearty vegan roast. This is a basic vegan main dish recipe that lends itself to experimentation; try different nut and veggie combinations if you like. Serve with vegan gravy. It's a terrific vegan or vegetarian alternative to Thanksgiving turkey and Christmas roast.
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VEGAN CHRISTMAS ????NUT ROAST vs SEITAN...you decide?
egan Christmas Dinner Recipes, SEITAN vs NUT ROAST. I didn't know what to make this year so thought we'd experiment together!
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RECIPES
GRAVY
2 bay leaves
3 sprigs of thyme
1 red onions
1 leek
2 carrots
2 celery sticks
4 cloves of garlic
180ml red wine
2 litres of water
2 tbsp miso paste
1 vegetable stock cube
50g dried mushroom
1/4 cup beetroot juice
Cracked black pepper
Salt
SEITAN
2 cups vital wheat gluten
1/3 cup chickpea flour/gram flour2 tsp garlic granuels1 tsp onion granules
1 tsp oregano
2 tsp sweet smoked paprika 1/2 ground nutmeg
1/2 tsp cinnamon3 tbsp miso paste2 tbsp soy sauce3/4 cup beetroot juice1/2 cup water1/4 tbsp vegetable oil
Black pepper1 tbsp vegan butter
SEITAN STOCK2 springs of rosemary
2 sprigs of thyme
2 bay leaves
4 garlic gloves1/2 cup beetroot juice2 cup of water (keep adjusting while cooking)1 vegetable stock cube2 tbsp soy sauce
NUT ROAST
400g mixed nuts
180 g cooked chestnuts
2 sprigs of thyme
1 vegetable stock cube
1 onion
2 celery sticks
1 leek
2 carrots
4 cloves of garlic
50g dried cranberries
Handful of fresh parsley
30ml plant based milk
Salt and black pepper
Vegetable oil to line baking sheet and drizzle on the top