Easy Vegan Nut Roast

Christmas, New Year or a special occasion this easy vegan nut roast is the perfect centrepiece to any occasion! try out my delicious and “meaty” nut roast.

prep time 45 minutes total time 1 hour 30 mins serves 6-8

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ingredients

• 200g chopped mixed nuts

• 2 onions

• 3 cloves of garlic

• 2 sticks of celery

• 1 carrot

• 200g mushrooms

• 2 sprigs of sage

• 2 sprigs of rosemary

• 2 sprigs of thyme

• 1 tbsp oil

• 200g chestnuts

• 1 tsp paprika

• Pinch of nutmeg and allspice

• 1 tsp cinnamon

• Salt and pepper

• 125ml veg stock

• 100g dried cranberries

• 100g cooked brown rice* 

• Knob of butter

• 150g breadcrumbs

• Zest of an orange

method

1. Toast the nuts over low to medium heat in a large pan, keeping an eye so they don’t burn. It should take 5-10 minutes until they are nice and toasted. Remove pan from heat and set aside.

2. Thinly slice the toasted nuts, or add to a food processor and blitz until roughly chopped.

3. Chop up the onions, thinly cube the celery and carrots into small chunks, mince the garlic, and slice the mushrooms.

4. Remove the leaves from the stems of the herbs and chop them up thinly.

5. Preheat oven to 200C (390F).

6. Heat up some oil in a large pan and then add in the onions, carrots and celery. Fry for 5-10 minutes until softened.

7. Add in the garlic and fry for 1-2 minutes.

8. Crumble in the chestnuts, add the herbs and spices. Stir through to mix.

9. Add in the chopped mushrooms to the pan and cook down for 15-20 minutes until reduced. Season with salt and pepper

10. Stir through remaining ingredients and cook for a couple minutes until combined. Remove from heat.

11. Grease and line a loaf tin and add the nut roast mixture. Pack it down to fill the tin and roast in the oven for 45 minutes. Serve in slices alongside a roast dinner this Christmas.

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notes

• This vegan nut roast goes perfectly with my sides walnut and cranberry brussel sprouts, braised red cabbage, ultimate roast potatoes, maple roasted carrots and easy roasted parsnips.

• *I usually use leftover rice but if you are going to be making some fresh for this recipe cook some before going straight into the method.

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