Christmas Nut Roast Recipe
This Christmas Nut Roast is a festive, plant-based centerpiece packed with toasted nuts, winter veggies, and fragrant herbs like sage and thyme. Rich, savory, and perfect for holiday tables, it’s a delicious option that everyone will enjoy, vegan or not!
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Calories: 285kcal
Servings: 8
Equipment
- Food Processor
- Large mixing bowl
- Large loaf tin
- Chopping board
Ingredients
- 180 g roasted chestnuts vacuum packed such as merchant gourmet
- 150 g walnuts
- 100 g dried apricots sliced in to halves
- 2 large garlic cloves crushed
- 1 large carrot grated
- 1 large parsnip grated
- 1 small red onion finely chopped
- 100 g cashews
- 2 large sprigs rosemary finely chopped
- Small handful fresh thyme finely chopped
- 130 g plain flour (I use gluten free)
- 135 ml water
- Salt and pepper
- 3 sage leaves optional
- 2 tbsp chia seeds optional
Instructions
- Preheat your oven to 200°C / 390°F and line a bread tin with baking paper, greasing it with olive or coconut oil. Place sage leaves at the bottom.
- Blend chestnuts, walnuts, cashews, and apricots in a food processor until crumbly (about 1 minute).
- Grate the carrot and parsnip, and finely chop the garlic, onion, rosemary, and thyme.
- In a large bowl, mix the nut crumbs, flour, grated veggies, garlic, onion, herbs, chia seeds, salt, and pepper. Toss gently with your hands.
- Add water and press the mixture together until combined. Let it sit for 10 minutes to bind.
- Pack the mixture into the prepared tin and bake for 45 minutes, keeping an eye on it.
- Rest the nut roast for 10 minutes after baking before slicing with a sharp knife.
Nutrition
Calories: 285kcal | Carbohydrates: 33g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 50mg | Potassium: 600mg | Fiber: 6g | Sugar: 10g | Vitamin A: 550IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 2mg