Christmas Vegan Nut Roast

Vegan Christmas Nut Roast

Let’s make a show-stopping vegan nut roast that’s packed with flavor and perfect for your festive table. This recipe is rich, hearty, and hits all the right notes for a Christmas centerpiece.

Ingredients

The Base:

• 1 onion (grated)
• 1 carrot (half grated, half finely diced)
• 4 cloves garlic, pureed
• 5 mushrooms, blended into a paste
• 1 small beetroot, grated
• 50g dried cranberries
• 50g cashews (soaked in boiling water and blended with olive oil)
• 1 tablespoon olive oil
• 10g walnuts
• 2 tablespoons pumpkin seeds

The Binder:

• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax "egg")

The Seasoning:

• 1 tablespoon nutritional yeast
• 1 tablespoon miso paste mixed with 100ml hot water
• 1 teaspoon Dijon mustard
• 1 tablespoon soy sauce
• Zest of half a lemon (optional but recommended)
• 2 tablespoons maple syrup
• Salt and pepper to taste

The Herbs:

• A tablespoon of finely chopped thyme, rosemary, and sage

Optional Adjustment:

• 25g breadcrumbs (only if the mixture feels too wet)

Instructions

Step 1: Prep the Ingredients

1. Soak the cashews in boiling water for 20 minutes, then blend them with a drizzle of olive oil until mostly smooth but not pureed. Add the walnuts and pumpkin seeds, and pulse until finely chopped.
2. Mix the ground flaxseed with water in a small bowl and set aside for 5-10 minutes to thicken.
3. Chop the herbs finely, and make sure all vegetables are prepped as instructed.

Step 2: Cook the Base

1. Heat olive oil in a pan over medium heat. Add the diced onion and carrot with a small pinch of salt, and cook gently for 10 minutes until softened and sweet.
2. Add the mushroom paste and chopped herbs. Cook slowly, stirring often, until the mushrooms release their moisture, turn dark brown, and the pan is dry.
3. Stir in the grated carrot, beetroot, and cranberries. Cook for another 10 minutes, allowing any excess moisture to evaporate.
4. Dissolve the miso paste in hot water and add it to the pan. Cook until most of the liquid has reduced. Test the mixture by pressing some against the side of the pan; it should release just a little juice. Remove from heat.

Step 3: Combine Everything

1. In a large bowl, combine the cooked mixture, blended nuts, and flaxseed "egg." Mix well.
2. Add the nutritional yeast, soy sauce, Dijon mustard, maple syrup, and lemon zest. Taste and adjust seasoning with salt and pepper.
3. Check the texture: if you can form a ball in your hand and it holds its shape, it’s ready. If it’s too wet, mix in 25g breadcrumbs.

Step 4: Bake the Nut Roast

1. Preheat your oven to 180°C and line a loaf tin with baking paper.
2. Pack the mixture firmly into the tin, smoothing the top with a spatula.
3. Bake for 40-50 minutes, checking towards the end. If it’s browning too much, cover loosely with foil for the last 10-15 minutes.

Step 5: Serve

1. Once baked, let the nut roast cool slightly before turning it out onto a serving plate. Slice and serve as the ultimate Christmas centerpiece!

Rich, festive, and packed with flavor—this nut roast is guaranteed to impress. And Also you can easily make this ahead of time and freeze it!

Happy cooking and enjoy your feast!

Del x