Easy vegan nut roast

A plate of food with a slice of cake on a table Vegan Recipes

Preparation and cooking time

  • Prep:45 mins
  • Cook:1 hr and 30 mins
  • Easy
  • Serves 6

Enjoy this easy nut roast as a show-off veggie Christmas main course. With pomegranate, cranberries and chestnut mushrooms, it’s filled with festive flavours

Nutrient Unit
kcal 471
fat 26g
saturates 3g
carbs 41g
sugars 21g
fibre 10g
protein 14g
salt 0.7g

Ingredients

  • 2 tbsp milled flaxseed
  • 400g butternut squash peeled, deseeded and cut into 3cm chunks
  • 3 tbsp olive oil, plus extra for the tin
  • 2 tbsp za’atar
  • 2 tsp ground cumin
  • 2 tbsp ground coriander
  • 1 red onion, finely chopped
  • 1 celery stick, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp miso paste
  • 200g shelled pistachios roughly chopped, plus extra to serve
  • 100g cooked chestnuts, finely chopped
  • 100g fresh breadcrumbs
  • ½ small bunch of parsley, finely chopped
  • 200g fresh or frozen cranberries
  • 4 tbsp light brown soft sugar
  • pomegranate seeds, to serve

Method

  • STEP 1

Combine the flaxseeds with 4 tbsp water in a small bowl, and leave to thicken. Heat the oven to 200C/180C fan/gas 6. Toss the squash in a roasting tin with 1 tbsp olive oil, the za’atar, cumin and coriander. Cover the tin with foil and roast for 30-35 mins, or until the squash is tender but still holding its shape. Oil a 900g loaf tin and line with baking parchment.

  • STEP 2

Heat the remaining oil in a frying pan, and fry the onion, celery and mushrooms for 10-15 mins, or until softened. Stir in the garlic and miso paste.

  • STEP 3

Tip the pistachios, chestnuts, breadcrumbs and parsley into a bowl, then stir in the flaxseed mixture, fried veg and roasted squash. Season well.

  • STEP 4

Put the cranberries in a pan with the sugar and cook for 3-4 mins, or until the sugar has dissolved and the cranberries are just starting to soften. Spoon into the base of the loaf tin, then leave to stand for 5 mins to set slightly. Top with the nut roast mixture, patting it down firmly and smoothing the top with the back of a spoon. Cover with foil and bake for 25 mins, then uncover and bake for 25 mins more. Leave to rest for 15 mins, then invert onto a serving plate, removing the parchment. Top with extra chopped pistachios and pomegranate seeds, then serve.

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