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Looking for a flavorful, vegetarian feast this Christmas? You’ve come to the right place! This delicious Christmas Nut Roast Recipe will delight even the pickiest eater. Packed with festive ingredients like chestnuts, squash, apples, and dried cranberries – it’s easy to make and tastes irresistible. So what do you say? Wanna whip up a veggie masterpiece this holiday season?
Page Contents
- Ingredients You’ll Need
- How To Make This Christmas Nut Roast Recipe ~ Step-By-Step
- Why You’ll Love This Christmas Nut Roast Recipe
- Recipe Variations
- Tips For Making The Best Christmas Nut Roast Recipe
- More Vegetarian Recipes
- How To Make A Christmas Nut Roast ~ Full Recipe
- Pin Christmas Nut Roast Recipe For Later!
Ingredients You’ll Need
- Nuts & Seeds: I’m using Hazelnuts, cooked chestnuts, and pepitas (pumpkin seeds) in this recipe as they’re a great flavor and texture combo. Plus, you really can’t get more festive than chestnuts. That said, feel free to use any unsalted nuts and seeds you love to eat.
- Veggies: I use a mix of butternut squash and red onion in this recipe. But vegetables like parsnips, sweet potatoes, Brussels sprouts, spinach, mushrooms, and carrots are all great alternatives.
- Fruits: I like to use an apple plus some unsweetened dried cranberries to sweeten what would otherwise be a super-savory dish.
- Garlic: I use two large garlic cloves to boost the flavor of this delicious nut roast. Feel free to add more or less as you’d prefer.
- Herbs & Seasonings: Lots of aromatic herbs are needed to pack flavor into a nut roast. I’ve opted for a mix of dried thyme, parsley, and sage in this recipe, a trio that lights up the dish. But if you have some fresh herbs on hand, they would be a lovely substitution. I also add tamari to season the nut roast. It adds plenty of umami flavor and enhances the salty flavor, so you don’t need to use as much salt.
- Vegetable Stock/ Vegetable Broth: Adds moisture to the nut roast so it doesn’t become too dry as it bakes.
- Eggs: Eggs bind the nut roast, so it’s not too crumbly when slicing. Plus, they’re an excellent source of protein.
- Brown Bread: brown bread is processed into breadcrumbs in this recipe using a food processor. If you don’t have a food processor, you can use ready-made brown/wholemeal breadcrumbs. Just check the ingredients list to make sure they are natural. If you do have a food processor, you can turn any whole-grain bread into breadcrumbs for this recipe. Something like sourdough or artisan bread would add a fantastic flavor and a good dose of fiber!
- Maple Syrup: Finally, a splash of natural maple syrup for that hit of sweet maple flavor is a fantastic addition to round off the savory umami flavors. If you don’t have maple syrup, you could sub with honey. Or, leave it out altogether if you’re looking for a more savory dish.
How To Make This Christmas Nut Roast Recipe ~ Step-By-Step
- Prep
Preheat oven to 375ºF/190ºC/gas mark 5, prepare ingredients and line a 2 lb (900 g) loaf tin with parchment paper.
- Roast
Take a large sauté pan and dry-toast the hazelnuts for 5-6 minutes over medium-high heat, then pour the hazelnuts out onto a plate, and set aside.
- Fry
Add the olive oil to the empty pan and fry the onion until it softens and starts to crisp.
- Add Garlic
Add the garlic and fry for an additional 1 minute.
- Add Squash
Then, add the butternut squash, thyme, parsley, sage, and vegetable stock to the pan. Turn the heat down and let it simmer with the lid on for about 15 minutes until the squash softens.
- Add Apple
Now, add the apple and the to the pan and cook for a further 5 minutes.
- Food Processor
Add the chestnuts, eggs, and bread to a food processor, along with half the toasted hazelnuts and half the pumpkin seeds. Blitz until the mixture resembles wet sand.
- Chop
Meanwhile, roughly chop the remaining half of the toasted hazelnuts and pepitas (pumpkin seeds).
- Combine
Add the sandy wet mixture to the frying pan, along with the dried cranberries, tamari, maple syrup, and the remaining roughly chopped toasted hazelnuts and pepitas (pumpkin seeds). Season with salt and pepper, and give everything a good stir.
- Prepare To Bake
Pour the nut mixture into the prepared loaf tin and press down firmly.
- Bake
Cover with foil and bake in the oven for 40-45 minutes, removing the foil for the last 15 minutes until golden brown. Once cooked, the nut roast should be firm to the touch. Remove from the oven and cool for 20-30 minutes, allowing the nut roast to firm up before removing from the tin.
- To Serve
Serve and enjoy!
Full recipe and ingredients list in the recipe card below.
Why You’ll Love This Christmas Nut Roast Recipe
- Easy Recipe – This Christmas nut roast recipe has a few steps, but still, it’s easy to make
- Vegetarian – It’s a great vegetarian option for your Christmas dinner.
- Incredibly Delicious – The nut roast is packed with flavor and will be sure to please even the pickiest of eaters.
- Make Ahead – Best of all, this nut roast can be made ahead of time and reheated when you’re ready to serve.
- A Great Alternative To Turkey – Sometimes, we just don’t want Turkey at Christmas. Suppose you’re in that place this year. This Christmas Nut Roast Recipe is an excellent alternative to traditional roast beef or turkey.
Recipe Variations
- Sweet Potato & Pecan Nut Roast: A tasty alternative to this recipe is to replace the butternut squash with sweet potato and the hazelnuts with pecans. Delicious!
- Vegan Nut Roast: to make this a vegan nut roast, use flax eggs instead of regular eggs. It will work well and taste great.
- Use Different Dried Fruits: I’m using unsweetened dried cranberries in this recipe for their natural sweetness. Dried apricots or raisins also taste amazing. But feel free to use any other dried fruit you love. Alternatively, skip the fruit altogether if you’d like a more savory nut roast.
- Use Different Winter Vegetables: This easy nut roast recipe is so adaptable you can swap the squash with various veggies. I’ve tried some fab options: Brussels sprouts, bell pepper, mashed parsnip, and cremini mushrooms. But use what you love.
Tips For Making The Best Christmas Nut Roast Recipe
1Toast The Nuts
Toasting hazelnuts is a crucial step in making a delicious nut roast. It helps to bring out their flavor. This will really shine through in your baked nut roast.
2Sauté The Vegetables
Another important step in making a nut roast is to sauté the vegetables. This helps to soften them up and bring out their flavor.
3Use A Variety Of Nuts
This recipe uses hazelnuts and cooked chestnuts. Using a variety of nuts will give your Christmas Nut Roast more flavor and texture.
4Chunky Or Finely Chopped
I have gone with finely chopped nuts and chunky vegetables in this recipe, so there is a variation of texture, which I love. Generally, chunkier ingredients can cause your nut loaf to crumble a little when slicing. Finely chopped ingredients are more likely to hold together and slice more easily. In both cases, leaving your nut roast to cool slightly before slicing will help it hold together. Do whatever works for you.
5Firmly Pack Your Nut Roast Mixture
Firmly packing your nut roast mixture into your loaf pan will produce a nut roast that holds together well and slices easily. But this can mash your ingredients together. If you’re looking for a chunky nut roast, simply put your ingredients into the loaf pan more loosely.
More Vegetarian Recipes
If you like the look of this Christmas Nut Roast Recipe, check out more of my vegetarian recipes.
How To Make A Christmas Nut Roast ~ Full Recipe
Print
Christmas Nut Roast Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6
- Diet: Vegetarian
Description
Looking for a flavorful, vegetarian feast this Christmas? You’ve come to the right place! This delicious Christmas Nut Roast Recipe will delight even the pickiest eater. Packed with festive ingredients like chestnuts, squash, apples, and dried cranberries – it’s easy to make and tastes irresistible. So what do you say? Wanna whip up a veggie masterpiece this holiday season?
Ingredients
1 cup (130 g) hazelnuts
2 tbsp extra virgin olive oil
1 red onion, small dice
2 garlic cloves, crushed
2 cups (280 g) butternut squash, peeled, small dice
3 tsp dried thyme
1.5 tsp dried parsley
1.5 tsp dried sage
2/3 cup (160 ml) vegetable stock
1 apple, peeled, small dice
1 2/3 cup (180 g) cooked chestnuts
4 tbsp pumpkin seeds (pepitas)
2 large eggs
4 slices of brown bread, torn into small pieces
1/2 cup (65 g) dried cranberries
2 tbsp tamari
1.5 tbsp maple syrup
1 tsp sea salt flakes
1/4 tsp freshly ground black pepper
To Serve (not included in nutrition panel)
Extra hazelnuts, pepitas, cranberries, and fresh thyme.
Instructions
- Prepare: Preheat oven to 375ºF/190ºC/gas mark 5, prepare ingredients, and line and grease a 2 lb (900 g) loaf tin.
- Toast: Take a large frying pan and dry-toast the hazelnuts for 5-6 minutes over medium-high heat, then pour the hazelnuts out onto a plate, and set aside.
- Fry: Add the olive oil to the empty pan and fry the onion until it softens and starts to crisp. Add the garlic and fry for an additional 1 minute. Then, add the butternut squash, thyme, parsley, sage, and vegetable stock to the pan. Turn the heat down and let it simmer with the lid on for about 15 minutes until the squash softens. Now, add the apple and the to the pan and cook for a further 5 minutes.
- Food Processor: Add the chestnuts, eggs, and bread to a food processor, along with half the toasted hazelnuts and half the pumpkin seeds. Blitz until the mixture resembles wet sand.
- Chop: Meanwhile, roughly chop the remaining half of the toasted hazelnuts and pumpkin seeds.
- Combine: Add the wet sand mixture to the frying pan, along with the dried cranberries, tamari, maple syrup, and the roughly chopped toasted hazelnuts and pumpkin seeds. Season with salt and pepper, and give everything a good stir.
- Bake: Tip the mixture into the prepared loaf tin and press down firmly. Cover with foil and bake in the oven for 40-45 minutes, removing the foil for the last 15 minutes to crisp up. Once cooked, the nut roast should be firm to the touch. Remove from the oven and allow to cool for 20-30 minutes, allowing the nut roast to firm up before removing it from the tin.
- To Serve: Serve topped with Cranberry Sauce or smother with vegetarian gravy, and enjoy!
Notes
To Make A Vegan Nut Roast: To make this recipe vegan replace regular eggs with a flax egg. You will need 2 tbsp ground flaxseed (flaxseed meal) + 5 tbsp water. Add the water and ground flax to a small dish and stir. Allow to thicken for at least 10-15 minutes. As a flax egg doesn’t bind exactly like an egg, you may find the nut roast slightly more crumbly using flax eggs.
Storage Instructions: Let the nut roast cool to room temperature, store it in an airtight container or freezer bag, and refrigerate for 3-4 days. Wrapping the nut roast in plastic wrap (cling film) keeps it fresher for longer.
Freezing Instructions: Christmas Nut Roast can be frozen in an airtight container for up to 3 months. Defrost in the refrigerator overnight.
Reheating Instructions: Place the nut roast on a baking tray, cover with foil and bake at 350ºF/180ºC/gas mark 4 for 15-20 until piping hot.
- Prep Time: 20
- Cook Time: 1 hour 5 minutes
- Category: Lunch, Dinner
- Method: Roast
- Cuisine: British
Keywords: roast dinner, vegetarian dinners, Christmas dinner, main course, vegan roasts, Sunday lunch
Thinking of making this Christmas Nut Roast Recipe? I’d love to know how it turns out. Get in touch via the comments section, and let me know!
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