Delicious chestnuts and cranberries are combined with tasty roasted butternut squash in this vegan nut roast recipe. Full of festive flavours and perfect for Christmas dinner.
Do you love a nut roast?
Nut roasts - people seem to either love them or hate them.
To be honest there's just something about the name that conjures up images of a 1970s style vegetarian Christmas. Whether you think this is a good or a bad thing there's no denying that not all nut roasts are equal.
I'm sure that every vegan and vegetarian out there can remember a soggy, crumbly or tasteless nut roast, probably served with not enough roast potatoes and cold gravy.
Chances are you were served this nut roast as the only vegetarian on a work Christmas do. It doesn't have to be that way though!
It's time to rediscover the nut roast
My chestnut and cranberry nut roast recipe will transform your feelings about nut roast. It holds together beautifully and is packed full of festive flavours.
I've designed this recipe with Christmas in mind - hence the chestnuts and cranberries. But it can be eaten at any time - nut roasts are not just for Christmas after all.
What to serve with nut roast?
I think that roast potatoes are essential with nut roast as is a good vegan gravy.
I also like lots of vegetables on the side, like:
- roasted Brussels if it's Christmas
- sautéed cabbage or kale
- broccoli
- carrots
- braised red cabbage
And a large dollop of cranberry sauce on the side will complete your vegan Christmas dinner.
Can this nut roast be prepared in advance?
Yes. You can prepare this up to the end of stage 9 (in the recipe card below), allow to cool and store in the fridge overnight.
Alternatively you can cover at this stage and freeze. Be sure to defrost thoroughly before cooking.
Making sure it hold together
The key to making a successful vegan nut roast is to make sure that it binds together properly.
Here I've used flax eggs (you can also use chia eggs). Both chia and flax seeds are miracle vegan ingredients. As well as containing all sorts of nutrients that are good for you, when ground together and mixed with water they go all gloopy and make the perfect substitute for eggs.
When combined with a mashed vegetable - here I've used butternut squash - and breadcrumbs you're pretty much guaranteed to get good results.
More vegan Christmas recipes that you might like
- Maple roasted carrots
- Roasted balsamic Brussels sprouts
- Parsnip, chestnut and sage Christmas nut roast (
- Iced vegan Christmas cake
- Roast Brussels sprouts and Jerusalem artichokes with cranberries and chestnuts
- Easy Christmas red cabbage
- Vegan gravy
- Rosemary roast potatoes
NB: some of these recipes appear on my other blog sneakyveg.com
And if you're looking for a gift for your favourite vegan check out my best vegan cookbooks review.
How to make chestnut and cranberry vegan nut roast
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
Chestnut and cranberry vegan nut roast
Ingredients
For the butternut squash
- 1 tablespoon olive oil
- 300 g butternut squash (about half a medium squash) peeled and chopped
For the chia/flax eggs
- 2 tablespoons chia or flax seeds
- 6 tablespoons cold water
For the nut roast
- 1 tablespoon olive oil
- 1 onion finely chopped
- 2 stalks celery finely chopped
- 2 cloves garlic crushed
- 1 sprig fresh rosemary leaves picked and finely chopped
- 180 g pre-cooked chestnuts crumbled or chopped
- 60 g ground almonds
- 1 teaspoon mustard powder
- 50 g wholemeal breadcrumbs
- 100 g dried cranberries
- 1 teaspoon dried oregano
- 2 tablespoons nutritional yeast optional
- Salt and pepper to taste
Instructions
For the butternut squash
- Pre-heat the oven to 180°C(fan)/200°C/ gas mark 6.
- Place the chopped squash into a roasting dish, drizzle with olive oil and roast for 30-40 minutes until soft. Stir once or twice.
For the chia/flax eggs
- Make your chia or flax eggs by mixing 2 tablespoons ground seeds with 6 tablespoons cold water in a small bowl. Set aside to thicken.
For the nut roast
- Heat the remaining olive oil in a large pan and cook the chopped onion and celery over a medium low heat until soft. Stir often. This will take 10-15 minutes.
- Add the garlic and chopped rosemary, stir, and cook for one more minute.
- Remove from the heat and stir through the chestnuts, breadcrumbs, oregano, almonds, mustard powder, cranberries and nutritional yeast.
- When the squash is cooked roughly mash and add to the onion and chestnut mixture along with the flax eggs.
- Stir well.
- Grease a 900g loaf tin and then line with baking paper.*
- Transfer the mixture to the tin and press down well.
- Bake for 30 mins. Cover the top with foil and return to the oven for a further 30 minutes.
- Leave to rest for 2-3 minutes then carefully remove from the tin and serve.
Notes
- If you cut your baking paper so that it's longer than the tin and the edges overhang the short ends then it'll be easier to remove your nut roast.
- This nut roast can be frozen. Once you've put the filling in the tin allow to cool completely then cover and freeze. Defrost thoroughly before cooking.
- Nutritional information is approximate and is intended as a guide.
Nutrition
Pin chestnut and cranberry vegan nut roast for later
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Jacqui Bellefontaine
I often make a nut roast even when there are no vegetarians at my Christmas table I like it just as much as I do the rest of the dinner. This looks and sounds delicious. Thank you for linking to #CookBlogShare
Cook Veggielicious
It wouldn't be Christmas without a nut roast would it!
Monika Dabrowski
Sounds super delicious, I love that used roasted squash in this recipe. The combination of sweet and nutty, together with the herbs is really really nice.
Cook Veggielicious
Thanks Monika - I really love the butternut squash in this recipe, I think it adds that little something special!
MissPond
I often make nut roast instead of stuffing! They can be so tasty - I like the idea of cranberries in it. I've never made a vegan one though - I will have to try 🙂
Cook Veggielicious
Hope you enjoy it!
Mellissa Williams
I quite like a nut roast, but have never made one myself. Love the addition of chestnuts and cranberries to make it festive!
Cook Veggielicious
Thanks Mellissa - it's a lovely festive meal - hope you like it if you give it a try x
Dan
This looks great. I've previously used the BBC Good Food Recipe and documented my experience on our website. I do think this is something that can be made all year round and enjoy the process though it can take a few hours. Last time I made a nice veggie gravy with a red onion mix, serving with roasted cauliflower, broccoli and roast potatoes to go with it. Will give this recipe a go at the weekend! Thanks 🙂
Cook Veggielicious
Thanks Dan - I'd love to hear what you think of it.