Delicious chestnuts and cranberries are combined with tasty roasted butternut squash in this vegan nut roast recipe. Perfect for your 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!
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 also like lots of vegetables on the side, like:
A large dollop of cranberry sauce would complete your vegan Christmas dinner.
More vegan Christmas recipes that you might like
- Maple roasted carrots
- Roasted balsamic Brussels sprouts
- Parsnip, chestnut and sage Christmas nut roast (on my other blog sneakyveg.com)
- Iced vegan Christmas cake
- Roast Brussels sprouts and Jerusalem artichokes with cranberries and chestnuts (on my other blog sneakyveg.com)
- Easy Christmas red cabbage (on my other blog sneakyveg.com)
- Vegan gravy
- Rosemary roast potatoes
And if you're looking for a gift for your favourite vegan check out my best vegan cookbooks review.
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.
Pin chestnut and cranberry vegan nut roast for later
How to make chestnut and cranberry vegan nut roast
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.
This Christmas nut roast takes a while to bake - but it's worth the wait. On my first test I took it out after half an hour as it looked ready on the top but it really wasn't done inside. I suggest that after half an hour you cover the top with foil to stop it getting too brown.
Chestnut and cranberry vegan nut roast
- 1 tbsp olive oil
- 300 g butternut squash (about half a medium squash) peeled and chopped
- 2 chia or flax seeds
- 6 tbsp water
- 1 tbsp 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 chestnuts crumbled or chopped
- 60 g ground almonds
- 1 tsp mustard powder
- 50 g wholemeal breadcrumbs
- 100 g dried cranberries
- 1 tsp dried oregano
- 2 tbsp nutritional yeast optional
- Salt and pepper to taste
- 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.
- Make your chia or flax eggs by mixing 2 tbsp ground seeds with 6 tbsp water. Set aside to thicken.
- Heat the remaining olive oil in a large pan and cook the onion and celery until soft. Add the garlic and chopped rosemary and cook for 1 minute more.
- 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.
- Line a 900g loaf tin 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.
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