Chestnut and cranberry vegan nut roast

Delicious chestnuts and cranberries are combined with tasty roasted butternut squash in this vegan nut roast recipe. Perfect for your Christmas dinner.

What are your thoughts on nut roast?

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 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 always go down well.

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.

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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 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.

5 from 5 votes

Print

Chestnut and cranberry vegan nut roast

Delicious chestnuts and cranberries are combined with tasty roasted butternut squash in this vegan nut roast recipe. Perfect for your Christmas dinner.

Course Main Course

Cuisine British

Keyword vegan nut roast

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 6

Author Cook Veggielicious

Ingredients

• 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 spring of 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

Metric - US customary

Instructions

1. Pre-heat the oven to 180°C(fan)/200°C/ gas mark 6.
2. Place the chopped squash into a roasting dish, drizzle with olive oil and roast for 30-40 minutes until soft. Stir once or twice.
3. Make your chia or flax eggs by mixing 2 tbsp ground seeds with 6 tbsp water. Set aside to thicken.
4. 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.
5. Remove from the heat and stir through the chestnuts, breadcrumbs, oregano, almonds, mustard powder, cranberries and nutritional yeast.

6. When the squash is cooked roughly mash and add to the onion and chestnut mixture along with the flax eggs.

7. Stir well.
8. Line a 900g loaf tin with baking paper.
9. Transfer the mixture to the tin and press down well.

10. Bake for 30 mins. Cover the top with foil and return to the oven for a further 30 minutes.

11. Leave to rest for 2-3 minutes then carefully remove from the tin and serve.

Recipe Notes

This can be frozen. Once you've put the filling in the tin allow to cool completely then cover and freeze. Defrost thoroughly before cooking.

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