Chestnut and cranberry vegan nut roast

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

Cook Time 1 30

Total Time 1 50

Servings

Calories 279kcal

Author Cook Veggielicious

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 (linseeds)
4 tablespoons cold water

For the nut roast

1 tablespoon olive oil
1 onion finely chopped
2 celery stalks 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 tablespoon wholegrain mustard
50 g wholemeal breadcrumbs
100 g dried cranberries
1 teaspoon dried oregano
2 tablespoons nutritional yeast optional
Salt and pepper to taste

Metric - US customary

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 4 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, 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