Vegan nut roast recipe
Published: September 22, 2021 at 2:50 PM
Save recipe
Serves 6
Easy
Total time: 2 hrs and 45 mins
A star rating of 5 out of 5.3 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
Check out this vegan chestnut, squash and sweet potato loaf recipe. Precise layering makes this meat-free main look really smart, but it’s actually easy to put together.
Vegan
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Try this vegan nut roast, then check out our vegan Yorkshire puddings, vegan wellington, vegan haggis and vegan shepherd's pie. We've even got a festive vegan eggnog recipe to wash it down.
Also discover more vegan Christmas recipes such as our vegan ham, vegan pigs in blankets and vegan stuffing.
Recipe tip: This vegan nut roast can be made the day before then heated through before serving
Ingredients
Nutrition
-
3 large onions
grated
-
100g coconut butter
-
a pinch dried chilli flakes
-
a small bunch sage
chopped
-
180g vac-packed cooked, peeled chestnuts
chopped
-
100g white breadcrumbs
-
50g ready-to-eat dried apricots
chopped
-
4 tbsp cranberry sauce
-
400g sweet potatoes
peeled
-
400g butternut squash
peeled
Nutrition: per serving
- kcal406
- fat12.3g
- saturates10g
- carbs60.9g
- sugars29.1g
- fibre12.6g
- protein6.5g
- salt0.3g
Ad
Method
-
step 1
To make the stuffing, put the onion in a pan with the coconut butter and chilli flakes and cook until the onions have softened. Stir in the sage and cook for 2 minutes.
-
step 2
Put the chestnuts, breadcrumbs and apricots into a bowl. Stir in half the onion mixture, mix well and season. Mix the rest of the onions with the cranberry sauce.
-
step 3
Slice the sweet potatoes and squash separately in a food processor or with a mandoline and divide into 3 piles of each. Melt a little more coconut butter and brush the inside of a 900g/2lb loaf tin. Line with a strip of baking paper
-
step 4
Heat the oven to 190C/fan 170C/gas 5. Line the bottom of the tin with a neat overlapping layer of 1/3 of the squash, trimming to fit the tin. This will be the top of the loaf so get this as nice as possible – the other layers you don’t need to worry about so much. Then add a layer of 1/3 of the sweet potato.
-
step 5
Add a layer of stuffing, then cranberry onions, then the next 1/3 of squash and sweet potato. Add the rest of the stuffing, then another layer of cranberry onions and finish with the last 1/3 of squash and sweet potato.
-
step 6
Cover with foil, put on a baking tray and bake for 2 hours, or until the sweet potatoes and squash are tender. Leave to sit for 10 minutes before turning out and cutting into slices.
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 5 out of 5.3 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue