Olive Magazine
Vegan Christmas Nut Roast Recipe For Vegetarian Christmas Dinner

Vegan nut roast recipe

Published: September 22, 2021 at 2:50 pm
loading...
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

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. This can be made the day before then heated through before serving

  • Vegan
Nutrition:
NutrientUnit
kcal406
fat12.3g
saturates10g
carbs60.9g
sugars29.1g
fibre12.6g
protein6.5g
salt0.3g
Advertisement

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.

Ingredients

  • 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

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.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content