Olive Magazine
Vegan Christmas Nut Roast Recipe For Vegetarian Christmas Dinner

Vegan nut roast recipe

Published: September 22, 2021 at 2:50 pm
  • 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

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.


  • 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


  • 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.


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