Easy Vegan Nut Roast
Christmas, New Year or a Sunday roast, this easy vegan nut roast is the perfect veggie centrepiece. Made with a mix of nuts, fresh herbs, spices, mushrooms, chestnuts, cranberries and orange, it is bursting with flavour. It feels extra special because of how abundant the flavours and ingredients are, and it goes beautifully paired with your classic roast dinner.
I’ve been making this recipe for Christmas day for over a decade, and every year my family devours it. And they’re aren’t vegan!
What you need to make my easy vegan nut roast
What you need to make my easy vegan nut roast- chopped mixed nuts
- onions
- cloves of garlic
- sticks of celery
- carrot
- sage
- rosemary
- thyme
- cooked chestnuts
- paprika
- nutmeg
- allspice
- cinnamon
- mushrooms
- veg stock
- dried cranberries
- cooked brown rice
- vegan butter
- breadcrumbs
- orange
- fresh cranberries
- maple syrup
Ingredients & Substitution Notes
Chopped mixed nuts: This is a key ingredient but you can use whatever nuts you like! I like to buy the standard packets of mixed nuts, but if you prefer, you can select your favourites and chop them up!
Mushrooms: To make it even more decadent you could use mixed wild mushrooms. I mainly opt for chestnut mushrooms as they’re easy to find and have a delicious depth of flavour.
Fresh herbs: While for Christmas I think it’s worth the extra spend of fresh herbs, if you’re making this for a Sunday roast and using what you have to hand, this can be subbed for some dried herbs from the cupboard.
Cooked chestnuts: Buy these in the bags already cooked. I buy the Merchant Gourmet brand.
Fresh cranberries: This is for a deliciously decadant cranberry sauce topping, but you can use frozen cranberries, or buy a pre-made cranberry sauce.
Cooked brown rice: Make it up fresh, or buy pre-made packet rice (which I always do as it is a lot easier!)
Vegan butter: You can substitute olive oil for this.
Breadcrumbs: Can use gluten free bread or breadcrumbs.
How to make easy vegan nut roast
How to make easy vegan nut roastStart by toasting the chopped nuts over low to medium heat in a large pan, keeping an eye so they don’t burn. It should take 5-10 minutes until they are nice and toasted. Remove pan from heat and set aside.
Prep your ingredients. Chop up the onions, thinly cube the celery and carrots into small chunks, mince the garlic, and slice the mushrooms. Then remove the leaves from the stems of the herbs and chop them up thinly.
Preheat oven to 200°C (390°F), and grease and line a loaf tin.
Heat up the oil in a large pan and then add in the onions, carrots and celery. Fry for 5-10 minutes until softened. Next add in the garlic and fry for a further 1-2 minutes.
Crumble in the chestnuts, and add the herbs and spices. Stir everything through to mix.
Then add in the chopped mushrooms to the pan and cook down for 15-20 minutes until reduced. Season it all to toaste with salt and pepper.
Now stir through the remaining ingredients of vegetable stock, dried cranberries, cooked brown rice, vegan butter, breadcrumbs, and the zest of an orange and cook for a couple minutes until combined. Finally remove the mixture from the heat.
Finally, add the nut roast mixture to your prepared tin. Pack it down using a spoon to fill the tin, really pushing everything in together. Cover the top loosely with a bit of foil.
Roast in the oven for 45 minutes.
Meanwhile, heat the maple syrup in a pan until boiling and then add the cranberries in. Reduce to a simmer and cook for around 5 minutes until thickened.
Remove the nut roast from the oven, and tip upside down onto the plate you’ll be serving on. Coat the top with your cranberry sauce, and enjoy sliced with a delicious roast dinner!
This vegan nut roast goes perfectly with my sides walnut and cranberry brussel sprouts, braised red cabbage, ultimate roast potatoes, maple roasted carrots and easy roasted parsnips.
More festive recipes
- Vegan Mushroom Wellington
- Vegan Mince Pies
- Chocolate, Almond & Orange Biscotti
- Apple & Cranberry Chutney
- Hazelnut Orange Chocolates
Did you make this easy vegan nut roast recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Twitter.
And don’t forget to leave a comment and a rating so I know how you enjoyed them!
Easy Vegan Nut Roast
Ingredients
- 200 g mixed nuts (chopped )
- 2 tbsp olive oil
- 2 onions (chopped )
- 3 garlic cloves (minced or grated )
- 2 celery sticks (finely chopped )
- 1 carrot (finely chopped )
- 2 sprigs sage (leaves removed and finely chopped )
- 2 sprigs rosemary (leaves removed and finely chopped )
- 2 sprigs thyme (leaves removed and finely chopped )
- 1 tbsp oil
- 200 g chestnuts (chopped)
- 1 tsp paprika
- 1 pinch nutmeg
- 1 pinch allspice
- 1 tsp cinnamon
- salt and pepper (to taste)
- 200 g mushrooms (sliced )
- 125 ml vegetable stock
- 100 g dried cranberries
- 100 g cooked brown rice
- 1 knob vegan butter
- 150 g breadcrumbs (can use gluten free)
- 1 orange (zest of)
Cranberry sauce
- 200 g fresh cranberries
- 75 ml maple syrup
Instructions
- Toast the nuts over low to medium heat in a large pan, keeping an eye so they don’t burn. It should take 5-10 minutes until they are nice and toasted. Remove pan from heat and set aside.
- Preheat oven to 200°C (390°F), and grease and line a loaf tin.
- Heat up the oil in a large pan and then add in the onions, carrots and celery. Fry for 5-10 minutes until softened.
- Add in the garlic and fry for 1-2 minutes.
- Crumble in the chestnuts, and then add the herbs and spices. Stir everything through to mix.
- Then add in the chopped mushrooms to the pan and cook down for 15-20 minutes until reduced. Season with salt and pepper to taste.
- Stir through remaining ingredients and cook for a couple minutes until combined. Remove from heat.
- Add the nut roast mixture into the prepared tin. Pack it down to fill, really pushing everything down. Cover loosely with some foil and roast in the oven for 45 minutes.
- Meanwhile, prepare your cranberry sauce topping. Heat the maple syrup in a pan until boiling and then add the cranberries in. Reduce to a simmer and cook for around 5 minutes until thickened.
- Remove the nut roast from the oven, and tip upside down onto the plate you'll be serving on. Coat the top with your cranberry sauce, and enjoy sliced with a delicious roast dinner!
Video
Notes
- This vegan nut roast goes perfectly with my sides walnut and cranberry brussel sprouts, braised red cabbage, ultimate roast potatoes, maple roasted carrots and easy roasted parsnips.
- *I usually use leftover rice but if you are going to be making some fresh for this recipe cook some before going straight into the method.
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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5 comments
Nichola
Hello , merry Christmas to you all . I was just wondering if this is something you can make before and freeze , then reheat . Xx
Nichola x
Úna-Minh
Made this today with my Mom! Great recipe and we’ll be using it this Christmas since I’m recently on a plant-based diet 🙂 Maybe include resting period for when you take out the loaf out of the oven because when we tipped ours out it didn’t slice as well so I think it needs some time to cool to set!
Bekush
GORGEOUS! Even my non-vegan friends loved it, and one has even asked for the recipe as her son (a carnivore) loved it so much! Definitely making this for Christmas, if not before.
Mim
It seemed like a lot of ingredients at first but it was easy to make. We loved how it tasted as well.
Megan
I use this every year for Christmas day so wanted to leave my appreciation and review! It is the tastiest nut roast I have ever made and my whole family loads it up onto their plate, vegans and non-vegans alike.