This festive nut roast recipe is a delicious and hearty option for vegans and vegetarians over the Christmas season – even the meat eaters will be wanting a taste! It is full of flavour and is perfectly accompanied by our homemade onion gravy recipe.
Recipe: Festive Vegan Nut Roast
1 1/2 cups mixed nuts (We used a mix of walnuts, pine nuts, pecan nuts)
1 cup cooked chestnuts
1 red onion
2 tablespoon olive oil
2 garlic clove, minced (or 1/2 tsp garlic powder)
approx. 5 chestnut mushrooms (100g)
1/2 cup (100ml) of vegetable stock
1 cup (100g) oats
1 Tbsp tamari soy sauce
1 tsp mixed dried herbs
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried rosemary
1/2 cup dried cranberries
A few gratings of nutmeg
A large pinch of all spice
Preheat oven to 200º C. Roast the nuts on a baking tray for +/-5 minutes * to release the aromas. Remove from the oven and allow to cool, then roughly chop.
Meanwhile, peel and chop the parsnips and boil until soft. Allow to cool then mash lightly.
Peel and finely chop onion, garlic, carrot and mushrooms, pan fry until softened. Add the vegetable stock, oats, herbs and spices to the pan and mix well.
Add the mashed parsnips and chopped toasted nuts, mix well. Season with salt and pepper to taste.
Spoon into a lined loaf tin or deep cake pan and cover with foil. Bake for 30 minutes covered. Remove the foil and bake for a further 25-30 minutes uncovered.
The roasting time of the nuts will depend on the size of the nuts you decide to use – for smaller nuts like pinenuts or walnut pieces – decrease the roasting time.
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And what would a Christmas dinner be without gravy! It’s often seen as an after thought and something that you quickly whip up before serving, but this recipe will bring it to the forefront of the meal. It is easy to make, full of flavour and it goes brilliantly with the Festive Nut Roast recipe.
The gravy can be made whilst the roast is cooking in the oven or ahead of time and kept in the fridge.
Recipe: Onion Gravy
1 tbsp coconut oil
Small red onion, finely sliced
1/2 tbsp coconut sugar
150ml red wine
1 1/2 tbsp balsamic vinegar
1 1/2 tbsp tamari soy sauce
300ml vegetable stock
1/4 tsp each dried rosemary, thyme and garlic
1 tbs arrowroot (optional*)
Add the oil to the frying pan and sauté the onion with the coconut or brown sugar and herbs for 10 minutes.
Once it’s caramelised and sticky in texture, pour in the wine, balsamic vinegar and tamari sauce and simmer until the stock is reduced by half.
Add the vegetable stock and simmer again for 10 minutes until you are left with a thick, dark gravy.
*We made this twice and the second time we added 1 tablespoon of arrowroot powder (mixed with a splash of water) at the same time we added the stock and it made for a slightly thicker and ‘glossier’ gravy.
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