Hearty nut roast

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Rating: 3.67
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Image source: Simon Smith

The wonderful seasoning of this hearty nut roast will delight your stomach. Whether for Christmas or special occasions, this nutty wreath will steal all the other dishes’ thunder. Why not try your hand at making this festive nut roast from the Avant-Garde Vegan, Gaz Oakley?



For the nut roast

3 tbspolive oil
1 red onion finely chopped
1 celery stalk finely chopped
2 clovesgarlic finely chopped
1 leek finely chopped
200 gbutternut squash peeled and deseeded, cut into small cubes
1 smallaubergine cut into small cubes
60 gcooked chestnuts coarsely chopped available in vacuum packs (if unavailable, use hazelnuts)
½ tsppimento ground
¼ tspcinnamon ground
1 sprigrosemary fresh needles, finely chopped
10 leavessage fresh leaves, finely chopped
1 orange organic quality, zest and juice thereof
140 gmixed nuts such as Brazil nuts, pistachios and walnuts
165 gchickpeas canned
45 gbreadcrumbs
50 gcranberries dried, coarsely chopped
50 gapricots dried, coarsely chopped
50 gtomatoes sundried, coarsely chopped
3 tbspbalsamic vinegar
1 tbspwhite miso paste
3 tbspnutritional yeast
1 tbspMarmite or another plant-based seasoning paste
sea salt to taste
pepper to taste

For the cranberry and orange juice

75 gcranberries fresh
¼ tspginger freshly grated
¼ small stickcinnamon
¼ apples grated
50 gsugar
60 mlorange juice freshly squeezed


    For the nut roast
    1. 1

      Grease a 25 cm diameter wreath mould. If the mould does not have a non-stick coating, it must be lined with baking paper.

    2. 2

      Heat the olive oil in a large pot on a medium heat. Add the onions, celery, garlic, leek, pumpkin, aubergine, and chestnuts and sauté for a few minutes, stirring frequently. Add the spices, herbs, and a little salt and pepper, along with the orange juice and zest. Reduce the temperature and continue steaming the vegetables for 8-10 minutes, stirring occasionally, until they are tender and the flavours have had time to develop.

    3. 3

      Meanwhile, use the pulse setting on a blender to finely chop the nuts. Add the chickpeas and roughly mix them into the mixture using a few short pulses, but do not blend them completely. Pour the mixture into the pot, add the breadcrumbs, cranberries, apricots, and tomatoes, then carefully stir them all in.

    4. 4

      Mix in the vinegar, miso paste, yeast flakes, and Marmite. Sauté for 3–4 minutes, then turn off the heat.

    For the cranberry and orange sauce
    1. 5

      Preheat the oven to 180 °C. Mix all the ingredients for the sauce in a heavy-bottomed pot and lightly heat over a low temperature. Cover the pot and let the mixture simmer gently for 15 minutes, stirring from time to time. Spread the cranberry and orange sauce on the bottom of the wreath mould.

    2. 6

      To finish: Pour the nuts-and-vegetable mixture into the mould and spread it evenly. Press it into the mould as firmly as possible. Cover the surface with aluminium foil and bake in the oven for 30–35 minutes.

    3. 7

      Leave the roast to cool slightly in the mould after you take it out of the oven, then turn it over onto a serving platter. Garnish as desired and serve.

    Course Main course
    Special diet Soya-free
    Difficulty Level 2 (average)
    Cooking time 30-45 minutes
    Season Autumn, Winter
    Number ingredients > 20 ingredients
    Taste Savory
    Preparation method Baking, Food processor, Oven, Sauté
    Type of dish Meat substitute
    Gaz Oakley

    Vegan Christmas

    Over 70 Amazing Recipes for the Festive Season

    Quadrille Publishing 2018, 176 pages, £15.00

    ISBN 978-1787132672

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