This Vegan Nut Roast recipe is delicious, easy to prepare and will delight vegans and meat eaters alike. A wonderfully festive nut loaf with lentils, mushrooms, nuts and cranberries that’s perfect for Christmas Dinner or any time of the year.
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The days of only ever finding nut roast as the vegetarian or vegan option on menus are long gone, thank goodness.
But that’s no reason to overlook the old fashioned nut roast – not when it is so easy to prepare and so yummy!
In fact this nut loaf was the first thing to disappear at a festive dinner a few years ago… even though the company was not vegan or even vegetarian.
A pistachio and cranberry nut loaf is perfect for Christmas season but you can also vary the ingredients to suit the occasion.
NUT ROAST INGREDIENTS
This dish is based on a Gousto Nut roast recipe, tweaked to make it vegan. There’s a fair few ingredients but they are easy to find.
I baked my nut roast in a small bundt tin for a more festive look but you can bake it in a loaf tin if preferred. Here’s what you will need
- Shallots or onion, garlic and sage leaves
- Mushrooms
- Cooked brown lentils (from a tin, this is all about easy!)
- Chestnuts, cooked and canned / vacuum packed
- Breadcrumbs – you can use Panko or blitz any type of bread in a food processor. Use gluten free bread if preferred
- Pistachios or mixed nuts
- Dried cranberries
- Flaxseed “egg” – simply mix ground flaxseed with hot water
- Dijon mustard
- Yeast flakes (optional)
- Cranberry sauce to glaze
- Vegan spread, onions, flour, vegetable stock, mustard and soy sauce for the onion gravy
HOW TO MAKE THE BEST NUT ROAST
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
STEP 1 Preheat the oven to 200C (400F). Process the shallots, garlic cloves and sage in a mini chopper until finely minced. Do the same with the mushrooms. You can also chop these with a knife of course!
STEP 2 Heat a little olive oil in a pan and sauté the minced vegetables for a few minutes until they have softened.
STEP 3 Add the lentils, salt and yeast flakes and stir to combine. Mash everything together or use an immersion blender to blend until you have a slightly coarse texture that holds together if pinched.
STEP 4 Add the mustard, flaxseed, chestnuts, breadcrumbs, cranberries and pistachios. Mix together really well.
STEP 5 Pack the nut roast mix into a greased mini bundt or small loaf tin lined with baking paper, pressing down with the back of a spoon. Bake for 45-50 minutes until firm. Carefully turn out of the tin just before serving and brush with a little warm cranberry sauce or jam to glaze.
STEP 6 Pan fry the onions in a little vegan spread over low heat for 10 minutes, stirring, until softened but not browned. Stir in the flour and mustard cook for a minute. Gradually add the vegetable stock, stirring all the while. Add the soy sauce and simmer until the gravy thickens. Taste and adjust the seasoning if needed.
STEP 7 Cut your nut roast into slices and serve with the gravy.
TIPS AND FAQS
- PREP AHEAD Prepare the nut roast and pack into the tin up to a day ahead. Keep covered, in the fridge, until ready to cook.
- VARIATIONS Add 120g (half a cup) grated strong cheddar cheese to make a vegetarian nut roast. Feel free to replace the pistachios with other nuts.
- VEGAN GRAVY You can use half a teaspoon of Xanthan Gum to thicken the gravy if you don’t want to use flour.
- TOP TIP Make sure the texture of the ingredients is not too coarse otherwise the nut loaf will be difficult to slice without crumbling.
- LEFTOVERS Keep any leftovers in the fridge for 2-3 days and reheat before serving.
FESTIVE VEGAN RECIPES
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Easy Vegan Nut Roast with Onion Gravy
Ingredients
For the Nut Roast
- 2 tbsp olive oil
- 3 shallots or one onion
- 2 garlic cloves
- 5 sage leaves
- 250 g (2 cups) mushrooms
- 400 g (2 cups) brown lentils (from 2 tins, drained)
- 150 g (1 cup) cooked chestnuts coarsely chopped
- 120 g (1 cup) Panko breadcrumbs
- 100 g (¾ cup) pistachios or mixed nuts coarsely chopped
- 100 g (1 cup) dried cranberries finely chopped
- 2 tbsp ground flaxseed mixed with 1 ½ tbsp hot water
- 2 tsp Dijon mustard
- 2 tbsp yeast flakes , optional
- 1 tsp salt
- 2 tbsp smooth cranberry sauce , warm to glaze
Vegan Onion Gravy
- 2 tbsp vegan spread
- 1 yellow onion
- 1 tbsp flour
- 1 tsp Dijon mustard
- 480 ml (2 cups) hot vegetable stock
- 2 tbsp soy sauce or Henderson’s Relish
- Salt and pepper , to taste
Instructions
- Preheat the oven to 220C (425F). Process the shallots, garlic cloves and sage in a mini chopper until finely minced. Do the same with the mushrooms. You can also chop these with a knife of course!
- Heat a little olive oil in a pan and sauté the minced vegetables for a few minutes until they have softened.
- Add the lentils, salt and yeast flakes and stir to combine. Mash everything together or use an immersion blender to blend until you have a slightly coarse texture.
- Add the mustard, flaxseed, chestnuts, breadcrumbs, cranberries and pistachios. Mix together really well.
- Pack the nut roast mix into a greased mini bundt or small loaf tin lined with baking paper. Bake for 45-50 minutes until firm. Carefully turn out of the tin just before serving brush with the cranberry sauce to glaze.
- Pan fry the onions in a little vegan spread over low heat for 10 minutes, stirring, until softened but not browned. Stir in the flour and mustard cook for a minute. Gradually add the vegetable stock, stirring all the while. Add the soy sauce and simmer until the gravy thickens. Taste and adjust the seasoning if needed. You can strain the gravy if you like and discard the onions.
- Cut your nut roast into slices and serve with the gravy.
Video
Notes
- PREP AHEAD Prepare the nut roast and pack into the tin up to a day ahead. Keep covered, in the fridge, until ready to cook.
- VARIATIONS Add 120g (1/2 cup) grated cheddar cheese to make a vegetarian nut roast. Feel free to replace the pistachios with other nuts.
- VEGAN GRAVY You can use half a teaspoon of Xanthan Gum to thicken the gravy if you don’t want to use flour.
- TOP TIP Make sure the texture of the nut roast mixture is not too coarse otherwise the nut loaf will be difficult to slice without crumbling.
- LEFTOVERS Keep any leftovers in the fridge for 2-3 days and reheat before serving.
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