Chestnut and Cashew Nut Roast – Vegan Christmas Recipe
A hearty and flavorful vegan chestnut and cashew nut roast, perfect for a festive Christmas meal. Packed with seasonal vegetables, nuts, and aromatic herbs, this wholesome loaf is baked to golden perfection and makes a stunning centerpiece for any holiday table.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Vegan
Ingredients
Scale
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 300 g butternut squash, peeled and roughly chopped
- 200 g carrots, roughly chopped
Nuts and Dry Ingredients
- 150 g cashew nuts
- 150 g cooked and peeled chestnuts
- 120 g breadcrumbs
Seasonings and Others
- 1 tbsp olive oil
- 1 tbsp tahini
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1 tsp yeast extract
- 1 tsp tomato puree
- 2 tsp paprika
- Salt and freshly ground black pepper, to taste
- Fresh herbs and cranberries for decoration
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or Gas Mark 4 to ensure it is at the right temperature for baking the roast.
- Cook Onion: Heat the olive oil in a frying pan over medium heat. Add the finely chopped onion and sauté until it becomes soft and just starts to colour, enhancing its sweetness and flavor.
- Add Garlic: Add the finely chopped garlic to the pan and gently fry it for a further two minutes to release its aroma without burning.
- Prepare Vegetables: Steam or boil the butternut squash and carrots until they are soft. Once cooked, mash them thoroughly to create a smooth vegetable base.
- Process Nuts: Place the cashew nuts and cooked peeled chestnuts in a food processor and pulse until the nuts are ground but still textured, resembling coarse meal rather than flour.
- Combine Ingredients: In a large mixing bowl, combine the mashed vegetables, ground nuts, breadcrumbs, sautéed onion and garlic, tahini, dried herbs (rosemary, sage, thyme), yeast extract, tomato puree, paprika, and season well with salt and freshly ground black pepper.
- Shape the Roast: Press the mixture firmly into a greased 900g (2lb) loaf tin or a ring mould to form a compact loaf shape.
- Bake Covered: Cover the loaf tin with foil and bake in the preheated oven for 1 hour to allow the flavors to meld and the loaf to cook through.
- Bake Uncovered: Remove the foil and bake for an additional 10 minutes to brown and crisp the top.
- Rest: Leave the nut roast to stand in the tin for 10 minutes to set and ensure easy removal.
- Remove from Tin: Carefully turn the loaf out onto a serving board or glass cake stand for presentation.
- Decorate: Garnish the nut roast with fresh rosemary sprigs, thyme, and cranberries to create an attractive, festive look.
Notes
- You can use either steamed or boiled vegetables depending on your preference; just ensure they are well drained to avoid a soggy roast.
- Pulse the nuts gently in the processor to maintain some texture and avoid turning the mixture into nut butter.
- If you prefer a gluten-free version, substitute the breadcrumbs with gluten-free alternatives or ground oats.
- Leftover nut roast makes a delicious sandwich filling or can be served cold with salads.
- This roast can be prepared in advance and baked on the day for convenience.
Keywords: nut roast, vegan Christmas, chestnuts, cashew nuts, festive recipe, vegan main course, holiday roast, plant-based
