This gluten free and vegan Christmas Nut Roast is the perfect recipe to make this Christmas Day! Not only is it absolutely packed full of flavour, it is also incredibly simple to make! I can guarantee this will be the easiest and BEST Nut Roast you have ever tried!
Recipe Difficulty – Easy!
Why this recipe works
Whether you are a vegetarian or vegan or simply hosting one this Christmas Day, this is the perfect meat-free Christmas main to try. As you can see, it holds together perfectly without the need for any eggs, gluten or dairy and it tastes absolutely delicious!
However, don’t just save this flavourful Nut Roast for a meat-free Christmas Day, it’s the perfect recipe to make as we head into the cooler months, or what I like to call ‘Roast Season’. Delicious as the main event, but equally as good when made and used as a stuffing or side dish as well! Plus, it’s EVEN better when accompanied with the perfect Mushroom Gravy or Rosemary Infused Roast Potatoes!
- Roasted chestnuts – these become sweet, buttery and soft when cooked and have a similar taste and texture to sweet potato.
- Walnuts – Walnuts really enhance the texture of the Christmas Nut Roast.
- Cashews – I love cashews because they have a mild and creamy flavour.
- Dried apricots – The hero ingredient in this recipe. They add a subtle sweetness that really take the Christmas Nut Roast to the next level!
- Red onion – I’ve used a red onion in this recipe, but a white onion would also work well.
- Garlic – using garlic adds to the flavour but also provides a subtly acidity to the Vegetarian Nut Roast.
- Carrot – a great vegetable to use for a meat free nut roast. It adds sweetness, crunch and colour.
- Parsnip – this is another great root vegetable to use. It brings a starchy but sweet flavour that pairs well with the carrot.
- Rosemary – rosemary has an aromatic taste with a slightly bitter and earthy flavour. It also pairs really well with the other herbs used in the recipe such as thyme.
- Thyme – this has an earthy, minty, slightly lemony flavour and really compliments the other ingredients well.
- Flour – I have used gluten free flour. The flour helps to bind all the of ingredients together for the gluten free nut roast.
- Sage leaves (optional) – I use sage leaves to decorate the top of the vegan nut roast but they also add further depth to the flavours whilst being cooked.
- Chia seeds (optional)- If you have these in the cupboard, these help to bind and hold the nut roast together, plus they are a great source of protein, however not essential!
See recipe card for full information on ingredients and quantities.
- Nuts – the nuts in this recipe can all be substituted depending on what your preferences are or what you have in the cupboard already at home for example you could try substituting the walnuts for almonds.
- Flour – I have used gluten free flour to bind the ingredients together, but if you aren’t gluten free then standard plain flour would also work well.
- Onion – I have used a red onion in the recipe. However, a white onion would also work well.
- Vegetables – I have chosen to use carrot and parsnip as my root vegetables but if you have other ingredients in the fridge that need using such as mushroom or celery, these could also be added in.
- Herbs – I have chosen thyme, rosemary and sage for the vegetarian Nut Roast as I think these flavours pair well together. However, if you don’t like or have access to a certain one, don’t worry too much! It will still taste delicious.
- Kid-friendly – this is a great recipe to make with children as there is lots to do. However, it can be a little fiddly in places. For a simpler, more easier recipe to follow with children, give my Cranberry Sauce Baked Salmon a go with them. It’s super tasty and just 3 simple ingredients.
- Deluxe – this vegan nut roast is already a classic show stopper. If you wanted to take this to the next level, definitely include the sage leave at the bottom of the baking tin before cooking, it looks really impressive! You can also make this look incredible, by serving it on a large plate and garnishing it on the same plate with lots of vegetables such as my Crispy Smashed Brussel Sprouts or my Mustard and Maple Glazed Parsnips.
Step 1: Pre heat your oven to 200C / 390F. Add the chestnuts, walnuts, cashews and apricots to a food processor and blend into crumbs (roughly 1 minute).
Step 2: Now, grate the carrot and parsnip and finally chop the onion, garlic and herbs.
Step 3: Now add the nut mixture into a large mixing bowl and add the flour and finely chopped red onion, crushed garlic, chia seeds (optional), grated carrot, grated parsnip, finely chopped herbs, large pinch of salt and pepper.
Step 4: Toss with your hands without pressing it together.
Step 5: Add the water and start pressing it together until fully combined and allow this to sit for 10 minutes.
Step 6: Line a bread baking tin with baking paper and grease with olive oil or coconut oil. Place 2 or 3 sage leaves in the bottom of the tin (if using) before pushing all the mix into the tin. Place in the over for 45 mins at 200C / 390F.
Hint: Ovens vary on timings so keep an eye on it. Remove from the oven and take out of the tin. Allow it to rest for 10 minutes so allow it to firm up and slice better.
Hint: use a very sharp knife when slicing.
Store any left overs in an airtight container in the fridge for up to 3 days. This vegetarian Nut Roast can also be frozen. To freeze, allow the Nut Roast to cool and cut into slices/portions. Wrap in tin foil and freeze slices individually. The great thing is this Christmas Nut Roast can be cooked from frozen, simply pop a tin foil parcel in the oven and cook for 30 minutes at 200C / 390F.
Absolutely, any nuts could be in this nut roast. For example, you could swap the cashews for almonds.
Certainly, to freeze, allow the Nut Roast to cool and cut into slices/portions. Wrap in tin foil and freeze slices individually. The great thing is this Christmas Nut Roast can be cooked from frozen, simply pop a tin foil parcel in the oven and cook for 30 minutes at 200C / 390F.
Don’t worry if you don’t have a food processor, try your best to chop the ingredients as finely as possible on a chopping board with a knife.
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Christmas Nut Roast
- food processor
- large mixing bowl
- Large loaf tin
- Chopping Board
- 180 g roasted chestnuts vacuum packed such as merchant gourmet
- 150 g walnuts
- 100 g cashews
- 100 g dried apricots sliced in to halves
- 1 small red onion finely chopped
- 2 large garlic cloves crushed
- 1 large carrot grated
- 1 large parsnip grated
- 2 large sprigs rosemary finely chopped
- Small handful fresh thyme finely chopped
- 130 g plain flour (I use gluten free)
- 135 ml water
- Salt and pepper
- 3 sage leaves optional
- 2 tablespoon chia seeds optional
- Pre heat your oven to 200C / 390F. Add the chestnuts, walnuts, cashews and apricots to a food processor and blend into crumbs (roughly 1 minute)
- Now, grate the carrot and parsnip and finely chop the garlic, onion and herbs (rosemary and thyme)
- In a large mixing bowl add the nut mixture, flour and finely chopped red onion, crushed garlic, chia seeds, grated carrot, grated parsnip, finely chopped herbs, large pinch of salt and pepper
- Toss with your hands without pressing it together
- Add the water and start pressing it together until fully combined and allow this to sit for 10 minutes
- Line a bread baking tin with baking paper and grease with olive oil or coconut oil. Place 2 or 3 sage leave in the bottom of the tin before pushing all the mix into the tin. Place in the oven for 45 mins at 200C / 390F (ovens vary on timings so keep an eye on it). Remove from the oven and take out of the tin and allow it to rest for 10 minutes (this is important to help it firm up and slice better). Use a very sharp knife when slicing
Please note that Nutrition information is a rough estimate