This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info please check out my Disclosure Policy. Appreciate your support!
This Christmas Nut Roast is the perfect recipe to make this Christmas Day! Chestnuts, walnuts and cashews are blitzed with dried apricots, carrot, parsnip and fresh herbs, then pressed into a loaf tin and baked until it slices cleanly. Not only is it absolutely packed full of flavour, it is also incredibly simple to make! It happens to be gluten free and vegan, so everyone at the table can have a slice, and it is perfect with a spoonful of my Homemade Cranberry Sauce. I can guarantee this will be the easiest and BEST Nut Roast you have ever tried!
Christmas Nut Roast at a Glance
James's tipToss the mix with your hands first, then add the water and press it together, and let the baked roast rest for 10 minutes before slicing. That is what makes it slice cleanly.
Key ingredients
- Roasted chestnuts
- Walnuts and cashews
- Dried apricots
- Carrot and parsnip
Why you'll love it
- About 362 kcal a slice
- 7g of fibre and 8g of protein a slice
- Holds together and slices cleanly, with no eggs
Quick summary
This Christmas nut roast blends chestnuts, walnuts, cashews and dried apricots with grated carrot and parsnip, garlic, red onion and fresh herbs, then bakes in a loaf tin for 45 minutes. It serves 8 and is about 362 kcal a slice.
Table of Contents
Save this recipe!
I'll email you a shopping list plus helpful tips to make the best version of this recipe
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 my Best Mushroom Gravy and Rosemary Roast Potatoes!
If you’re looking for other show stopping mains for a vegan roast then check out my Easy Lentil Wellington or Stuffed Butternut Squash.
I added this recipe into my 10 Gluten Free & Vegan Christmas Recipes roundup.
Ingredients to make nut roast
- Roasted chestnuts: these become sweet, buttery and soft when cooked and have a similar taste and texture to sweet potato. I use the vacuum packed, ready roasted ones.
- 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 adds a subtle sharpness to the 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 complements the other ingredients.
- Flour: plain flour helps to bind all of the ingredients together. I use a gluten free plain flour (Freee by Doves Farm), which keeps the nut roast gluten free.
- Sage leaves (optional): I use sage leaves to decorate the top of the nut roast but they also add further depth to the flavours whilst being cooked.
- Chia seeds (optional): if you have these in the cupboard, they help to bind and hold the nut roast together, plus they add fibre and protein. Not essential! Ground flaxseed works too.
See recipe card for full information on ingredients and quantities.
Substitutions
- 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. A 250g bag of mixed nuts works too, and it still holds together well.
- 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. Readers have also used gram flour and gluten free oat flour with great results.
- Onion: I have used a red onion in the recipe. However, a white onion would also work well. If you avoid onion and garlic, swap them for celery and apple instead.
- Dried apricots: dried cranberries are a great swap and give a more festive feel. If you can’t eat dried fruit, leave them out and add an extra grated carrot for a little sweetness and moisture.
- 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.
Variations
- 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 recipe to follow with children, give my Baked Christmas 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 leaves 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 surrounded by lots of vegetables, such as my Smashed Brussels Sprouts or my Roast Parsnips.
How to make nut roast
Step 1: Preheat your oven to 200°C fan (220°C conventional, gas 7). 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 finely 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 and pressing it down firmly. Bake for 45 minutes until golden and firm to the touch.
Hint: Ovens vary on timings so keep an eye on it. Remove from the oven and take it out of the tin. Allow it to rest for 10 minutes so it can firm up and slice better. Making a full roast? While it rests, turn the oven up to 210°C fan for my Vegan Yorkshire Puddings (Gluten Free).
Hint: use a very sharp knife when slicing.
Leftovers
Allow to cool, then store any leftovers in an airtight container in the fridge for up to 2 days. This Nut Roast also freezes really well: allow it to cool, cut it into slices and wrap each one in foil, then freeze for up to 3 months. The great thing is the slices can be reheated from frozen: simply pop a foil parcel in the oven at 200°C fan (220°C conventional, gas 7) for 30 minutes, until steaming hot all the way through. Leftover slices are lovely the next day with a bowl of my Mashed Peas and any spare gravy.
Recipe FAQs
Absolutely, any nuts work in this nut roast. For example, you could swap the cashews for almonds, or use a 250g bag of mixed nuts. Keep the chestnuts if you can: they give it its soft, festive texture.
Yes. The easiest way is to bake it a day or two before, let it cool, then keep it covered in the fridge for up to 2 days. Reheat it, covered with foil, in the oven at 200°C fan for 15 to 20 minutes until steaming hot. You can also mix it up to 2 days ahead, keep the uncooked mix covered in the fridge, and press it into the tin and bake it on the day.
Yes. Allow the nut roast to cool, then freeze it whole or in slices, wrapped in foil, for up to 3 months. Slices can be reheated from frozen: pop a foil parcel in the oven for 30 minutes at 200°C fan until steaming hot all the way through. A whole roast is best thawed overnight in the fridge first, then reheated until steaming hot. I have only frozen it after baking, so that is the way I recommend.
Dried cranberries are the swap readers love and make it extra festive. If you can’t eat dried fruit, leave the apricots out and add an extra grated carrot for a little sweetness and moisture.
Don’t worry if you don’t have a food processor: chop the nuts and apricots as finely as you can with a large knife. It will be a little more rustic but still holds together.
All the classic roast dinner sides: roast potatoes, gravy, Yorkshire puddings and plenty of vegetables. My Roasted Root Vegetables can roast on the shelf below while the nut roast bakes, as they cook at the same temperature. For pudding, my Healthy Mince Pies are a lighter festive treat.
You might also like…
Christmas Nut Roast
Equipment
Ingredients
- 180 g roasted chestnuts, vacuum packed, such as Merchant Gourmet
- 150 g walnuts
- 100 g cashews
- 100 g dried apricots, halved (or dried cranberries)
- 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 tbsp chia seeds, optional (or ground flaxseed)
Instructions
- Preheat your oven to 200°C fan (220°C conventional, gas 7). 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, finely chopped red onion, crushed garlic, chia seeds, grated carrot, grated parsnip, finely chopped herbs and a 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, then allow it 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 leaves in the bottom of the tin (if using) before pushing all the mix into the tin and pressing it down firmly. Bake for 45 minutes until golden and firm to the touch (ovens vary, so keep an eye on it). Remove from the oven, take it 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.
Video
Notes
Nutrition
Hi James
Could I make this a day or 2 in advance? If so, would I follow all the steps and reheat it on the day or would I assemble it in advance and roast it in the day? I’d like to be able to serve it as a full nut roast and cut it at the table (because it’d look more special) rather than in separate slices. Thanks for your advice!
Hey Ruth, good question! I personally would prep it all pop it in the tin and then stored in the fridge (cover in cling film) and then bake when ready on the day! Enjoy 🙂
I made this for Christmas lunch and it was yummy. Thank you! I used a 250g bag of mixed nuts rather than the specific nuts and proportions given in the recipe, and substituted flaxseed for chia seed as I didn’t have the latter, and it worked fine with those substitutions. It held firm, and was moist and tasty. I also followed your recommendation and made the mushroom gravy to go with it, which worked really well. Our Xmas lunch is always vegan but it’s great to have gluten-free recipes in the mix for when my uncle joins us! Thanks again!
Hi we had this for our Christmas lunch yesterday and it was delicious Thank you James!
It looks amazing!
Would it work with tapioca flour instead?and how much?
Let me know
Thank you!
I love your recipes!
Hey Marta, thanks for the support 🙂 never actually used Tapioca flour before so unsure but if it normally works as a swap for you then I would assume it will work in this! Let me know
I have made this early as I won’t have much time next week…. in the oven now so would it be ok to freeze it until Christmas love your recipes…keep up the good work…many many thanks…Rosie x
Hey Rosie, that should be fine! Enjoy 🙂
Made this for a Sunday roast and it went down a treat! Had to replace a couple of ingredients due to dietary requirements but it was still so delicious! It was also super easy to make!
Thanks for the feedback Clare, glad you enjoyed it 🙂
Just made this for Sunday roast along with your free from Yorkshire’s and no cheese cauliflower the house smelt amazing as it was cooking and it didn’t disappoint on taste.
Even my two year old loved this so will definitely be making again.
Used gram flour … It was very nice. Kept half of nuts at 5mm size. But … Used fresh chestnuts which have REAL flavour. Wouldn’t fancy it with packaged chestnuts, which I find flavourless in e extreme. Worth the effort. (BTW… Cooked fresh chestnuts will keep well in a bag in the freezer…. So you can eat it all year round. (Have saved some of roast to use as stuffing next week)
What flour are you using in this please?
Just a gluten free white flour (I use FREEE by doves farm)
Amazing
Thanks Susan, glad you enjoyed it 🙂