Veggie Nut Roast

Friends, I feel like this recipe has been a long time coming, but my version of a roast dinner worthy nut roast is finally here – perfectly in time for the Christmas holidays. For vegans and vegetarians, nut roasts are pretty much the only thing on offer on most festive menus, and with so many of offer you learn to become quite critical and realise what you like and dislike in a nut roast.

For me, I don’t like ones that are too heavy on the nuts and scrimp on the vegetables. I find these can be quite dry and far too heavy to enjoy the rest of the delights on the plate, like Roasted Brussel Sprouts, Rosemary Roasted New Potatoes and the Roasted Carrots and Parsnips. I equally am not the biggest fan of tomato sauce-topped loafs… it’s fair to say I have become quite particular.

I first shared this recipe last December on my Instagram Stories as there was a lot of interest in the recipe but I didn’t have a platform to share in depth recipes with you all. Since then I have made and tweaked this recipe several times, sometimes to rather disastrous ends. But I am very proud (and relieved) to say this recipe is definitely the star of any roast dinner show.

My Veggie Nut Roast requires simple and seasonal ingredients and is pretty easy to throw together. I rely on finely chopped vegetables, pre-cooked chestnuts, roasted nuts and lots of dried herbs to give this loaf all the delicious and comforting notes. The secret to a perfectly moist and even loaf is to dice the vegetables very small, adding in some flour, oats and flaxseed to bind the mix together. Tamari adds a depth of flavour for that umami effect while the water adds much needed moisture. Simply transfer the mix to a roasting tin and prepare the rest of the meal.

This recipe for Veggie Nut Roast is great to make ahead and freeze in individual slices for a later date or it makes the perfect main attraction on the table. Allow to cool slightly for neater slices and serve with your favourite side dishes.

It’s hearty, flavoursome, comforting and incredibly festive!

Veggie Nut Roast

• Servings: 1 loaf – 6 slices
• Time: 1 hour 20 minutes plus cooling
• Difficulty: easy
• Print

A festive-infused vegetable and roasted nut roast that is easy to make from seasonal ingredients. It’s hearty, comforting and packed with flavour.

Ingredients

• olive oil
• ½ onion, small dice
• 4 garlic cloves, crushed
• 200g butternut squash, small dice
• 160g chestnut mushrooms, chopped small
• 1 medium carrot, small dice
• 2 tsp dried sage
• 1 tsp each: dried rosemary, parsley, thyme
• ½ tsp nutmeg
• 50g hazelnuts or cashew nuts*
• 80g pre-cooked chestnuts
• 25g oats -75g spelt flour
• 1 tbsp ground flaxseed
• salt and black pepper
• 1 tbsp tamari soy sauce

Directions

1. Preheat the oven to Fan 160/180*C and place the nuts on a tray. Roast for 10 minutes then remove and leave the oven on. Line a loaf tin with parchment paper.
2. Meanwhile, fry off the onion in a good drizzle of olive oil in a large non-stick frying pan for about 5 minutes, then add the garlic and all the dried herbs and continue to cook for a further 2 minutes until smelling fragrant.
3. Add the butternut squash, mushrooms and carrot to the frying pan and cook for about 10 minutes or until the mushrooms have released their juices and the vegetables have reduced in volume, seasoning with salt and black pepper.
4. While the vegetables are frying, add half of the roasted nuts to a food processor with the oats, spelt flour and ground flaxseed and whizz until combined and broken down finely. Roughly chop the remaining nuts.
5. Add the flour mixture, the chopped nuts and chestnuts to the frying pan and give it a really good stir, you may want to reduce the heat on the pan. Add in the tamari soy sauce and 4-6 tbsp water. Keep stirring well to ensure the mixture is evenly moist.
6. Pour into the lined loaf tin and press down firmly to ensure the loaf is compact and flat on top. Cover with tin foil and roast in the oven for 35 minutes. Remove the foil and cook for a further 15 minutes until the top is crisp and firm to the touch.
7. Remove from the oven and allow to cool for 30 minutes before removing from the tin and slicing – it is easier and neater to slice when the loaf has cooled down more. Serve straight away or keep individual slices wrapped up for the fridge (up to 5 days) or freezer.

I would love to hear if you make my Veggie Nut Roast so please leave a comment below and tag me in your creations – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. You can also find me on Twitter, Facebook and Pinterest – do say hi!

With festive love x

*I am enjoying these hazelnuts from Buy Wholefoods Online as they have a great flavour and texture. This post is not sponsored although I will earn a small commission on any purchases made through the hazelnuts link.