Christmas Nut Roast

There are so many options for meat and dairy free Christmas delights,  but traditional British Nut Roast is always a winner to me. Our version can be prepared without any oil. It's a blend of nuts, vegetables and spices perfect for your Christmas festivities.

Ingredients

✅ 200g mixed nuts and seeds, such as almonds, hazelnuts, walnuts, pecans or brazil nuts, pumpkin seeds, sunflower seeds (avoid flax and chia seeds)
✅ 1 vegan-friendly vegetable stock cube
✅ 1 onion, finely chopped
✅ 2 celery sticks, finely chopped
✅ 1 large carrot, coarsely grated 
✅ 2 garlic cloves, crushed
✅ 3 tbsp almond butter
✅ 50g dried cranberries
✅ 20g fresh parsley, finely chopped
✅ 6 tbsp milk alternative, such as soya or almond
✅ 3 tablespoons of psyllium husk
✅ 2 tablespoon of soya sauce (tamari if you are gluten free)
✅ ½ teaspoon of black pepper
✅ 1 teaspoon of cinnamon 
✅ 1 teaspoon of nutmeg 

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Method

1.  Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can.
2.    Preheat the oven to 200’C/180’C Fan
3.    Heat the oil in a large frying pan and gently fry the onion, celery, and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more.
4.    Tip into a mixing bowl and stir in the almond butter. Add the chopped nuts, cranberries, parsley, plant-based milk, spices and soya sauce (tamari) 
5.    Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 15 minutes, or until the loaf is hot throughout and lightly browned.
6.    Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy



Happy Cooking 👩‍🍳