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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!
Jump to:
- Why this recipe works
- Ingredients to make nut roast
- Substitutions
- Variations
- how to make nut roast
- Leftovers
- Recipe FAQs
- You might also like…
- Recipe
- Reviews
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!
If you’re looking for other show stopping mains for a vegan roast then check out my Easy Lentil Wellington or Stuffed Butternut Squash.
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.
- 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 aslightly bitterand 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.
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.
- 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.
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, 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.
how to make nut roast
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.
Leftovers
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.
Recipe FAQs
Can I use other nuts for this Christmas Nut Roast?
Absolutely, any nuts could be in this nut roast. For example, you could swap the cashews for almonds.
Am I able to freeze any leftovers?
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.
What if I don’t have a food processor?
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.
You might also like…
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Recipe
Christmas Nut Roast
I can guarantee this will be the BEST Christmas Nut Roast you have ever tried! Not only is it absolutely packed full of flavour, it is also incredibly simple to make!
4.67 from 21 votes
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Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 people
Calories: 250kcal
Author: James Wythe
Cost: £7.90
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Equipment
food processor
large mixing bowl
Large loaf tin
Knife
Chopping Board
Ingredients
- 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
Metric – US Customary
Instructions
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
Video
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations:I have included a list of these in the post above.
To Store:In the fridge for up to 3 days. It is just as delicious the next day or a couple of days after that!
To Freeze:Allow to cool, cut into slices/portions and freeze in a container for up to 6 months. Defrost and bake in the oven for 15 minutes or until piping out.
Tip 1: Make sure the mixture has enough moisture to it which helps to it to bind when baked
Tip 2: A food processor helps to get the nuts into the right consistency.
Tip 3:You can prepare this in advance and just pop in the oven when you’re ready!
Nutrition
Calories: 250kcal | Carbohydrates: 18g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Fiber: 4g | Sugar: 9g
Please note that Nutrition information is a rough estimate
Did you make this recipe? Tag me Today!Tag @HealthyLivingJames on Instagram and use #HealthyLivingJames!
Reader Interactions
Comments
Elspeth says
Easy to make and delicious. I baked it in two 1lb loaf pans and froze one whole and cut the other into slices, before eating/freezing . I didn’t have any apricots, so used dried cranberries. Love these recipes.Reply
- James Wythe says
Yay 🙂 so pleased! Enjoy.
Reply
- Jessica says
I made this today ready for Christmas as I’m going to be busy , I made gluten free oat flour as a substitute and it turned out fantastic. All sliced up and in the freezer, I also made the mushroom gravy and put into ice cubes ready too. Shame I can’t add a pictureReply
- James Wythe says
Love this 🙂 thank you Jessica!
Reply
- Steve says
Made this Sunday tasted great
Can it be defrosted in the microwave after it’s been frozen
Thanks
SteveReply
- James Wythe says
Hey Steve, glad you enjoyed it 🙂 yes that should be fine with the microwave!
Reply
- Linda says
I made – one for the freezer and the other for dinner. I roasted sunflower and pumpkins seeds to the top. My go to recipe for special dinners.LindaReply
- James Wythe says
Thank you Linda 🙂
Reply
- Helen says
Hi can I make individual ones and how long do I need to cook them
Reply
- James Wythe says
Hey Helen, you could definitely make smaller versions of this. I would reduce the cooker time by say 5 minutes 🙂 Let me know how you get on!
Reply
- Ruth says
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!Reply
- James Wythe says
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 🙂
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- R Murray says
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!Reply
- Jeanette Hardy says
Hi we had this for our Christmas lunch yesterday and it was delicious Thank you James!Reply
- Marta says
It looks amazing!
Would it work with tapioca flour instead?and how much?
Let me know
Thank you!
I love your recipes!Reply
- James Wythe says
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
Reply
- Rosie says
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
Reply
- James Wythe says
Hey Rosie, that should be fine! Enjoy 🙂
Reply
- Clare says
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!Reply
- James Wythe says
Thanks for the feedback Clare, glad you enjoyed it 🙂
Reply
- Deb says
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.Reply
- JayBee says
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)
Reply
- Janet says
What flour are you using in this please?
Reply
- Healthy Living James says
Just a gluten free white flour (I use FREEE by doves farm)
Reply
- Susan Harris says
AmazingReply
- Healthy Living James says
Thanks Susan, glad you enjoyed it 🙂
Reply
