Vegetarian Nut Roast

This is the best vegetarian nut roast recipe. The roast is so simple to prepare and I can promise you that it will be the most popular dish on the table. The flavor is similar to stuffing and the layer of cranberries turns this veggie roast into a real eye-catcher, too.

Let me know if you have tried this recipe and share your feedback and pictures with me.

Ingredients
Serves 6
Preparation & baking time: 1.5 hrs

• 230 g of your favourite nuts (feel free to mix them)

• 180 g cooked and peeled chestnuts

• 300 g champions

• 60 g dried cranberries

• 2 eggs

• 1 large onion

• 1.5 celery sticks

• 1 large carrot

• 1 leek

• 4 garlic cloves

• 1 brioche bun

• 4 tbsp almond or oat milk

• 50 g fresh parsley

• 3 tbsp freshly chopped thyme

• 1.5 tbsp freshly chopped rosemary

• olive oil & butter

• salt & pepper

Method

1. Finely chop 1 large onion, 4 garlic cloves, 50 g parsley, 1 leek and 1.5 celery sticks, 1 large carrot and 300 g mushrooms.

2. Melt a knob of butter in a frying pan and add mushrooms, 30 g parsley, a pinch of salt and pepper. Cook for 5-10 minutes on medium-high heat until the mushrooms are soft and the liquid has evaporated. Transfer mushrooms to a large mixing bowl.

3. In the same pan, heat up a lug of olive oil and gently fry onion, garlic, leek, celery and carrots for 8 minutes until softened. Move vegetables to the same bowl as the mushrooms.

4. Add 300 g mixed nuts to a food processor. Grate them finely but not until they turn into powder as you want to keep the bite. If you don’t have a food processor, chop the nuts as finely as possible with a knife. Move to mixing bowl, too.

5. Chop 120 g cooked and peeled chestnuts into small pieces.

6. Cut 1 brioche bun into cubes and soak in 4 tbsp milk alternative.

7. Add chopped chestnuts and brioche cubes to mixing bowl.

8. Add remaining 20 g parsley, 3 tbsp thyme, 1.5 tbsp rosemary and mix all well together.

9. Add salt & pepper to taste.

10. Crack in 2 eggs

11. Lay the inside of a large loaf tin with baking paper, covering the base and the sides. Spray or brush with olive oil. Spread 60 g dried cranberries on base and gently spoon the nut roast mix into the loaf and press it down with a spoon. Cover with foil and bake for 25 minutes at 200 °C. Take foil off and bake another 15 minutes on the second oven rack from the bottom until nicely browned.

12. Place serving dish on top, turn it upside down and gently take the tin off. Serve hot with gravy and your favourite trimmings.

Enjoy!