Christmas Nut Roast

Christmas Nut Roast

Christmas Nut Roast

Try this delightful Nut Roast recipe for the perfect vegetarian Christmas dinner. Easy to prepare and delicious!

  • Prep Time 30 min
  • Cook Time 70 min

Ingredients

  • 2 large parsnips (350g) or celeriac, peeled
  • 1 small savoy cabbage outer leaves only
  • 150 g whole almonds
  • 30 g Flora Dairy Free
  • 1 red onion finely chopped
  • 150 g chestnut mushroom finely chopped
  • 100 g cooked chestnuts roughly chopped
  • 85 g blue cheese or vegetarian cheese diced
  • 100 g brown breadcrumbs
  • 2 tablespoons chopped fresh sage
  • 1 medium egg beaten

Directions

  1. Cut the parsnips or celeriac into large chunks and cook in boiling water until tender. Drain and mash.
  2. Grease a 900g loaf tin and line with baking parchment. Place the cabbage leaves in boiling water for a couple of minutes until softened. Drain.
  3. Dry fry the nuts until just starting to colour, place on a plate. Add the Flora to the pan and sauté the onion for 4-5 mins until softened. Add the mushrooms and cook for a further 5 mins.
  4. Roughly chop the nuts and place in a bowl along with the chestnuts, cheese, breadcrumbs and sage. Add the parsnip or celeriac, onions and mushrooms and stir well together with the egg.
  5. Line the tin with overlapping cabbage leaves leaving an overhang. Spoon the mixture into the tin and fold over the overhanging leaves. Cover with foil and bake in preheated oven 180°C, 170°C fan, Gas mark 4 for 45 minutes.
  6. Remove the foil and cook for a further 15 minutes. Remove carefully from the tin and serve sliced.
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