This Christmas Nut Roast is the perfect main course for vegetarians on Christmas Day! Get the recipe for this tasty dinner on Supper in the Suburbs.
Christmas Nut Roast
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 

Vegetarian? Don't miss out this Christmas. Make my vegetarian Christmas Nut Roast for a showstopping centrepiece the whole family will love.

Course: Main Course
Cuisine: British
Keyword: bread, butter, carrot, celery, cheddar cheese, chestnut mushrooms, cinnamon, cranberries, garlic, nutmeg, nuts, olive oil, onion, orange juice, parsley, parsnips, red lentils, rosemary, star anise, thyme, vegetable stock, vegetarian
Servings: 4 people
Author: Emma Walton
Ingredients
  • 2 parsnips
  • 50 grams butter
  • 2 tbsp olive oil
  • 1 white onion
  • 2 stick celery
  • 1 carrot
  • 200 grams chestnut mushrooms
  • 1 tbsp minced garlic
  • 4 sprigs thyme
  • 4 sprigs rosemary
  • 1 handful flat leaf parsley
  • 100 grams red lentils
  • 300 millilitres vegetable stock
  • 2 slices white bread
  • 200 grams mixed nuts such as walnuts, hazelnuts, brazil nuts, almonds
  • 150 grams cheddar cheese
  • salt to taste
  • pepper to taste
  • 150 grams cranberries fresh or frozen
  • 50 grams brown sugar
  • 50 millilitres orange juice
  • 1 star anise
  • 1/2 tsp cinnamon
  • 1/4 nutmeg grated
Instructions
  1. Begin by lining a 2lb loaf tin with grease proof paper and place to one side.
  2. Cut the parsnips in half lengthways and roast in the oven with half the butter and olive oil for 30 minutes while you prepare the rest of the nut loaf.
  3. Roughly chop the celery, carrot and onion by placing into the Vitamix (roughly 150g at a time) and pulse until you've achieved a rough, chopped texture.
  4. Place the chopped celery, carrot and onion into a pan with the butter and olive oil and cook on a medium heat for 5 minutes or until soft.
  5. Next chop the mushrooms (again using the pulse setting of the Vitamix) and add to the pan along with the garlic and cook for 5 minutes, stirring regularly.
  6. Remove the leaves of the rosemary and thyme from the stalks and add to the Vitamix along with the parsley. Pulse until coarsely chopped. 

  7. Again add to the pan and cook for another 2 minutes.

  8. Add the lentils and stock to the pan and simmer on a low heat until all of the liquid has been absorbed.
  9. Set the pan to one side and allow to cool completely.
  10. Next, place the white bread into the Vitamix. 

  11. Turn it on a low, constant speed and blend until breadcrumbs have formed. Place the breadcrumbs into a bowl.

  12. Add the nuts to the Vitamix blender and pulse until you've achieved a coarse, chopped texture. 

  13. Add these to the breadcrumbs.

  14. Lastly, take the cheddar out of the fridge (it's important its very cold when it goes into the blender). 

  15. Pulse until the cheddar resembles breadcrumbs and add to the breadcrumbs and nut mix along with salt and pepper.

  16. Stir the breadcrumb mix into the vegetables in the sauce pan until fully combined.
  17. By this point the parsnips will be ready to come out of the oven. 

  18. Place in a layer at the bottom of the loaf tin.

  19. Spread the nut roast mixture over the parsnips and smooth out until it is level.
  20. Cover the tin with foil and bake in the centre of the oven for 30 minutes.
  21. In the meantime, add the cranberries to a small pan with the sugar, orange juice and spices. 

  22. Heat on low until a sticky sauce has formed.

  23. Once the 30 minutes is up, remove the foil from the nut roast and heat uncovered for 10 minutes or until the loaf feels firm to the touch.
  24. Finally, spread over the cranberry sauce and cook for a further 5 minutes.
  25. Serve with all the trimmings!