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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.
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Christmas Nut Roast

Vegetarian? Don't miss out this Christmas. Make my vegetarian Christmas Nut Roast for a showstopping centrepiece the whole family will love.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
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
Calories: 888.62kcal
Author: Emma Walton


  • 2 parsnips
  • 50 grams butter
  • 2 tbsp olive oil
  • 1 white onion
  • 2 stick celery
  • 1 carrot
  • 200 grams chestnut mushrooms
  • 1 tbsp garlic minced
  • 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


  • Begin by lining a 2lb loaf tin with grease proof paper and place to one side.
  • 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.
  • 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.
  • 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.
  • 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.
  • Remove the leaves of the rosemary and thyme from the stalks and add to the Vitamix along with the parsley. Pulse until coarsely chopped. 
  • Again add to the pan and cook for another 2 minutes.
  • Add the lentils and stock to the pan and simmer on a low heat until all of the liquid has been absorbed.
  • Set the pan to one side and allow to cool completely.
  • Next, place the white bread into the Vitamix. 
  • Turn it on a low, constant speed and blend until breadcrumbs have formed. Place the breadcrumbs into a bowl.
  • Add the nuts to the Vitamix blender and pulse until you've achieved a coarse, chopped texture. 
  • Add these to the breadcrumbs.
  • Lastly, take the cheddar out of the fridge (it's important its very cold when it goes into the blender). 
  • Pulse until the cheddar resembles breadcrumbs and add to the breadcrumbs and nut mix along with salt and pepper.
  • Stir the breadcrumb mix into the vegetables in the sauce pan until fully combined.
  • By this point the parsnips will be ready to come out of the oven. 
  • Place in a layer at the bottom of the loaf tin.
  • Spread the nut roast mixture over the parsnips and smooth out until it is level.
  • Cover the tin with foil and bake in the centre of the oven for 30 minutes.
  • In the meantime, add the cranberries to a small pan with the sugar, orange juice and spices. 
  • Heat on low until a sticky sauce has formed.
  • 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.
  • Finally, spread over the cranberry sauce and cook for a further 5 minutes.
  • Serve with all the trimmings!


Calories: 888.62kcal | Carbohydrates: 75.02g | Protein: 28.86g | Fat: 56.52g | Saturated Fat: 19g | Trans Fat: 0.41g | Cholesterol: 66.25mg | Sodium: 720.61mg | Potassium: 1299.44mg | Fiber: 19.69g | Sugar: 23.25g | Vitamin A: 3606.65IU | Vitamin C: 32.39mg | Calcium: 433.43mg | Iron: 5.88mg