📝 About This Recipe
This sophisticated take on the classic British vegetarian centerpiece elevates the humble nut roast into a gourmet experience. Bursting with earthy wild mushrooms, toasted walnuts, and sweet cranberries, it offers a complex profile of textures and deep savory umami. Perfectly golden on the outside and moist on the inside, this roast is the ultimate plant-based protein for holiday feasts or a cozy Sunday dinner.
🥗 Ingredients
The Nut and Seed Base
- 1 cup Walnuts (toasted and roughly chopped)
- 200 grams Chestnuts (cooked, peeled, and crumbled)
- 1/4 cup Sunflower Seeds (toasted)
- 1/2 cup Pecans (chopped)
Aromatics and Vegetables
- 2 tablespoons Olive Oil (extra virgin)
- 1 large Yellow Onion (finely diced)
- 2 pieces Celery Stalks (finely minced)
- 250 grams Cremini Mushrooms (finely chopped)
- 3 pieces Garlic Cloves (minced)
- 1/2 cup Dried Cranberries (roughly chopped)
Binders and Flavorings
- 1.5 cups Fresh Breadcrumbs (whole wheat or sourdough preferred)
- 3/4 cup Vegetable Broth (low sodium)
- 1 tablespoon Soy Sauce or Tamari (for depth of flavor)
- 1 tablespoon Fresh Thyme (leaves stripped from stems)
- 1 teaspoon Fresh Rosemary (finely chopped)
- 2 tablespoons Flax Eggs (mixed with 6 tbsp water and set for 10 mins)
- 1/2 teaspoon Smoked Paprika
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Grease a standard 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
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2
In a large dry skillet over medium heat, toast the walnuts, pecans, and sunflower seeds for 3-5 minutes until fragrant. Be careful not to burn them. Remove and set aside to cool slightly.
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3
Heat the olive oil in the same skillet. Add the diced onion and celery, sautéing for 5-7 minutes until softened and translucent.
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4
Add the finely chopped mushrooms to the skillet. Cook for 8-10 minutes, allowing the moisture to release and evaporate until the mushrooms are browned and concentrated in flavor.
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5
Stir in the minced garlic, thyme, rosemary, and smoked paprika. Cook for another 60 seconds until the herbs are aromatic.
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6
In a large mixing bowl, combine the toasted nuts, crumbled chestnuts, mushroom mixture, breadcrumbs, and dried cranberries.
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7
Pour in the prepared flax eggs, soy sauce, and vegetable broth. Mix thoroughly with a large spoon or clean hands until the mixture is well-combined and holds together when squeezed.
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8
Taste the mixture and season with salt and freshly cracked black pepper as needed.
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9
Transfer the mixture into the prepared loaf pan. Use the back of a spoon to press it down firmly and evenly, ensuring there are no air pockets.
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10
Cover the pan with foil and bake for 30 minutes.
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11
Remove the foil and bake for an additional 20-25 minutes until the top is golden brown and the edges are slightly crispy.
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12
Crucial Step: Remove from the oven and let the roast rest in the pan for at least 15 minutes. This allows the proteins and binders to set, preventing the roast from crumbling when sliced.
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13
Lift the roast out using the parchment paper overhang, slice into thick rounds, and serve warm.
💡 Chef's Tips
Don't skip the resting time; a nut roast is fragile when piping hot but firms up beautifully after 15 minutes. For the best texture, ensure your nuts are a mix of 'meal' (fine) and 'chunks' (coarse) to provide both structure and crunch. If the mixture feels too dry before baking, add an extra splash of vegetable broth one tablespoon at a time. You can make this 24 hours in advance and keep it in the fridge before baking; the flavors actually develop more depth overnight. To ensure a moist roast, don't over-process the mushrooms; you want small pieces, not a paste.
🍽️ Serving Suggestions
Serve with a rich vegan onion gravy and a side of cranberry sauce for a classic pairing. Pairs beautifully with roasted root vegetables like maple-glazed carrots and parsnips. Accompany with a crisp, acidic Pinot Noir or a dry sparkling cider to cut through the richness of the nuts. A side of garlicky sautéed kale or steamed green beans adds a fresh, vibrant contrast to the plate. Leftovers make incredible sandwiches the next day when paired with spicy mustard and arugula.