Christmas Nut Roast

Christmas Nut Roast

serves 6 cooks in 50 difficulty two

This recipe was made in collaboration with Schwartz 

Schwartz sent me an incredible advent calendar to celebrate their 12 Tastes of Christmas campaign. The advent calendar was filled with all the best herbs and spices that flavour the season and quickly got me dreaming of the recipe I’m sharing with you today, a Christmas Nut Roast.

You’ve got to have a centrepiece to a vegetarian Christmas, and this is one everyone likes to dig into. In many ways, I think a nut roast has lots of the same qualities as a stuffing, and if you’re the only veggie at the table, it can be used as a stuffing replacement for your fellow diners (a good time saver!). This nut roast is full of flavour from the mushrooms, peppers, carrot, vegetable stock and tomato puree, along with a teaspoon of Schwartz Garlic Granules and Mixed Herbs. It’s easy to make, great when piping hot but also delicious cold for boxing day leftovers.




The Ingredients

2 tablespoons dairy free butter/olive oil
200g mushrooms, sliced
2 red pepper, diced
1 large carrot, grated
1 red onion, minced
150g red lentils
2 tablespoon tomato puree
1 tsp Schwartz garlic granules
1 tsp Schwartz mixed herbs
Bunch of parsley, minced
400ml vegetable stock
100g oatcakes, crushed into breadcrumb consistency (can also use normal breadcrumbs)
150g (1 cup) cashews, chopped finely
3 eggs, beaten

150g mixed almonds and cashews
2 tablespoons maple syrup/honey
1 tablespoon tamari


Preheat the oven to 160 degrees C. Grease and line a cake tin with parchment paper.

Prepare the vegetables and add the dairy-free butter/olive oil to a large frying pan. Add in the onion, grated carrot, red pepper and mushrooms and cook for around 10 minutes until completely soft. Add in the tomato puree, garlic granules and mix herbs cooking for a further few minutes until the puree starts to evaporate.

Pour in 400 ml of vegetable stock and the red lentils, let simmer for 10 minutes or until all the water has disappeared. Once done, transfer to a mixing bowl and let cool.

Once cool add in the Oatcake breadcrumbs, cashews, parsley and egg. Mix well before spooning into your cake tin. Place in the oven to cook for 50 minutes.

For the topping mix the almonds and cashews with maple syrup and tamari, roasting for 15-20 minutes at 160C or until golden. Leave to cool and place on top before serving.




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