Ultimate vegan nut roast
Serves: 6-8
Prep time: 35 minsTotal time: 
Recipe photograph by Stuart West
Ultimate vegan nut roast
Recipe by So Vegan
We’ve always been slightly obsessed with nut roasts, even before we were vegan! Here, we use cranberry sauce for a touch of sweetness and layer parsnips along the base to make it extra-special for Christmas
Serves: 6-8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
421Kcal
Fat
24gr
Saturates
4gr
Carbs
28gr
Sugars
13gr
Fibre
7gr
Protein
17gr
Salt
0.2gr
So Vegan
Roxy and Ben, the couple behind So Vegan, have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
So Vegan
Roxy and Ben, the couple behind So Vegan, have amassed a huge following with their fuss-free vegan recipes. As well as a recipe app, the couple have released two cookbooks, One Pot Vegan and So Vegan in 5
See more of So Vegan ’s recipes
Ingredients
- 2 medium parsnips
- 1½ tbsp olive oil, plus extra to grease
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 14 sage leaves, chopped, plus extra to garnish
- 250g mixed nuts (such as almonds, pecans and walnuts)
- 2 x 400g tins green lentils, rinsed and drained
- 1 tbsp Dijon mustard
- 5 tbsp smooth cranberry sauce
Step by step
Get ahead
Prep to the end of step 6 and chill for up to 24 hours, or freeze. Defrost if frozen; bake for an extra 10 minutes or so when cooking from chilled.
- Peel and trim the parsnips and cut them lengthways into 5mm-thick slices. Add to a pan of salted boiling water and cook for 4 minutes or until they start to soften. Drain and set aside.
- Add the olive oil to a frying pan over a medium heat and fry the onions for 5 minutes. Add the garlic and chopped sage with some seasoning and fry for a further 2 minutes, stirring.
- Add the nuts to a food processor and pulse until roughly broken down. Add the lentils and pulse again until fairly well combined but the texture remains chunky with nutty pieces – you don’t want a purée.
- Transfer the nut mixture to the frying pan, along with the Dijon mustard and 3 tablespoons of the cranberry sauce. Stir to combine and then remove from the heat. Adjust the seasoning to taste.
- Preheat the oven to 200°C, fan 180°C, gas 6. Grease and line the base and sides of a 900g loaf tin (about 9cm x 20cm on the base) with baking paper.
- Trim the parsnip slices so they fit across the loaf tin widthways and lay them neatly in the base, alternating the narrow and wider ends. Chop up any trimmings and stir these into the nut roast mixture in the pan. Pack the mixture into the loaf tin and level the top. Cover with greased foil. See ‘Get ahead’ above, if preparing in advance.
- Bake for 50 minutes. Remove from the oven and rest in the tin for 10-15 minutes.
- Gently heat 2 tablespoons cranberry sauce with 1 tablespoon of water to create a glaze. Turn the nut roast out and brush the cranberry glaze over the top before serving. Garnish with the extra sage.
