Christmas with a (vegan) twist: Celebration white nut roast with herb stuffing

Fabulously festive, totally indulgent… and meat-free. Spoil your vegan guests – and the rest – with irresistible dishes from Rose Elliott. 

People always ask vegetarians and vegans, 'What on earth do you eat for Christmas dinner?' One answer is this beautifully delicious nut roast

People always ask vegetarians and vegans, 'What on earth do you eat for Christmas dinner?' One answer is this beautifully delicious nut roast

People always ask vegetarians and vegans, ‘What on earth do you eat for Christmas dinner?’ One answer is this beautifully delicious nut roast

People always ask vegetarians and vegans, ‘What on earth do you eat for Christmas dinner?’ One answer is this beautifully delicious nut roast.

Serves 6

  • Vegan butter or spread, for greasing and topping 
  • Salt and freshly ground black pepper

For the white nut mixture

  • 40g (1½oz) vegan butter or spread 
  • 1½tbsp olive oil 
  • 2 onions, finely chopped 
  • 300g (10½oz) cashews, finely ground 
  • 175g (6oz) soft white breadcrumbs 
  • 8-10tbsp water or vegetable stock 
  • Grated nutmeg, to taste

For the green stuffing mixture

  • 175g (6oz) soft white breadcrumbs 
  • Grated zest and juice of 1 lemon 
  • 2tsp dried herbes de Provence 
  • 6tbsp chopped flat-leaf parsley 
  • 50g (1¾oz) vegan butter or vegan spread

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 900g loaf tin with baking paper.

To make the white nut mixture, melt the butter and oil in a large pan over a low-medium heat. 

Add the onions and cook for 10-15 minutes, until they are soft and tender. Remove from the heat, then stir all the other ingredients in. Season and set aside.

To make the green stuffing mixture, simply blend all the ingredients together in a food processor, then season.

To assemble, put half the white mixture into the tin, then cover with the green stuffing mixture. 

Spread the rest of the white mixture on top and press down lightly. Dot the surface of the loaf with vegan butter and top with a sheet of baking paper.

Bake for 45 minutes, then remove the paper and bake for a further 15 minutes, until golden brown.

Rose Elliott’s Complete Vegan is published by Nourish Books, £25. © Rose Elliott 2019. To order a copy for £20 call 01603 648155 or go to mailshop.co.uk. P&P free. Offer valid until 28/12/19. 

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