When I met Mr TS back in 1988 I was delighted that he too was vegetarian and even more delighted to get my hands on his well thumbed copy of the original Cranks Recipe Book. Cranks brought the nut roast to the vegetarian Christmas table and it has never left mine – not for me the jumped up goat’s cheese salad, the noodles and tofu or the rice stack, I want something substantial and richly flavoured and I want to serve it up with roast veggies, gravy and bread sauce while wearing a paper hat and a tinsel scarf! So, alongside the compulsory cheese and lentil loaf which 3 of my children insist upon, I serve up a savoury nut roast shaped in a festive tin – something like this Vegan Christmas Roast…
That beauty is my Cashew and Chestnut Roast, moist and delicious with the addition of butternut and carrot mash and completely and utterly vegan. I cooked it yesterday to welcome my vegan boy home from Uni for the holidays and it went down a treat. I jazz up festive roasts because I think we eat with the eye as well as the mouth and nose and this is a delight for all the senses so here you go, Chestnut and Cashew Nut Christmas Wreath, a Vegan Christmas Roast to make your mouth water!
A moist, deliciously savoury Vegan Christmas Roast made with cashews, chestnuts, butternut squash and carrots it is a perfect centrepiece for a very merry vegan Christmas!
- 1 medium onion , finely chopped
- 2 cloves of garlic , finely chopped
- 1 tbsp olive oil
- 300 g /10oz butternut squash , peeled and roughly chopped
- 200 g /8oz carrots , roughly chopped
- 150 g /5oz cashew nuts
- 150 g /5oz cooked and peeled chestnuts
- 120 g /4oz breadcrumbs
- 1 tbsp light tahini
- 1/2 tsp each of dried rosemary , sage and thyme
- 1 tsp yeast extract
- 1 tsp tomato puree
- 2 tsps paprika
- salt and freshly ground black pepper
- Fresh herbs and cranberries to decorate
Preheat the oven to 180C/350F/Gas Mark 4
Fry the onion in the oil until soft and just beginning to colour
Add the garlic and fry gently for a further two minutes
Steam or boil the carrots and squash until soft, mash thoroughly
Grind the cashews and chestnuts in a food processor – not too much, you want ground nuts rather than nut flour
Mix all the ingredients together in a large bowl
Press into a greased 900g/2lb loaf tin or ring mould
Cover with foil and bake in the preheated oven for 1 hour
Remove the foil and bake for a further ten minutes
Leave to stand in the tin for 10 minutes
Turn out onto a board (or glass cake stand as I have here)
Decorate with rosemary sprigs, fresh thyme and cranberries
We’ve already eaten this vegan Christmas roast so I have another recipe up my sleeve for Christmas Day itself because you just can’t have too many roasts at Christmas! It is a richly flavoured nut roast interspersed with layers of chestnut and red wine puree, garlicky spinach and butternut squash with chilli. I serve it in a brioche tin topped with chestnuts, cranberries and herbs like a great big midwinter crown and I will get around to writing it up here one day (I’ve made it every year for the last 25 years but it still hasn’t appeared on Thinly Spread!)
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Wishing you all a very Happy Vegan Christmas from all of us at Thinly Spread!
I’m sharing this Vegan Christmas Roast with Meat Free Mondays at Tinned Tomatoes – do go and check out all the other vegetarian and vegan recipes on offer!