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 traditional 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 this one 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 Freeze Ahead Vegan Christmas Roast
More Beautiful Vegan Christmas Roast Recipes
I’m a bit obsessed with Christmas cooking. I’m on a mission to make vegan roast dinners too tempting to resist! Check out my:
- Christmas Tree Shaped Cashew Nut Roast
- Easy Lentil Loaf Topped With a Herb Christmas Tree and Fruity Baubles
- Colourful Vegan Tart with Roasted Vegetables and Smoked Garlic
- Celebration Layered Nut Roast
A Few Vegan Christmas Extras
If you are looking for more vegan Christmas recipes try my:
- Vegan Sausage Rolls
- Bratwurst with Beer Caramelised Onions
- Mushroom Pie with Ale and Chestnuts
- Creamy Potato Gratin
- Beetroot Salad
- Mushroom Pâté with Walnuts, Sherry and Thyme
- Roast Pumpkin and Fresh Fig Salad
Presenting A Vegan Christmas Roast
I am a bit of a drama queen and I do like a bit of a flourish. If you are serving up my chestnut and cashew nut roast, make the most of it!
- Decorate your roast with fresh herbs. Rosemary, Sage and Thyme are perfect for a Christmas wreath.
- Add jewels! Cranberries just look like little baubles on a Christmas tree to me!
- Serve it all up with pizzazz – pop it on a pretty cake stand and make it the star of the show!
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Chestnut and Cashew Nut Roast – Vegan Christmas
Ingredients
- 1 medium onion finely chopped
- 2 cloves of garlic finely chopped
- 1 tbsp olive oil
- 300 g butternut squash peeled and roughly chopped
- 200 g carrots roughly chopped
- 150 g cashew nuts
- 150 g cooked and peeled chestnuts
- 120 g breadcrumbs
- 1 tbsp 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
Instructions
- 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
Notes
Nutrition
Pin This Vegan Christmas Roast For Later!
Wishing you all a very Happy Vegan Christmas from all of us at Thinly Spread!
Both cranks and nut roasts are very dear to me so I love reading about your love of both. It is also very comforting to read that I am not the only vegetarian who just wants a traditional nut roast with roast vegies and gravy (though I have never got into bread sauce) for Christmas dinner. To read all the fancy alternative ideas for Christmas dinners you would think no one ever ate a traditional Christmas dinner any more. And I always love seeing new nut roast recipes.
Thanks Johanna! I do think a roast is essential at Christmas and that it shouldn’t just be an afterthought but a fabulous celebration dish!
I plan to make this on Sunday as rehearsal for Xmas. I am going to use sweet potato and parsnip in place of sqash. Is there any reason why this wouuld not work.
No reason whatsoever, let me know how you get on!
Looks really gppd. Would be able to make this in individual portions and how would that change the cooking time?
Yes, you can certainly make them in individual portions. The cooking time would depend upon the size of the tins you decide to use but I would reduce it by half and then just keep checking on them.
What if you can’t find chestnuts. I live in the US. Could I use walnuts instead?
Hi Liz, you could use walnuts but it might be a little bit crumbly, I think I would add another tablespoon of tahini to glue it together. I’d be really interested to hear how you get on!
Hi Liz,
I live in Colorado. Our local grocery stores started carrying roasted & shelled chestnuts a couple years ago, but they are often in small quantities and on the bottom shelf or otherwise hard to spot. Nature’s Grocers carries Season brand Organic roasted and shelled whole chestnuts and you might be able to order them online. 🙂
Wonderful roasts here! I cover small round tin in foil and place it inside the larger round fir wreath roasts and cakes. I roast vegetables or fruits in centre at same time!
What an excellent idea! I bet it looks gorgeous too!
Absolutely delicious recipe – made with mainly cashews and some mixed nuts including chestnuts. Thank you.
Possibly the most delicious thing I have eaten! Definitely will be making an appearance each year on my Christmas table (and probably throughout the year as it’s so wonderful). Thank you
Oh that’s lovely to hear, thank you!
Oh Chris, I love the sound of both of your nut roasts and really want to get stuck in. I reckon we must all have been eating nut roast on Sunday – if only we’d known we could have raised a glass. Three cheers for a good nut roast and to family and friends eating it together of course. You were lucky with Mr TS. CT had just stopped being a vegetarian after ten years when I met him – hey ho!
Will add a link to this on my blog.
I think we need to organise a veggie food blogger pre Christmas bash next year for a nut roast tasting – wouldn’t that be fab?! Thanks so much for adding my roast to your post (poetry, right there!) Such a shame CT is no longer vegetarian – I’m guessing he still eats a lot of veggie meals though, so all is not lost!
I am just cooking my Christman ring.Had to use
Walnuts too as couldn’t source them in Australia.Thanks for the tip about extra tahini.Also didn’t drain my squash and carrots as much as I would normally.
It’s now the Tuesday 20th.Do you think it would be ok in the fridge until Christmas day or better freeze it?
I’ll let you know how it turns out.
When I picked the spoon it tasted delicious already and the smell from the oven is yummy.
Sorry Denise again I meant to ask how to reheat it without over cooking .Thanks
I’m so sorry Denise, I’ve only just come back to my desk after the Christmas break. I hope all went well! If you have an urgent question email will reach me faster than a blog comment as I’m not always here! You can get me on chris@thinlyspread.co.uk Happy New Year to you!
I have that Cranks recipe book too, mine is falling apart it has been used so much! I make a roast loaf with lentils and kidney beans but it is not vegan as it has egg and cheese in it too. Your loaf sounds delicious, just wish cashew nuts weren’t so expensive!
Ours is too, the sign of a well loved cookbook! Nuts are very pricey, you’re right but I reckon, as we’re not paying for the meat, it’s allowed – especially at Christmas!
I inherited my mother’s battered copy of the Cranks recipe book when I went off to university, and it remains one of my most used cookbooks to this day! I love nut roast and wouldn’t want anything else at Christmas but it does need dressing up a bit, I like your idea of using a fancy tin, I actually own the exact same kind of tin that you used but never would have thought to make nut roast in it!
Fancy tins are the bees knees! I love dressing up the simplest of food, especially for dinner parties – having been vegetarian for 30 years I think I still worry that non veggies just see vegetarian food as brown and worthy instead of the deliciousness it actually is – I like making them gasp and think again!
I’vv just pinned your recipe, Chris. It looks absolutely delicious!
Thank you SO much Mel, that’s so kind!
Well done you! Cranks is amazing. Love a nut roast – under-rated Xmas dinner.
Sending Christmas wishes to you and yours. X
Thanks my lovely friend, looking forward to a catch up asap in the New Year xxx
Wow – what a gorgeous nut roast, Chris. I must admit I have never made a nut roast but I want to make yours now, even well after the holidays.
Hoorah! Nut roast is most definitely NOT just for Christmas! I love this one with salad and new potatoes for a picnic in the summer!
It was very tasty and so easy to make. Thank you
I’m delighted! Thank you!
I’m NOT vegan but I could easily scoff a large portion of this delectable looking nut roast, it looks amazing! Karen
Thank you Karen! Your comment made me grin – I love the word scoff! 🙂 x
I just made this and it is incredible. I’ve been a vegetarian my whole life (25 years) and that was the tastiest dinner i’ve had for some time – may even go vegan for my new year’s resolution. Thanks for the recipe 🙂
This is EXACTLY the sort of comment which makes me grin from ear to ear, thank you so much! 🙂 xx
Looks amazing, I’m thinking about making this for Christmas. How many would this feed do you think?
It serves 6 very generously and I have fed 8 with it with all the trimmings – apologies, I’ll amend the recipe to add in this rather important information! Thanks so much for asking!
I made this dish yesterday, and it was delicious. Something special. My only modification was to add a little onion powder. And, being in the US, I substituted a teaspoon of miso for the yeast extract. Still, it was great. Thanks.
I’m delighted to hear this, thank you so much for taking time to feedback! I’m using miso more and more in my cooking, it adds such depth so top tip there! ?
The chestnut & cashew nut roast sounds great. I am going to make it this Christmas for my vegetarian son and daughter in law. Could it be made in advance and frozen. If so would you freeze cooked or uncooked.
Hi Vanessa, yes it can be made in advance and frozen – either cooked or uncooked. I prefer to freeze it uncooked. When I’m making a roast in a shaped tin to freeze I line the tin with clingfilm, spoon in the roast mixture, wrap the cling film over the top and freeze it in the tin. Once it has frozen I take it out of the tin and wrap it well in foil before putting it back into the freezer until I need it (thus freeing up my tin for other goodies!). When you come to cook this one remove the cling film and foil, pop the roast on a baking tray, cover it with the foil and roast it at 180 for 1 hour and 15 mins, take the foil off and roast it for a further 10 minutes or so to allow the top to brown and crisp up a bit. You can also defrost it overnight and then do the same as above but reduce the cooking time by about 15 minutes. I think it’s better defrosted and cooked if you have time to do that. Hope that helps! I really must add this info to the post as I’ve been asked a few times over on my facebook page too, thanks so much for asking here!
Hi – I just saw this recipe and am fascinated! How many will it serve? Thanks ?
Hi Carmelita, well spotted thank you! I’ll add that in! It feeds 6 generously here with all the trimmings, I hope that helps!
Thanks so much for the recipe – the nut roast was just delicious, and even impressed my usually-carnivorous dad! I’d never steamed butternut squash before, so I took a slightly less healthy route and roasted it instead. But I will try the original recipe at some point, for comparison! In the meantime, as a vegetarian who’s enjoying becoming more vegan, I’m delighted to have stumbled across your blog and I look forward to trying out your vegan sausage rolls next! Thank you again.
Kim
Thanks so much for your comment, I love hearing how people have got along 🙂 I am a big fan of roasting squash and usually roast extra and freeze the leftovers for bunging into roasts and burgers so your tweak is absolutely spot on! Let me know how you get on with the rolls – be warned, they are very moreish!
Please can we have the recipe for your backup roast with the red wine puree – this would give me another celebration dish. For new year. Ann.
Yes! I’ve got a few roasts up my sleeve and I’m hoping to find time to share them!
Hi, fantastic recipe. We make this on all special occasions.
I just wondered if there are any suggestions for alternatives to tahini?
Also, if we make a smaller roast with half the ingredients, would you recommend a cooking time?
Thanks,
Christina 🙂
I made this last week for our family Christmas get together. It was delicious and so easy to make. The following day I warmed it through for our traditional “Boxing Day” lunch of bubble and squeak!
Great texture and not at all dry. Held together in the wreath shape. Thank you for a great Christmas centrepiece
Can this dish be made ahead of time and roasted on the day? Will it freeze?
Hi Helen, yes it can be made in advance and keeps well for 4-5 days. I always make mine ahead of time because the flavours improve while it waits 🙂 It also freezes well either cooked or uncooked. I prefer to freeze it uncooked. When I’m making a roast in a shaped tin to freeze I line the tin with clingfilm, spoon in the roast mixture, wrap the cling film over the top and freeze it in the tin. Once it has frozen I take it out of the tin and wrap it well in foil before putting it back into the freezer until I need it (thus freeing up my tin for other goodies!). When you come to cook this one remove the cling film and foil, pop the roast on a baking tray, cover it with the foil and roast it at 180 for 1 hour and 15 mins, take the foil off and roast it for a further 10 minutes or so to allow the top to brown and crisp up a bit. You can also defrost it overnight and then do the same as above but reduce the cooking time by about 15 minutes. I think it’s better defrosted and cooked if you have time to do that. Hope that helps!
Super-yummy and brought back lovely memories of eating at Cranks in the eighties/nineties. I am gluten free so used cooked red lentils instead of breadcrumbs and courgette because I didn’t have any sweet potato to hand. Both worked a treat.
Made this for Christmas lunch for my brother and me, and it is truly delicious ?
Even the non-veggies loved and my other half who doesn’t like nuts loved (and will have it again).
I made this for Christmas Day and it was delicious. I substituted celeriac for the squash which I didn’t have and which I thought might make it a bit too sweet. Would definitely make again. Thank you!
I have not been able to get chestnut purée which I normally use for my nut roast. I was looking for a recipe using whole chestnuts and found your fabulous recipes. Love the idea of presenting the nut roast in a round decorated with salad. I was wondering if the mixture with the carrots and butternut squash is firm enough to make into balls and deep fry. I am going to a New Year’s Eve party and was going to do Nut Roast Balls.
What a fabulous idea! I haven’t tried it myself but now I shall – I reckon it would work really well! Let me know how you get on ?
Hi I made this last night and even my carnivor hubby said it was delicious. I’m just wondering if you know that it’s in this months PlantBased mag? Exactly the same ingredients and weights but a different pic. I’m having more for lunch today…
I’m so glad you enjoyed it and thank you for taking the time to pop by and tell me, I love getting feedback! I didn’t know that it is in the mag, I shall have to take a look and then gently point out that it’s mine, thank you! x
My family have just enjoyed an early Christmas dinner and this roast not only looked so beautifully ” Christmasy” it was devoured.
Thank you so much for his special recipe and I look forward to the new one you have planned. Seasons greetings.
Hi Ann, thank you so much for your lovely comment, it has made my day! This year’s centre piece recipe will be up very soon!
Hi I made this and it was nice but very mushy so couldn’t be sliced. What do you think was wrong?
It’s a bit difficult to tell without seeing how you put it together but I would think that you maybe overground the nuts if it was mushy or maybe there was a little too much liquid in your veg (they need draining well). Do you want to email me and we can trouble shoot it together? I’m very happy to try and get to the bottom of your problem! Chris x chris@thinlyspread.co.uk
Looking forward to trying this at Christmas…..can you confirm that if I freeze it, it can be cooked without the tin?, just concerned it may fall apart during cooking. Thanks
Hi Jackie, yes it can – I’ve done exactly that myself! Do remember to cover the roast with foil for the first hour and a quarter of cooking before removing the foil to let it the top brown and crisp up a bit.
Is the yeast extract important? Is there something I could use as an alternative for it? My daughter has dietary restrictions and does not eat yeast.
The yeast extract just adds a savoury note to the flavour so you could use another savoury spread in its place. Miso is a really good choice for adding a deeper flavour note so, if I was substituting in this recipe, that is what I would go for. Do let me know how you get on. x
Can you recommend something to substitute for breadcrumbs for someone that’s gluten free – thanks
Hi Cathy, thanks for your question! You can use gluten free breadcrumbs here but, if you don’t want to, you could use ground almonds (almond flour) instead – you want something which absorbs the liquid and holds the roast together. I hope that helps!
Hello, I have been looking for ages for an uncomplicated and inexpensive nice nut roast recipe. I make this last night and it is delicious! I put dried cranberries in and also reduced the chestnut and cashew nuts by an once but added peanuts to make up the volume. Even my non-veggie husband enjoyed it. Can’t wait for warm ups tonight. Thank you for sharing!! Really looking forward to Christmas dinner now!
Aw, what a lovely comment, thank you! Cranberries in nut roasts are divine, top tip! Happy Christmas to you and yours! x
To Chris
Made your lovely roast and froze the rest after cooking, is it ok to freeze this way and should I defrost before reheating and if so , for how long please? Thank you
Jacqui x
Yes, that’s fine. I would defrost it overnight, cover it with foil and then reheat it in the oven at 180C for about 20 minutes or until piping hot.
Thanks so much….have a good Christmas!
And a very Happy Christmas to you!
Hi, I want to make this recipe for Christmas. Do you serve this cold or warm? It looks amazing.
Hi Liza, excellent news! This roast is delicious hot, at room temperature or cold – it’s very versatile! I hope that helps, Happy Christmas to you! x
It looks amazing. Can I make it and put it in the fridge overnight and cook the next day? Thanks
Yes you can!
I made this and my husband said it was the best nut roast he had ever had! Will be making it again on Christmas Day. Thanks
I’m delighted! Thanks for taking the time to come and tell me!
I made this a few days early and froze it. After thawing it, I cooked it along with my side dishes for a very vegan Christmas dinner! It was wonderful! Thank-you Chris for your recipes, very appreciated.
Hi Judanne, thank you so much for your lovely feedback, I’m so glad the roast went down so well! Chris x
Hi, I’m wondering, have you ever cooked this a day in advance and then re-heated in the oven to serve? I need to cater for a mix of vegetarians and carnivores, and my oven isn’t big enough to handle it all at once, so I’m thinking I could re-heat the nut roast while the meat rests and the roast veggies finish? Do you think that would work, or would it dry out too much? Really looking forward to trying it, it looks spectacular in your photos!
Hi Jane, yes, I have done this – I cover the nut roast with tin foil when I’m reheating it to stop it from drying out which seems to work really well. Do let me know how you get on! Chris x
I’ve only just seen your reply, sorry! Yes, I made this the day before and reheated it, it worked perfectly! Looked as pretty as a picture, decorated with rosemary, parsley and redcurrants (as there were no cranberries left), and tasted absolutely DELICIOUS! I will definitely be making it again, and not just when catering for vegetarians. I’m thinking of substituting parsnips for the butternut squash if there are no squashes available, I think that would probably work.
Oh that is fabulous to hear, I am delighted! I think parsnips would be perfect – I’ve used them in a different loaf and they add a lovely earthy sweetness which goes really well with chestnuts 🙂
Thanks for this – it was an excellent Christmas dinner for my vegetarian daughter. She had requested a pie so I simply shaped the mix and then wrapped it in pastry to make a “Wellington”. I also used some mix to make “sausage” rolls – which looked very pretty on the plate as Boxing day nibbles.
That’s fabulous to hear, I am so pleased! Wrapping stuff in pastry is always a good plan 🙂
Late in the game for my question, but I make this and LOVE IT in a muffin tin. Makes great serving sizes and different presentation. My question is that I need to make it 3 days in advance. Do you suggest freezing it in the muffin tin? Or just mixing everything up and keeping it in the fridge? Will sit for 3 days before serving.
Thanks!!
Hi Lydia, either of these would work (I’ve done both) so do whichever suits you best. I’m so glad you like the recipe and I’m loving the idea of little muffin roasts! They’d be wonderful in a Christmas packed lunch for my youngest at school! Thank you 🙂
I doubled the recipe and made this in a large bundt pan.
Came out beautifully, and the pan shape gives lots of extra crispy bits.
Thanks!
https://i.imgur.com/GniidHc.jpg
Do you think it would be possible to make this recipe with only cashews? Or would that derive too much from the flavour/consistency? 🙂
Hi Ash, I haven’t tried it so I can’t be absolutely sure but I think this would be absolutely fine – certainly for consistency. You would obviously lose the chestnut flavour so I’d taste and adjust seasoning as you go. I do have another recipe for a festive roast which is cashew based without any other nuts if you’d prefer https://thinlyspread.co.uk/cashew-nut-roast-vegan-christmas-dinner/ Chris x
Hey, made this last Christmas and it went down a treat! I’m planning on making it again and was thinking of splashing out on a ring mould. I don’t suppose you’d know roughly what size yours is? Just looking at them online and the measurements seem to be on centimetres rather than by weight (like a loaf tin). Any help would be much appreciated!x
Hi Rachel, I’m so glad you are making it again! Mine is a 25cm ring mould, I hope that helps!
This is a great & simple recipe for a really good roast. I cooked it for a Church dinner and have had so many compliments. The easy way to get loads of Brownie points!
Oh that’s wonderful to hear, thanks Mike!
I made this for Christmas and it was delicious! Thanks for the great recipe. And happy new year 🙂
Oh thank you so much! Happy New Year to you too!
HI I made this a few months ago and was an instant favourite with the family. Have now run out of cashews and wondered if almonds would be a good substitute? Also have hazelnuts and walnuts available
Hi Ingrid – yes, any of those will do the trick. Cashews are a little creamier so you may find that you need to add a little extra liquid to make sure the mixture sticks together. I’m so pleased to hear that your family enjoyed it! x
Best Nut Roast I’ve tasted .
Made time and time again and always turns out great .
Thanks
Karen
I’m so pleased Karen, thanks so much for taking the time to tell me 🙂 x
Delicious and gorgeous! Your roast was the centerpiece of our table. I will make it for Thanksgiving and Christmas every year. Thank you for creating such an amazing recipe that is healthy, delicious and beautiful.
Oh what a lovely comment, thank you! I’m delighted that it was such a success! xxx
I’ve just made this for the first time, it smells delicious already (its uncooked and in the freezer, waiting for Christmas) and am surprised at how easy it was. Fingers crossed the cooking will go smoothly too. Thank you for the recipe!
We did this for Christmas 2020 and it was a showstopper – and I even messed up the recipe (forgot to add the breadcrumbs – accidentally gluten free!) and it still wowed! So flavourful, and deeply nutty and tasty.
Hi, made this for our Christmas dinner and it was delicious and really simple to make. The least stressful part of the food prep. Thank you! Now keen to try some of your other recipes.
Delicious! Turned out beautifully yesterday for our Christmas dinner
So full of flavour! Would be perfect with cranberry sauce at Christmas!
Fabulous! Everyone loves it – hot or cold!
I’m delighted to hear it! Thank you!
This looks gorgeous and I intend to make it for Christmas. Can you recommend a pan to bake it in?
Hi Susan, I use a non stick Savarin ring mould similar to this one https://www.amazon.co.uk/Lacor-68724-SAVARIN-MOULD-ALUM-NON-STICK-CMS/dp/B000T5KO0W/ref=sr_1_9?crid=32AH0XGWP14PK&dchild=1&keywords=savarin+mould&qid=1635342091&sprefix=savari%2Caps%2C72&sr=8-9 I hope that helps!
Hi. I want to make this for a gluten intolerant vegan, could I use oats in place of bread? I would also like to make your lentil loaf in the same way. Both look delicious.
I haven’t tried making them with oats but I think they would work, you might find the roast and the loaf are a bit crumbly though. You might need to add a bit of moisture (stock/a bit more mashed carrot) to avoid too much crumble – you are looking for a mixture with a texture that will hold together when you squeeze a bit of it in your hand. I think I would have a trial run to be sure! Do let me know how you get on!
You can use gf bread and use a food processor to make the breadcrumbs, I’m gluten intolerant and it works well.. also, I’ve just found Scharr do gf breadcrumbs in a packet.. ??
Hi, Im planning to make this for Christmas as it looks and sounds fabulous (and all the comments are so positive!) Just one question though – are the breadcrumbs the dried sort or fresh?
Thanks!
Good question! They are fresh (or fresh ones which I made and froze and I bung them in frozen), I hope that helps!
Just seen your question. I used dried breadcrumbs (from our local Polish shop). Came out perfectly.
I like ‘spicy’, so added a tbsp of curry powder. Also added 2 tbsp of golden raisins to the mix.
Didn’t have cranberries of pomegranate. So scattered gold raisins and chopped chestnuts on top.
Delicious and lovely and moist. Ate it with some aubergine chutney.
New Xmas favourite
I am going to try making in my doughnut tins to make mini wreaths, I will have to reduce the cooking time
I’ve used this recipe, not just for Christmas, it’s delicious, looks great and we love it.. I occasionally swap out butternut with sweet potato.. ??
Hi.
I am planning to try this recipe out.
Just wondering what gravy you generally serve with it?
Thanks
Absolutely, totally delicious.
I make individual ones in a muffin tin and put a dab of cranberry sauce on top.
I’ve just made this as its chestnut season here in Asturias in the north of Spain and im inundated with them. It was a great success snd im planning to repeat it for Christmas lunch this year. I might try one with just chestnuts beforehand since we have so many.
I’m so pleased you liked it, do let me know how you get on with all chestnuts – what a Christmassy offering that will be and how lovely to be inundated with them!
I am in Australia and chestnuts are a bit of an unknown to us. I note the recipe says “chestnuts cooked and peeled”. Can you please tell me how to cook them
You can roast or boil chestnuts – boiling them helps to remove the skins more easily and I would do that for this recipe if you can’t get them ready done where you are. You need to pierce the skin of each chestnut by cutting a little cross on each one at the pointy end and then boil them for about 20 minutes, let them cool and then peel them.
This was so delicious. I did it slightly differently – cooked it, brushed it with cranberry sauce and froze it. Christmas Eve I took it out of the freezer, and while it was still hard I wrapped strips or puff pastry around it, (through the middle and coiled round)with a small gap in between each one, and cut out some pastry holly leaves and berries for decoration. Brushed it with some milk then let it all defrost in the fridge overnight. Then on Christmas Day, cooked for about 40 minutes covered, then 15 minutes uncovered. It looked beautiful and tasted even better! Huge success, thanks xxx
Just made this as a new year’s treat to use up chestnuts and squash left over from Christmas. Wow! It was absolutely amazing, one of the nicest nut roasts I’ve ever had. Thanks so much for a delicious recipe.
I’m delighted! Thanks for popping by to comment 🙂
Is the paprika listed, the sweet one or picante’ hot? We like both, and also the smoked. What would you recommend? Going to make this soon and freeze for xmas. Looks delicious!
I use the sweet one here, I hope that helps!
I took this to a Christmas eve potluck at church. It was adapted it to be gluten free as well. I got very nice comments from non-veggies and only a tiny bit left over. It was so nice to eat something delicious and healthy after over indulging leading up to the big event.