I feel I should begin this post with a big Ta Dah! This, my lovely friends, is my offering for this year’s festivities. I lay before you my Celebration Nut Roast Recipe. A layered loaf full of savoury delights and surprises. It is much easier to make than it looks and it will astound friends and family when you unveil it.
Did you gasp? I left that little bit of black space to invite you in, to surprise you and to delay the reveal.
This layered vegan nut roast looks so amazing that it is well worth making the most of the drama.
Bake it in a springform tin and, when it is time to serve, simply unbuckle it and await the applause!
I love that crispy top and I really wish I could waft the savoury smell of this one in your direction.
I have been making a version of this nut roast recipe for the last 25 years. The layers have swapped and changed a bit and I’ve upped the savoury flavour but it is, essentially, our traditional nut roast and appears nine times out of ten on our Christmas table.
In previous incarnations it has had layers of mushroom pâté and I’ve used carrots and parsnips in place of the squash.
The beetroot layer is quite a recent addition but I can’t imagine the roast without it now! It adds a lovely sweetly earthy flavour but if you don’t like beetroot feel free to leave it out and just double up the squash layer instead.
This is a vegan nut roast which really goes well with all the usual Christmas trimmings. Our table groans under the weight of crispy roasted potatoes, parsnips and sprouts, bread sauce, apple sauce and vegan gravy.
We have carrots and cabbage, mushrooms and chestnuts and, instead of stuffing, we have lentil loaf.
A Nut Roast For All Occasions
Don’t just save this roast for Christmas though, it makes a perfect vegan centrepiece for any occasion.
Imagine it on a wedding buffet table – if I were to marry again I think I might even choose this as my cake to cut!
How To Make The Best Nut Roast – Tips and Tricks
I realise that some of you may be put off by the majesty of this roast but it really is easier to put together than appearance would suggest. All it takes is a bit of organisation and it can all be prepared in advance and frozen.
Each layer is made separately and I bimble about, listening to cheesy Christmas tunes and sipping mulled wine while I make them.
When I made the one you see here I cooked the butternut squash layer and the beetroot layer one day, the spinach layer the next before putting them all together with the nutty base a day after that!
Layered Nut Roast Made Easier
Here are a few substitutions and pre-prepared solutions which will make this roast even easier to produce:
- Use bought pre-cooked beetroot and squash rather than roasting your own.
- A bag of ground mixed nuts works just as well as grinding them yourself.
- Frozen chopped onions are a godsend when you have lots to chop – be kind to yourself!
- Cook it in advance and serve it at room temperature, this roast is even better if the flavours are left to develop!
- Make it ahead of time and freeze it, uncooked. Defrost it the night before and cook it up on the day. Your house will smell amazing. You will look cool, calm and collected. Your guests will be SO impressed!
Looking For More Vegan Roast Recipes?
I’ve told you before that I am a bit obsessed with a vegan nut roast – here are two of mine from previous years for your delectation:
- A Cashew Nut Roast shaped like a Christmas tree
- My readers’ favourite Chestnut Roast shaped like a wreath
If you fancy something without nuts you could try my:
- Lentil Loaf – a super easy vegan roast dinner
- Vegan Tart with Roasted Vegetables and Smoked Garlic
Layered Vegan Nut Roast
- 24cm/10 inch loose bottomed spring form cake tin
- Non stick baking parchment
For the Squash Layer
- 500 g butternut squash peeled and deseeded, cut into bite sized chunks
- 1.5 tbsp olive oil
- 10 fresh sage leaves
- 1 small red onion peeled and diced
- salt and pepper to taste
For the Spinach Layer
- 400 g frozen whole leaf spinach defrosted and thoroughly drained
- 2 cloves garlic crushed
- 2 tsp vegan red wine
- 1 tsp vegan butter
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- salt and pepper to taste
For the Beetroot Layer
- 400 g cooked beetroot
- 150 g ground almonds
- salt and pepper to taste
For the Nut Layers
- 800 g mixed nuts I used 200g each of walnuts, Brazils, cashews and almonds
- 400 g onion peeled and chopped
- 2 tbsp olive oil
- 1 tsp dried sage
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tbsp Marmite
- 2 tbsp vegan red wine
- 1 tbsp soy sauce
- a generous grinding of fresh black pepper
- 1/2 tsp salt
- 1 tbsp tahini
- 100 g breadcrumbs
To Make The Squash Layer
- Preheat oven to 200C/350F
- Toss the squash chunks in 1 tbsp of the olive oil and salt and pepper to taste.
- Lay in a single layer on a baking tray. Scatter with the sage leaves and roast for 30 mins or until soft and beginning to brown.
- Meanwhile fry the chopped onion in 1/2 tbsp olive oil for about 5 minutes until soft and beginning to brown.
- Blend or mash the cooked squash to a lumpy puree and stir in the cooked onions. Leave to cool.
To Make The Spinach Layer
- Press the defrosted spinach in a fine mesh sieve to remove as much water as possible.
- Heat the butter gently in a saucepan, add the garlic and drained spinach and cook gently for 2 minutes.
- Add the wine, nutmeg, cloves, a pinch of salt and a some freshly ground black pepper and cook for a further minute until the liquid has evaporated. Leave to cool.
To Make the Beetroot Layer
- Blend or mash the cooked beetroot to a lumpy puree. Stir in the ground almonds and add salt and pepper to taste.
To Make the Nut Layer
- Fry the chopped onion in 2 tbsp of olive oil until soft.
- Pulse the nuts in a food processor until finely chopped but not ground to a powder.
- Place nuts and cooked onion into a bowl with the rest of the ingredients and mix thoroughly.
- The nut mixture should hold together when you squeeze a bit in your hand. If it doesn't, add a little more tahini and soy sauce until it does.
To Assemble and Cook The Layered Nut Roast
- Preheat oven to 150C/300F
- Grease and line a 24cm/10 inch spring form cake tin.
- Divide the nut mixture into 4 equal parts.
- Add 1/4 of the nut mixture to the base of the tin and press into place.
- Add the squash mixture and spread to cover the nut layer.
- Add the next 1/4 of the nut mixture and press into place to cover the squash.
- Add the spinach and spread to cover the nut layer.
- Add the next 1/4 of the nut mixture and press into place to cover the spinach layer.
- Add the beetroot mixture and spread to cover the nut mixture.
- Add the final 1/4 of the nut mixture and press into place.
- Cover with a circle of baking parchment.
- Roast in the preheated oven for 45 minutes. Remove the paper circle after 30 minutes to allow the top to brown.
- Remove from the oven and allow to cool for 10 minutes in the tin before unclipping, removing the baking parchment and revealing your creation!
- Serve, hot, cold or at room temperature.