Carrot and Cashew Nut Roast
Print

Carrot and Cashew Nut Roast

A delicious savoury vegan Christmas roast, served in the shape of a Christmas Tree!
Course Main Course
Cuisine vegan
Keyword cashew nut roast, nut roast, vegan christmas roast
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6
Calories 389kcal
Author Chris Mosler | Thinly Spread

Equipment

Ingredients

  • vegan butter for greasing
  • 450 g carrots, peeled and chopped
  • 1 tbsp sunflower oil
  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 225 g cashew nuts, ground
  • 125 g breadcrumbs
  • 1 tbsp stock (use some of the carrot cooking water) or water
  • 1/2 tsp dried sage
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/4 tsp dried rosemary
  • 1/8 tsp ground nutmeg
  • 1 tsp ground black pepper
  • 2 tbsp tahini (sesame paste)
  • 1 tsp Marmite yeast extract
  • 1 tbsp soya sauce
  • fresh herbs (rosemary, thyme and parsley work well) and fresh cranberries plus a Christmas star to decorate (all optional)

Instructions

  • Preheat your oven to 180C/350F
  • Thoroughly grease your brioche tins or your loaf pan. 
  • Boil or steam the carrots until soft, drain and mash.
  • Fry the onion gently in the oil until soft, add the garlic and fry gently for a further minute.
  • Mix together with all the other ingredients and spoon into your prepared tin/s. Push it into all the corners and level the tops.
  • Cover with foil and roast in your preheated oven. If you are presenting your roast as a Christmas tree follow these timings:
    *Remove foil from small roast after 30 minutes and roast it for another 10 mins. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
    *Remove foil from medium roast when you take the small one out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
    *Remove foil from large roast when you take the medium roast out. Roast for another 10 minutes. Remove from oven and cool in the tin for 10 minutes before carefully turning out.
  • Place the large roast on your serving plate with the medium one on top of it and the little one perched atop the whole construction! 
  • If you are cooking your roast in one tin cover it with foil and bake in your preheated oven for 1 hour, remove the foil and roast for a further 10 minutes. Leave to cool in the tin for 15 minutes before turning out. 
  • Serve hot or at room temperature, decorated with sprigs of thyme or rosemary, maybe a cranberry or two!

Notes

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 389kcal | Carbohydrates: 37g | Protein: 12g | Fat: 23g | Saturated Fat: 4g | Sodium: 414mg | Potassium: 605mg | Fiber: 5g | Sugar: 8g | Vitamin A: 12561IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 4mg