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 vegan 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
Don’t forget to check out all my Vegan Christmas Recipes, collected together in one place!
If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them! Follow me on Pinterest, Facebook,Twitter and Instagram where I share recipe ideas, links to vegan events and articles and where I natter on about my favourite subject – vegan food!
Layered Vegan Nut Roast
Equipment
- 24cm/10 inch loose bottomed spring form cake tin
- Non stick baking parchment
Ingredients
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
Instructions
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.
Chris this looks incredible, can’t wait to make it for our Christmas lunch. Can I freeze what’s left once it’s cooked?
Hi Jen, yes, you absolutely can! I have some of this one in my freezer right now!
I made this for part of our family Christmas dinner.
It was a huge success!
The Vegan and vegetarians were so enthusiastic and full of compliments!
My husband and I had it for supper yesterday and there are two slices in the freezer.
I didn’t get the vibrant layers of colour as in the photo as cooking dulled them somewhat But the taste was great.
I used up mixed nuts that I had I the house as well as adding new ones.
The spinach layer I found less tasty so added some
plant based cream cheese to the mixture which was a definite plus!
It was worth the time it took to make and left it in the cellar for 48 hours so the full taste had time to come through. W3 baked it on the day. Delicious!
Wow, looks ama6. I’ve just wrote down all ingredients that I dont have on my shopping list! Definitely having this on Christmas day!
Brilliant! Let me know if you have any questions!
It looks beautiful! There’s only two of us on Christmas day though, so I’m wondering whether I could halve the recipe and try it in a 20cm springform tin. Do you think that would work?
Hi Jill, yes, I do! Also, if you have any leftovers they freeze perfectly. I have some of this one in my freezer right now!
About how long would you recommend cooking a smaller one?
Could you tell me how big your tin is Ann?
Chris, I thought 20cms. Or, do leftovers freeze ok, even if the dish has been frozen beforehand, with the layers cooked, but not the whole thing? Ann
I would cook it for about 10 minutes less and check it, if it’s nice and brown on top you’re good to go. It does freeze really well though if you’d rather do that.
Also, any suggestions for mixing with the beetroot, not almonds; partner can’t eat them, but we both love beetroot. This looks and sounds so good, and nice to have a centre piece without mushrooms (which I can’t eat) and a change from the nut, or tofu and nut roasts I usually make.
I would use some fine fresh white breadcrumbs instead of the almonds. Do let me know how you get on! C x
Hi, this worked out pretty well for Christmas Dinner. I enjoyed layering it, and it was easy to adjust amounts as I prepared it .. for instance I needed extra of the nut layer. The roast looked wonderful, and I was very pleased it held together. It tasted pretty good, but I think we all missed more nuts, as we usually have a nut, or nut and tofu roast, but that’s personal. For our taste, I would make a version again but reduce the squash layer – it was delicious, but with Christmas veg was a little too much. Very nice cold, which is always a bonus, and a useful picnic idea (when we can get out again…!) . Very glad we tried this, and will definitely make it again, amended for our personal tastes. Thanks for the recipe and the suggestions – much appreciated. Ann
I was thinking of making nut and lentil roast for a change this year (I usually make something in pastry), but I am very tempted to make this instead.
I love this recipe Chris, just made it again for our Easter table. x
Aw, thanks Jen! xxx
this looks delicious am going to make for christmas can i freeze it uncooked?
Hi Rosemary, that’s fabulous to hear! Yes, you can freeze it uncooked, there are details in the post 🙂 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!
I hope that helps! Let me know how you get on! x
I’ve just started to make this (ahead for Christmas) and I’m unsure, having completed the squash layer. There doesn’t seem to be enough to create more than a smear across a 10” tin. Your veg layers look to be fairly deep. Will make everything else before deciding what tin I go with, but, if you see this in time, any reassurance that the picture is slightly misleading in that removing the ring makes the softer layers smear down the sides a bit?
Hi Barbara, it does squish out a bit and spread when you take the ring off but, if you are concerned, I would concentrate all your squash mixture around the edges just to be sure. I hope that helps. Do email me if you have any further questions or concerns. It’s the best way to get me quickly! chris@thinlyspread.co.uk I’m very happy to help in any way I can. x
This looks and sounds amazing and I would really like to try it for Christmas! I’m the only vegetarian for dinner so could I halve the ingredients and make it in a loaf tin instead (takes up less room in the oven) ? Could that work?
Yes, definitely! x
Absolutely OUTSTANDING. I made this for Xmas 2020 and I’ll be making it again this year. It was divine!
Oh I am delighted to read this, thank you! I’m so pleased you liked it so much!
Excellent!!!