Chestnut and Cashew Nut Roast – Vegan Christmas
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!
Servings 6 people
Calories 351kcal
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
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 351kcal | Carbohydrates: 45g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Sodium: 207mg | Potassium: 682mg | Fiber: 4g | Sugar: 6g | Vitamin A: 11212IU | Vitamin C: 24mg | Calcium: 95mg | Iron: 4mg