Delicious Christmas Nut Roast
This Nut Roast recipe is easy to make, can be made ahead of time and is so delicious! Packed with so much flavour and texture, it’s satisfying for vegetarians, vegans and meat eaters alike.
Servings: 6
Ingredients
- 400 g Sweet potatoes Peeled and cut into 5mm-thick slices
- 2 tbsp Olive oil Plus extra for greasing
- 1 Onion Peeled and very finely chopped
- 15 g Sage leaves Finely chopped
- 150 ml Boiling water
- 1 Vegetable stock cube Undiluted
- 50 g Breadcrumbs Such as Panko
- 300 g Unsalted mixed nuts Very finely chopped
- 2 tbsp Tomato puree
- 1 tbsp Marmite
- 100 g Cranberry sauce Shop bought or homemade
- 50 g Shelled unsalted pistachios
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 180℃ fan/200℃/350F or Gas Mark 6 and line the loaf tin with baking paper, making sure the paper overhangs the edges of the tin so you can use this later to lift the roast out. Grease any parts of the tin not covered in paper with oil.
- Cook the sweet potato slices in a small saucepan of boiling salted water for 7-8 minutes until softened but not breaking up. Drain and set aside.
- Heat the oil in a medium saucepan over a low-medium heat, add the onion and cook for 5 minutes or until starting to soften, then add the sage and cook for a further 5 minutes until the onions are soft but not coloured. Remove the pan from the heat.
- Mix the boiling water in a heatproof bowl with the stock cube until it has dissolved, add the breadcrumbs and stir well. Set aside for at least 5 minutes.
- Reserve half of the sweet potato slices and set aside. Mash the remaining half well.
- To the onion and sage, add the mixed nuts, tomato puree, Marmite, cranberry sauce, soaked breadcrumbs, mashed sweet potatoes and plenty of salt and pepper. Mix very well.
- Sprinkle pistachios over the base of the tin. Add half the nut mixture and press down firmly. Arrange the remaining slices of sweet potato in a neat layer (you will need to overlap and/or trim them), then pile on the remaining nut mixture and press very firmly.
- Bake in the oven for 40-50 minutes, or until the top is starting to turn dark brown and the loaf feels springy.
- Remove from the oven and leave to stand for 10 minutes before turning out, using the baking paper to help you. Carefully cut into slices to serve.
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Notes
Loaf tin: You will need a 900g (2lb) loaf tin for this recipe.
Sweet potatoes: For this recipe when serving 6, we will need about 400g of sweet potatoes, which is about 2 potatoes, so adjust this according to the size of people you are serving.
To make ahead: Prepare the Nut Roast up until the end of step 7 and store the pressed mixture in the fridge for up to 24 hours until you are ready to bake. The loaf may take extra time to cook if it’s cold from the fridge. Ensure it’s hot through in the centre before serving.
Nutrition
Calories: 520kcal | Carbohydrates: 44g | Protein: 14g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Sodium: 305mg | Potassium: 735mg | Fiber: 9g | Sugar: 10g | Vitamin A: 9522IU | Vitamin C: 4mg | Calcium: 94mg | Iron: 3mg