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Easy Vegan Nut Roast Recipe

Name: Easy Vegan Nut Roast Recipe
Prep time: 15 min
Cook time: 85 min
Total time: 1 h 40 min
Yield: 6
Cuisine: Worldwide, English, American
Ingredients: 1 red & 1 white onion finely chopped; 4 garlic cloves thinly sliced; 5 ounces (150 g) mushrooms quartered; 1 large carrot grated or chopped; 1 large parsnip diced small; 1 leek sliced small; 1 celery stick sliced; Salt & pepper to taste; 2/3 cup (150 ml) sherry (Tip 1); 2 pints (1 litre) vegetable stock + 2 tsp yeast extract; 1 tbsp fresh sage & parsley finely chopped or 1 tsp dried; 1 tbsp fresh thyme (leaves only)or 1 tsp dried; 1 tbsp fresh tarragon finely chopped (leaves only) or 1 tsp dried; 1 tbsp of cornflour; 14 ounces (400 g) mixed nuts - eg Brazil, Cashew, Walnuts, Almonds; 2 ounces (50 g) cranberries or diced dried fruit, optional; 2 tablespoons fresh parsley, finely chopped; 3 tablespoons plant milk; Pepper to taste

Are you ready to wow the table this holiday season? This easy vegan nut roast is everything—packed with roasted nuts, hearty veggies, and the perfect mix of herbs to make your kitchen smell amazing. It’s wholesome, festive, and a guaranteed crowd-pleaser. Whether it’s Christmas dinner or just a cosy night in, this one’s sure to steal the spotlight (and your heart) 🎄😋

Prep Time: 15 Mins | Cook Time: 85 Mins

Total Time: 1 Hour & 40 Mins | Servings: Adjustable

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It’s December… already? I can hear the Christmas bells ringing—and the festivity recipes making their way to our kitchens. Sure, everyone has their “special” holiday dish, but I think there’s one that we all love: Vegan Nut Roast. Even if you’re new to this one, I can guarantee it’s going to blow you away. It’s really that amazing 💚

Why This Recipe Works

So Special

Plant-based nut roast is my favourite Christmas recipe. I have it on the table every year—and it never fails to make holiday dinner so much more special. Indeed, there’s a reason why everyone requests to include this dish on the menu when I’m hosting dinner 🥰

Healthy

It’s tempting to cheat, especially when the holiday season is around. But there are ways to make this lovely occasion memorable without sacrificing your diet (and health). Vegan nut roast proves it. The recipe is…

Packed with protein (18 g per serving)
High in fibre (12 g per serving)
Rich in healthy fats (34 g per serving)
Low in cholesterol (5 g per serving)
Oil-free
Low-calorie
Fulfilling
Gluten-free

Utilises Leftovers

Storytime, guys (I hope you enjoy these mini snippets from my life). So basically, I was making vegan gravy for Christmas (I’m a big advocate for meal-prepping as much as possible) and had all those delicious sautéed vegetables left over, which I didn’t want to waste. Then, suddenly came the idea: use them as a base for plant-based nut roast! That’s when the recipe was created. This recipe is from a few years ago, by the way. I was so happy to have 2 holiday dishes from a similar ingredient list.

Meal Prep Friendly

This recipe deserves brownie points because it’s also meal-prep friendly! Holiday season is already busy enough—we’d all appreciate something that can help cut a task on 25th December. And yes, this applies to general busy days around the year, too. You get to enjoy a delicious dinner on a busy weeknight because your efficient-self baked nut roast over the weekend 😎

Recipe Ingredient Notes

Mixed nuts. I almost clean out the entire nut section of my pantry when making this recipe. So, you know, there’s a bit of everything in there. Brazil, cashew, walnuts, almonds, peanuts, etc. That said, feel free to select any nuts you like. Both salted/unsalted work (you just need to add a bit less salt when seasoning if the nuts are pre-salted). And if your nuts are raw, I would recommend roasting them slightly. We want all the flavours to come through. See Tip 1👇🏼

Vegetables. Again, there’s a lot of room for personalisation here. I typically use onions, baby bella mushrooms, carrots, parsnips, leek, and celery—which you can chop by hand or quickly blitz in the food processor. You can add whatever your fridge offers (or your tastebuds want). For example, butternut squash, sweet potato, bell pepper, or fresh spinach.

Herbs & spices. I also recommend adding lots of chopped fresh herbs to your nut roast—there are a ton of densely packed ingredients that need some delicious seasoning. I went for fresh thyme, tarragon, sage, parsley, and salt & pepper. Dried herbs work, too. It depends on whatever is available.

Dried fruit (diced). My favourite part of the recipe. It makes each bite so much crunchier. I like to use dried cranberries, but dried almonds taste so good, too. I’m always confused about which one to choose, so I often end up using a mix of both 🤭

Vegetable stock + 2 tsp yeast extract. I used homemade broth, but store-bought works just fine. Any brand will be OK; double-check to make sure it’s gluten-free.

Garlic. To season the roast. You can increase/decrease the quantity based on how you like it; I added 4 big cloves.

Sherry. It can be skipped if you prefer to cook without alcohol.

Cornflour. As a binding agent, instead of eggs. It also enhances the overall texture.

Plant-based milk. Again, to act as a binding agent—and keep the mixture from becoming too crumbly (or dry). I like to go for oat milk, and I make it at home myself (store-bought is way too expensive man!). Click here if you want to save some 💲, too!

How to Make Vegan Nut Roast

Fry the onions and garlic, as we do for all savoury recipes. Go with the onions first, and fry until soft. You won’t need oil; the recipe works beautifully without those extra calories. Then add the garlic (and cook for another minute) If you think the mixture is sticking to the pan, you can deglaze with sherry. Make sure to scrape all the sides, so we don’t have secret bits hiding flavour.

Add the vegetables, and fry for 8 to 10 minutes. The veggies need to be lightly golden.

Season the mixture with herbs and spices, then add the vegetable stock. The liquid needs to be reduced a bit, so you’d want to simmer it for about 20 to 25 minutes.

Don’t waste your time. Chop the nuts while the mixture simmers (or you could pulse them in a blender). Then shift them to a large mixing bowl (we’re gonna add more ingredients to it).

Strain the cooked vegetables, but reserve the liquid. We will need it later for the gravy.

Preheat your oven to 180°Celcius, (360°Fahrenheit), or Gas Mark 4.

Time to use the reserved gravy. Heat it over a pan, and thicken it with cornflour (mixed in cold water, See Tip 2👇🏼). 5-7 minutes of cooking time will be enough; stir thoroughly to check if the mixture needs a bit more thickener.

Blend the strained vegetables, but not for too long. They need to be mashed, but slightly textured. See Tip 3👇🏼

Mix the mashed veggies into the bowl of chopped nuts. Then, add the cranberries and parsley. Mix thoroughly before adding the plant-based milk.

Bake. Spoon the mixture into a parchment-lined loaf tin, pressing it firmly. Cover with foil (any kind works) and bake for about 40 to 45 minutes, removing the foil halfway through for a golden top.

Let it cool for 10 to 15 minutes after it has baked. Serve and enjoy 🤍

Variations, Ideas & Notes

Substitutions

A mix of seeds instead of a mix of nuts (for those with nut–allergies).
Italian seasoning blend instead of fresh herbs.
Fresh apple instead of dried fruit.
Nutritional yeast instead of yeast extract.
Dried herbs instead of fresh (but fresh are preferred more).
Apple cider vinegar instead of sherry (reduce the quantity if replacing).
Arrowroot powder instead of cornflour.

Optional Add-ons

Breadcrumbs
Tamari
Chia seeds (help bind the nut loaf)
Rosemary
Lentils (for extra protein)
Chopped sundried tomatoes
Tahini sauce

Notes

Cooking without oil is effective (and healthier), especially for reducing visceral fat and for anyone aiming to lose weight on a plant-based diet.
Use organic ingredients wherever possible—we want the nut roast to be super healthy.
Ingredient weights are approximate due to variations in brands and produce.
Adjust quantities and methods if scaling the recipe.
Recipes are flexible, so feel free to adjust ingredients to taste.

Pro Tips for Making Plant-Based Nut Roast

You will need to blend the nuts. Now, you have three options. Blitz them in your blender/food processor. Crush them in a sealed ziplock bag. Or, just chop, chop, chop with a knife, until you reach your desired consistency.
Mixing cornflour in cold water makes sure there are no lumps in the gravy.
The texture of the ingredients is completely up to you. I went for a finer-blended consistency, which I think helps the roast hold together. Bigger chunks are also really lovely, and may simply cause your nut roast to crumble a bit more than usual.
I would also recommend packing the mixture tightly into the baking pan. It makes sure the nut roast slices well. But if you don’t want your ingredients to be overly mashed together, you can keep the packing a bit loose—just be a little more careful when slicing.
When I’m feeling ✨ extra fancy ✨, I like to bake the mixture with a layer of sage leave at the bottom. It looks really impressive when plated! You can also decorate the top with fun veggie/nut designs. But you’ll need to keep a closer eye so that the decor ingredients don’t accidentally burn.
Vegan nut roast can be served both hot or cold (though it’s best when served hot with a drizzle of vegan gravy). You can enjoy it cold, too, if you have leftovers.
Roast, toast, or dry fry the nuts before blitzing them to bring out extra flavour.

Frequently Asked Questions

How to enjoy vegan nut roast?

Vegan roast + vegan gravy is a classic (my favourite holiday idea). But there’s so much more that you can try. Cranberry sauce, for example, with a side of veggies, tastes wonderful. You could also pair it with…

Veg gravy
Roasted potatoes
Waldorf salad
Roasted Brussel sprouts
Caramelised onion gravy

How to store vegan nut roast?

It stays good in the fridge for up to 5 days—but if you want it fresh & warm, I’d suggest only storing the mixture in an airtight container and baking it on the day to be served. For longer storage, cut the baked roast into slices. Wrap each of them in kitchen foil, and store in ziplock bags or plastic containers (for up to 3 months).

To reheat, defrost it completely. Then place it in the oven at 180°C (360°F) for about 15 minutes.

Can I make nut roast ahead of time?

Yes! Prepare and bake it in advance, then reheat before serving for the best texture.

What’s the best nut combination for this recipe?

A mix of walnuts, cashews, and almonds works well, but any nuts you love will do.

Can I make this nut roast without cornflour?

Yes, use arrowroot powder or chickpea flour as a substitute for binding.

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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