Festive Nut Roast Loaf with Cranberries & Chestnuts
This Festive Nut Roast Loaf is the ultimate Christmas showstopper for vegetarians and vegans alike. Bursting with roasted nuts, earthy lentils, sweet cranberries, and savoury herbs, it’s moist on the inside with a crisp, golden crust. Topped with a glossy cranberry glaze and served alongside roasted veggies and vegan gravy, it’s a plant-based main that everyone will love. Ideal for Christmas dinner, New Year’s feasts, or cosy winter gatherings.
Ingredients
For the roast:
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, grated
- 2 celery sticks, finely diced
- 1 large red pepper, finely chopped
- 200 g mushrooms, finely chopped
- 150 g cooked chestnuts, roughly chopped
- 250 g mixed nuts (walnuts, almonds, cashews, or hazelnuts), toasted and roughly chopped
- 150 g breadcrumbs (use gluten-free if needed)
- 150 g cooked lentils (green or brown)
- 3 tbsp soy sauce or tamari
- 2 tbsp tomato purée
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- 2 tbsp nutritional yeast (optional but adds savoury depth)
- 60 g dried cranberries
- Salt and black pepper, to taste
For binding:
- 3 tbsp ground flaxseed mixed with 9 tbsp warm water (or 3 beaten eggs if not vegan)
For the topping:
- 4 tbsp cranberry sauce or chutney
Instructions
cranberry sauce or chutney
Preheat oven:
- 180°C (fan 160°C) / 350°F. Line a large 2lb loaf tin with baking paper.
Cook the vegetables:
- Heat olive oil in a large frying pan. Sauté the onion, garlic, carrot, celery, and red pepper for 5–6 minutes until soft.
Add mushrooms:
- Stir in mushrooms and cook for another 5 minutes, until most of the moisture evaporates.
Combine ingredients:
- In a large bowl, mix the cooked vegetables with the chestnuts, chopped nuts, breadcrumbs, lentils, soy sauce, tomato purée, herbs, smoked paprika, nutritional yeast, cranberries, salt, and pepper.
Bind the mixture:
- Add the flaxseed mixture (or eggs). Stir well until everything holds together. Add extra breadcrumbs if too wet or a splash of water if too dry.
Assemble the loaf
- Spoon half the mixture into the tin, press down firmly, spread with half the cranberry sauce, then add the rest of the mixture on top. Smooth the surface and finish with the remaining cranberry sauce.
Bake:
- Cook for 50–60 minutes, until firm, golden, and slightly crisp on the edges.
Rest before serving:
- Allow the loaf to rest for 10 minutes before slicing — this helps it hold together beautifully.
Notes
his Festive Nut Roast Loaf with Cranberries & Chestnuts is a hearty, flavour-packed vegan or vegetarian main that’s perfect for Christmas dinner, Sunday roasts, or any special occasion. It combines the richness of mixed nuts and chestnuts with sweet-tart cranberries and savoury herbs, creating a beautifully balanced dish that’s both satisfying and festive.
Make it ahead of time — simply prepare and bake the loaf the day before, then reheat gently before serving. It slices best when cooled slightly and can be frozen for up to 3 months.
For a gluten-free version, use gluten-free breadcrumbs and tamari instead of soy sauce. For a lower-sodium option, choose reduced-salt soy sauce or omit added salt.
This nut roast pairs wonderfully with vegan gravy, roast potatoes, Brussels sprouts, and a dollop of cranberry sauce for the perfect plant-based Christmas feast.
Nutrition
Serving: 160g | Calories: 360kcal | Carbohydrates: 24g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Sodium: 350mg | Fiber: 6g | Sugar: 7g | Calcium: 55mg | Iron: 2.2mg
