Vegetarian Life Australia

Vegetarian and vegan recipes, reviews and news for a healthy life

Vegetarian Christmas Nut Roast

Vegetarian Nut Roast

Vegetarian nut roast

Life has been busy these last few months and I’ve had a hiatus from writing blog posts, but now it’s time to talk about Christmas.

People often wonder what to serve vegetarians at the traditional Christmas feast. My favourite is always a delicious rich savoury nut roast. I’ve tried many different types of nut roasts over the years, some much fancier and more time consuming to prepare than others. But I always return to my favourite cashew, almond and mushroom nut roast. It’s easy to prepare and very tasty. Even the meat eaters in my family partake and enjoy it alongside their other festive offerings.

I’ve published this recipe before in VegLife but think it’s worth repeating given the time of year.

Cashew, almond and mushroom nut roast


  • 100g raw almonds
  • 200g raw cashews
  • 2 medium onions
  • 2 large chopped tomatoes – tinned is fine
  • 4 medium mushrooms
  • 200g fresh breadcrumbs (wholemeal or grain bread is delicious, but any will do)
  • 3 tsp plain flour
  • 300 ml vegetable stock
  • 3 tsp yeast extract (or Vegemite)
  • 2 tsp dried mixed herbs
  • 2 free range eggs lightly beaten
  • chopped parsley to decorate


Grease and line a 27cm x 18cm non-stick tin and preheat the oven to 190c. If you prefer a more traditional loaf shape you can use a regular bread tin. It works just as well, but you may need to adjust your cooking time according to the size. Prepare all the ingredients by chopping finely in a blender and set aside in bowls:

  • Chop nuts together
  • Chop breadcrumbs
  • Chop onions
  • Chop mushrooms

Sauté the onion in a little oil until soft, then add the chopped tomatoes and mushrooms and cook together for about 3 minutes. Stir in the flour, cook for a minute, and then add the vegetable stock. Cook for a few minutes and stir whilst the mixture thickens. Turn off the heat and add the yeast extract. Stir through thoroughly and then add all of the remaining ingredients with the eggs last.

Spoon the mixture into the tin and bake for approx 45 – 50 minutes until the top is crisp and the nut slice is firm. When cooked, set aside for a few minutes before removing from the tin. You should be able to lift the whole slice from the tin using the greaseproof paper and place straight onto a serving plate. Decorate with a little chopped parsley.

Slice and serve with herb tomato sauce. If there are any leftovers it’s also great cold.

Thanks Rose Elliot for the original inspiration!

Herb tomato sauce

I always serve the nut slice with a herb tomato sauce. Sauté a finely chopped medium onion in olive oil with 2 large cloves of chopped garlic. Add a large tin of chopped tomatoes, 2 teaspoons of dried mixed herbs and salt and pepper to taste. You can also add a handful of fresh herbs towards the end of the cooking. Simmer for about 20 minutes.

Christmas nut roast

Christmas nut roast (cooked in a loaf tin x 2 for a hungry crowd)


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This entry was posted on December 20, 2012 by in Christmas, nuts, Recipes, vegetarian and tagged , , , , , , .

About me

Lifelong vegetarian. 99% vegan. Londoner. Melbournite. Animal lover. Food experimenter. Mum. Life-partner.

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