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    Home » Christmas

    Christmas Nut Roast

    December 14, 2021 by cookingwithelo 10 Comments This post may contain affiliate links.

    Jump to Recipe Jump to Video

    Are you still looking for a vegan main dish for your Christmas dinner? Search no longer and make this simple Christmas nut roast! It’s made with lentils, nuts and mushrooms (no chestnuts) and comes together in a food processor. This famous nut roast recipe is vegan and gluten-free to please everyone at the table (including vegans, vegetarians and meat lovers)!

    If you're looking for more vegan Christmas recipes, check out this vegan stuffed butternut squash and these 10+ vegan christmas dinner ideas.

    Jump to:
    • What is a vegetarian nut roast?
    • Why you’ll love this recipe
    • Key ingredients and substitutions
    • Tips to make the perfect nut roast
    • Step-by-step with pictures
    • Watch the video!
    • What to serve with nut roast
    • Storage and reheating tips
    • Frequently asked questions
    • The recipe
    • More vegan Christmas recipes

    What is a vegetarian nut roast?

    Nut roast is a vegan or vegetarian meatloaf alternative made with nuts, grains, vegetables, broth and seasonings. It is baked in a loaf pan and served as slices. It is packed with nutty, earthy flavors that go really well with other vegetarian Christmas side dishes, such as my maple-roasted Brussels sprouts. The texture of a perfect nut roast is relatively soft and moist but thick enough to be sliced.

    Why you’ll love this recipe

    • This easy vegan nut roast recipe is allergen-friendly. It is perfect if you're hosting vegans, vegetarians or people with gluten sensitivity during the holidays.
    • It's meat-free but SO DAMN GOOD. This specific nut loaf is so tasty and flavorful that even meat-eaters asked for a second round (especially when served with the right sauce, such as a cranberry sauce or this vegan gravy).
    • Nut roasts are festive and look fancy. They are perfect for the holiday season and make a spectacular main dish on Christmas day or Thanksgiving. You can however also serve nut roasts as an alternative to a traditional Sunday roast or meatloaf.

    Key ingredients and substitutions

    • Nuts are the main ingredient of this vegan roast. You can mix them yourself or simply buy a a mix of unsalted nuts at the grocery store.
    • Canned brown lentils help bind to the roast while adding moisture. I use canned lentils because they are really convenient, but cooked red lentils would work, too.
    • Gluten-free oats and flax seeds hold the loaf together and thicken the mix to prevent it from being too wet. I like using oats as an alternative to bread crumbs to keep this nut roast gluten-free.
    • Vegetables, including onions, carrots, celery and mushrooms provide texture and make this gluten-free nut roast super aromatic. You can use a yellow or red onion for this recipe. Feel free to use the type of mushrooms you want. I recommend white or chestnut mushrooms.
    • Vegetable stock is used for added flavor and to keep the loaf moist while it’s cooking.
    • Spices such as garlic powder, dried thyme and nutmeg add extra flavor. Feel free to add all-spice and cinnamon for a more festive touch.

    You can brush the nut roast with a glaze once it's cooked if you'd like. To do so, you'll need a mix of ketchup, balsamic vinegar (or soy sauce) and maple syrup (or date syrup).

    Tips to make the perfect nut roast

    1. Combine everything in a large bowl, not your food processor. If you were to blend everything at once, the nut roast would lack crunch. It is much easier to control the texture of the roast by blending the nuts, veggies, and lentils separately and combining them in a mixing bowl.
    2. Taste the mixture before baking. Adjust seasonings if necessary.
    3. Use a 9 x 5 inch (23 x 13 cm) loaf pan. Make sure the pan is not to wide to prevent the slices from being really short. 
    4. Preferably make the lentil nut roast the day before (or at least 2 hours ahead of time) and reheat it before serving. This allows the roast to set and firm up and prevents crumbly slices when cutting it.
    5. Let it cool down before slicing. It's best to let it cool down completely and reheat the slice. If you didn’t make the loaf ahead of time, leave it uncovered on the countertop for 15 minutes once you take it out of the oven.
    6. Use a bread knife to cut the nut roast.

    Step-by-step with pictures

    Prepare the nut and lentil mixture

    Chopped nuts in a food processor.

    STEP 1: Crush the nuts. Add the mixed nuts to the bowl of a food processor. Pulse several times until the nuts have the size of peas. You don’t want to grind them too finely. Transfer them to a large mixing bowl.

    Drained lentils, oats, flax seeds and spices in a food processor.

    STEP 2: Add the lentils, oats, whole flax seeds (no need to make flax eggs), vegetable broth and spices to the food processor. Add a pinch of salt if you're using unsalted broth.

    Wet lentil mixture in a food processor.

    STEP 3: Blend. The mixture doesn't have to be perfectly smooth. Small pieces will add texture to your Christmas nut roast.

    Lentil mixture and chopped nuts in a large mixing bowl.

    STEP 4: Pour the lentil mixture into the mixing bowl with the nuts.

    Nuts and lentil mixture combined.

    STEP 5: Combine. You should obtain a thick, slightly wet mixture. Set it aside while you sauté the vegetables.

    Cook the vegetables and bake the nut roast

    Minced carrots and onions in a food processor.

    STEP 6: Mince the onion and the carrots. Peel and cut them into chunks. Add them to the food processor fitted with an S-blade and blend until they turn into relatively small pieces. This will save you a lot of time. Transfer them to a large frying pan with a little olive oil.

    Minced mushrooms and celery in a food processor.

    STEP 7: Chop the celery and the mushrooms in the food processor. Add them to the pan with the carrots and onions.

    Sauteed vegetables in a pan.

    STEP 8: Heat the pan and sauté the vegetables for 5 to 7 minutes over medium-high heat. Stir regularly to prevent them from burning.

    Sauteed vegetables mixed with the nut roast mixture.

    STEP 9: Combine. Add the cooked vegetables to the mixing bowl with the nut mixture. Give it a good mix.

    Nut roast mixture in a loaf pan before roasting.

    STEP 10: Spoon the mixture into a prepared loaf tin that you previously greased and lined with parchment paper. Flatten the nut roast mix with a spatula or the back of a spoon until it's even.

    Nut roast mixture in a loaf pan after roasting.

    STEP 11: Bake the loaf for 50 minutes at 350°F (180°C). The cooking time is a critical factor to obtain a moist nut roast that is easy to slice but not too dry. If it’s undercooked it will be soggy or mushy and if it’s overcooked it will be extremely dry.

    Watch the video!

    What to serve with nut roast

    I recommend serving the roast with a great sauce. This can be a traditional cranberry sauce, a red wine sauce, or a vegan mushroom gravy.

    On the side, you can serve boiled or crispy potatoes and some roasted seasonal or root vegetables. I like caesar roasted Brussels sprouts, maple-caramelized Brussels sprouts or roasted Jerusalem artichokes.

    Storage and reheating tips

    How to store nut roast?

    If you have nut roast leftovers or if you made the roast ahead of time, you can store it in the fridge for up to 3 days. You can store individual slices in an air-tight container or wrap the whole nut roast tightly in cling film.

    Can you freeze nut roast?

    Cooked nut roast can be frozen for up to 3 months. You can freeze individual slices that were wrapped in cling film to prevent freezer burn. Alternatively, you can freeze the whole nut roast in the pan you plan to reheat it in. If doing that, let it defrost completely (preferably in the fridge overnight) and warm it up in a preheated oven at 350°F (180°)C.

    How to reheat nut roast?

    To reheat a nut roast, preheat your oven to 350°F (180°C). Slice the roast and place the slices on a baking sheet. Cover them with aluminum foil and reheat them for 10 to 12 minutes until warm.

    Frequently asked questions

    Can nut roast be made in advance?

    Yes, it is actually recommended to make vegan nut roast ahead of time. The nut roast continues to firm up as it cools down and can be sliced more easily. This prevents crumbly slices that fall apart. If you're making nut roast for Christmas, simply prepare it in the morning and reheat it in the oven shortly before serving.

    Can nut roast be eaten cold?

    Yes, nut roast can definitely be eaten cold and tastes delicious.

    Why does my nut roast crumble?

    The nut roast may crumble and fall apart if the mixture wasn't pressed firmly into the pan or if it is overcooked. Make sure to use a 9x5 inch loaf pan. If you use a longer or wider pan, the loaf will be less high and may cook too quickly. You can also try reducing the cooking time by 5 minutes.

    Don’t forget to join the Cooking With Elo newsletter. You’ll get gluten-free and vegan dinner ideas sent right to your inbox.

    The recipe

    Sliced christmas nut roast on a white serving platter.

    Christmas Nut Roast (Vegan, Gluten-Free)

    4.55 from 20 votes
    Best gluten-free Christmas nut roast made with lentils and mushrooms (no chestnuts). It is the perfect vegan main dish for Christmas dinner.
    Print Pin
    Prep Time: 25 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 15 minutes
    Servings: 6
    Author: Eloïse Jennes

    Equipment

    • Food processor or food chopper
    • Large mixing bowl
    • Pan or skillet
    • 9x5 inch loaf pan

    Ingredients 

    For the veggies

    • 1 small onion
    • 2 medium carrots
    • 2 celery sticks
    • 8 ounces (250 g) mushrooms
    • 2 tablespoons olive oil

    For the nut roast

    • 2 cups (300 g) mixed nuts packed
    • 1 cup (110 g) gluten-free oats
    • 2 tablespoons flax seeds
    • 14 ounces (400 g) canned lentils
    • 1 cup vegetable broth or water + bouillon powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon ground nutmeg
    • 1 teaspoon dried thyme or dried sage

    For the glaze (optional)

    • ¼ cup ketchup
    • 2 tablespoons balsamic vinegar or gluten-free soy sauce
    • 1 tablespoon maple syrup or date syrup

    Instructions

    • Preheat the oven to 350°F fan (180°C).
    • Add the nuts to the bowl of your food processor. Pulse several times until they are roughly chopped. Transfer them to a large mixing bowl.
    • Drain the canned lentils. Add the lentils, oats, flax seeds, vegetable broth, garlic powder, nutmeg and thyme to your food processor. Blend until combined. It doesn't have to be perfectly smooth. Add it to the mixing bowl with the nuts and stir to combine. Set aside.
    • Wash the vegetables. Peel the onion and the carrots. Roughly cut all the veggies into pieces that fit into your food processor or food chopper.
    • Mince the onion and the carrots in your food processor until you get relatively small pieces (see step-by-step pictures). Add them to a pan with oilve oil. Then, chop the celery and the mushrooms and add them to the pan.
    • Sauté the vegetables over medium-high heat for 5 minutes while stirring continuously.
    • Add the sautéed vegetables to the mixing bowl with the nut roast mixture. Stir until everything is well mixed. Transfer to a 9x5 loaf pan that you greased and lined with parchment paper.
    • Bake the nut roast for 50 minutes on the lowest rack of your oven.
    • If you're making the glaze, combine the ketchup, balsamic vinegar and maple syrup. Brush it onto the nut roast when it comes out of the oven.
    • Let the nut roast cool down for 15 minutes before lifting it out of the loaf pan. Preferably wait at least 2 hours before slicing the roast. You can easily make it in the morning or the day before. To serve, reheat the sliced nut roast at 350°F (180°C) for 10 to 12 minutes.

    Video

    Notes

    It is recommended to make vegan nut roast ahead of time (an entire day or at least 2 hours). This allows the roast to firm up as it cools down and makes the slicing process a lot easier. You can then reheat the slices in the oven shortly before serving.

    Nutrition

    Calories: 455kcal | Carbohydrates: 40g | Protein: 18g | Fat: 27g | Saturated Fat: 4g | Fiber: 13g | Sugar: 4g
    Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media

    More vegan Christmas recipes

    If you're looking for inspiration for your vegan Christmas dinner (appetizers, starter, main dishes, sides dishes and desserts), check out our favorite Christmas recipes. This post also includes 2 full menus to make during the holidays.

    • Vegan Beetroot Carpaccio with Pear
    • Vegan Roasted Brussels Sprouts & Caesar Dressing
    • Vegan Stuffed Butternut Squash
    • Apple Cider Whiskey Cocktail With Jack Daniel's Fire

    Loved it? Please rate it!

    If you tried this recipe or any other recipe from the blog, make sure to let us know how you liked it by leaving a star rating and a comment below! Your feedback really matters! To never miss a recipe, follow me on Instragram, Pinterest and Facebook.

    Discover more recipes

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    Reader Interactions

    Comments

    1. Josephine Quigley

      November 16, 2022 at 1:21 am

      5 stars
      Brilliant gluten free receipe
      Will definitely be on my Christmas menu
      Thank you

      Reply
      • cookingwithelo

        November 16, 2022 at 12:27 pm

        That's amazing!

        Reply
    2. Lesley

      November 29, 2022 at 4:32 pm

      Hi, looks perfect. I was thinking of making this advance and then wrapping in puff pastry on the day as a whole roast. Do you think this would work?

      Reply
      • cookingwithelo

        December 01, 2022 at 8:09 pm

        Hi! It would definitely hold its shape. However, I'm scared it might turn out a little dry if you bake it a second time after you wrapped it in puff pastry. Let me know what you ended up doing! 😊

        Reply
    3. Ana

      December 17, 2022 at 6:30 pm

      I've just made this and it's come out soggy. I cooked it for exactly 50 minutes. What went wrong???

      Reply
      • cookingwithelo

        December 18, 2022 at 11:40 am

        There are two things I can think of. First, maybe the mixture was too wet when you transferred it to the loaf pan (you can see what it should look like in the step-by-step pictures and in the video)? Second, did you let the loaf cool down before slicing it? It does "dry" a little and stiffen while cooling.

        Reply
        • Ana

          December 19, 2022 at 5:59 pm

          Yes it appeared to be just like the video. How many mls of broth do you add, 1 cup I believe is about 236mls?? Maybe I should reduce the amount.
          The nut loaf tasted good but was very wet even after another half an hour extra in the oven

          Reply
          • cookingwithelo

            December 20, 2022 at 9:05 am

            Yes exactly, it's 236 ml. You can try letting the roast sit for 15-20 minutes before baking to allow the oats to soak up extra moisture and definitely let it cool down completely after baking 😊

            Reply
    4. Ana

      December 26, 2022 at 10:11 am

      Thank you! I reduced the liquid to 200mls and cooked it at 200 degrees and it turned out perfect

      Reply
      • cookingwithelo

        January 02, 2023 at 8:10 am

        So happy to read that you made it work!!

        Reply

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