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Sliced christmas nut roast on a white serving platter.

Christmas Nut Roast (Vegan, Gluten-Free)

4.70 from 10 votes
Best gluten-free Christmas nut roast made with lentils and mushrooms (no chestnuts). It is the perfect vegan main dish for Christmas dinner.
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Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Author: Eloïse Jennes


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


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


  • 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.



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.


Calories: 455kcal | Carbohydrates: 40g | Protein: 18g | Fat: 27g | Saturated Fat: 4g | Fiber: 13g | Sugar: 4g
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