There’s something magical about the aroma of roasted nuts and herbs wafting through the house during the holidays. This nut roast is more than just a dish—it’s the heart of a festive table, brimming with warmth, comfort, and tradition. Perfectly golden on the outside, with a nutty, savory core that’s both hearty and satisfying, this dish is the ultimate meat-free centerpiece for your Christmas dinner.
The recipe shines with ingredients like earthy chestnuts, crunchy walnuts, and a hint of sage and thyme that transport you straight to the coziest of winter evenings. Pair it with a tangy Cranberry Orange Sauce and a refreshing Winter Fruit Salad for a complete feast. And don’t forget the buttery Breadsticks and caramelized goodness of Baked Sweet Potatoes to round out your spread.
It’s no surprise that nut roasts are making a comeback. With plant-based eating on the rise, this dish is a testament to how vibrant and flavorful vegetarian cuisine can be. According to recent studies, over 20% of holiday hosts now include vegetarian mains on their menus—this nut roast is proof that you don’t need meat for a show-stopping centerpiece.
Trust me, the rich flavors and wholesome ingredients will make you a believer.
So grab your apron, and let’s make this season extra special.
Why I Love This Recipe (And You Will Too)
- A family favorite with a twist: This nut roast has been on my holiday menu for years, but swapping in chestnuts for extra creaminess took it to the next level.
- Hearty and satisfying: It’s filling enough to please meat-eaters while being entirely plant-based—perfect for diverse holiday gatherings.
- Customizable to your taste: I’ve tried adding dried cranberries and even a dash of smoked paprika, and it always turns out incredible.
- A guilt-free indulgence: Packed with protein, fiber, and healthy fats, it’s a delicious way to celebrate while keeping things wholesome.
Nut Roast
Equipment
- Food processor (optional but helpful)
- Large skillet
- Mixing bowl
- Bread pan (or loaf tin)
- Parchment paper
- Zester
- Knife and chopping board
- Measuring cups and spoons
Ingredients
- 1 cup cooked lentils brown or preferred variety
- 1 onion finely diced
- 1 carrot finely diced
- 1 red bell pepper finely diced
- 4 oz baby bella mushrooms diced
- 2 cups fresh spinach chopped
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp fresh sage chopped
- 1 tbsp fresh rosemary chopped
- Zest and juice of 1 orange
- 2 cups mixed nuts toasted and chopped
- ½ cup dried apricots finely chopped (or dried cranberries)
- 2 eggs or 2 flax eggs for vegan option
- Salt and pepper to taste
Instructions
- Prepare the base: Cook lentils in water or vegetable stock until soft. Set aside.
- Sauté the veggies: Heat olive oil in a skillet, sauté onion, carrot, bell pepper, mushrooms, and garlic until softened. Add spinach and cook until wilted.
- Season the mixture: Stir in paprika, thyme, sage, rosemary, orange zest, and juice. Season with salt and pepper to taste.
- Combine the ingredients: Mix lentils, sautéed veggies, chopped nuts, dried apricots, and eggs in a large bowl until well combined.
- Taste and adjust seasoning.
- Assemble: Line a bread pan with parchment paper and press the mixture firmly into the pan.
- Bake: Preheat oven to 375°F (190°C) and bake for 45–50 minutes, or until golden and firm.
- Cool and serve: Allow the nut roast to cool slightly before slicing. Serve with your favorite sauces and sides.
Nutritional Facts:
| Calories | 400 kcal |
| Cholesterol | 60 g |
| Fat | 25 g |
| Protein | 12g |
| Fibre | 8 g |
