There’s something magical about the aroma of roasted nuts and fragrant herbs mingling with the earthy sweetness of caramelized onions on a chilly Christmas evening.
This Christmas Nut Roast is more than just a dish—it’s a festive centerpiece that brings everyone to the table. Whether you’re hosting vegan guests or simply want a hearty plant-based option, this recipe delivers: rich, savory, and packed with seasonal goodness.
I first fell for nut roasts at a holiday dinner with friends, where one bite of this golden, nutty creation completely changed my view of plant-based holiday fare.
Toasted nuts, vibrant winter veggies, and the warm flavors of sage and thyme create a satisfying, flavorful dish with every slice.
With vegetarian diets rising by nearly 10% in the last decade, this nut roast is now a seasonal favorite. Perfect as a vegan main or a show-stopping side—it’s Christmas on a plate.
Why I Love This Recipe (And You Will Too):
- It’s a Crowd-Pleaser: Even the most dedicated meat-lovers go back for seconds. The mix of textures and bold flavors appeals to everyone.
- Make-Ahead Friendly: Prep it the day before, bake it fresh on Christmas, and spend more time enjoying the festivities.
- A Nod to Nostalgia: The warming spices and nutty richness remind me of holiday meals growing up, with all the cozy vibes.
- Versatile Ingredients: Swap almonds for hazelnuts, add dried cranberries, or use gluten-free breadcrumbs for an allergen-friendly twist.
- Healthy and Hearty: Packed with protein, fiber, and festive cheer, it’s a guilt-free indulgence that nourishes as much as it delights.
Christmas Nut Roast Recipe
Equipment
- Food Processor
- Large mixing bowl
- Large loaf tin
- Knife
- Chopping board
Ingredients
- 180 g roasted chestnuts vacuum packed such as merchant gourmet
- 150 g walnuts
- 100 g dried apricots sliced in to halves
- 2 large garlic cloves crushed
- 1 large carrot grated
- 1 large parsnip grated
- 1 small red onion finely chopped
- 100 g cashews
- 2 large sprigs rosemary finely chopped
- Small handful fresh thyme finely chopped
- 130 g plain flour (I use gluten free)
- 135 ml water
- Salt and pepper
- 3 sage leaves optional
- 2 tbsp chia seeds optional
Instructions
- Preheat your oven to 200°C / 390°F and line a bread tin with baking paper, greasing it with olive or coconut oil. Place sage leaves at the bottom.
- Blend chestnuts, walnuts, cashews, and apricots in a food processor until crumbly (about 1 minute).
- Grate the carrot and parsnip, and finely chop the garlic, onion, rosemary, and thyme.
- In a large bowl, mix the nut crumbs, flour, grated veggies, garlic, onion, herbs, chia seeds, salt, and pepper. Toss gently with your hands.
- Add water and press the mixture together until combined. Let it sit for 10 minutes to bind.
- Pack the mixture into the prepared tin and bake for 45 minutes, keeping an eye on it.
- Rest the nut roast for 10 minutes after baking before slicing with a sharp knife.
Nutrition
What to Serve with Nut Roast Recipe?
- Caramel Apple Butter Ice Cream
- Vanilla Ice Cream
- Fruit Pizza
- Cranberry Orange Pop Tarts
- Caramel Iced Coffee
