Description
This festive Christmas nut roast with mushroom gravy is a hearty, flavorful plant-based centerpiece perfect for holiday celebrations. Packed with spinach, mushrooms, nuts, and whole grains, it offers a delightful combination of textures and warming autumnal spices. Served with a rich mushroom gravy and zesty cranberry sauce, this dish is both comforting and elegant, ideal for vegetarians and anyone seeking a satisfying seasonal meal.
Ingredients
Scale
Nut Roast
- 300g/10½oz spinach or chard leaves
- 50g/1¾oz dried cranberries
- 50ml/2fl oz oloroso sherry
- 1 tbsp olive oil
- 15g/½oz butter
- 1 onion, finely chopped
- 200g/7oz chestnut mushrooms, roughly chopped
- 1 large parsnip, coarsely grated (around 250g/9oz)
- 2 garlic cloves
- 1 tsp dried sage
- 1 lemon, zest only
- 1 thyme sprig
- 150g/5½oz cooked freekah or spelt grains
- 100g/3½oz mixed nuts, roughly chopped
- 100g/3½oz cooked chestnuts, roughly chopped
- 25g/1oz fresh breadcrumbs
- 3 free-range eggs
- 25g/1oz butter
Mushroom Gravy
- 1 tbsp olive oil
- 15g/½oz butter
- 1 shallot, finely chopped
- 1 garlic clove
- Few thyme sprigs, leaves picked
- 250g/9oz chestnut mushrooms
- 100ml/3½fl oz oloroso sherry
- 250ml/9fl oz vegetable stock
- 50ml/2fl oz single cream
Cranberry Sauce
- 250ml/9fl oz cranberries (fresh or frozen)
- 100g/3½oz caster sugar
- 1 large orange, juice and zest
Instructions
- Prepare the Spinach or Chard: Gently wash the spinach or chard leaves, then wilt them in a pan with a splash of water until just softened. Drain well, squeeze out excess moisture, and chop finely.
- Soak Dried Cranberries: Place the dried cranberries in a small bowl and soak them in oloroso sherry for about 10 minutes to plump up and infuse flavor.
- Sauté Vegetables: Heat olive oil and 15g butter in a large pan over medium heat. Add the finely chopped onion and cook until translucent. Then add the chopped chestnut mushrooms and cook until softened. Stir in the grated parsnip, minced garlic, dried sage, lemon zest, and thyme leaves. Cook for a few more minutes until fragrant.
- Combine Roast Mixture: In a large mixing bowl, combine the sautéed vegetable mixture, wilted spinach, soaked cranberries (with sherry), cooked freekah or spelt grains, chopped mixed nuts, chopped cooked chestnuts, fresh breadcrumbs, and lightly beaten eggs. Mix well to combine thoroughly.
- Bake the Nut Roast: Preheat the oven to 180°C (350°F, fan 160°C). Grease a loaf tin with butter. Spoon the nut roast mixture into the tin, pressing down firmly and leveling the top. Dot with the remaining butter. Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and firm to the touch. Allow to cool slightly before slicing.
- Prepare Mushroom Gravy: While the nut roast bakes, heat olive oil and butter in a pan over medium heat. Add the finely chopped shallot and garlic, cooking until softened. Add the sliced chestnut mushrooms and thyme leaves and cook until the mushrooms release their moisture and turn golden. Pour in the oloroso sherry and allow to reduce slightly. Add vegetable stock and simmer until the gravy thickens to desired consistency. Stir in single cream and season to taste. Keep warm.
- Make Cranberry Sauce: In a small saucepan, combine cranberries, caster sugar, orange juice, and zest. Bring to a gentle boil, then reduce heat and simmer until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and let cool slightly.
- Serve: Slice the nut roast and serve hot with mushroom gravy and cranberry sauce on the side.
Notes
- You can substitute spinach or chard with kale or other sturdy leafy greens.
- Freekah can be replaced with spelt grains or quinoa for a gluten-free option if certified gluten-free grains are used.
- Allow the nut roast to cool slightly before slicing to prevent crumbling.
- The mushroom gravy can be made dairy-free by substituting butter with oil and cream with coconut cream.
- The cranberry sauce keeps well refrigerated for up to one week and can be made in advance.
