Cranberry Glazed Nut Roast

Elevate your festive feast with this stunning Cranberry Glazed Nut Roast, a show-stopping centrepiece that proves plant-based cooking can be the star of the show. Far from the dry nut roasts of the past, this recipe delivers a moist, flavour-packed loaf rich with texture and savoury depth. We’ve combined a crunchy medley of roasted almonds, hazelnuts and walnuts with the earthy goodness of chestnut mushrooms, celeriac and cannellini beans. Infused with aromatic sage, rosemary and a hint of smoked paprika for warmth, the savoury base is perfectly balanced by a layer of vibrant, homemade cranberry and orange glaze. Sticky, sweet and tangy, the glaze caramelises beautifully in the oven, creating a dish that looks as impressive as it tastes. Whether you are catering for a vegan Christmas or simply looking for a hearty, wholesome Sunday lunch, this nut roast is guaranteed to satisfy everyone at the table.

Organic Almonds 1kg (Sussex Wholefoods)

50g Almonds

Organic Hazelnuts 1kg (Sussex Wholefoods)

50g Hazelnuts

Organic Broken Walnuts 1kg (Sussex Wholefoods)

50g Walnuts

Organic Cashew Nuts 1kg (Sussex Wholefoods)

50g Cashews

Organic Cranberries 100g (Crazy Jack)

50g dried cranberries

Organic Ground Flaxseed 500g (Sussex Wholefoods)

3 tbsp ground flaxseed

Organic Whole Wheat Breadcrumbs 500g (Sussex Wholefoods)

2 tbsp breadcrumbs

Organic Smoked Paprika 100g (Sussex Wholefoods)

1 tsp smoked paprika

Organic Rosemary 250g (Sussex Wholefoods)

0.5 tsp rosemary

Sage 50g (Hampshire Foods)

0.5 tsp sage

Organic Thyme Leaves 50g (Sussex Wholefoods)

0.5 tsp thyme

Fine Pink Himalayan Salt 500g (Sussex Wholefoods)

salt - to taste

Organic Black Pepper Powder 100g (Sussex Wholefoods)

pepper - to taste

Cinnamon Quills (3 & 6 inch) 50g (Hampshire Foods)

1 Cinnamon Quill

Organic Cannellini Beans 400g (Biona)

1 can of cannellini beans

Organic Italian Extra Virgin Olive Oil 500ml (Clearspring)

3 tbsp olive oil

Buckwud Canadian Maple Syrup 250g (Rowse)

4 tbsp maple syrup

Organic Balsamic Glaze 150ml (Biona)

1 tsp balsamic vinegar

Organic Japanese Brown Rice Miso Paste 300g (Clearspring)

1 tbsp miso paste

Other Ingredients

• • 300g celery root
  • 100g carrot
  • 1 big onion
  • 3 garlic cloves
  • 300 g chestnut mushrooms, finely chopped
  • 300g fresh cranberries
  • 1 orange zest and juice

Method

1. Rinse your fresh cranberries and place them in a small saucepan. Add 1 cinnamon quill, the orange juice and the zest. Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until the cranberries burst and the sauce thickens. Add 3 tbsp maple syrup and cook for a further 10 minutes. Allow to cool – it will thicken further as it stands.
2. Toast the nuts in a dry pan until browned and fragrant. Roughly chop the nuts.
3. Preheat the oven to 200°C. Cut the peeled celeriac and carrots into small cubes, toss with 1 tbsp olive oil, sprinkle with 1 tsp smoked paprika, salt, and pepper and roast for 40 minutes, turning halfway.
4. Heat 2 tbsp olive oil in a frying pan over medium heat. Add the finely diced onions and fry until translucent. Add the garlic and herbs, season and cook until soft and fragrant. Transfer to a large mixing bowl.
5. Add 1 tbsp olive oil to the same pan you used for the onions. Finely chop the mushrooms and fry until browned and the moisture has evaporated.
6. In a small bowl, combine the miso paste with 3 tbsp water, the balsamic vinegar and 1 tbsp maple syrup (you can also add half a spoonful of sriracha).
7. Combine all ingredients in a large mixing bowl (apart from the cranberry sauce). Leave to sit for at least 25 minutes.
8. Set the oven temperature to 180°C.
9. Line a loaf tin with baking paper and pour 3 tbsp of the cranberry sauce into the base. Spoon the nut mixture on top, level it out and bake for 60 minutes.
10. Leave to cool for 30 minutes, then remove from the tin and slice with a sharp knife.
11. Pour more cranberry sauce over the nut roast before serving.