Posts tagged nut roast
Best ever festive nut roast!

This will probably be my last recipe post before Christmas day... so I figured I'd better make it a good one AND I figured a savoury recipe might just be in order!

For those of you with a sweet tooth...don't worry, I've added links to two of my favourite festive treats too.... scroll down for those!

I had an epic baking session in the kitchen yesterday.... four big nut roasts, two big batches of bliss balls and two big trays of chocolate-orange-raspberry brownie cake. That should set me up for the next week, though they weren't all for me somewhere private orders for others ;-)

The photos of the nut roast are not the best ever since they were fresh out of the oven and I couldn't slice into them as they needed to be kept whole for the big day itself, however the recipe is very similar in texture to my previous nut roast recipe and so I have shown sliced photos of that one below so you get the full idea!

Best ever festive nut roast!

What's different about this nut roast?

What's the secret ingredients?

.... well, sun dried tomatoes are the answer!

On my recent wellness retreat I made 'meatballs' that used mushrooms, sunflower seeds and sun-dried tomatoes and they tasted incredible- I'll try and post the recipe soon but I need good photos! The sun-dried tomatoes create an amazing richness to a meatball/nut roast style recipe, and so in creating this nut roast I tweaked my previous recipe that I still love so much to add in the tomatoes as well as a few different herbs.

One of things I love about this recipe, as well as its previous incarnation was that it's not too heavy on the nuts- a lovely combination of nuts and beans and oats (oat make a great wheat free alternative to breadcrumbs).

I found an idea for a glaze by Angela at Oh She Glows, and so I tweaked that and added it to the top half of my loaves too for variety. 

I have made this as a loaf tin and also in deep cake pans, as shown here, that I plan to cut into wedges to serve. Always nice to change things up a bit! 

Do the double bake! As per my original recipe one of the ways I like to serve this is to bake a few days in advance, freeze, then defrost for an hour or so on Christmas morning just enough to slice neatly and then arrange the individual slices on a baking sheet and 'double bake' for super crispy edges and to heat though. Amazingly time-saving on Christmas morning!

A good nut roast would not be complete without gravy… This is my favourite mushroom gravy recipe and the one I'll be serving up on Christmas day. Even mushroom haters will like it (I used to be a mushroom hater myself!) It looks a bit grey in the photos on the link but it's not so much in real life ;-)

plain top on the left and glazed top on the right (add the glaze near the end so it doesn't burn!)

plain top on the left and glazed top on the right (add the glaze near the end so it doesn't burn!)

Recipe: Christmas Nut Roast

Makes 1 loaf or a 8" cake pan


  • 1 cup chopped nuts/seeds (I used a mix of almonds, walnuts and sunflower seeds)
  • 1 tbs olive oil (if sun-dried tomatoes are not in oil)
  • One onion diced
  • Three garlic clove minced
  • 1 large carrot grated
  • 1 medium parsnip
  • 1 cup cooked white beans
  • 1/2 cup sundried tomatoes (approx 6)
  • 1 cup dry porridge oats 
  • 2 heaped tbs flax (or chia, tapioca or potato flour)
  • small handful fresh parsley 
  • small handful fresh oregano 
  • 1 tsp dried mixed Italian herbs
  • 2 tbs tamari soy sauce
  • Salt and pepper to taste
  • Up to ¼ cup vegetable stock if needed (I never need it as it's moist enough)


Pre-heat oven to 180C. Coarsely grind any nuts/seeds and set aside. if you are using sun-dried tomatoes not in oil add them here also (if soft in oil add with veg)

Sauté vegetables in olive oil for 5 mins until soft- add sun-dried tomatoes if in oil. 

Mix all ingredients in large bowl adding sautéed vegetables to it. Mix and mash together well and add stock only if needed to achieve a sticky (but not wet) consistency. Add more oats if mixture is too wet. 

Press mixture firmly into a greased and lined 20cm loaf pan or cake pan. Bake for approx. 45 mins until cooked through and golden on top. If adding the glazed brush this on generously 10 mins before the end of the cooking time I found it tended to burn of added at the beginning of the cooking time).

Let the loaf sit for 10 mins before turning out of the tin.

Recipe: Glaze:


  • 2 tbs tomato puree
  • 1 tbs balsamic vinegar
  • 2 tbs maple syrup
  • 2 tbs apple puree (plain applesauce)


Mix all ingredient together and brush on top of the loaf with a pastry brush in a  generous layer. I add the glaze towards the end of the bake time so seal it but so that it doesn't risk burning.

My original nut loaf recipe- great texture!    

My original nut loaf recipe- great texture! 


Easy sweet treat ideas roundup!

Since I have had a few full on chocolatey days at home in my kitchen, I thought it would only be fair to share a few recipes with you from ym archives- easy no fuss winners that are wheat free and refined sugar free too.

This forest fruit chocolate pudding-cake is a spin on my favourite brownie cake and perfect for a celebttipn- serve hot or cold with vegan cream or ice-cream. Winner! I made a version this year mixing the beside through the batter and then adding a sugar free jam glaze when it came out of the oven!

These choc-orage goji bites are one of my classic 'bliss ball' style recipes- seen here sliced into squares instead of rolled into balls. You can really make any variation- this year I made this recipe but istead of orange extract I added a generous helping of ground ginger, added a tiny bit of water to make the mix even more fudgey, rolled them into balls and then dusted in extra cacao. So good! 

I'd love to hear what you'll be concocting in the kicthen for Christmas... if you make any of my recipes please tag me on social media (see links below) you have no idea how happy it makes me to see your pics!

Wishing you a totally magical Christmas season!

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
Easy low carb (keto) nut roast

I love a traditional (vegan) roast dinner and now I have a low carb nut roast to join the party! For a great low carb meal option you could add roasted celeriac and broccoli (maybe some more veggies!) along with lots of gravy- yum!

I've made this loaf a few times now... always making a double or triple batch so I can freeze a loaf for another time. Top tip: defrost a pre-baked loaf only just enough to slice it with a sharp knife four super clean edges and the 'double bake' for a few minutes it to heat it through and to give great crispiness to each edge- I love crispy bits!

When I first got in touch with Leanne about my vegan Keto experiment, she wanted to make the loaf for herself and has released the recipe HERE on her blog. (also click through via the image directly below.)

I have also included my original recipe and photos below for you information.  Feel free to change up the herbs/spices to suit your taste. 

It's a great speedy dinner options and perfect for a snack on the road or in a lunchbox too as it holds together really well and is totally delicious served cold.

Recipe: Low carb nut roast

Makes 1 medium loaf (can easily double/triple)


  • 1 onion- diced
  • 4 cloves garlic
  • 2 cups chopped mushrooms
  • 1 cup almond flour
  • 3 cups nuts/seeds- chopped coarsely*
  • 1 tbs spices to taste (I used dried Italian herbs)
  • ½ tsp salt
  • ¼ cup flax egg (approx 1 tbs flax mixed well with and 3 tbs warm water)


Cook the onion, garlic and mushrooms for 5 minutes until softened. Add all remaining ingredients and mix together well to achieve a thick paste.

Spoon into a medium loaf pan (or brownie tray if you want a more shallow ‘tray bake’) and bake at 180C for approx 30-40 minutes until cooked in the centre. You may need to loosely cover with foil if the top is browning before the centre is cooked.

As with all my nut roasts. I like to freeze this loaf and slice once slightly defrosted for neat edges and then ‘second bake’ for 10 minutes before serving for crispy edges. It also tastes great served cold.

* I have made this with all almond, a combo of almond and walnut and a combo of almond and pumpkin seeds. 

Why not sign up for my newsletter in my sidebar where I feature roundups and special offers plus my FREE ebook. If you are new round here check out my 'About' and 'Getting Started' tabs up top. To buy nibbles you can also find me over at Wholeplus. 

Day to day you can always find me hanging out in these places:

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF
‘Leftover’ Nut Roast Pasties

Boxing Day was a pretty quiet and relaxed day. These are the two days of the year when I can actually enjoy just lounging around…any other time I would get fidgety and feel the need to be doing something more!

In the morning we went for a walk through the park and the fields for a bit of fresh air, where myself and my brother and sister decided to take to the swings… if you can’t be a kid at Christmas… then when can you?  

The weather was actually quiet warm and sunny, very unusal for this time of year, so it felt a bit 

overkill to be dressed up in scarf and hat (the hat soon came off)!

Once back home I made lunch for everyone….my ‘leftovers’ pasties. 

The recipe is so quick and simple and was briefly mentioned here, but I’ll reiterate it again for quick reference. I just love the simplicity of the recipe and the fact that it could be so easily adapted for any ‘leftover roast’ combo. I haven’t included meat here, but obviously this could be included also if you wished. My family added some of the meat into their pasties.

Recipe: ‘leftover’ Nut Roast Pasties

Makes 6-10 pasties depending on size


(these measurements are all approximates and easily interchangeable for other similar ingredients)

  • 1 ½ cup mixed veggies (I used brussel sprouts, roast potatoes and parsnips, carrots and mashed potato)
  • ½  cup nut roast or stuffing
  • A few tablespoons of sauce (cranberry sauce, bread sauce, gravy etc)
  • Approx. 1 tsp mixed herb seasoning (optional)
  • Approx. 30x50cm rolled ready-made or homemade shortcrust pastry (I cheated this time and used ready-made!)


Cut out approx. 6 large saucer sized rolled ready-made or homemade shortcrust pastry (shop bought shortcrust pastry in the UK is usually vegan anyway but check the label). Or you could cut smaller circles and make mini pasties.

In a medium bowl add all ingredients and mush together a little so well mixed. Spoon approx. ¼ cup of the mixture in to the centre of each pastry round leaving at least 2cm of pastry round the edge. Wet the edges a little and lift up and seal the edges together making a semi-circle with the seam at the top. Crimp the seam with your fingers.

Place the pasties on a greased or lined baking sheet, brush with soy milk and bake at 180C for approx. 25 mins until golden. Serve warm or cold.

Note: the dollop of filling I have shown there is too much in relation to the circle size- after this photo was take I had to reduce it a little to be able to seal the egdes!

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF