• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Somebody Feed Seb
  • Home
  • VEGANUARY
  • MAINS
    • MEAT & POULTRY
    • FISH & SEAFOOD
    • PASTA
    • RISOTTO
    • SALADS & BOWLS
    • SOUP
    • VEGETARIAN
    • VEGAN
    • BUDGET
  • SOURDOUGH
    • ACTIVE STARTER
    • DISCARD
  • DESSERTS & BAKES
    • CAKES & TORTES
    • TARTS & PIES
    • CHEESECAKE
    • COOKIES, BISCUITS, BARS
    • DESSERTS
    • SMALL BAKES
  • BREAKFAST
  • SIDE DISHES
menu icon
go to homepage
  • RECIPES
  • ABOUT ME
  • CONTACT
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • ABOUT ME
    • CONTACT
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×
    Home » CHRISTMAS

    Vegetarian Roast (Nut Roast with Cranberries)

    Published: November 22, 2021 · Updated: July 7, 2022 by Ieva · This post may contain affiliate links · 10 Comments

    Jump to Recipe

    A wonderful centrepiece for a meat-free Christmas dinner – our Nut Roast with Cranberries and Pistachios is our favourite thing to have with a good helping of delicious gravy and all the other compulsory trimmings! Made with two types of mushrooms and green lentils, and generously studded with pistachios and dried cranberries, this Vegetarian Roast is a good-looking Christmas main that will impress both with the flavours and textures!

    Take Me To:
    • Cranberries and Pistachios: A Perfect Christmas Combination
    • Why Use Two Types of Mushroom in This Vegetarian Sunday Roast?
    • Ingredients and Substitutes
    • Method: How to Make Vegetarian Roast?
    • What To Serve With Vegetarian Roast?
    • Other Christmas Recipes
    • Recipe Card

    As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

    Cranberries and Pistachios: A Perfect Christmas Combination

    You will probably notice a theme in this year’s Christmas recipe collection: I use pistachios and cranberries in everything! Unsurprisingly so, pistachios are my favourite nut. Not only extremely buttery and tasty, but pistachios also add to the aesthetics of dishes too with their bright green colour. Cranberries are, of course, a Christmas tradition, but they add that little bit of tart sweetness that is just great in this vegetarian roast.

    Vegetarian Christmas roast with cranberries and pistachios cut on a wooden table decorated with large pinecones.

    Why Use Two Types of Mushroom in This Vegetarian Sunday Roast?

    Another one of my favourite ingredients is dried porcini mushrooms (also known as ceps). The deep, nutty flavour of porcini is hard to beat, but in this roast, it’s also about the tiny bits of texture that rehydrated porcini provide.

    Chestnut Mushrooms, on the other hand, are used for moisture. Whilst they are fried in the pan to dehydrate them a little bit, they give this Vegetarian Roast a lovely moist texture that makes it easier to cut without it crumbling.

    Vegetarian Nut Roast on a black slate with hasselback potatoes and brussels sprouts in the background.

    Ingredients and Substitutes

    • green lentils: we used fried lentils, that we cooked from scratch, but tinned drained green lentils will work in this vegetarian Sunday roast too.
    • chestnut mushrooms: can be replaced with your basic closed-cup mushrooms.
    • dried porcini mushrooms: an absolute must in this vegetarian roast recipe, both for the flavour and the texture.
    • breadcrumbs: use fresh breadcrumbs made with stale bread, panko breadcrumbs or your regular shop-bought breadcrumbs. Note though, that dried breadcrumbs will absorb more moisture, so you may need some extra gravy with your Meat-free Christmas dinner.
    • brown onion: can be replaced with red onion, white onion or a couple of small shallots.
    • Cheddar cheese: choose sharp mature Cheddar.
    • soy sauce: light or dark.
    • dried cranberries.
    • pistachio kernels: unsalted.
    • dried thyme: or other herbs like rosemary, oregano or a mixture.
    • butter: we used unsalted.
    Ingredients for the Vegetarian Roast on a wooden chopping board.

    Method: How to Make Vegetarian Roast?

    Cook green lentils following instructions on a packet. Once cooked, drain and leave to cool down.

    In the meantime, pour hot water over dried porcini mushrooms, just enough to submerge and leave for 15-20 minutes for the mushrooms to rehydrate. Then chop them finely.

    Heat a large non-stick frying pan over low heat. Melt the butter in the pan, then add the onions and sautee for 6-7 minutes until softened. Add the chopped chestnut and porcini mushrooms, a pinch of salt and cook for a further 7-8 minutes until the water has released and evaporated.

    In the meantime, chop the cranberries and pistachios roughly. Coarsely grate cheddar cheese.

    Preheat the oven to 200°C Fan.

    Mash the cooled lentils into a rough paste (if you have a food processor, just blitz them for a few seconds). Add the cheddar, cranberries, pistachios, breadcrumbs, thyme, soy sauce, 2 tablespoon of water and onions & mushroom mixture to a large bowl and mix. It may look a little dry but that’s ok.

    Nut Roast ingredients in a large metal bowl.

    Line a small (1.5-2lbs) loaf tin with baking parchment (we highly recommend Bacofoil Baking Parchment)and grease lightly with vegetable oil.

    Add the roast mixture to the tin, pressing down into the corners and smoothing out the surface.

    Place the roast in the oven for 40-45 min. The top should have browned and the roast should be firm when pressed. Leave the roast to cool in the tin for 5 minutes.

    Gently turn the roast out onto a chopping board, let it cool slightly and cut into thick slices.

    Two thick slices of vegetarian sunday roast on a black plate served with hasselback potatoes, brussels sprouts and cranberry sauce.

    What To Serve With Vegetarian Roast?

    First thing’s first! You have to have gravy! Lots of it! But also this Vegetarian Roast goes beautifully with some cranberry sauce (find our cranberry and grapefruit sauce here). For other delicious Christmas side dishes, have a look at some of our absolute favourites below:

    If you’re looking for Christmas side recipes, maybe we can tempt you with some of our favourites below:

    • Garlicky Brussels Sprouts with Balsamic Reduction
    • Balsamic-Glazed Red Cabbage Steaks | A Perfect Christmas Dinner Side
    • Hassleback Potatoes
    • Mustard Brussels Sprouts
    • Slow-Cooker Red Cabbage

    Other Christmas Recipes

    If you are looking for more ideas to spoil your family and friends with over the festive period, we have a Christmas recipe collection, featuring delicious Christmas-themed foods from around the world, including:

    • Christmas Eclairs with Orange Crème Diplomat and Cranberry & Pistachio Topping
    • Festive Gammon with Grapefruit Glaze and Cranberry & Grapefruit Sauce
    • Gingerbread Cheesecake with Ginger Biscuit Base and Caramel Sauce
    • Galette Des Rois with a British Christmas Twist

    Recipe Card

    Vegetarian Christmas roast with two slices cut from it on a black slate.

    Vegetarian Roast (Nut Roast With Cranberries)

    A wonderful centrepiece for a meat-free Christmas dinner – our Vegetarian Roast with Cranberries & Pistachios is our favourite thing to have with a good helping of delicious gravy and all the other compulsory trimmings! Made with two types of mushrooms and green lentils, and generously studded with pistachios and dried cranberries, this is a good-looking roast that will impress both with the flavours and textures!
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dinner, Main Course
    Cuisine British, Christmas, Sunday Roast, Vegetarian
    Servings 4 portions
    Calories 397 kcal

    Equipment

    • 2 lbs loaf tin
    • Food processor (optional)

    Ingredients
     
     

    • 100 g dried green lentils
    • 150 g chestnut mushrooms finely chopped
    • 30 g dried porcini mushrooms
    • 60 g dried breadcrumbs
    • 1 brown onion finely chopped
    • 80 g cheddar cheese coarsely grated
    • 20 ml soy sauce
    • 40 g dried cranberries roughly chopped
    • 50 g pistachio kernels roughly chopped
    • 1 teaspoon dried thyme
    • 20 g butter

    Instructions
     

    • Cook green lentils following instructions on a packet. Once cooked, drain and leave to cool down.
    • In the meantime, pour hot water over dried porcini mushrooms, just enough to submerge and leave for 15-20 minutes for the mushrooms to rehydrate. Then chop them finely.
    • Heat a large non-stick frying pan over low heat. Melt the butter in the pan, then add the onions and sautee for 6-7 minutes until softened. Add the chopped chestnut and porcini mushrooms, a pinch of salt and cook for a further 7-8 minutes until the water has released and evaporated.
    • Preheat the oven to 200°C Fan.
    • Mash the cooled lentils into a rough paste (if you have a food processor, just blitz them for a few seconds). Add the cheddar, cranberries, pistachios, breadcrumbs, thyme, soy sauce, 2 tablespoon of water, onion & mushroom mixture to a large bowl and mix. It may look a little dry but that's ok.
    • Line a small loaf tin with baking parchment and grease lightly with vegetable oil.
    • Add the roast mixture to the tin, pressing down into the corners and smoothing out the surface.
    • Place the roast in the oven for 40-45 min. The top should have browned and the roast should be firm when pressed. Leave the roast to cool in the tin for 5 minutes.
    • Gently turn the roast out onto a chopping board, let it cool slightly and scut into thick slices.
    • Serve the roast with lots of gravy and all your favourite vegetables.

    Nutrition

    Calories: 397kcalCarbohydrates: 46gProtein: 18gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 32mgSodium: 555mgPotassium: 721mgFiber: 11gSugar: 11gVitamin A: 396IUVitamin C: 4mgCalcium: 218mgIron: 4mg
    Keyword Lentil & Mushroom Roast, Mushroom and Lentil Roast, Nut Roast, Nut Roast with Cranberries, Vegetarian Christmas Roast, Vegetarian Roast, Vegetarian Roast with Pistachios, Vegetarian Roast with Porcini Mushrooms
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

    More CHRISTMAS

    • a slice of boulangere potatoes on a silicon fishslice hovering above the ceramic ovenproof dish.
      Boulangère Potatoes (French Onion Potato Bake)
    • Cranberry and grapefruit sauce in a decorative cup on a wooden table.
      Cranberry Grapefruit Sauce For Gammon or Turkey
    • Halved Brussels Sprounts on a baking tray lined with baking parchment being drizzled with balsamic glaze.
      Roasted Brussels Sprouts with Balsamic Glaze (4 Ingredients!)
    • Passionfruit Charlotte Royale on a white cake stand with pine cones and chrsitmas light in the background.
      Lime and Passion Fruit Charlotte Royale

    Reader Interactions

    Comments

    1. Mairead

      December 01, 2021 at 7:38 pm

      5 stars
      This vegetarian roast is truly satisfying. All of the ingredients come together to make a truly hearty meal.

      Reply
      • Ieva

        December 01, 2021 at 9:04 pm

        Thanks for much for the feedback, Mairead! Glad you liked it 🙂

        Reply
    2. Mahy

      December 17, 2021 at 3:53 pm

      5 stars
      I could eat this roast every day… any day really. Love all the ingredients used here!

      Reply
      • Ieva

        December 18, 2021 at 8:05 am

        🧡 Thank you!

        Reply
    3. Amanda Wren-Grimwood

      January 02, 2022 at 2:40 pm

      5 stars
      This roast is packed full of my favourite flavours. Can’t beat the crunch of pistachios with juicy cranberries.

      Reply
      • Ieva

        January 03, 2022 at 6:05 am

        Yes! Pistachios and cranberries are our absolute favourite Christmas flavour combination! 🙂

        Reply
    4. Dionne

      May 11, 2022 at 11:02 am

      5 stars
      I am saving this recipe for later – once I have enough cranberries. It’s definitely high on my to-try list now!

      Reply
      • Ieva

        May 11, 2022 at 1:06 pm

        Thanks, Dionne! Let us know if you make it – would love to hear your feedback! 🙂

        Reply
    5. Charla

      September 01, 2022 at 5:26 pm

      5 stars
      I started making nut roasts for my vegan family members last year for Christmas and I must admit I’m impressed with the taste. I would love to try my hand at your version because it looks so inviting.

      Reply
      • Ieva

        September 02, 2022 at 8:04 am

        I really hope you try this version, maybe you can cook it for your vegetarian family members and friends? But to be honest, I think even meat -eaters will enjoy this recipe 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Author of the blog holding a fork with spaghetti on it.

    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

    More about me →

    Seasonal Recipes

    • A stack of pumpkin oatmeal pancakes with butter on top on a small brown plate.
      Pumpkin Oat Pancakes (Gluten-Free)
    • Cream being poured onto apple and blueberry crumble.
      Apple and Blueberry Crumble
    • Pumpkin Cheesecake with Gingersnap Crust decorated with torched Swiss meringue.
      Pumpkin Cheesecake With Gingersnap Crust
    • A slice of apple crumble cheesecake on a small brown plate.
      Apple Crumble Cheesecake

    Trending Recipes

    • lithuanian pink soup in a brown bowl in a saucer on a wooden table.
      Lithuanian Cold Beetroot Soup a.k.a Pink Soup
    • Tenderstem Broccoli with garlic in a frying pan garnished with slices of lemon.
      Fried Tenderstem Broccoli with Garlic and Lemon (Garlic Broccolini)
    • The first slice coming out of the no-bake biscoff cheesecake decorated with llotus biscoff biscuits.
      Irresistible No-Bake Biscoff Cheesecake (6 Ingredients)
    • Crispy Chicken Filled Steamed Bao Buns on a black tray on a rustic wooden table.
      Sticky Crispy Chicken Bao Buns
    Featured in image with brand names and websites Somebody Feed Seb has been featured in.

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Somebody Feed Seb