Vegan Friendly Nut Roast


For nut roast:

  • 200 g mixed nuts
  • 1 medium butternut squash (200g)
  • 3 tbsp olive oil
  • Salt & pepper to taste
  • 2 flax eggs (2tbsp flaxseed meal mixed in with 6tbsp water)
  • 1 medium onion, finely chopped using Easy Pull
  • 2 garlic cloves, minced
  • 1 carrot, roughly chopped using Easy Pull
  • 3 celery sticks, roughly chopped using Easy Pull
  • 200 g mushrooms, roughly chopped using Easy Pull
  • 2 tsp smoked paprika
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp chilli flakes or to taste
  • 1 tbsp tomato puree
  • Zest of 2 satsumas
  • 150 g cooked brown rice

For cranberry topping:

  • 1 cup dried cranberries
  • 2 tbsp maple syrup
  • 10 tbsp water
  • 1 tsp cinnamon
  • ¼ tsp ground nutmeg
  • 1/4 tsp ground cloves
  • Pomegranate seeds for garnish (optional)


Preheat the oven to 170°C. Grease a loaf tin with olive oil and line with parchment paper. Set aside.

Spread the nuts on a baking tray and toast in the oven for 10-15 mins until golden brown. Cool down and chop roughly using Easy Pull.

Peel the butternut squash. Cut in half & scoop out the seeds. Dice into small cubes and roast in the oven for 25-30 mins until soft.

Whilst the squash is roasting, prepare the flax eggs by mixing 2 tbsp ground flaxseed with 6tbsp water. Mix well and set aside.

In the meantime, heat up 1 tbsp olive oil over medium heat in a big pan. Fry the onion for a couple of minutes until just softened. Add garlic, carrot, celery, mushrooms, all the spices, tomato puree, satsumas’ zest and rice and cook for 5-10 minutes.

Add roasted squash into the pan with the stuffing, season with salt & pepper and cook for a further 2 minutes.

Transfer the stuffing from a pan into a mixing bowl, add chopped nuts and flax eggs and mix well. Tightly pack the stuffing into a greased loaf tin lined with parchment paper. Cover with foil and roast for 1 hour and 20 mins, taking the foil off for the last 20 mins of roasting time.

To prepare the cranberry topping, mix all topping ingredients in a small saucepan and heat over medium heat. Simmer for 10-15 mins until the cranberries have softened and most of the water absorbed.

Remove the nut roast from the oven and allow to cool for 5-10 mins before taking it out of the tin. Transfer to a serving plate, top with cranberry topping and pomegranate seeds if using.