Cranberry walnut nutroast

Vegan Walnut Nut-roast

As Christmas draws closer, this delicious nutritious and full of protein dish is a great main show stopper to take pride at the centre of any dining table.  It can be enjoyed for any special occasion or regular Sunday roast.  This is a vegan and gluten free dish.

Serves 6


2 cups closed cup/chestnut mushrooms
2 sticks of celery
1/2 cup finely sliced white cabbage (or 1 medium onion sliced)
1 medium carrot
1 red pepper
1 tsp dried oregano
1 tsp smoked paprika
1 cup red lentils, washed in cold water and boiled until tender
2 tbsp tomato puree
200ml veggie stock water (use more liquids if mixture is too dry)
1 cup sourdough/gluten free bread
1/2 cup whole walnuts
1/2 cup fresh parsley, finely chopped
1/2 cup strong vegan cheese (parmesan style)
2 tbsp olive/sunflower oil
4 tbsp cranberry sauce (optional)


  1. Pre-heat oven at 180C
  2. In a blender mix the walnuts until chopped but not to crumbs
  3. In the same blender (with the walnuts still inside, hook up the grater attachment and start to grate all the vegetables, herbs, bread & cheese and empty contents into a bowl
  4. In a measuring jug, measure the stock water and mix in well the oil, tomato puree & dried herbs and pour over the veggie mix until well combined
  5. Pour the mixture into a greased loaf tin or 8″ cake tin (if you wish it to be round) Optional:  you can layer the top of the nut roast with some cranberry sauce which adds to the flavour as well as texture and look
  6. Bake in the oven, covered with a piece of grease proof sheet for 30 minutes and then uncovered for 15 minutes until browned.

This dish is delicious served with the usual roasted vegetables:  potatoes, parsnips and with steamed vegetables: brussel sprouts, broccoli, carrots & cauliflower, with a delicious home-made mushroom veggie gravy.

Instead of Yorkshire puddings, I created a delicious puff pastry ‘puff’ to complement any roast dinner where you won’t feel you are missing out on Yorkshire puds!  Try for yourself – you will LOVE it!

Click here for the puff pastry yorkshire puds! Vegan Cheats Yorkshire pudding puffs


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3 Responses to Vegan Walnut Nut-roast

  1. quotesandsayings 21st December 2017 at 21:52 #

    Hello, all is going perfectly here and ofcourse every one is sharing facts, that’s truly fine,
    keep up writing.

  2. Dee 25th January 2018 at 08:52 #

    Way too wet. I would suggest using half the water. I am also not sure of using sweet chili sauce. I think to go the garlic and onion route would have been more tastier.

    • Guilda Akopians 2nd February 2018 at 12:21 #

      Thanks for your comment and am glad you tried making this recipe.
      I didn’t use any sweet chilli sauce – perhaps you mean cranberry? This is just for the topping and adds to the sweet and savoury flavour.
      I have tried and tested this recipe many times and all ingredients and liquids work well once all ingredients are combined however I take your comment on board and have adjusted the liquid portion with updated note in the recipe.
      The reason I don’t use onion and garlic is personal choice as they cause inflammation and am on an inflammatory regime however you are more than welcome to use this instead of the cabbage.
      Thanks for feeding back 🙂

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