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Christmas Nut Roast with Mushroom Gravy Recipe

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★★★★★

4.6 from 82 reviews

This festive Christmas nut roast is a hearty, flavorful vegetarian dish combining spinach, mixed nuts, mushrooms, and grains, enriched with fragrant herbs and a touch of sherry. Served with a rich mushroom gravy and homemade cranberry sauce, it’s a perfect centerpiece for holiday celebrations.

Ingredients

Scale

Nut Roast

  • 300g/10½oz spinach or chard leaves
  • 50g/1¾oz dried cranberries
  • 50ml/2fl oz oloroso sherry
  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 onion, finely chopped
  • 200g/7oz chestnut mushrooms, roughly chopped
  • 1 large parsnip, coarsely grated (around 250g/9oz)
  • 2 garlic cloves
  • 1 tsp dried sage
  • 1 lemon, zest only
  • 1 thyme sprig
  • 150g/5½oz cooked freekah or spelt grains
  • 100g/3½oz mixed nuts, roughly chopped
  • 100g/3½oz cooked chestnuts, roughly chopped
  • 25g/1oz fresh breadcrumbs
  • 3 free-range eggs
  • 25g/1oz butter (for greasing and topping)

Mushroom Gravy

  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 shallot, finely chopped
  • 1 garlic clove
  • Few thyme sprigs, leaves picked
  • 250g/9oz chestnut mushrooms
  • 100ml/3½fl oz oloroso sherry
  • 250ml/9fl oz vegetable stock
  • 50ml/2fl oz single cream

Cranberry Sauce

  • 250ml/9fl oz cranberries (fresh or frozen)
  • 100g/3½oz caster sugar
  • 1 large orange, juice and zest

Instructions

  1. Soak the dried cranberries: Place the dried cranberries in a small bowl and pour over the oloroso sherry. Set aside to soak for at least 20 minutes to plump up.
  2. Prepare the greens: Wilt the spinach or chard leaves in a large pan over medium heat until just softened. Drain any excess liquid and chop roughly. Set aside.
  3. Sauté onion and mushrooms: Heat olive oil and 15g butter in a large skillet over medium heat. Add finely chopped onion and cook until translucent. Add chestnut mushrooms and cook until softened and most moisture is evaporated.
  4. Add parsnip, garlic, and herbs: Stir in coarsely grated parsnip, minced garlic cloves, dried sage, lemon zest, and thyme leaves. Cook together for a few minutes to blend flavors and soften the parsnip.
  5. Combine nut roast mixture: In a large mixing bowl, combine the cooked greens, mushroom and parsnip mixture, soaked cranberries (drained), cooked freekah or spelt grains, chopped mixed nuts, chopped cooked chestnuts, and fresh breadcrumbs. Mix well.
  6. Bind with eggs and season: Beat the free-range eggs and stir them into the nut and vegetable mixture to bind. Season with salt and pepper to taste.
  7. Prepare the loaf tin: Grease a loaf tin with 25g butter. Spoon the nut roast mixture into the tin, pressing down firmly and smoothing the top. Dot the remaining butter on top.
  8. Bake the nut roast: Preheat the oven to 180°C (350°F) fan/gas mark 4. Bake the nut roast for 45-50 minutes until golden brown on top and cooked through. Allow to cool slightly before turning out.
  9. Make the mushroom gravy: Heat olive oil and butter in a pan over medium heat. Add finely chopped shallot and garlic and cook until softened. Add chopped chestnut mushrooms and cook until browned. Pour in oloroso sherry and reduce by half.
  10. Add stock and cream: Stir in vegetable stock and simmer until the gravy thickens. Add picked thyme leaves and finish with single cream. Season with salt and pepper as needed. Keep warm.
  11. Prepare cranberry sauce: In a saucepan, combine cranberries, caster sugar, orange juice, and zest. Cook over medium heat until the cranberries burst and the sauce thickens, about 10-15 minutes. Allow to cool slightly.
  12. Serve: Slice the nut roast and serve warm with mushroom gravy and cranberry sauce on the side for a classic Christmas vegetarian meal.

Notes

  • Freekah or spelt grains can be substituted with cooked brown rice or quinoa if unavailable.
  • Chestnut mushrooms add a deep, earthy flavor; other mushrooms can be used but flavor may vary.
  • Ensure the nut roast is packed firmly to maintain shape when sliced.
  • Leftover nut roast makes excellent sandwiches or can be reheated gently.
  • Cranberry sauce can be made ahead and stored refrigerated for up to a week.

Keywords: Christmas nut roast, mushroom gravy, cranberry sauce, vegetarian Christmas recipe, festive nut roast

Find it online: https://mjrecipe.com/christmas-nut-roast-with-mushroom-gravy-recipe/