Vegan nut roast with hazelnuts and cranberry orange sauce

Vegan nut roast made from hazelnuts, white beans, mushrooms and rolled oats, with a sauce of cranberries, orange and maple syrup. A festive dinner, 12.1 g protein per serving.

At a glance

• Serves 6
• Prep time: 30 min
• Cooking time: 55 min
• Total time: 85 min
• Calories: 379 kcal per serving
• Protein: 12 g
• Fat: 21 g
• Carbs: 30 g

Ingredients

• 150g hazelnuts
• 1 tin of cannellini beans
• 250g mushrooms
• 1 carrot
• 1 onion
• 2 cloves of garlic
• 80g rolled oats
• 30g ground linseed
• 2 tbsp tomato purée
• 1 tbsp olive oil
• 200g cranberries (fresh or frozen)
• 1 orange
• 40ml maple syrup
• 2 tsp marjoram
• 1 tsp cinnamon
• 2 tbsp soy sauce

Method

You’ll need: oven · frying pan · saucepan · loaf tin · chopping board · knife · sieve · wooden spoon

1. Stir the linseed with 6 tbsp water and leave to swell for 10 minutes. Toast the hazelnuts in a dry frying pan and chop roughly.
2. Finely dice the onion, garlic, mushrooms and carrot and fry everything in the olive oil for 8 minutes. Stir in the tomato purée and fry for 1 minute more.
3. Roughly mash the rinsed cannellini beans and mix with the veg, hazelnuts, oats, linseed, soy sauce, marjoram and pepper to make a mixture you can shape.
4. Press the mixture into a loaf tin lined with baking paper and bake the nut roast in a preheated oven at 180 °C (160 °C fan) for 45 to 50 minutes, until firm and deeply browned on top.
5. For the sauce, cook the cranberries, orange juice, grated orange zest, maple syrup and cinnamon for 8 to 10 minutes, until the berries burst and the sauce thickens.
6. Leave the nut roast to rest in the tin for 10 minutes, turn it out, slice it and serve with the cranberry sauce.

Good to know

A nut roast is the vegan centrepiece of a festive meal, and you can easily make it the day before. The tart cranberry sauce balances the roasted flavours of the hazelnuts.

Swaps

Hazelnuts → walnuts or cashews (milder). White beans → kidney beans. Cranberries → lingonberries, fresh or frozen. Rolled oats → gluten-free oats (then gluten-free with tamari instead of soy sauce).

Cooking tips

Always let the roast rest after baking, then it slices neatly. Baked the day before and briefly fried in slices, it's even more flavourful.

Storage

Keeps for 4 days in the fridge, or 3 months frozen in slices; the sauce keeps for 1 week chilled.

Allergens

Contains hazelnuts (tree nuts), soya and gluten (oats, soy sauce); free from milk and egg, suitable for children and in pregnancy.

Frequently asked questions

Can you freeze a nut roast?

Keeps for 4 days in the fridge, or 3 months frozen in slices; the sauce keeps for 1 week chilled.

How long does a nut roast keep in the fridge?

Keeps for 4 days in the fridge, or 3 months frozen in slices; the sauce keeps for 1 week chilled.

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