Celebration White Nut Roast with Herb Stuffing

Celebration White Nut Roast with Herb Stuffing

Here is the answer to the question people always ask vegetarians and vegans: ‘what on earth do you eat for Christmas dinner?’, and as far as I’m concerned, it’s a really delicious nut roast – in particular, this beautiful white one with parsley stuffing. My daughter loves it so much that she chose it for the main course at her wedding reception, and it tasted just as good eaten in a marquee in a beautiful garden on a perfect midsummer’s evening, as the sun set and the stars began to shine.

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Preparation time

Cook time

Total time

105

Cuisine

British

Meal

  • mains

Servings

6

Ingredients

  • Vegan butter or spread, for greasing and topping
  • Salt and freshly ground black pepper, to taste

For the white nut mixture

  • 40g/3 tbsp Vegan Butter or vegan spread
  • 2 tbsp olive oil
  • 2 onions, finely chopped
  • 300g/2½ cups cashews, finely ground
  • 175g/3 cups soft white breadcrumbs
  • 8–10 tbsp water or vegetable stock
  • Whole nutmeg, grated, to taste

For the green stuffing mixture

  • 175g/3 cups soft white breadcrumbs
  • Zest and juice of 1 lemon
  • 2 tsp dried Herbes de Provence
  • 6 tbsp chopped flat-leaf parsley
  • 50g/3½ tbsp vegan butter or spread

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin (pan) with baking paper.
  2. To make the white nut mixture, melt the butter and oil in a large saucepan over a low-medium heat and cook the onions for 10–15 minutes until they are soft and tender. Remove from the heat, then stir in all the other ingredients. Season with salt and pepper and set aside.
  3. To make the green stuffing mixture, simply blend all the ingredients together in a food processor, then season.
  4. To assemble, put half of the white mixture into the tin, then top with the green stuffing mixture, ensuring the white layer is covered. Spread the rest of the white mixture on top and press down lightly. Dot the surface of the loaf with vegan butter and top with baking paper.
  5. Bake for 45 minutes, then remove the paper and bake for a further 15 minutes, until golden brown.

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