Daniela Exley
- Dec 24, 2023
- 2 min read

Veggie Nut Roast

Happy Christmas to everyone and anyone who’s reading this. This is one for anyone who won’t be eating turkey this Christmas; it’s my favourite Veggie Nut Roast. Full of amazing ingredients – lovely walnuts and cashews, which provide us with protein and healthy fats, and beautiful veggies – courgette, carrot and sweet potatoes. This nut roast keeps me on track through the indulgent season. Yes, we may be eating more chocolate and cakes than usual, but this delicious roast is full of so many wonderful nutrients that your body will thank you for it.

Together with some roasted brussel sprouts, sweet potato, and parsnips, this is a fantastic roast to enjoy all year round, not just at Christmas.

Veggie Nut Roast Recipe

(serves 3-4)

1 courgette – grated 1 large carrot – grated 1 sweet potato – grated 1 small onion – finely chopped 1 tbsp coconut oil 1/2 tsp coriander powder 1 tsp dried sage 160g mix of walnuts and cashews – crushed 1 egg or flax egg – 1 tbsp ground flaxseeds + 3 tbsp water 2tbsp ground almonds 50ml good quality red wine 50 ml water season to taste

In a pan, heat the coconut oil and add all the vegetables. Cook on low heat for 10 minutes then add the red wine and cook until they become soft. Add water as needed so it doesn’t catch on the bottom of the pan. Add the coriander powder and sage and stir through. Once the vegetables are well cooked, remove from the heat and transfer to a mixing bowl. Allow to cool. Once cooled, add the nuts and egg/flax egg. If the mixture is too liquid, add 1-2 tbsp ground almonds. Transfer the mixture to a loaf tin and bake in a preheated oven for 50min to 1hr at gas mark 4 (160°C)

Brussel Sprouts Recipe

500g Brussel Sprouts trimmed and halved 1tbsp olive oil 30g walnuts or pecan nuts 1/4 pomegranate 1tbsp good quality balsamic vinegar

Place the sprouts in a baking tray and drizzle the olive oil over. Roast in the oven at gas mark 4 (160°C) for 15 min until they are golden on top. Remove from the oven, add the nuts, and then bake for another 5 minutes. Meanwhile, you can de-seed the pomegranate. Once again, remove the Brussel sprouts from the oven and scatter the pomegranate seeds over, then drizzle with some balsamic vinegar. Serve immediately.

Roast Sweet Potato and Parsnips Recipe

2 sweet potatoes 2 parsnips 1/2tbsp coconut oil pinch sea salt

Peel and slice the sweet potatoes and parsnips. Add the coconut oil to a baking tray and place in a hot oven for a few seconds until it has meted. Add the vegetables to the baking tray and place in the oven. Roast at gas mark 4 (160°C) for 20 min (until soft and golden).