The ultimate Christmas dinner – jam packed with flavour, served with all the trimmings, and 100% vegan. It can be made the day before, kept in the fridge overnight and cooked on the day of eating whilst you prepare and roast the other veggies. But if you’re preparing and eating on the same day, begin with making the roast potatoes to give them time to get crispy.
If you’re here for Lunch Box Club [👋], you can just make and cook it all on the same day before dividing between your lunchboxes and reheating just before eating!
Mini nut roasts + trimmings
Print This
Ingredients
- FOR THE NUT ROAST
- 1 tbsp extra virgin olive oil
- 1 leek, finely sliced
- 2 garlic cloves, crushed
- 150g mushrooms, diced
- 1 carrot, peeled and dived
- 1 red onion, diced
- 50g sun-dried tomatoes, chopped
- 1/2 vegetable stock cube
- 1 tin cannellini or butter beans, drained and rinsed
- 40g walnuts, crushed
- 50g cashews, crushed
- 1 1/2 tso dried rosemary
- 1 tsp smoked paprika
- 2 tbsp soy sauce
- 3 tbsp breadcrumbs
- Pinch of pepper
- FOR THE POTATOES
- 725g maris piper potatoes
- 3 tbsp extra virgin olive oil
- 1/2 tsp sea salt flakes
- 1 sprig fresh rosemary
- TO SERVE
- 85g sage and onion stuffing mix
- 1 tbsp extra virgin olive oil
- 200g chantenay carrots
- 2 large parsnips, cut into batons
- 150g brussels sprouts
- Cranberry sauce, optional
- Gravy of choice
Instructions
To make the roast potatoes
Begin by heating a saucepan of water on a medium heat.
Peel the potatoes and cut them in half and then half again. Place in the boiling water and leave to simmer for 15 minutes.
Drain the potatoes, giving them a gentle shake/bash in the colander. Then place them on a wire rack to cool completely.
Preheat the oven to 180ºc and heat the olive oil in a pan over medium heat.
Transfer the potatoes to a roasting tray and then carefully drizzle the hot oil over them. Season generously with the sea salt flakes and place in the oven for 30 minutes.
Turn them over and place them back in the oven for another 30 minutes. In the last 15 minutes, add the rosemary.
To make the nut roasts
Heat a large saucepan on a medium heat and add the oil and sliced leek. Cook for a few minutes before adding the garlic, diced mushrooms, carrots, and red onion.
After a further 5 minutes, add the chopped sun-dried tomatoes, crumble the vegetable stock cube, add the cannellini beans, dried rosemary, smoked paprika, and soy sauce. Combine and add a pinch of pepper.
Cook for a further 5 minutes before adding the crushed walnuts, cashew nuts and breadcrumbs. Now, transfer 1/4 of the mixture to a food processor and pulse for a few seconds until small crumbs are formed.
Empty back into the pan and combine with the rest before splitting the mixture between 3 mini loaf tins/cases – they should be filled about half-way.
Place in the fridge for at least an hour. You could also make them the day before and leave them in the fridge overnight.
When you’re ready to cook, preheat the oven to 180ºc. Place the mini nut roasts in the oven and cook for 25 minutes. Allow to cool slightly before removing from the tins and plating up or dividing between your lunchboxes with your trimmings of choice.
To make the trimmings
When the potatoes have 30 minutes left, add the carrots, parsnips, and brussels sprouts to a separate tray and drizzle with 1 tablespoon of olive oil. Place in the oven to roast.
Next, cover the stuffing mix with 130ml boiling water, combine and leave for 5 minutes. Then, roll into balls and place on a tray and into the oven for the remaining 25 minutes or so, until golden on top and heated through.
To serve
Plate up the potatoes alongside the mini nut roasts and serve with the roasted veggies, stuffing, cranberry sauce and gravy of choice. If you’re packing for lunch, slice up the nut roasts and divide between your lunchboxes along with the potatoes, veggies, stuffing, and cranberry sauce. Pack the gravy separately and heat until piping hot before tucking in. Enjoy!Â
