We’re gearing up for Christmas with tonight’s meal. I always make a traditional nut roast on Christmas Day but I wanted to experiment with some different flavours in the run up to the big day. This festive loaf makes a perfect family Sunday ‘roast’ with all the trimmings.
- 200g cashew nuts
- 100g fresh cranberries
- 100g oats, ground in a food processor or medium oatmeal
- 1 x onion, finely chopped
- 1 x garlic clove, crushed
- 100g Brussels sprouts, quartered
- 320ml veg stock
- 1 x tbsp wholemeal flour
Toast the cashews in a dry frying pan until they start to colour. Roughly chop and set aside.
Roast the cranberries in a good drizzle of olive oil and balsamic vinegar at 200C for 10 minutes.
Meanwhile, fry the onion and chopped sprouts in olive oil until soft, add the garlic followed by the oats and flour.
Pour in the veg stock and cook for a few minutes before combining with the cranberries and chopped cashews.
Transfer the mixture to a lined loaf tin, press down and bake at 200C for 25-30 minutes.
Serve with roast potatoes, carrots, sprouts and (veggie) gravy for a vegetarian / vegan roast substitute.
This was such a tasty alternative to my usual Christmas nut roast – it may even be a contender for next year’s main attraction. The boys couldn’t help but be tempted by roast turkey in this pre-Christmas meal and the loaf worked really well as an accompaniment for them in place of stuffing. The seasonal favourites of sprouts and fresh cranberries were a welcome addition to the nuts; it was also so straightforward to make, fairly quick and most importantly, Mathilde enjoyed it! Perfect Sunday.