How to make a delicious vegan nut roast for Christmas in three simple steps!

The traditional Christmas turkey is always a classic choice for dinner, but if you’re a vegan, then you certainly won’t agree! There’s so many mouth-watering options out there for vegans for a festive main, but personally, we think that you can’t go wrong with a tasty nut roast with all the trimmings!

Follow these simple steps with our fail-safe vegan recipe, serve with a mushroom gravy and get ready to indulge in a slice of nut-roast heaven! This yummy recipe proves that you don’t have to compromise on taste at Christmas time if you’re a vegan, plus it’s super easy to make too!



  • 150g red split lentils
  • 1 red onion, finely sliced
  • 50g sun-dried tomatoes, drained and chopped
  • 1 clove of garlic, crushed
  • 100g mushrooms finely chopped (feel free to mix several varieties, chestnut musgrooms/shiitake mushrooms etc)
  • 60g Cashews, finely chopped
  • 60g Peanuts, finely chopped
  • 50g mixed seeds
  • 1½ tsp dried mixed herbs
  • 2-3 tsp Maple Syrup
  • 1 carrot, grated
  • 2 sticks of celery
  • Salt and pepper
  • Vegan friendly oil



Before you start creating this tasty dish, ensure that you preheat the oven to 190 degrees C/gas mark 5.

Step 1: Boil the red split lentils in water for around 15 to 20 minutes and drain once cooked.

Step 2: Whilst the lentils are cooking, fry the sun-dried tomatoes and onion in a large pan for six minutes, before adding all other ingredients (with the exception of the seasoning and the maple syrup for now). Give the ingredients a good stir before adding the seasoning, the cooked lentils and the maple syrup to bind the mixture together. Give it a final stir and you’re ready for the next stage

Step 3: Grab your loaf tin and make sure that it’s lined with some decent non-stick baking paper, before transferring your mixture into the tin. Add a selection of mixed seeds for the topping (we love pumpkin seeds!) for a crunchy topping and bake for around 45-50 minutes until solid. Once removed from the oven, leave to cook for a few minutes. Once it’s cooled down a little, remove from the loaf tin and cut yourself a nice, generous slab to serve with mushroom or vegetarian gravy and all the trimmings for a scrumptious festive lunch!


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Pippa is a copywriter at The Eventa Group in Brighton. Having previously worked on The Stag Company and Hen Heaven brands from the Eventa Group, she is now working for the corporate party side of the business, creating fun and engaging content about the events industry. In her spare time, she'll be eating copious amounts of sushi and sipping cocktails inbetween planning her next trip or holiday.

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