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!