Vegan-nut-roast-3

Vegan nut roast with candied parsnips

  • Serves 6-8
  • Prep time: 15 mins | Cooking time: 60 mins

If you’re searching for a show stopping plant-based centrepiece this Christmas, our vegan nut roast with candied parsnip crisps is the perfect choice! Jam-packed full of flavour, you won’t regret making this meat-free wonder.

Ingredients

  • 3 parsnips

  • 1 large carrot, peeled and diced

  • 2 tbsp ground linseed Pams Olive Oil

  • 1/2 brown onion, finely diced

  • 3 garlic cloves, minced

  • 400g mushrooms, diced

  • 1 tsp dried mixed herbs

  • 1/2 cup fresh parsley, finely chopped

  • 1 tbsp chopped fresh rosemary

  • 350g cooked brown rice

  • 1/2 cup mixed nuts, roughly chopped

  • 1 tbsp maple syrup

  • 2 tbsp dried cranberries

  • Vegan gravy, to accompany

Method

  1. Preheat your oven to 180°C fan bake. Bring a pot of salted water to a boil. Peel and dice 2 of the parsnips, and place into the boiling water along with the diced carrot. Cook for 10-12 minutes, or until very soft when tested.

  2. Drain the vegetables and reserve 1/4 cup of the boiling liquid. Mash the vegetables, then add the linseed and reserved cooking liquid. Stir well to combine and set aside.

  3. Bring a frying pan to a medium heat with a generous drizzle of olive oil. Once heated, add the onion and garlic, and sauté for 4-5 minutes or until softened.

  4. Add the mushrooms and dried herbs and cook for a further 4-5 minutes or until the mushrooms have cooked down. Drain any excess liquid, then stir in the fresh herbs and brown rice.

  5. Transfer the mushroom mixture into a large bowl. Add the parsnip mixture, chopped nuts and seasoning, then stir well until all elements are completely incorporated. Transfer to a greased bundt or loaf tin and press to compact the mixture.

  6. Place the nut roast into the oven and bake for 40-45 minutes, or until golden in colour and hot in the centre. Set aside to cool slightly.

  7. While the nut roast is baking, use a vegetable peeler to create ribbons from the remaining parsnip. Place in a bowl, drizzle with olive oil, and toss to coat.

  8. Lay the ribbons onto a lined baking tray and bake for 10 minutes. Turn the ribbons, then drizzle with maple syrup and return to the oven for a final 5-10 minutes or until golden and crispy.

  9. Turn the nut roast out onto a serving plate, then garnish with fresh rosemary, parsnip crisps and cranberries. Serve hot alongside your favourite vegan gravy.