Christmas Nut Roast with Garlic Brussels

Nut roasts are a strange thing. Some people associate them with weird hippies of the 60's & 70's, some with comfort food. Some nut roasts are full of texture & flavour, others are a soggy mess or like cardboard.

I keep experimenting & have had varying success. This one is one of the best so far & my meat eating family all enjoyed it and in particular my daughter-in-law Claire gave very positive feed back. So I think this is a winner even though it has a few steps.

One thing you will note is that while I normally do not cook with added oils this recipe does have some. I don't really think the oil is completely needed but in such small amounts it does add another layer of taste and using it on one day a year probably won't do huge harm. The vegan margarine & coconut nut cream are certainly not a healthy choice but the taste extravagance is worthwhile for Christmas dinner . 🌝

Christmas Nut Roast
Heat oven to 350 degree

Step one:
1/2 butternut squash, peeled & diced
1/2  orange sweet potato, washed & diced.
tsp olive or coconut oil
light sprinkle of salt

Toss squash & sweet potato in oil, spread out on baking sheet, very, very lightly sprinkle with salt. It is a flavour enhancer only. Cook for about 20 -30 mins until soft and just beginning to crisp.

Stage two, while squash & sweet potato cook:
3 medium shallots or 1 onion peeled & diced
6 cloves of garlic, peeled & chopped
10-12 brown mushrooms, wiped with damp cloth, cut into pieces
1 red or yellow pepper, washed, de-seeded & diced
1 tsp olive or coconut oil
2 tblsp tamari

In a large frying pan add oil & all veg & saute until soft & starting to turn golden. Add tamari.

Step Three:
4 tablespoons almond flour/ground almonds
1/4 cup nibbed almonds
1/4 cup chopped walnuts
1/4 cup chopped cashews
1/4 cup chopped hazelnuts
6 chestnuts chopped
2 tablespoons chia seeds
1/4 tsp Montreal steak spice

Place in a large bowl and mix together.
Add mushroom mixture & squash mixture. Mix all together. The mix should be moist & the chia seeds will create a gel to bind it together. Taste & adjust seasoning.

Put the mixture into a pie plate that has been lightly greased with vegan margarine. Press it down so it is firm. Cover & place in fridge for 20 - 30 mins. to set up.

Cook in oven 350 degrees for about 20 minutes till crisp & dark golden on the top.

This is a crumbly roast, if you want it more solid I suggest adding a slice of gluten free or granary bread that was soaked in a little tamari & water. Add this to the final mixing before setting in fridge.

Garlic Brussels
As many Brussels Sprouts as you like. Cut in half & sliced.
1 clove of garlic per 4-5 Brussels Sprouts
1 tablespoon vegan margarine
pinch of salt & a little pepper
3 tablespoons vegan cream or thick coconut cream

In a large fry add margarine, garlic, sprouts & saute till cooked but not mushy. Add salt & pepper. stir & then add the vegan/coconut cream. Cook for a minute or two. Serve.

My daughter who hated sprouts when little would eat these, of course when she was little I used double cream from a cow. However, we have found this actually tastes better especially when coconut cream is used as it brings more depth to the flavour.

Enjoy