Vegan nut roast with redcurrant port sauce

Photographer: Gareth Morgansa

A vegetarian alternative to the Christmas roast, our rich nut roast is served with a deep-flavoured port sauce for the ultimate meat-free centrepiece.

Serves: 6

Time to make: 1 hr 10 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

200g mixed nuts, such as brazils, peanuts, almonds, cashews, hazelnuts
2 1/4 cups stale wholemeal bread, torn into chunks
1 celery stick, cut into 4
1 onion, cut into 4
2 cloves garlic, sliced
1 tablespoon each fresh thyme and rosemary
2 teaspoon sunflower oil
2 tablespoons tomato purée
6 tablespoons port
1 tablespoon wholegrain mustard
300g pack (6 sausages) Vegan frozen sausages, thawed
Spray olive oil

For the sauce
3 tablespoons redcurrant jelly
3 tablespoons port
3/4 cup frozen redcurrants, cherries or mixed berries

Instructions

Stay Awake

1 Whiz the nuts and chunks of bread in a food processor to make coarse crumbs, then empty out and set aside. Put the celery, onion, garlic and herbs in the food processor and whiz until finely chopped.

2 Heat the oil in a frying pan, then add the celery mix and cook over a medium heat for 5 min. Stir in the tomato purée and cook for 1 min. Add the port and the mustard and cook for 2–3 min until the liquid has evaporated, then remove the pan from the heat.

3 Mash the veggie sausages with a fork in a large bowl. Add the nut mixture and the cooked veg mixture, season with lots of freshly ground black pepper and stir well until combined.

4 Line a 2lb loaf tin with baking paper and spray with oil. Spoon in the filling, pressing down. Chill until ready to bake (or freeze).

5 Heat the oven to 190°C/fan 170°C/gas 5. Bake the nut roast for 40 min or until deep golden. Leave in the tin for 10 min before turning out.

6 While the nut roast is in the oven, make the sauce. Put all the ingredients in a small pan with 3tbsp water. Heat gently for 5–6 min until syrupy.

Serving suggestion

Slice the loaf and serve with the sauce and your favourite roasted vegetables.

Nutrition Info (per serve)

Calories 453 cal

Kilojoules 1895 kJ

Protein 21.7 g

Total fat 21.7 g

Saturated fat 3.9 g

Carbohydrates 31.8 g

Sugar 18.7 g

Dietary fibre 9.2 g

Sodium 394 mg

Calcium 89 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.