Nut roast with chestnut stuffing

    2 hours

    A festive vegetarian nut roast with a flavourful chestnut stuffing and watercress stuffing balls. Just perfect for a vegetarian Christmas dinner.

    19 people made this

    Serves: 10 

    • Vegetarian roast
    • 110g (4 oz) finely chopped mushrooms
    • 15g (1/2 oz) butter
    • 1 large egg
    • 1 teaspoon yeast extract
    • 1 teaspoon tomato puree
    • 2 tablespoons warm water
    • 170g (6 oz) ground Brazil and cashew nuts
    • salt and pepper to taste
    • dried breadcrumbs, as needed
    • Stuffing
    • 50g (2 oz) butter
    • 2 tablespoons cream
    • 425g (15 oz) unsweetened chestnut puree
    • 110g (4 oz) breadcrumbs
    • grated rind of 1 lemon
    • 1 small egg
    • salt and black pepper to taste
    • Watercress stuffing balls
    • 1/2 onion
    • 1 large celery stick
    • 40g (1 1/2 oz) butter
    • 110g (4 oz) breadcrumbs
    • 1 egg
    • 1/2 bunch watercress, chopped
    • flour for dusting

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Vegetarian roast:

    3. Fry mushrooms in butter. Beat egg with yeast extract, tomato puree and water. Combine nuts and mushrooms with liquid and mix with a fork. Season to taste. Add dried breadcrumbs if the mixture is too wet.
    4. Stuffing:

    5. Melt butter and cream together. Beat chestnut puree with a fork, adding all other ingredients for the stuffing.
    6. Spread half the roast mixture into a greased ovenproof dish or tin. Add the stuffing and top with remaining nut mixture. Dot top with butter and cover with foil. Bake for 1 hour in the preheated oven. Remove foil and brown under grill. Turn out if in tin.
    7. Watercress stuffing balls:

    8. In the meantime chop onion and celery finely and fry together in butter. Add to breadcrumbs with egg and watercress. Roll into balls and roll in flour. Bake in a shallow tin in fat for 1 hour in a 180 C / Gas 4 oven.

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