The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Festive Nut Roast with Cranberry Gravy
Here's your crackin’ vegan festive roast – stuffed with almonds, chestnuts and pistachios, and fibre-rich black beans. Serve it up with a medley of roasted veg and shallot-cranberry gravy. Delicious enough for the big day!
2/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 parsnip
- 40g dried apricots (Sulphites) (Diced Apricots, Rice Flour, Sulphur Dioxide)
- 4 shallot
- 90g cranberry relish (Cranberries, Date Syrup, Sliced Cranberries, Water, Cornflour)
- 40g pistachios (Nuts)
- 240g Tenderstem broccoli
- 2 carrot
- 460g black beans (Rehydrated black beans, water, salt.)
- 40g whole almonds (Nuts)
- 20g ground almonds (Nuts)
- 1 tbsp cornflour
- 80g chestnuts
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Nutritional Information
Calories: 596
Protein: 21g
Carbs: 80g
Fat: 26g
Festive Nut Roast with Cranberry Gravy
Here's your crackin’ vegan festive roast – stuffed with almonds, chestnuts and pistachios, and fibre-rich black beans. Serve it up with a medley of roasted veg and shallot-cranberry gravy. Delicious enough for the big day!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 7. Cut the parsnips and carrots into 1cm thick batons (peel optional). Place on a lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 20-25 mins. In the final 10 mins of cooking, trim the tenderstem and add to the tray. Toss with 1 tsp oil and a pinch of sea salt. Roast until all the veg is golden and soft.
- Roughly chop the pistachios (save a pinch for garnish), whole almonds and chestnuts. Place a medium frying pan on medium heat. Add the chopped nuts and ground almonds to the pan and toast for 2-4 mins, turning regularly, until golden. Remove from the heat.
- Finely dice the shallots. Heat another medium frying pan with 1 tbsp oil on medium heat. Add the shallots and the garlic herb paste. Cook for 4-6 mins, stirring occasionally, until softened. Remove from the heat.
- Drain and rinse the beans. Roughly chop the apricots. Add the beans, apricots, half the cooked shallots and 1 tbsp cranberry sauce to the toasted nuts in the pan. Season with sea salt, mix well, then roughly mash the mixture with a potato masher.
- With wet hands, form the mixture into 4 dome-shaped balls. Place onto a lined baking tray and brush with 1 tbsp cranberry sauce. Roast for 8-12 mins, until piping hot and golden brown.
- Meanwhile, dissolve the cornflour in a jug with 50ml cold water and top up with another 300ml hot water. Reheat the pan with the remaining shallots on medium-high heat. Add the cornflour mix and remaining cranberry sauce, then cook for 6-8 mins until thickened to a loose gravy. Season to taste with sea salt and black pepper.
- Serve the nut roast with the roasted veg and gravy. Garnish with the remaining pistachios.
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