This parsnip, chestnut and sage vegan Christmas nut roast is the perfect centrepiece for your vegetarian or vegan Christmas dinner. It's like a classic nut roast but better - and using a ring shaped tin makes it look really festive.
Chia seeds are a great egg substitute
If you haven't used chia seeds before you'll find that they make a great egg substitute.
This is the first time I've used them and I couldn't believe the results. I have been put off buying them because they are really expensive in the supermarket but I saw a big bag for £1.99 in my local health food shop so I picked it up and started to experiment.
How to grind chia seeds
To make them into an egg replacer you need to grind them. They'll grind well in a high speed blender. My food processor didn't do a great job of grinding them in small quantities. Other options include using a pestle and mortar (although this is fairly labour intensive) or in a tall jug with a hand held stick blender.
A spice grinder would also do the job beautifully but sadly I don't have one. Once ground you simply add water and you have a sticky, gloopy mixture that is a perfect egg replacer.
What to serve with this vegan Christmas nut roast
- Christmas red cabbage
- Maple balsamic roasted carrots and parsnips
- Roast Brussels sprouts with chestnuts and cranberries
- Garlic roasted Brussels sprouts
- More vegan and vegetarian Christmas dinner ideas.
More Christmas posts you might like
If you like this you might like:
- 15 best vegan cookbooks
- cooking gifts for kids
- nut free coconut snowballs
- healthy gingerbread blondies
- apple and mincemeat pinwheels
- carrot Christmas loaf cake.
Pin parsnip, chestnut and sage vegan nut roast for later:
How to make parsnip, chestnut and sage vegan Christmas nut roast:
The key to a good nut roast is making sure that it binds together well. Many nut roast recipes use eggs but in my vegan Christmas nut roast I've used chia eggs instead.
As described above ground chia seeds mixed with water creates a gloopy paste that might sound weird but is a wonderful vegan ingredient.
Along with the mashed parsnip and the ground almonds there's plenty here to keep this delicious vegan Christmas nut roast together.
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Parsnip, chestnut and sage vegan Christmas nut roast
- 400 g parsnips
- 2 tbsp chia seeds
- 6 tbsp water
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves of garlic crushed
- 6 sage leaves chopped
- 1/4 tsp nutmeg
- 180 g cooked chestnuts crumbled or chopped
- 125 g ground almonds
- Small handful of flat leaf parsley chopped
- Salt and pepper to taste
For the topping (optional)
- 1 tsp olive oil
- chopped sage leaves
- 40 g wholemeal breadcrumbs
- 20 g oats
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 20cm ring tin or plain savarin mould. (You could use a standard loaf tin but you may need to adjust the cooking time.)
- Peel and chop 400g parsnips and steam (or boil) them until soft. Mash.
- While the parsnips are cooking grind 2 tbsp chia seeds to a powder in a spice grinder or a pestle and mortar. Add 6 tbsp water and stir until you have a gloopy paste that's a bit like glue. Set aside.
- Heat 1 tbsp olive oil in a frying pan and sauté a chopped onion until soft stirring often. Add 2 cloves crushed garlic, 6 chopped sage leaves and 1/4 tsp nutmeg and continue cooking for a moment or two.
- Stir through 180g chopped chestnuts, 125g ground almonds, a small handful of chopped parsley and your chia paste and mashed parsnips. Warm through and season with salt and pepper to taste.
- Transfer to your prepared tin and bake for 20 minutes. After 10 minutes check and cover with foil if it's getting too brown.
- Allow to cool in the tin for five minutes then pop a plate over the top, carefully invert and the wreath should slide out. If it's a little stubborn turn it back over, run a knife around the sides and try again.
- If making the oaty topping, just before serving heat the olive oil in a small frying pan, add the sage leaves and fry until going crispy. Add the breadcrumbs and oats and stir well. Cook for a couple of minutes then sprinkle over the top.
- Serve with roast potatoes, veggies and a vegan onion gravy.