Christmas Nut Roast
Recipe type: vegetarian
Cuisine: Vegetarian Christmas
Prep time: 
Cook time: 
Total time: 
Serves: serves 6
A delicious Nut Roast with a layer of Wensleydale and cranberries.
  • 200g mixed chopped nuts
  • 50g roasted chopped hazelnuts
  • 75g breadcrumbs
  • 2 medium eggs, beaten.
  • 200g Wensleydale with cranberries - sliced.
  • 1 small onion
  • 1 small carrot
  • 1 clove garlic - crushed
  • 2 to 3 tablespoon olive oil
  • 1 teaspoon yeast extract dissolved in 1 tablespoon of hot water
  • Salt and pepper.
  1. Chop the carrots and onion to a fine dice, and fry gently until soft in 1 tablespoon of olive oil, along with the garlic.
  2. In a bowl mix the nuts and breadcrumbs together, then add in the softened veg, the yeast extract mix, a tablespoon of olive oil and the eggs and combine the mixture well. Leave for 5 minutes and if the mix seems too dry add another slurp of olive oil.
  3. Transfer half the mix into a lined loaf tin, and push down well. Cover with the sliced Wensleydale, then add the rest of the nut roast mixture on top, again pushing down well.
  4. Pop into a 200 degree oven for 35-45 minutes until golden brown and firm. Leave to cool for a few minutes before removing from tin and slicing.
Recipe by The Ramblings of a Formerly Rock'n'Roll Mum at