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Festive Nut Roast

A tasty vegan roast packed with lentils, mushrooms and mixed nuts.

Ideal for serving up as a centrepiece this christmas.

A delicious centrepiece for your christmas lunch, copletely plant based and easier to make than you think!


  • 125g lentils (any lentils work - we use red)

  • 200g chestnut mushrooms - finely chopped

  • 400g butternut squash - cut into small cubes

  • 1 onion - finely chopped

  • 4 medjool dates - chopped

  • 150g mixed nuts

  • 2 tbsp tomato puree

  • 2 tbsp soy sauce

  • 1tsp garlic granules

  • 1tbsp extra tasty chicken seasoning (this is vegan)

  • 300ml vegetable stock

  • 100g sage & onion stuffing

  • 100ml egg replacement (we used oggs)


  1. Coat the squash in 1tbsp oil and the chicken seaosning, toss until coated and cook as preferred for 20 minutes until cooked through and lightly golden.

  2. Heat oil in a pan and add the onion, cook until soft, add the mushrooms and cook for a further 10 minutes until cooked through.

  3. Add the tomato puree, soy sauce, lentils and stock, bring to a simmer and cook for 20-25 minutes or until the lentils are soft and the liquid has been absorbed, set aside to cool.

  4. To the lentil mix, add the dates, nuts, garlic, squash, egg replacement and stuffing mix, mix till fully combined.

  5. Line a large dish or loaf tin and spoon the mixture in, packing tightly. Cover and cook in the oven for 30 minutes, remove the foil and cook for a further 20 minutes.

  6. Cool, serve & slice.

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