Holly White's vegan nut roast recipe

Holly White’s Vegan Nut Roast Recipe

Wondering what you’ll eat come December 25? Try Holly White’s vegan nut roast recipe, the perfect Christmas Day solution for those adopting a plant-based diet.

If you end up eating veg and nothing more on Christmas Day as the only vegan at the table, plan ahead and make your own main. WellFest favourite Holly White has teamed up with De Dietrich to share her top vegan dishes, including a vegan nut roast recipe.

Holly White recipe

For the nut roast:

You will need:

  • 1 carrot
  • 4 chestnut mushrooms
  • 1 clove of garlic
  • 1 red pepper
  • 100 g of mushrooms
  • 1 tsp thyme (chopped or dry)
  • 1 tsp rosemary leaves (chopped)
  • 4 sage leaves
  • 1 tbsp miso paste
  • 125g mixed nuts
  • 1 tsp chia or flax Seeds
  • 150g cooked lentils
  • 1 onion
  • 2 large aubergines


  • Chop the end of the aubergine and finely slice it lengthways – if you have a mandolin this works well. Place these on an oiled baking sheet and bake them until soft – for approximately 15 minutes -in a hot 160* oven.
  • Chop all vegetables finely and fry on a medium high heat for 10-15 minutes until they have softened. Stir in the herbs, miso paste, chia seeds and the nuts. Allow to soften for a further 10 minutes and season with salt and pepper.
  • You can pulse the mixture in a food processor but I like to retain some texture so I then mash it using a potato masher. You want everything to be well combined.
  • Line a 1 lb loaf tin and lightly grease it with olive or coconut oil.
  • Remove the aubergines from the oven. They should be soft and very pliable. Use them to line the baking tray making sure they overlap and keeping them high enough to cover the top.
  • Spoon in your lentil mix into the tray and fold the aubergine on top. Secure it down with a toothpick if needed and place in the oven and roast at 160* for a further 50-60 minutes.
  • Upon removing from the oven, allow to rest for a few minutes and then place a plate or chopping board over the tin and gently flip around and remove the tin.
  • Serve with gravy and all the trimmings.

For the sage and nut gravy

You will need:

  • 1 leek
  • 2 stalks of celery
  • 2 cloves of crushed garlic
  • 1 pint of vegan stock
  • 1 tbsp soy or Tamari sauce
  • 100g of mushrooms
  • 1 tbsp miso paste
  • 2 sprigs of sage
  • 1 sprig of rosemary
  • 1 sprig of thyme 
  • Olive oil
  • 1 tsp apple cider vinegar
  • Salt and Pepper to season
  • 1 tbsp flour (optional if you want a thicker gravy)


  • Roughly chop all the vegetables and fry in a saucepan on a medium high heat stirring regularly until everything starts to caramelise. Stir in the flour and reduce the heat. Pour in the stock a little at a time stirring vigorously to combine everything. Add in the soy or tamari, miso paste and apple cider vinegar. Season with salt and pepper.
  • Put a lid on the pot and leave to simmer for 20 minutes.
  • Pour the gravy through a sieve using the back of a spoon to press as much of it though.
  • If you want thicker gravy return to the cooker and simmer a little longer.

READ: Holly White on adopting a plant-based diet