Vegan Brussels Sprout Nut Roast, tastes amazing!

I am sure that even sprout haters will enjoy this Vegan Brussels Sprout Nut Roast. With all the other lovely flavours, they won’t even know! ????

With less than 3 weeks to go to Christmas Day thoughts of Christmas Lunch are strong in our minds.

This dish is so incredibly easy to make you can make it on the day or make ahead and freeze it – that’s what I have done. Then all you have to do is get it out on Christmas Eve, defrost, slice and reheat on Christmas Day. Stress-free delicious nut roast, what better?

How To Make

Equipment you will need

Kitchen scales

Food processor

Sharp knife or a pair of scissors

Measuring jug

Measuring spoons

Large mixing bowl

Spatula or similar

Ceramic or metal loaf mould

Preheat the oven and once you have prepped the ingredients – I pop the sprouts in a food processor to shred them – place them all in a large bowl together.

Tip – To break the cashew nuts, place them in a bag and gently hit them with a heavy object, like a rolling pin.

Not keen at first, I have become a bit of a fan of the Naked Without the Oink Bacon when used to flavour dishes rather than just fried in a pan. It works really well with the other ingredients.

I usually use a pair of scissors to cut the bacon.

I have also used an old favourite of mine – Mushroom Ketchup – I absolutely love this so much sometimes I drink it from the bottle!

Then add the water and mix it all together. It could not be easier.

To Cook This Vegan Brussels Sprout Nut Roast

I have chosen to stick to tradition and cook this nut roast in a loaf shape. However, there is no reason why you can’t use a round dish or even divide the mixture up to make individual portions. But please note that you will need to change the cooking times as this recipe is based on the depth of using a loaf tin/dish.

I would, however, avoid using a silicone mould as you do not get the same crunchy texture to the outside of the nut roast.

Placing some parchment/baking paper at the bottom of the greased tin/dish will ensure it doesn’t get stuck.

Then simply place the mixture in the loaf tin and smooth out with a spatula or spoon.

Cover with kitchen foil as this will prevent it from cooking on the top before the middle has cooked.

This is a great dish for just putting in the bottom of the oven out of the way so you can cook your roast potatoes and parsnips etc. on the higher shelves in the oven.

Bake for about 45 minutes and then remove the foil for a further 20-30 minutes to allow the top to develop a lovely crust. When cooked the nut roast will start to shrink from the side of the dish.

Let the nut roast rest for 15 minutes before turning out of the dish. Then remove the paper.

Sometimes the paper can stick to the bottom of the nut roast itself. When this happens I just use a knife to hold the nut roast in place and peel the paper back on itself.

Because the sprouts have been shredded for this recipe, you can hardly tell it has sprouts in it. So even those sprout haters will love this wonderfully flavoured nut roast!

Paired with the flavours in my onion gravy, and rosemary & garlic roasties, you will not disappoint your lunch guests on Christmas Day!

Drop me a line in the comments box below and let me know when you’ve tried this delicious vegan brussels sprouts nut roast – I look forward to reading your comments ????

Happy nut roast making and ENJOY!