Christmas Countdown: The Veggie Main
An impressive Cranberry, Nut and Seed Roast with Butternut Squash and Chestnut Sauce
Vegetarian dishes can often be an afterthought during festive gatherings with so much emphasis given to the turkey, goose or ham, but in my house, the veggie main garners equal attention. My cranberry, nut, and seed loaf is full of healthy fats, protein, fibre, and carbs - and it makes a stunning centrepiece that is almost too pretty to eat! I’ve paired it with an obligatory and relatively simple (but flavourful) vegan sauce made with butternut squash and chestnuts which can even be served as a creamy vegan soup on its own.
Cranberry, Nut and Seed Roast
Do not let the long list of ingredients put you off making this scrumptious vegetarian loaf - after all, it’s a once-a-year opportunity to indulge. You can make it vegan, using soaked ground flax (also known as flax egg) as a substitute for chicken eggs but it will be a little crumbly when sliced; however, it will be no less delicious.
Serves 6-8
For the cranberry, nut and seed roast:
100g pearl barley
½ tsp vegetable bouillon (or ½ veg stock cube)
2 tbsp extra virgin olive oil
1 onion, peeled and chopped
1 carrot, trimmed and diced
1 celery stalk, trimmed and diced
200g grated butternut squash (or pumpkin)
salt and freshly ground black pepper
½ tsp sweet paprika
2 tbsp chopped rosemary, thyme and sage leaves
1 tbsp honey or golden syrup
2½ tbsp light soy sauce (or vegan fish sauce)
100g mixed seeds, toasted and roughly chopped
100g mixed nuts, toasted and roughly chopped
80g ready-cooked chestnuts, chopped
3 tbsp finely grated parmesan (or nutritional yeast for vegans)
2 medium eggs (or 2 tbsp ground flaxseed soaked in 5 tbsp water for 5 minutes)
For the cranberry sauce:
300g fresh or frozen cranberries
2-3 tbsp caster or light brown sugar
Finely grated zest and juice of 1/2 orange
First, cook the barley. Briefly rinse the barley and put into a small, tall saucepan. Pour in enough water to cover by 3cm and add the vegetable bouillon. Cover the pan with a lid and bring to the boil, then reduce to a simmer and cook for about 45 minutes until the barley is cooked but still retains a little ‘bite’.
Whilst the barley is cooking, make the cranberry sauce. Put the cranberries, sugar, and orange zest and juice into a non-stick pan. Cook over medium-high heat until the juice has cooked off and the cranberries are just beginning to burst and lose their shape. Take the pan off the heat and spread two thirds of the cooked cranberries over the base of a baking parchment lined 900g/2lb loaf tin, saving the rest for garnish.
Set a non-stick wok or large pan over medium-high heat. Add the olive oil, onion, carrot, celery, grated squash, a good pinch each of salt and pepper and the paprika. Sweat the vegetables for 6-8 minutes, stirring frequently, until they begin to soften. Add the chopped herbs and season to taste with the honey and light soy sauce.
Turn off the heat and add the mixed seeds, mixed nuts, chestnuts and parmesan. Mix well then taste and adjust the seasoning if needed. Finally, stir in the eggs.
Pile the mixture over the cranberries in the loaf tin, pressing down to level the mixture with the back of a spatula. Bake in an oven preheated to 190ºC/375°F for 35-45 minutes until browned and slightly crisp around the outside. Remove and leave to cool and set for at least 10 minutes.
To unmould, run a thin knife along the sides to loosen any bits that have stuck to the tin. Place a long platter or a serving board over the top then carefully (and courageously) flip both the tin and board over. Slowly lift the tin and peel off the baking parchment. Garnish with the reserved cranberry sauce and some sprigs of thyme, sage and rosemary. Cut into thick slices and serve with my butternut squash and chestnut sauce (below).
Cook’s Tip:
This scrumptious nut roast can be made a few days in advance, and in fact, it’s easier to unmould once it’s had time to set in the fridge. You can reheat it in an oven (180°C/Fan 160°C), covered with foil for around 30-40 minutes until piping hot, but I think using a microwave is so much easier. To do so, unmould the chilled nut roast onto a microwave-safe plate, cover with a damp paper towel, and microwave on high for 1-2 minutes or until heated through.
Butternut Squash and Chestnut Sauce
This nifty way to use vegetables to make a thick, creamy sauce, eliminates the need for flour or dairy. It can also be made a few days in advance, saving you precious time on the day of serving!