This is the vegan showstopper — rich, nutty, herby, and draped in a glossy maple-cranberry glaze. I first made this nut roast for a few vegan friends one Christmas, and honestly, the rest of the table nearly polished it off before they even got a slice! It’s beautifully hearty, packed with toasted nuts, lentils, and herbs, and finished with the most gorgeous maple-cranberry glaze that glistens like something straight out of a holiday magazine. It smells amazing as it bakes, slices perfectly, and tastes even better the next day, a true festive showstopper that everyone, vegan or not, will love.
Equipment Needed
- Large frying pan or sauté pan
- Mixing bowls (one large, one small)
- Loaf pan (9×5 inch)
- Parchment paper
- Spatula or wooden spoon
- Measuring cups and spoons
- Small whisk (for glaze)
- Baking tray (optional, for toasting nuts)
- Pastry brush (for glaze)
Ingredients
For the Roast
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, finely grated
- 1 celery stalk, finely chopped
- 1 cup mushrooms, finely chopped
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 tablespoon fresh rosemary, chopped
- 1½ cups mixed nuts (walnuts, pecans, almonds, cashews), toasted and chopped
- 1 cup cooked lentils (green or brown)
- 1 cup breadcrumbs (panko or homemade)
- 2 tablespoons ground flaxseed + 5 tablespoons warm water (flax egg)
- Salt and pepper to taste
For the Maple Cranberry Glaze
- ½ cup cranberry sauce
- 2 tablespoons maple syrup
- 1 teaspoon balsamic vinegar
- ½ teaspoon Dijon mustard
Instructions
- Prepare the flax egg: Mix ground flaxseed with warm water and set aside for 10 minutes to thicken.
- Sauté the base: Heat olive oil in a large pan over medium heat. Add onion, garlic, carrot, celery, and mushrooms. Cook 8–10 minutes until soft and lightly caramelised. Stir in soy sauce, tomato paste, paprika, thyme, sage, and rosemary. Cook 1–2 minutes more.
- Mix the roast: In a large bowl, combine sautéed vegetables, chopped nuts, lentils, breadcrumbs, flax egg, salt, and pepper. Mix until cohesive but still slightly chunky. If it feels dry, add a splash of vegetable stock or olive oil.
- Prepare the glaze: In a small bowl, whisk cranberry sauce, maple syrup, balsamic vinegar, and mustard until smooth.
- Assemble: Line a loaf pan (about 9×5 inches) with parchment paper, leaving an overhang. Spoon half the glaze into the bottom of the pan, then press in the nut mixture firmly and evenly.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until golden and firm.
- Glaze and finish: Let the loaf cool for 10 minutes, then invert onto a platter and brush with the remaining glaze. Garnish with fresh rosemary and cranberries if desired.
Why This Tastes Great
- Toasted nuts add deep, buttery flavour.
- Mushrooms + soy sauce create savoury umami depth.
- Cranberry glaze balances richness with tangy sweetness.
Tip
Make it a day ahead — the flavours intensify overnight. Reheat covered with foil at 350°F for 15–20 minutes, then glaze before serving.
Compact Nutrition (per slice, 8 servings)
Approx. 330 calories, 22g fat, 24g carbohydrates, 9g protein.
FAQs
Ultimate Vegan Christmas Nut Roast (Holiday Loaf) with Maple-Cranberry Glaze
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This is the vegan showstopper — rich, nutty, herby, and draped in a glossy maple-cranberry glaze. It’s beautifully hearty, packed with toasted nuts, lentils, and herbs, and finished with the most gorgeous maple-cranberry glaze that glistens like something straight out of a holiday magazine. It smells amazing as it bakes, slices perfectly, and tastes even better the next day, a true festive showstopper that everyone, vegan or not, will love.
Ingredients
Method
Instructions
- Prepare the flax egg: Mix ground flaxseed with warm water and set aside for 10 minutes to thicken.
- Sauté the base: Heat olive oil in a large pan over medium heat. Add onion, garlic, carrot, celery, and mushrooms. Cook 8–10 minutes until soft and lightly caramelised. Stir in soy sauce, tomato paste, paprika, thyme, sage, and rosemary. Cook 1–2 minutes more.
- Mix the roast: In a large bowl, combine sautéed vegetables, chopped nuts, lentils, breadcrumbs, flax egg, salt, and pepper. Mix until cohesive but still slightly chunky. If it feels dry, add a splash of vegetable stock or olive oil.
- Prepare the glaze: In a small bowl, whisk cranberry sauce, maple syrup, balsamic vinegar, and mustard until smooth.
- Assemble: Line a loaf pan (about 9×5 inches) with parchment paper, leaving an overhang. Spoon half the glaze into the bottom of the pan, then press in the nut mixture firmly and evenly.
- Bake: Bake at 375°F (190°C) for 35–40 minutes until golden and firm.
- Glaze and finish: Let the loaf cool for 10 minutes, then invert onto a platter and brush with the remaining glaze. Garnish with fresh rosemary and cranberries if desired.
Nutrition
Notes
Why This Tastes Great
- Toasted nuts add deep, buttery flavour.
- Mushrooms + soy sauce create savoury umami depth.
- Cranberry glaze balances richness with tangy sweetness.
Tip
Make it a day ahead — the flavours intensify overnight. Reheat covered with foil at 350°F for 15–20 minutes, then glaze before serving.FAQs
Can I make it ahead?Yes. Assemble and bake up to 1 day ahead. Cool, wrap, and refrigerate. Reheat covered at 350°F/175°C for 15–20 minutes, then brush with fresh glaze before serving. How do I keep it moist (not crumbly)?
Use cooked lentils, chopped toasted nuts (not flour-fine), and a proper binder (flax egg). Don’t overbake; rest 10 minutes before slicing. What nuts work best?
A mix of walnuts + pecans for buttery depth, with a little almond or cashew for sweetness. Toast them first for a richer flavour. Can I make it gluten-free?
Yes. Swap breadcrumbs for GF breadcrumbs or oatmeal (pulse to coarse crumbs). Ensure puff pastry (if used) and stock are GF. Nut-free option?
Try a “seed roast”: use sunflower + pumpkin seeds, extra lentils, and breadcrumbs. The maple-cranberry glaze still shines. I don’t like mushrooms, can I skip them?
They add umami, but you can replace with finely chopped roasted eggplant or extra lentils + a splash of soy/tamarifor depth. What pan should I use?
A 9×5-inch loaf tin lined with parchment (overhang for easy lift). Pack firmly for clean slices. How do I get a glossy glaze?
Warm glaze, brush after baking, then brush again just before serving. Let a little drip down the sides for a bakery finish. Freezer friendly?
Yes. Bake, cool, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge; reheat covered, then glaze. Best sides and sauces?
Pair with roasted potatoes, Brussels sprouts, and rich vegan gravy; add cranberry relish to echo the glaze. Internal temp / doneness cues?
It should feel firm to the touch and pull slightly from the tin edges. A probe should read ~180–190°F (82–88°C) in the centre. Can I make mini versions?
Yes – press mixture into muffin tins (greased/lined). Bake 18–22 minutes; glaze and serve as individual bites.
Tried this recipe?
Let us know how it was!Recommended:
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