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Christmas Nut Roast with seaweed

CHRISTMAS NUT ROAST WITH SEAWEED

Like turkey for traditionalists, a nut roast is the absolute must-have centre-piece for vegetarians on Christmas Day and it could even double up as a stuffing alternative for your fellow meat-eating diners. It can get a bad press for being bland and stodgy, though we can guarantee that this recipe, inspired by Healthy Living James, is anything but.

We love this recipe from Healthy Living James so much that we wanted to put our own seaweed twist on it. Our version of the famous nut roast is bursting with natural vitamins, minerals and fibre, boosted with Seaspoon Seaweed. Seaweed enhances all the hearty, nutty flavours and nutritional content - great news for vegetarians and vegans and it means you can indulge in this serious veggie comfort food practically guilt-free over the Christmas period.

We should point out that a nut-roast is for life and not just for Christmas! Nevertheless, for this forthcoming celebration we have paired it with our festive friend, the brussel sprout, which we believe even the haters will enjoy when stir friend with Seaspoon Umami Mix, and a bread sauce with a Seaweed Boost - no Christmas table would be complete without either.

Prep:15 mins
Cooking: 35 mins

INGREDIENTS (Serves 5 with 3 slices each)

  • 150g pecans
  • 150g walnuts
  • 80g cashews
  • 75g soft figs chopped
  • 1 tablespoon maple syrup
  • 1 small red onion finely chopped
  • 2 garlic cloves crushed
  • 2 teaspoon Seaspoon Seaweed Boost
  • 1 grated carrot
  • 1 grated parsnip
  • sprig rosemary finely chopped
  • tablespoon dried oregano
  • 1/2 cup buckwheat/brown rice flour
  • 2 large pinches salt & pepper
  • 1/3rd cup cold water
  • coconut oil

METHOD

  1. Preheat the oven to 180C. Put the pecans, walnuts, cashews and figs into a food processor and blend into crumbs. Then add the maple syrup and blend again.
  2. Put the red onion, garlic, Seaspoon Seaweed Boost, grated carrot, grated parsnip, rosemary, flour, salt and pepper to a large mixing bowl. Add the nut mixture from the processor along with the water.
  3. Mix thoroughly, squashing it together
  4. Place baking paper inside a bread baking tin and rub with coconut oil. Then add the mixture to the baking tin and press down evenly to compact it.
  5. Cook in the oven for 35 minutes. Allow to cool for 5-15 minutes before slicing. Cut with a very sharp knife to stop it crumbling.

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