Plant-Based Christmas Dinner: Nut Roast, Stuffing and All the Trimmings

A plant-based Christmas dinner can sit proudly in the middle of the table, not as a side dish for the one guest who does not eat meat. The secret is a centrepiece with real depth of flavour, plus trimmings cooked with the same care as any other year. Here is how to plan the whole plate, from nut roast to gravy, using ingredients you can buy in one go.

The centrepiece: a proper nut roast

A good nut roast is savoury, moist and holds together when you slice it. Think of it as having four parts: nuts for richness, a grain or pulse for body, vegetables for moisture, and seasoning for depth.

The base mix

• Nuts (about 250g): a mix works best. Try cashews for creaminess, walnuts for a slightly bitter edge, and Brazil nuts or pecans for richness. Chop roughly so the roast has texture.
• Grain or pulse (about 150g cooked): green lentils, quinoa or roasted buckwheat.
• Vegetables: onion, garlic, celery, carrot and mushrooms, cooked down in oil until soft and golden.
• Chestnuts: a pack of Organico Peeled Chestnuts, roughly crumbled, makes it taste of Christmas.
• Binder: two flax eggs (2 tablespoons milled flaxseed mixed with 6 tablespoons water) and a handful of porridge oats or breadcrumbs.

The flavour

This is where most nut roasts fall flat. Be generous.

• Dried porcini mushrooms, soaked and chopped. Add the soaking water too.
• A spoon of brown rice miso or shoyu for savoury depth.
• Two tablespoons of nutritional yeast for a cheesy note.
• Sage, thyme and rosemary, plus a grating of nutmeg.
• A handful of dried cranberries or chopped apricots for sweetness.

Press the mixture into a lined loaf tin and bake at 180°C (160°C fan) for 45 minutes to an hour, until firm and browned on top. Leave it to rest for 10 minutes before turning out, or it may crumble. You can assemble it the day before and keep it in the fridge, then bake on the day.

Stuffing

Stuffing is often plant-based already, or very nearly. For quick options, the Shropshire Spice wholemeal stuffing mixes come in three flavours: Cranberry, Orange and Chestnut, Cider Apple and English Sage and Wild Sage and Roast Onion. The packs suggest butter and stock; use olive oil or coconut oil and vegetable stock instead. These contain wheat, so they are not suitable for a gluten-free table.

To make your own, fry onion in oil with sage and thyme, then mix with breadcrumbs, chopped chestnuts, a few pine nuts and enough stock to bind. Bake in a dish or roll into balls.

Gravy

A good vegan gravy starts with browned onions and the juices from roasting vegetables. Add a spoon of flour, then stock, a splash of red wine or balsamic vinegar, a little miso and a sprig of thyme. Simmer until glossy and strain. For stock, use Kallo Organic Vegetable Stock Cubes, Kallo Mushroom Stock Cubes or Marigold Reduced Salt Bouillon. If time is short, Marigold Instant Gravy Granules are a fast fallback.

Yorkshire puddings

Traditional Yorkshire puddings rely on eggs and milk. The easiest plant-based route is the Plantside Gluten Free Plant-Based Yorkshire Puddings, which cook from frozen. They are shipped frozen with signed-for delivery, so plan your order for a day you are at home.

The trimmings

• Roast potatoes: parboil, shake to rough up the edges and roast in very hot oil. Organic rapeseed oil works well at high heat.
• Brussels sprouts: roast or pan-fry with chestnuts and a splash of maple syrup.
• Red cabbage: braise slowly with apple, vinegar, a little sugar, cloves and allspice.
• Carrots and parsnips: roast with oil and a pinch of cumin or cardamom.
• Cranberry sauce: Roots and Wings Organic Cranberry Sauce with Orange and Spices.
• Bread sauce: plant milk infused with onion, cloves and a bay leaf, thickened with breadcrumbs and finished with nutmeg.

A simple timeline

• Two days before: make the gravy and red cabbage. Both reheat well.
• Christmas Eve: assemble the nut roast and stuffing, cover and chill. Peel the vegetables.
• On the day: roast potatoes and vegetables, bake the nut roast and stuffing, heat Yorkshires and gravy at the end.

For pudding, our Christmas puddings guide lists the vegan puddings we stock.

FAQ

Can I make a nut roast ahead?

Yes. Assemble it a day ahead and keep it covered in the fridge, then bake on the day. It can also be baked, cooled and reheated in slices.

How do I stop my nut roast falling apart?

Use enough binder, press the mix firmly into the tin, and let it rest for 10 minutes after baking before you turn it out.

Is the stuffing mix vegan?

Check the full ingredients on the pack. Make it up with oil and vegetable stock instead of butter for a plant-based version.

Can someone with a nut allergy eat this?

No. For a nut-free centrepiece, try a lentil and mushroom loaf using seeds such as sunflower and pumpkin seeds in place of nuts, and check every label.

Find festive food, gifts and baking ingredients on our Christmas page.