Let me tell you, this Christmas Nut Roast with Mushroom Gravy Recipe has become one of my absolute holiday favorites. It’s that kind of dish that feels cozy and festive, yet completely satisfying whether you’re a vegetarian or just want a delicious centerpiece that doesn’t revolve around meat. What I love most is how all the earthy mushrooms, sweet cranberries, and nutty grains come together—it’s like Christmas flavor heaven in every bite.

I usually whip this up when I want something special for holiday gatherings, but it’s equally perfect for a calm winter weekend dinner. If you’ve been hunting for a nut roast that’s packed with texture, flavor, and fabulous homemade mushroom gravy, this one will totally steal the show. Trust me, once you try this Christmas Nut Roast with Mushroom Gravy Recipe, you’ll find it hard to go back to store-bought versions!

Ingredients You’ll Need

Every ingredient in this recipe is chosen to create layers of flavor and satisfy that festive craving. From fresh greens to shiny chestnut mushrooms and a mix of nuts and grains, these components work so well together—here’s what to have on your shopping list before you get started.

Spinach or chard leaves: Either works beautifully; they provide leafy freshness and help bind the roast.
Dried cranberries: Adds a lovely tart sweetness that contrasts with the savory elements.
Oloroso sherry: This brings a deep, rich hint of warmth—if you can’t find it, a nice dry sherry or even a splash of red wine will work.
Olive oil and butter: The fat combo keeps the flavors rich and the texture moist.
Onion and garlic: Aromatics that give the roast depth and warmth.
Chestnut mushrooms: Their meaty texture is perfect for the roast and gravy alike.
Parsnip: Grated parsnip offers a subtle sweetness and natural binding.
Dried sage and fresh thyme: Classic festive herbs that bring the Christmas spirit.
Lemon zest: Brightens the whole dish, keeping it fresh.
Cooked freekah or spelt grains: These grains add a lovely nutty texture and bulk.
Mixed nuts and cooked chestnuts: Essential for crunch and flavor complexity; toast them lightly for the best taste.
Fresh breadcrumbs and eggs: These act as binders, keeping everything nicely together in the roast.
For the gravy: Shallots, garlic, mushrooms, sherry, vegetable stock, and cream: These make a silky, deeply flavored mushroom gravy that complements the nut roast perfectly.
For the cranberry sauce: Fresh or frozen cranberries, caster sugar, and fresh orange juice and zest: A tangy, sweet sauce that’s the ultimate festive finish.

Variations

I love tweaking this Christmas Nut Roast with Mushroom Gravy Recipe depending on the crowd or season. Whether you want to kick it up with extra spices or make it nut-free, it’s easy to personalize and still delicious.

Nut-Free Variation: Swap out nuts for sunflower seeds or pumpkin seeds to avoid allergies but keep the crunch.
Vegan Version: Replace the eggs and butter with flax eggs and plant-based margarine; the mushroom gravy is naturally vegan-friendly.
Extra Veggies: I sometimes sneak in grated carrots or celery for even more texture and sweetness.
Spice It Up: Try adding a pinch of smoked paprika or chili flakes to the mix if you like a slight kick.

How to Make Christmas Nut Roast with Mushroom Gravy Recipe

Step 1: Preparing the Greens and Cranberries

Start by gently wilting your spinach or chard leaves in a pan—just a few minutes until they’re soft and reduced down. This concentrates their flavor and avoids any watery roast. While the greens cool, soak the dried cranberries in the oloroso sherry to plump them up and add richness. The sherry soak is a little trick that always gives this dish an extra layer of Christmas magic.

Step 2: Sauté the Vegetables

Heat olive oil and butter in a frying pan and sauté the finely chopped onion until translucent, followed by the chopped chestnut mushrooms. Cook these until they’re nicely browned for that deep, meaty flavor. Toss in the grated parsnip and garlic, cooking for just a few minutes until fragrant. Adding dried sage, lemon zest, and fresh thyme now infuses the whole mixture with those classic cozy holiday aromas.

Step 3: Combine the Mixture

Once the veggies are cooked and the greens are ready, combine everything in a large bowl along with the soaked cranberries (reserve that sherry liquid—it’ll go great in the gravy), cooked grains, mixed nuts, chestnuts, fresh breadcrumbs, and eggs. Stir everything thoroughly but gently so the mixture binds well without getting mushy. If it feels too loose, add a little extra breadcrumb to help it hold together.

Step 4: Bake the Nut Roast

Preheat your oven to 180°C (350°F) and butter a loaf tin or a suitable roasting dish. Spoon the mixture in, pressing down lightly so it’s compact but not overly squashed. Bake for about 45-50 minutes until golden on top and set inside. A good test is to gently press the surface—it should spring back slightly and not feel wet. Allow it to cool a bit so it slices nicely.

Step 5: Make the Mushroom Gravy

While the roast is baking, start your gravy by sweating a finely chopped shallot and garlic in olive oil and butter. Once soft, add sliced chestnut mushrooms and fresh thyme leaves, cooking until the mushrooms shrink and brown. Pour in the reserved sherry from earlier along with extra for a splash more depth, then add the vegetable stock. Let it simmer and reduce slightly before whisking in the single cream for a silky finish. Season to taste and keep warm.

Step 6: Prepare the Cranberry Sauce

For the perfect festive zing, simmer your fresh or frozen cranberries with caster sugar, plus the juice and zest of a large orange, until thick and jammy. It’s the perfect sweet-tart sidekick that brightens every bite of the nut roast and gravy combo.

How to Serve Christmas Nut Roast with Mushroom Gravy Recipe

A loaf of nut and seed bread with a rough, textured surface full of visible pieces of nuts and seeds is placed on a wooden board. The loaf has one thick slice cut from the end, showing the dense, chunky interior with mixed colors of brown, beige, and darker bits. Bright red pickled onions with a glossy, shiny look are piled on top of the main loaf near the sliced part, adding a fresh contrast of color. In the background, a white bowl filled with red sauce or jam sits on a white marbled surface, with a spoon inside, and a blue woven cloth is underneath the board. The scene is cozy and detailed, focused on the bread’s texture and the vivid topping, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love to garnish mine with a few fresh thyme sprigs and some whole toasted nuts on top for an inviting look. Sometimes a sprinkle of lemon zest over the slices adds a sunny highlight that makes the plate pop. These small touches make all the difference when you want your dish to look as good as it tastes.

Side Dishes

This nut roast pairs beautifully with traditional Christmas sides like roasted Brussels sprouts with chestnuts, creamy mashed potatoes, and honey-glazed carrots. I also like to serve it alongside a crisp green salad with pomegranate seeds for a refreshing contrast. Don’t forget plenty of that homemade mushroom gravy and cranberry sauce for dunking!

Creative Ways to Present

If you want to impress on Christmas dinner, try slicing the nut roast into thick rounds and serving them stacked with layers of mushroom gravy and cranberry sauce in between, almost like a festive sandwich. Or carve it into mini individual portions using ramekins if you’re catering for smaller groups. Presentation is so fun because it makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover nut roast tightly wrapped in foil or an airtight container in the fridge, and it keeps well for up to three days. The flavors actually deepen when resting overnight, so leftovers are often better the next day. Just slice what you need and reheat gently.

Freezing

This Christmas Nut Roast with Mushroom Gravy Recipe freezes beautifully—just cut it into portions, wrap them individually in cling film, then tuck into a freezer bag. You can freeze for up to 2 months. When you’re ready, thaw overnight in the fridge for best results before reheating.

Reheating

To reheat, I prefer warming slices in a skillet over medium heat with a little oil or butter, which keeps the texture pleasant without drying out. You can also heat it in the oven wrapped in foil at 160°C (320°F) until warmed through. Reheat the mushroom gravy separately and pour over just before serving to keep everything fresh and luscious.

FAQs

Can I make this Christmas Nut Roast with Mushroom Gravy Recipe vegan?

Yes! Simply swap the eggs for flaxseed eggs (mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit), and replace the butter with vegan margarine or olive oil. The gravy is already close to vegan if you omit the cream or use a plant-based cream alternative.
How far in advance can I prepare the nut roast?

You can prepare the nut roast mixture a day in advance and keep it covered in the fridge, then bake it fresh on the day you want to serve. This helps develop flavors and saves you time on a busy Christmas day.
Can I substitute the nuts for something else?

If you’re allergic to nuts, try using toasted seeds like sunflower or pumpkin seeds as a crunchy alternative. They provide similar texture but keep the nut roast allergy-friendly.
What can I use instead of oloroso sherry?

If you don’t have oloroso sherry on hand, a dry white wine or a splash of brandy can work in its place. Just use a little less if you’re substituting with a stronger spirit.
How do I make sure the nut roast holds together well?

Be sure to properly bind the mixture with eggs and fresh breadcrumbs. Also, avoid adding too much liquid from the soaked cranberries—drain them well before mixing in. If you find your mix is a bit loose, add extra breadcrumbs to help it set.

Final Thoughts

This Christmas Nut Roast with Mushroom Gravy Recipe holds a special place in my holiday kitchen. It’s one of those dishes I love sharing with friends and family because it feels thoughtful, indulgent, yet wholesome. If you’re looking for a festive vegetarian centerpiece that truly satisfies, give this a try—you might just find it becomes a new tradition for your Christmas table, just like it did for mine.

Christmas Nut Roast with Mushroom Gravy Recipe

★★★★★ 5 from 94 reviews

Author: Isabella
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Main Course
Method: Baking
Cuisine: British
Diet: Vegetarian

Print Recipe

Description

A festive and savory Christmas nut roast packed with earthy mushrooms, fragrant herbs, and mixed nuts, served with a rich mushroom gravy and homemade tangy cranberry sauce. This comforting holiday centerpiece is perfect for vegetarian celebrations, delivering hearty textures and robust flavors that satisfy all palates.

Ingredients

Scale

Nut Roast

300g/10½oz spinach or chard leaves
50g/1¾oz dried cranberries
50ml/2fl oz oloroso sherry
1 tbsp olive oil
15g/½oz butter
1 onion, finely chopped
200g/7oz chestnut mushrooms, roughly chopped
1 large parsnip, coarsely grated (around 250g/9oz)
2 garlic cloves
1 tsp dried sage
1 lemon, zest only
1 thyme sprig
150g/5½oz cooked freekah or spelt grains
100g/3½oz mixed nuts, roughly chopped
100g/3½oz cooked chestnuts, roughly chopped
25g/1oz fresh breadcrumbs
3 free-range eggs
25g/1oz butter

Mushroom Gravy

1 tbsp olive oil
15g/½oz butter
1 shallot, finely chopped
1 garlic clove
Few thyme sprigs, leaves picked
250g/9oz chestnut mushrooms
100ml/3½fl oz oloroso sherry
250ml/9fl oz vegetable stock
50ml/2fl oz single cream

Cranberry Sauce

250ml/9fl oz cranberries (fresh or frozen)
100g/3½oz caster sugar
1 large orange, juice and zest

Instructions

Prepare the greens and dried fruit: Wilt the spinach or chard leaves in a large pan over medium heat until fully softened. Drain any excess liquid and set aside. Meanwhile, soak the dried cranberries in 50ml oloroso sherry to plump them up and enhance their flavor.
Sauté the onion and mushrooms: Heat 1 tablespoon olive oil and 15g butter in a large frying pan over medium heat. Add the finely chopped onion and cook until translucent. Add 200g roughly chopped chestnut mushrooms and sauté until soft and browned. Stir in crushed garlic cloves, dried sage, lemon zest, and fresh thyme sprig, cooking briefly until aromatic.
Combine the main mixture: In a large bowl, mix the sautéed mushroom and onion mixture with the coarsely grated parsnip, wilted spinach or chard, soaked cranberries (reserve the sherry), cooked freekah or spelt grains, roughly chopped mixed nuts, cooked chestnuts, fresh breadcrumbs, and beaten eggs. Melt 25g butter and incorporate it into the mixture, then season well with salt and pepper.
Shape and bake the nut roast: Preheat the oven to 180°C (350°F). Lightly grease a loaf tin and press the mixture firmly into the tin to form a compact loaf. Bake for approximately 45-50 minutes or until firm and golden on top. Allow to cool slightly before removing from the tin.
Make the mushroom gravy: In a saucepan, heat 1 tablespoon olive oil with 15g butter over medium heat. Add the finely chopped shallot and garlic and sauté until softened. Add the sliced chestnut mushrooms and cook until browned. Pour in 100ml oloroso sherry and deglaze the pan, letting it reduce slightly. Add 250ml vegetable stock and thyme leaves, simmer for 10 minutes to develop flavor. Stir in 50ml single cream and adjust seasoning, keeping the gravy warm.
Prepare the cranberry sauce: In a small saucepan, combine the cranberries, caster sugar, orange juice, and zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens, about 10-15 minutes. Remove from heat and cool slightly.
Serve: Slice the nut roast and serve warm, drizzled with mushroom gravy and accompanied by a spoonful of tangy cranberry sauce for a festive, hearty meal.

Notes

Freekah and spelt grains provide a nutty texture, but you can substitute with cooked quinoa or brown rice if preferred.
Soaking dried cranberries in sherry enhances their sweetness and moisture; alternatively, use orange juice for a non-alcoholic option.
The nut roast can be prepared a day ahead and reheated gently in the oven before serving.
Use a non-stick loaf tin or line it with parchment paper to ensure easy removal.
For a vegan version, replace eggs and butter with flax eggs and plant-based margarine or oils, and use a suitable cream alternative in the gravy.

Keywords: nut roast, christmas recipe, vegetarian main, mushroom gravy, cranberry sauce, festive meal, holiday recipe, chestnut mushrooms, mixed nuts, parsnip, sherry, herb roast