Layered Nut Roast with Cranberry Glaze

Ingredients

• 3 tbsp Olive Oil (extra‑virgin, divided)
• 1 medium Onion (finely chopped)
• 2 stalks Celery (finely chopped)
• 1 large Carrot (finely chopped)
• 1 tsp Sea Salt (pinch for sweating vegetables)
• 250 g Mushrooms (small dice, stems included)
• 2 cloves Garlic (minced)
• 1 tsp Fresh Rosemary (minced)
• 1 tsp Fresh Thyme (minced)
• 0.5 tsp Dried Sage (crushed)
• 100 g Chestnuts (cooked, chopped)
• 1 tsp Marmite (vegetarian yeast spread)
• 1 tbsp Tomato Puree (smooth)
• 1 tsp Light Soy Sauce (or tamari for gluten‑free)
• 1 tbsp Balsamic Vinegar (for deglazing)
• 2 tbsp Ground Flaxseed (freshly ground if possible)
• 4 tbsp Warm Water (lukewarm)
• 200 g Mixed Nuts (coarsely processed (walnuts, cashews, hazelnuts))
• 100 g Brown Breadcrumbs (freshly blended, gluten‑free optional)
• 2 Eggs (large, room temperature)
• 150 g Cooked Beetroot (grated and squeezed dry)
• 2 tbsp Fresh Parsley (chopped)
• 1 tsp Orange Zest (zest of half an orange or satsuma)
• 200 g Frozen Chopped Spinach (thawed and squeezed dry)
• 2 tbsp Dried Cranberries (roughly chopped)
• 1 tbsp Nutritional Yeast (for cheesy flavor)
• 0.25 tsp Fresh Nutmeg (grated)
• 1 tsp Dijon Mustard (smooth)
• 200 g Roasted Sweet Potato (diced (or roasted squash))
• 2 tsp Harissa Paste (smoky)
• 0.5 tsp Ground Cumin (ground)
• 2 tbsp Sun‑Dried Tomatoes (chopped)
• 120 g Cranberry Sauce (canned or homemade)
• 2 tbsp Ketchup (regular)
• 1 tbsp Maple Syrup (pure)
• 1 tbsp Light Soy Sauce (for glaze) (or tamari)
• 1 tsp Balsamic Vinegar (for glaze) (extra‑sweet)

Instructions

1. Sauté Base Vegetables

   Heat the skillet over medium heat, add 2 tbsp olive oil, then add the chopped onion, celery, carrot and a pinch of sea salt. Cook, stirring occasionally, for about 7 minutes until softened.

   Time: PT7M

   Temperature: medium heat

2. Add Mushrooms and Aromatics

   Add another drizzle of olive oil, then the diced mushrooms. Cook for 6 minutes until they release moisture and start to caramelize. Add minced garlic, rosemary, thyme and crushed sage; cook another 2 minutes until fragrant.

   Time: PT8M

   Temperature: medium heat

3. Season and Deglaze

   Stir in the chopped chestnuts, 1 tsp Marmite, 1 tbsp tomato puree, 1 tsp light soy sauce and 1 tbsp balsamic vinegar. Cook 2 minutes, then turn off the heat and let the mixture cool slightly.

   Time: PT5M

4. Prepare Flax Egg

   Combine 2 tbsp ground flaxseed with 4 tbsp warm water in a small bowl. Whisk and let sit for 5 minutes until it becomes a gelatinous “egg”.

   Time: PT5M

5. Combine Base Mix

   In a large mixing bowl, coarsely process the mixed nuts, then add the brown breadcrumbs, the cooled vegetable mixture, the flax egg and the two whole eggs. Mix thoroughly until a cohesive, slightly sticky mass forms.

   Time: PT10M

6. Divide Base into Four Portions

   Divide the base mixture into four equal parts. Set aside three portions for flavored layers; keep one portion for the bottom layer.

   Time: PT5M

7. Press First Layer into Tin

   Line the springform/loaf tin with parchment paper. Transfer the first (plain) portion into the tin and press firmly with a fork or your hands to create an even base.

   Time: PT5M

8. Prepare Beetroot Layer

   In a bowl, combine grated, squeezed beetroot with chopped parsley and orange zest. Season with salt and pepper. Spread this mixture evenly over the first layer.

   Time: PT5M

9. Prepare Spinach‑Cranberry Layer

   Mix the dried‑spinach (thawed and squeezed) with dried cranberries, nutritional yeast, grated nutmeg and Dijon mustard. Season, then spread over the beetroot layer.

   Time: PT5M

10. Prepare Harissa Sweet‑Potato Layer

    Combine diced roasted sweet potato with harissa paste, ground cumin and chopped sun‑dried tomatoes. Mix well and spread as the final layer on top of the spinach mixture.

    Time: PT5M

11. First Bake – Covered

    Preheat the oven to 180°C (350°F). Cover the tin tightly with foil and bake for 30 minutes.

    Time: PT30M

    Temperature: 180°C

12. Second Bake – Uncovered

    Remove the foil and continue baking for 25 minutes, or until the top is lightly golden and the edges start to pull away from the tin.

    Time: PT25M

    Temperature: 180°C

13. Make Cranberry Glaze

    While the roast is in the oven, whisk together cranberry sauce, ketchup, light soy sauce, maple syrup and 1 tsp balsamic vinegar in a small bowl until smooth.

    Time: PT5M

14. Glaze and Final Bake

    Remove the roast, brush the cranberry glaze evenly over the top, return to the oven uncovered and bake for an additional 15 minutes until the glaze is sticky and glossy.

    Time: PT15M

    Temperature: 180°C

15. Rest and Serve

    Allow the nut roast to rest in the tin for 10 minutes, then lift out using the parchment paper. Slice and serve with gravy or your favorite sauce.

    Time: PT10M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g