Christmas Roast







1 Tbsp flax meal + 3 Tbsp water

1 onion, finely diced

3 garlic cloves, finely chopped or minced

6 large mushrooms

1 cup mixed nuts (I used equal amounts of almonds, cashews and walnuts)

200g firm organic tofu

2 sprigs rosemary, finely chopped

1-2 tsp dried oregano

1-2 tsp dried thyme

1 tsp smoked paprika

Salt and pepper, to taste





1. In a small bowl, mix together flax meal and water and set aside

2. Preheat oven to 180 degrees Celsius

3. Heat a frypan and add onion and garlic. Cook until golden

4. Place mushrooms in a food processor and blend until finely chopped

5. Add mushrooms to frypan

6. Place nuts in a food processor and blend until finely chopped

7. Add nuts to frypan

8. Add rosemary, oregano, thyme, paprika, salt and pepper and cook for a further 5 minutes

9. Transfer mixture to a large bowl

10. Add tofu to food processor and blend until finely chopped

11. Add to bowl with mushroom and nut mixture along with the flax egg (flax meal and water mixture) and mix well

12. Transfer mixture to a loaf tin

13. Cook in oven for approx. 45 minutes

14. Once cooked, allow to cool slightly before removing from loaf tin (use a butter knife to unstick the edges and flip onto a tray so the bottom now becomes the top)

15. Place back in oven (if roasting veggies, place nut roast on the same tray) for another 10 minutes to get the outside crispy, then the nut roast is done!





INGREDIENTS (this will serve roughly 4-6 people)


1 sweet potato

3 white potatoes

1/4 pumpkin

Olive oil (or coconut oil)




1. Preheat oven to 180 degrees Celsius

2. Peel veggies if desired and chop into pieces

3. Place veggies on a baking tray (no baking paper- it will leave good flavours for when we make the gravy)

4. Lightly drizzle oil over the veggies and mix to make sure all veggies are coated

5. Spread out veggies so there's no overlapping

6. Cook in oven for 40-60 minutes or until golden and cooked all the way through (can add the nut roast onto the tray for the last 10 minutes).







2 Tbsp cornflour OR plain flour

1/4 cup cold water

1 tsp olive oil

2 vegan chicken stock cubes

Hot water (if boiling peas and carrots, use hot water from that saucepan, or if not, boil kettle)

Salt and pepper, to taste




(Use the tray that the veggies were cooked in, or a clean tray)

1. In a small bowl, mix together cornflour and cold water

2. Add cornflour mixture into the tray and cook over a low-medium heat on the stove

3. Add oil and stock cubes and use the back of a big spoon or wooden spoon to mix

4. Slowly add hot water bit by bit, stirring constantly, until desired consistency is reached

5. Season to taste and remove from heat

6. If gravy turns lumpy, pour into a blender and blend until smooth

7. Make yourself a plate with nut roast, roast veggies, boiled peas, carrots and broccoli and pour this delicious gravy over the top. MERRY CHRISTMAS!







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