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Plant Nut Roast with Kale and Apple and Cranberry Compote Recipe

Meat Free




  • 2 parsnips, peeled and cut into 3-4cm pieces
  • ½ small swede, peeled and cut into 3-4cm pieces
  • 1 small sweet potato, peeled and cut into 3-4cm pieces
  • 1tbsp olive oil
  • 1 small leek, washed and finely chopped
  • 2 garlic cloves, chopped
  • 1 small shallot, chopped
  • 350g mushrooms (such as chestnut or oyster), chopped
  • 50g herb leaves (such as rosemary, thyme and sage), finely chopped
  • 120g cooked wholegrain rice
  • 200g kale, de-stemmed and roughly chopped
  • 120g ground almonds
  • 160g walnuts, chopped (plus an extra handful, toasted, to serve)
  • 4tbsp cold-milled flaxseed
  • 2tbsp tamari or soy sauce
  • 1tbsp maple syrup
  • 1tsp Dijon mustard
  • salt and pepper, to taste

For the sauteed kale

  • 200g kale, torn into small pieces and stalks discarded
  • 1tbsp olive oil
  • pinch of salt
  • 2 garlic cloves, chopped
  • 2tbsp tamari or soy sauce
  • 1tbsp toasted sesame seed oil

For the apple and cranberry compote

  • 4 red apples, peeled, cored and diced
  • 100g fresh or frozen cranberries
  • 3cm piece of fresh root ginger, grated
  • 1tbsp maple syrup
  • juice of 1 lemon
  • 100 ml water


Cook the parsnips, swede and sweet potato in a large saucepan of boiling water for about 20 minutes or until tender. Drain well, then roughly mash.

Heat the oil in a large frying pan (skillet) and cook the leek, garlic and shallot for about 5 minutes until softened.

Add the mushrooms, herbs and some salt and pepper, and fry for a further 5-10 minutes.

Preheat the oven to 220°C /gas 8.

Mix the vegetable mash, mushroom mixture, cooked rice, kale, ground almonds, walnuts and flax seeds together in a large bowl using a spatula until smooth.

Line a 900g loaf pan with baking parchment, then add the mixture.

Reduce the temperature of the oven to 200°C/gas 6, then roast the loaf in the middle of the oven for about 40 minutes.

Remove the loaf from the oven, then lift out of the pan. Turn the loaf upside down onto a baking tray lined with baking parchment.

Mix the tamari/soy sauce with the maple syrup and mustard, then baste the loaf before returning to the oven to bake for a further 15-20 minutes.

To cook the kale, massage the leaves with a little of the olive oil and a pinch of salt until soft. Preheat a medium frying pan (skillet), add a drizzle of olive oil and the garlic and fry the kale for 5 minutes. Add the tamari/soy sauce and sesame seed oil, then set aside.

To make the compote, add the apples, cranberries, ginger, maple syrup and lemon juice to a large saucepan with water. Bring to the boil and simmer for 10-15 minutes until the mixture is soft and chunky, and all the liquid has been absorbed.

Once the nut roast is ready, allow to stand for 10 minutes before serving.

Serve on a platter with the sauteed kale and apple, cranberry and ginger compote, then top with some toasted walnuts.

Recipe courtesy of Celebrate: Plant-Based Recipes for Every Occasion by Bettina Campolucci Bordi (Hardie Grant) Photography: Louise Hagger


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