4 Layer Nut Roast That Even Meat-Eaters Love | Christmas Dinner

4 Layer Nut Roast that actually taste good - not crumbly, dry or bland! Click/press on more for the recipe. Join the Earthy Goodness Kitchen Community:   / earthygoodnesskitchen   ------------------------------- 👨‍🍳 MY KITCHEN ESSENTIALS Non-Slip Cutting Board Mat - https://amzn.to/4n6GKze Microplane Zester - https://amzn.to/4m7TC6N Chopping board oil - https://amzn.to/42uRa3f A quick heads up: these are affiliate links, so if you buy through them, I may earn a small commission (thanks so much for supporting my work!) ------------------------------- RECIPES IN VIDEO: 4-Layer Vegan Nut Roast Serves 6–8 3lb loaf tin, lined with parchment for the layered nut roast 2lb load tin for the plain nut roast Base Nut Roast Mix (divide into 4 portions for the layered nut roast or use on it’s own) Ingredients: 1 tbsp olive oil 1 medium onion, finely diced 2 medium carrots, finely diced 2 sticks celery, finely diced 3 garlic cloves, minced 200g mushrooms, finely diced 1 tsp Marmite or 1 tsp miso paste 1 tsp soy sauce or tamari 1 tbsp tomato purée 1 tbsp balsamic vinegar 2 flax eggs (2 tbsp ground flax + 4 tbsp water whisked together) 1 tsp fresh rosemary, finely chopped 1 tsp fresh thyme, finely chopped 1 tsp fresh sage, finely chopped 200g mixed nuts, processed into a rough crumb or finely chopped 100g cooked chestnuts, roughly chopped 160g fresh breadcrumbs (or gluten-free breadcrumbs) Method: Heat the oil in a pan and sauté the onion, carrot and celery for 6-8 minutes until starting to soften. Add the mushrooms, garlic, rosemary, thyme and sage and cook for a further 6-8 minutes until the mushrooms have released their moisture and started to caramelise. Stir in the chestnuts, soy sauce, Marmite (or miso) and tomato purée. Remove from heat and leave to cool for 10 minutes then mix in breadcrumbs, nut and flax eggs. Divide evenly into 4 bowls. If baking without the additional layers press into a parchment paper lined tin, cover with foil and bake for 20 minutes then 25 minutes with the foil removed, add the glaze and bake for a further 15 minutes. Layer 1: Squash, Sundried Tomato & Harissa 120g roasted sweet potato, cut into 1cm cubes 50g sundried tomatoes, chopped 1–2 tsp harissa paste ½ tsp cumin Mix into one portion of the base. Layer 2: Spinach, Cranberry & Nutmeg 80g frozen chopped spinach, squeezed to remove liquid 40g dried cranberries, roughly chopped ¼ tsp fresh grated nutmeg 2 tbsp nutritional yeast ½ tsp dijon mustard Mix into one portion of the base. Layer 3: Beetroot, Orange & Parsley 120g cooked beetroot, grated and squeezed well Zest of ½ orange 1–2 tbsp chopped fresh parsley Mix into one portion of the base. Layer 4: Plain Base Layer Use the final portion as it is. Cranberry Ketchup Glaze 100g cranberry sauce 20g ketchup 10g maple syrup 1 tsp soy sauce 1 tsp balsamic vinegar Mix together until smooth. Glaze inspired by Vegan Richa's Nut Roast - check out her channel here:    / @veganricharecipes   Assembly Line a loaf tin with parchment, leaving an overhang. Layer (bottom → top): Plain → Beetroot → Spinach → Squash. Or any order you like. Press each layer using a fork or spatula. Cover with foil. Baking Bake at 180°C (350°F) for 30 minutes. Remove foil and bake for 40 minutes until golden on top and starting to come away from the sides of the tin. Add the glaze and bake for 10-15 minutes until sticky and set. Cool in the tin for 10–15 minutes before slicing. ------------------------------- STAY IN TOUCH If you love what I’m creating and want to support me, consider joining my Patreon for early access to videos, recipe PDFs, and more:   / earthygoodnesskitchen   📺 Subscribe to the channel: https://tinyurl.com/ybab95ea 🙋🏼‍♀️ Connect on Instagram:   / earthygoodnesskitchen   ------------------------------- TIMELINE 0:00 Intro 0:51 Cooking the base mix 4:05 Mixing the base mix 4:50 Layering the nut roast 5:20 Beetroot and herb layer 6:12 Spinach and cranberry layer 6:58 Sweet potato and harissa layer 7:20 Baking the nut roast 7:52 Cranberry glaze 9:20 Grand reveal! 10:12 Taste test ------------------------------- Hi, I’m George! I’ve been a chef for 10 years, and I created Earthy Goodness Kitchen as a hub for connection, creativity, and nourishment through plants. Adopting a plant-based lifestyle can be challenging, but I’m here to support you with easy-to-follow recipes, thoughtful guidance, and a community that celebrates good food.