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Cashew and pistachio stuffing nut roast
Serves: 6 as a veggie main, or 12 as a side
Prep time: 45 minsTotal time: 
Recipe photograph by Martin Poole
Cashew and pistachio stuffing nut roast
Keep all your guests happy with our nut loaf which doubles up as an impressive vegetarian main-course and meat-free stuffing to tuck into alongside the turkey
Serves: 6 as a veggie main, or 12 as a side
Prep time: 45 minsTotal time:
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Nutritional information (As a main serving )
Calories
406Kcal
Fat
24gr
Saturates
4gr
Carbs
33gr
Sugars
11gr
Fibre
4gr
Protein
13gr
Salt
0.3gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 3 medium parsnips, peeled and roughly chopped
- 2 tbsp olive oil
- 2 onions, finely chopped
- 3 garlic cloves, crushed
- 150g cashew nuts, plus extra to garnish
- 75g pistachios, roughly chopped, plus extra to garnish
- 40g dried cranberries, plus extra to garnish
- 125g fresh breadcrumbs - use gluten-free if required
- 125g fresh breadcrumbs
- 2 tsp chopped rosemary (or ½ tsp dried)
- 2 tsp chopped thyme or oregano (or ½ tsp dried), plus extra to garnish
- zest and juice of 1 unwaxed lemon
- 1 medium egg, beaten
- 125ml vegetable stock, made using ½ stock cube - use gluten-free if required
Step by step
- Grease and line a 900g loaf tin (about 10cm x 20cm base). Cook the parsnips in boiling salted water until tender, about 15 minutes. Drain and mash.
- Meanwhile, heat the oil in a pan and cook the onion and garlic with a pinch of salt for 10-15 minutes until softened but not too browned.
- Grind the cashews finely in a food processor then tip into a bowl. Add the mashed parsnips, garlicky onions, and all the remaining ingredients. Mix well, adding some seasoning. Tip into the tin and press down firmly. Cover with greased foil and chill for at least an hour to firm up before cooking.
- When ready to cook, preheat the oven to 190°C, fan 170°C, gas 5 (it can be cooked in the same oven as the turkey if you wish). Cook for 1 hour, then remove the foil and cook for a further 15 minutes to crisp up.
- Let it rest for 15-30 minutes, loosely covered with foil. To serve, turn out onto a board or platter and garnish as you wish with extra cashews, pistachios, cranberries and thyme leaves. Don’t forget vegetarian gravy if serving as a veggie main.