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
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 Senior Food Producer, 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 Senior Food Producer, 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
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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
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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.
How many cashews can you eat in a day? The nutty and creamy flavor of cashews can be tempting, and it's easy to end up consuming too much in one sitting. Try to consume no more than one ounce (28.35 grams) of medium cashew a day to reap health benefits. A single serving of cashews contains about 18 nuts.
To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking. It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.
Eating 10 cashews a day is generally considered safe and can be part of a healthy diet. Cashews are a good source of healthy fats, protein, vitamins, and minerals, including magnesium and vitamin E. They can provide various health benefits, such as supporting heart health and providing energy.
Nut roasts are a popular vegetarian option. They're high in calories because of the fats in nuts, although these are generally the healthier unsaturated kind. A 120g portion of nut roast contains an extra 10g of fat and 72kcal more than an average portion of roast chicken.
Can I make ahead? Yes, make the nut loaf, then cool, cover and refrigerate for up to two days. Reheat in the microwave: Reheat in slices in the microwave, until piping hot – about 45-60 seconds for an individual slice.
Keep in mind that about 20 percent of the fat content in cashews is saturated fat, which is much higher than most other nuts, so portion size is especially important. Recommendation: One ounce (18 medium) cashews per day.
Stacy Roberts-Davis, RDN, a registered dietitian and president of Flavorful Nutrition LLC, emphasizes right off the bat that cashews are, in fact, a healthy food—as long as they are eaten in moderation and not in excess. (She says this means capping it at 20 nuts.)
Eating 50 cashews a day can be part of a healthy diet for many people, but it's important to consider portion control and overall dietary balance. Cashews are nutritious and provide several health benefits due to their content of healthy fats, protein, vitamins, and minerals.
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Prep time: 45 mins
