Big BOSH! Nut Roast — a plant-based British recipe by BOSH!
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Big BOSH! Nut Roast

This is the one we always come back to at Christmas and honestly, any time we want something that feels properly special. The Big BOSH! Nut Roast is everything a centrepiece should be: golden on the outside, packed with toasted nuts, soft parsnip, and loads of savoury depth from the herbs and veg. It slices beautifully, it looks stunning on the table, and it genuinely makes everyone stop and go 'wait, this is vegan?' Trust us, this one has converted a lot of people. Make it this weekend and you'll see exactly why we're so obsessed with it.

Cook: 90 min
Serves 6

Before You Start

  • Preheat oven to 200°C
  • Loaf tin greased & lined with greaseproof paper
  • Baking tray
  • Microplane or box grater
  • Potato masher

Ingredients

  • 1 tbsp fresh thyme chopped
  • 100g wholemeal breadcrumbs
  • 100ml vegetable stock
  • 100g chestnut mushrooms
  • ½ tbsp fresh sage chopped
  • Pinch of nutmeg
  • pinch of allspice
  • 1 carrot
  • 1 red chilli
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 red onion
  • 2 parsnips
  • 130g cooked chestnuts
  • 225g mixed nuts - hazelnuts, walnuts, pecans

Method

1

Place the mixed nuts on a baking tray

  • Roast for 5-10 minutes, remove from the oven and allow to cool, then roughly chop
  • Increase the oven temperature to 200°C and grease and line a loaf tin with greaseproof paper
2

Next, prepare the vegetables

  • Peel and chop the parsnips, place in a saucepan of salted water and cook over a medium heat until soft
  • Once cooked, set aside, and when cooled, slightly mash
  • Finely chop the red onion and place in a frying pan with the olive oil and a pinch of salt
  • Sweat the onion until it is soft and translucent
  • Finely chop the garlic and chilli and then add to the pan with the onion
  • Cook until soft
  • Peel and grate the carrot and finely chop the mushrooms
  • Add to the pan and cook until softened
3

Finish the nut roast

  • Add veg stock, bread crumbs, chopped herbs and spices to the pan, and mix well
  • Add the chestnuts, mashed parsnip and chopped toasted nuts, mix well
  • Season with salt and pepper to taste
4

Time to cook and serve

  • Place in the lined loaf tin and cover with foil, bake for 30 minutes covered
  • Remove the foil and bake for a further 30 minutes uncovered
  • Serve and enjoy!

Tips & Variations

  • Toast the nuts properly: Don't skip this step or rush it. Give them 5-10 minutes in the oven until they smell amazing, that's when you know they're ready and it makes a huge difference to the finished roast.
  • Make it your own: We love adding a spoonful of miso paste or a good splash of soy sauce into the mix for extra umami. It's not traditional but trust us on this one, it takes the depth of flavour to another level.
  • Lining the tin: Take your time greasing and lining the loaf tin properly. It means the nut roast comes out in one clean, beautiful piece rather than in a bit of a disaster, and presentation really does matter when this is the star of the show.

Why This Works

The trick here is toasting the nuts first. It takes an extra ten minutes but it completely transforms the flavour, bringing out this deep, nutty richness that runs through every single slice. The mashed parsnip is the other secret weapon, it binds everything together and adds a subtle sweetness that balances the savoury herbs perfectly.