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Individual Luxury Festive Roasts

Prep Time1 hr
Course: Main Course
Keyword: vegan


  • 3 tbsp Olive oil or oil of your choice, plus extra for frying
  • 1 large Onion, chopped finely
  • 2 medium Tomatoes, roughly chopped
  • ½ tsp Allspice or nutmeg
  • 30 g Wholemeal flour (or GF flour or 1tbsp corn flour or arrowroot)
  • 140 ml Vegan stock
  • 2-3 tbsp Soy or tamari sauce
  • 250 g mixed unsalted nuts of choice
  • 85 g Wholemeal breadcrumbs
  • 8 sundried tomatoes from a jar, chopped roughly with scissors
  • 1 tsp Dried mixed herbs
  • 1 bunch Parsley chopped or food processed
  • 2 tbsp Flax meal (ground flaxseed) mixed with 4 tbsp of warm water - this makes a flax egg
  • Salt and black pepper to taste
  • 200 g Fresh or frozen (defrosted) cranberries
  • 2 tbsp Soft light brown sugar
  • Decoration Pine nuts or flaked almonds to scatter on top with fresh rosemary sprigs or sage leaves optional


  • Fry the onion in oil until tender. Add the chopped tomatoes and cook for about 5 minutes.
  • Add the flour and cook it into the mixture for a minute and stir in the stock, stirring constantly to avoid lumps. Remove from the heat.
  • Preheat the oven to 180°C (350°F)
  • Food process the nuts by pulsing gradually - avoid making a paste. Add the nuts to the onion and tomato mixture, together with all the other ingredients. Mix very thoroughly and divide into 4, 6 or 8 portions, depending on the size of your containers.
  • Oil individual containers - mini loaf tins for cutting rings (7cm- 3 inches in diameter and 1cm or ½ inch deep). Otherwise try muffin tins, mini casserole dishes or ramekins.
  • Place your containers on a non-stick baking tray (or line one with parchment). Spoon the mixture into each container and press down with the back of the spoon.
  • Bake for 20 - 30 minutes, checking after 20 that the nuts are getting too brown - if they are, cover the containers with baking paper or tin foil.
  • Test the loaf with a sharp knife or skewer to check if they are cooked in the middle.
  • Cook the sugar and the cranberries in a pan over a medium heat for 3 - 4 minutes.
  • Top each individual roast with the cranberry sauce and serve hot with all the trimmings.