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Pistachio & Cranberry Nut Roast

Pistachio & Cranberry Nut Roast

Rating
4.5rating out of 5

(535 reviews from our customers)

Prep Time

60 min

Cuisine

British

Everything's here for the perfect veggie Christmas dinner: a fruity nut roast studded with pistachios & cranberries, gravy and all the trimmings!

Prep Time

60 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
parsnip
100g parsnips
Onion
1 brown onion
dried-cranberries
1 bag of dried cranberries (30g)
Cheddar-cheese
80g cheddar cheese †
Pistachio-nuts
2 bags of pistachio nuts (50g) †
dried sage
1 tsp dried sage
Brown-lentils
1 can of lentils (400g)
360g Christmas vegetable pack
360g Christmas vegetable pack
Soy-sauce-sachet
1 soy sauce sachet (30ml) †
portobello-mushrooms
150g portobello mushrooms
Hendersons-relish
1 Henderson's Relish sachet (15ml)
Panko breadcrumbs edit
60g panko breadcrumbs †
Potatoes
4 white potatoes
You Will Need
Non-stick baking paper, loaf tin, butter, flour, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 100g parsnips
  • 1 brown onion
  • 1 bag of dried cranberries (30g)
  • 40g cheddar cheese<span class="strong">†</span>
  • 1 bag of pistachio nuts (25g)<span class="strong">†</span>
  • 1 tsp dried sage
  • 1 can of lentils (400g)
  • 360g christmas vegetable pack
  • 1 soy sauce sachet (30ml)<span class="strong">†</span>
  • 150g portobello mushrooms
  • 1 Henderson's Relish sachet (15ml)
  • 60g panko breadcrumbs<span class="strong">†</span>
  • 1 white potato
Typical Values per 100g per serving
Energy 578 kJ
137 kcal
4018 kJ
955 kcal
Fat
of which saturates
4.1 g
1.5 g
28.8 g
10.2 g
Carbohydrate
of which sugars
18.1 g
4.4 g
125.8 g
30.3 g
Fibre 4.5 g 31.5 g
Protein 6.3 g 43.7 g
Salt 0.48 g 3.34 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
100g parsnips
parsnips
1 brown onion
brown onion
1 bag of dried cranberries (30g)
cranberries, sugar, sunflower oil
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
1 bag of pistachio nuts (25g)
pistachio nut (100%)
1 tsp dried sage
100% sage
1 can of lentils (400g)
lentils, water, salt, ascorbic acid
360g christmas vegetable pack
Brussels sprouts, chantenay carrots
1 soy sauce sachet (30ml)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
150g portobello mushrooms
portobello mushrooms
1 Henderson's Relish sachet (15ml)
water, spirit vinegar, sugar, colour: e150c, sugar syrup, salt, tamarinds, acetic acid: acid, cayenne pepper, cloves, sweetener: saccharin, garlic oil
60g panko breadcrumbs
Wheat flour (gluten), yeast, Salt
1 white potato
potato
Allergens
  • Allergens highlighted by † (milk, nut, gluten, soya)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Pistachio & Cranberry Nut Roast With All The Trimmings

Peel and finely chop the brown onion[s], then finely chop the portobello mushrooms 

Heat a large wide-based pan (preferably non-stick) over a medium-low heat with a large knob of butter and a generous pinch of salt

Once hot, add the onion and cook for 5-6 min, then increase the heat to high, add the mushrooms and cook for a further 5-7 min

2 Pistachio & Cranberry Nut Roast With All The Trimmings

While the mushrooms are cooking, preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7 

Boil a kettle

Peel and chop the potatoes in half

Add the potatoes to a pot of boiled water with a large pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

Once the potatoes are done, drain and leave them to steam dry, reserving the pot for later

3 Pistachio & Cranberry Nut Roast With All The Trimmings

Meanwhile, chop the cranberries and pistachios roughly

Grate the cheddar cheese

Drain the lentils

Add the grated cheese, drained lentilscranberries, pistachios, panko breadcrumbs, dried sage and half the soy sauce to the onion and mushroom pan and mash until chunky

Give everything a good old mix up – this is your nut roast mixture

4 Pistachio & Cranberry Nut Roast With All The Trimmings

Line a loaf tin (23 x13 x7cm) with non-stick baking paper and grease with vegetable oil

Add the nut roast mixture to the prepared tin, pressing down into the corners and smoothing out the top with a spatula

Roast for 40-45 min in the oven or until golden and firm in the middle

Tip: If you don't have a loaf tin, shape into a log instead!

5 Pistachio & Cranberry Nut Roast With All The Trimmings

While the nut roast is in the oven, add the cooked potatoes to a baking tray with a large drizzle of vegetable oil and season generously with salt

Put the tray in the oven for 30-35 min or until crispy, turning halfway through

While the potatoes are cooking, trim, and halve the Chantenay carrots (no need to peel!)

Trim the ends from the Brussels sprouts

6 Pistachio & Cranberry Nut Roast With All The Trimmings

Peel and quarter the parsnips

Add the Chantenay carrots and parsnips to a baking tray with a drizzle of vegetable oil and a pinch of salt

Put the tray in the oven for an initial 15 min or until the carrots and parsnips are starting to soften

After 15 min, add the Brussels sprouts to the tray and return it to the oven for 10 min or until everything has softened – these are your winter roast vegetables

7 Pistachio & Cranberry Nut Roast With All The Trimmings

While the vegetables are roasting, re-boil a kettle

Return the pan to a medium heat with a large knob of butter over a medium heat with 1 tsp [2 tsp] flour and cook for 1-2 min, stirring frequently, until you're left with a sandy paste 

Gradually stir in 200ml [350ml] boiled water, the remaining soy sauce and Henderson's Relish and cook for 4 min or until the gravy has thickened

Season with a pinch of sugar and a very generous grind of black pepper 

8

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Gently turn the pistachio & cranberry nut roast out onto a chopping board, let it cool slightly and slice thickly

Serve the nut roast over the gravy with the roast potatoes and winter roast vegetables to the side

Enjoy!

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