Vegan Nut Roast Vegan recipe

Vegan Nut Roast

Prep 20 mins
Cook 1 hr
Serves 10

Create the ultimate centrepiece this Christmas with this decadent recipe for our tofu nut roast. Pistachios and cranberries nod to the festive feel with an influence from the Middle East using aromatic za’atar and sumac. This nut roast is bound to impress vegans and vegetarians alike this festive season!

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1 pack of Cauldron Organic Tofu, crumbled
1 tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
120g chestnut mushrooms, finely chopped
120g wild mushrooms, finely chopped
1 tbsp fresh rosemary
1 tbsp fresh thyme
150g pearl barley, cooked
50g dried cranberries, chopped
50g pistachios, chopped
150ml vegetable stock
1 ½ tbsp salt
1 tbsp za’atar
1 tbsp sumac
1 tin chickpeas, drained
3 tbsp pomegranate molasses


  1. Preheat your oven to 190°C and grease and line a circular ring/bundt baking tin (25 cm).
  2. Place the frying pan on a low-medium heat and add the oil. Fry the onion, garlic and mushrooms with the rosemary and thyme for 10 minutes.
  3. Add the crumbled tofu, pearl barley, cranberries, pistachios and vegetable stock. Reduce the heat and simmer for 10 minutes. Season with salt, za’atar and sumac.
  4. Meanwhile drain and rinse the chickpeas and pulse in a food processor until smooth. Add to the tofu mixture and stir to combine.
  5. Press into the baking tin and cover with foil. Bake for 40 minutes.
  6. Remove from the oven and transfer to a plate. Drizzle with the pomegranate molasses before serving.