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Vegan Nut Roast

Cook an alternative Sunday roast with this nut roast recipe from blogger Brit Woodruff. Packed with vegetables, nuts and fruit this dish provides a tasty and nutritious main that will be a hit all year round.

Vegan Nut Roast

Blogger Brit Woodruff uses the Dualit Hand Blender to make this nut roast. The chopping bowl attachment makes life easier when you have lots of ingredients to chop - it blitzes vegetables and nuts to small pieces in seconds.


  • 3/4 cup of walnuts
  • 3/4 cup of cashew nuts
  • 3/4 cup of pecans
  • 2 slices of rye bread
  • 1 red onion
  • 1 leek
  • 2 carrots
  • 2 garlic cloves
  • 1 tsp dried sage
  • 1 tsp dried rosemary
  • 4 tbsp cashew butter
  • 2 tbsp yeast extract
  • 1 vegetable stock cube
  • 1/2 cup of almond milk
  • 2 tbsp avocado oil (plus extra for greasing the tin)
  • Salt and Pepper
  • For the Cranberry jus: 1 cup of cranberries, 1/4 cup of water
  • Fresh rosemary sprigs


  1. Preheat the oven to 180 degrees. Oil the tin to avoid the nut roast sticking. You can use a normal loaf tin but used a Bundt Tin so I could decorate the nut roast like a Christmas wreath.
  2. Place the nuts into the Dualit chopping bowl and pulse until the nuts are chopped into small pieces. Add each batch of chopped nuts into a large mixing bowl and stir so all are combined.
  3. Using the Dualit chopping bowl blitz the rye bread and add to the bowl of chopped nuts.
  4. Chop the onion leek and carrots into small pieces, then one by one add to the clean Dualit Chopping bowl and blitz until finely chopped.
  5. Heat the avocado oil in a large frying pan and gently fry the onion, leek and carrots. Then add the vegetable stock cube with 2 tbsp of boiling water, the dried sage and dried rosemary, stirring regularly.
  6. Once the vegetables have browned slightly add the garlic and cook for a few seconds more.
  7. Add the fried vegetables to the chopped nuts and rye bread bowl.
  8. Add the almond milk, cashew butter and yeast extract and stir the mixture well. Season with salt and ground black pepper and stir again.
  9. Spoon the mixture into the prepared loaf tin. Press down with firmly to compact the mixture and bake for 40 - 45 minutes.
Make the jus
  1. While the nut roast is cooking, make the cranberry jus by adding the cranberries and water to a pan over a medium heat. Cover and let the mixture simmer for 4 minutes while the cranberries break down and the jus thickens.
  2. Remove the nut roast from the oven and leave in the tin for a few minutes before turning it out on a wire rack to cool.
  3. Decorate with the fresh rosemary and the cranberry jus, cut into slices and enjoy!


Dualit Product Used

Brit made this recipe using the Dualit Hand Blender with the chopping bowl. The Hand Blender Set also comes with a blending wand, blending jug and whisk attachments.

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Discover more of Brittany's tasty recipes by visiting her blog and following @naturally.b on Instagram.