
By delicious. magazine
Porcini mushroom and vegetable nut roast
Instructions
Prep:30minCook:1h
Forget those uninspiring veggie offerings of Christmases past – this updated porcini mushroom and vegetable nut roast is rich, savoury and satisfying, and comes with a super-cheesy sauce you’ll want to pour over everything. Hands off, meat eaters! Looking for a veggie centrepiece without the nuts? Try our nut-free Vegetarian Christmas roast.
Updated at: Mon, 31 Mar 2025 16:45:41 GMT
Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
23
High
Nutrition per serving
Calories518.7 kcal (26%)
Total Fat31 g (44%)
Carbs45.1 g (17%)
Sugars8 g (9%)
Protein18.1 g (36%)
Sodium307.1 mg (15%)
Fiber6.9 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

30gdried porcini mushrooms

100gwhite breadcrumbs
fresh

vegetable oil

1onion
finely chopped

1carrot
grated

1celery stick
finely chopped

1parsnip
grated

3fresh thyme sprigs
plus extra to garnish

250gchestnut mushrooms
thinly sliced

2garlic cloves
crushed

250gready-cooked quinoa

60gwalnut halves
roughly chopped

60gblanched almonds
roughly chopped

75gchestnuts
vacuum packed cooked, chopped

2eggs
medium, free-range, beaten

2pickled walnuts
finely chopped

3 Tbspfresh parsley
chopped

20gbutter

20gplain flour

400mlmilk

75ggarlic & herbs boursin
or other soft cheese with herbs

50gmature cheddar
grated, check it’s vegetarian if you need it to be

loaf tin
1 litre, greased with vegetable oil and fully lined with compostable baking paper
Instructions
View on delicious. magazine
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