The Instagram logo

Celebration White Nut Roast with Herb Stuffing Recipe



Ready in 1 hour 45 minutes


For the white nut mixture:

For the green stuffing mixture:


1. Preheat the oven to 180°C/350°F/gas mark 4. Grease and line a 900g (2lb) loaf tin (pan) with baking paper.

2. To make the white nut mixture, melt the butter and oil in a large saucepan over a low-medium heat and cook the onions for 10–15 minutes until they are soft and tender. Remove from the heat, then stir in all the other ingredients. Season with salt and pepper and set aside.

3. To make the green stuffing mixture, simply blend all the ingredients together in a food processor, then season.

4. To assemble, put half of the white mixture into the tin, then top with the green stuffing mixture, ensuring the white layer is covered. Spread the rest of the white mixture on top and press down lightly. Dot the surface of the loaf with vegan butter and top with baking paper.

5. Bake for 45 minutes, then remove the paper and bake for a further 15 minutes, until golden brown.

Vegan butter


750ml (1¼ pints/generous 3 cups)



To make the butter, simply put all the ingredients into a blender or food processor and blend until well combined. Transfer the mixture to ramekins or a butter dish and leave to set in the fridge until ready to use.

Recipe extracted from Rose Elliot’s Complete Vegan by Rose Elliot, MBE (£25, Watkins Publishing)

Read more recipes from Your Healthy Living...

Read the Your Food articles archive here...