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A nut roast is a fantastic alternative to a meat main course or traditional Christmas dinner. This delicious vegan nut roast recipe is full of hearty veg – butternut squash, aubergine, red pepper – as well as nuts, herbs and green olives for flavour and texture. Cooked in a round tin, it makes a showstopper main with its bright pomegranate garnish. What’s more, it’s vegan-friendly, too. See method
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Freezing and defrosting guidelines: Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge before reheating. To re-heat, loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot.
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