Earthy roasted celeriac meets crunchy hazelnuts, cashews and toasted seeds in this vegan nut roast recipe – a savoury centrepiece that’s packed with both flavour and texture. Roasting the mixture in olive oil-greased muffin tins helps to create an extra-crispy exterior, while maintaining a tender interior. This recipe includes some setting time, so get ahead and prep it the day before.
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.
9HR
Total time
Ingredients
Servings
4
1
celeriac, peeled, roughly chopped
1
red onion, roughly chopped
3 cloves
M&S smoked garlic
50 g
M&S toasted sunflower and pumpkin seeds
100 g
M&S roasted hazelnuts
100 g
M&S roasted cashews
30 g
cornflour
1 tbsp
Dijon mustard
1/2 tsp
M&S Collection oak smoked Anglesey sea salt flakes
100 g
dried cranberries
15 g
M&S fresh parsley, freshly chopped
To serve
1 pack
(600 g)
(600 g)
M&S frozen baby potato roasties
1 pack
(600 g)
(600 g)
M&S frozen spiced red cabbage
1 pouch
(350 g)
(350 g)
M&S Plant Kitchen vegetable gravy
