Mini Bundt Chestnut Roasts with Sage Gravy are a tasty vegetarian and vegan Christmas main. They’re quick to make and look showstopping. If you don’t have mini bundt tray you can make them in a loaf or cake pan.
People often get a bit worried about what to make for a vegetarian or vegan main for Christmas dinner or Thanksgiving.
For a typical roast dinner, as a veggie I’m usually happy to just have the trimmings. But Christmas dinner needs something special. Here, my friends, is the answer: Mini Bundt Chestnut Roasts with Sage Gravy.
Seriously, these are sure to please any veggie and they’re super-easy to make. You can easily cook the chestnut roast in a large tray or loaf pan, but for a bit of Christmas wow factor, get a decorative Mini Bundt Pan (afflink). You can even make them ahead and just reheat them on Christmas day!
This post was originally published on 6 Dec 2016. Updated on 12 Dec 2018 with new pictures, recipe card and some new text.
Mini Bundt Chestnut Roasts with Sage Gravy
It isn’t a vegetarian Christmas feast without a nut roast, but this one is extra-special. The individual roasts are cooked in decorative mini bundt pans to make each one a showstopper.
The chestnuts and mixed nuts bring wonderful flavour and texture, working perfectly alongside the fresh herbs. The chestnut roasts are quick and easy to prepare, and you can have them cooking in one oven while the sage gravy bubbles on the stove.
You can make these roasts a day or two ahead to save time on Christmas day, and then you’ll only need to reheat them.
Vegan Nut Roasts
These little showstoppers are packed with festive flavour. The herbs work beautifully with the sweet chestnuts. You can usually find vacuum-packed cooked chestnuts in most supermarkets at Christmas time.
Nut roasts can often be a little dry, but not this one! The chestnuts ensure not only a great flavour, but they also make it moist. It’s then perfect drizzled with a little vegan gravy that’s packed with sage.
All you need to serve with it are some roast potatoes, roasted veggies and a glass of Mulled Wine Spritzer!
Leisure Range Cooker
I’ve made these mini bundt chestnut roasts as part of a Three Course Alternative Christmas Feast for Leisure cookers.
This time, my work with Leisure is all about Christmas and providing exciting veggie alternatives, so I came up with these cute bundts, as well as a Gingerbread Cake and Baked Camemberts with Roasted Vegetable Rosemary Skewer. Get the recipes in the Three Course Alternative Christmas Feast.
Cooking Christmas dinner can be a bit stressful, can’t it? There are just so many things that need to come together at the same time and often too many cooks in the kitchen.
This year I’m so excited to cook Christmas dinner with my husband, on our Leisure range cooker . The three ovens and grill will all come into their own and we can cook each dish at the right temperature without having to open the door constantly to shuffle dishes around. It also helps to plan everything out, right down to a running time written out beforehand.
The sage gravy doesn’t take long to make, but makes these chestnut loaves extra special. I love the flavour of sage at this time of year and it really makes this gravy special.
It’s lovely on these nut roasts, but also on roast potatoes, mashed potatoes and veggie sausages, as well as over vegetables. It’s so tasty that you’ll find plenty of uses for it!
So, put away the instant gravy and treat yourself to this savoury, fragrant and delicious sage gravy. Vegetarian and easily vegan by using dairy free butter.
This vegan gravy would be great served alongside my Roast Brussel Sprout Christmas Tree.
Get the Mini Bundt Chestnut Roasts Recipe
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- 3 tbsp butter or non-dairy spread
- 2 onions diced
- 2 cloves of garlic finely chopped
- 300 g (2 cups) cooked peeled chestnuts (store-bought vacuum-packed is easiest)
- 150 g (1 cup) mixed nuts
- 200 g (2 cups) breadcrumbs
- 500 ml (2 cups) vegetable stock
- 1 tsp soy sauce
- 1 tsp fresh sage finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary leaves chopped
- Salt and pepper
- 2 tbsp oil
- 1 red onion diced
- 4 cloves garlic finely chopped
- 4 tbsp fresh sage chopped
- 2 tsp fresh thyme leaves
- 1 bay leaf
- 3 tsp plain flour
- 500 ml (2 cups) vegetable or mushroom stock
- Salt and pepper
- Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
- In a frying pan over a medium heat, heat the butter, then add the onions and cook until soft and translucent. Add the garlic and cook for another minute.
- In a food processor blitz the nuts and chestnuts until fine and crumbly. Pour the mixture into a large bowl and mix in the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper.
- Press the chestnut roasts mixture into the mini bundt pans, ensuring that it gets into all the edges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up with the gravy poured on top.
NOTE: To cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.
- In a pan over a medium/low heat, heat the oil then add the onion and cook for 3 minutes. Add the garlic and herbs and cook, stirring, for a further 2 minutes.
- Add the flour and cook for 2 minutes, stirring.
- Pour in the stock, add the salt and pepper, then reduce the heat and simmer for 10-15 minutes until thickened and reduced.
- Place a fine sieve over a bowl and pour the gravy through it, pressing down to extract as much gravy and flavours as possible.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes and also easy vegan desserts.
Disclosure: This recipe for Mini Bundt Chestnut Roasts was commissioned by Leisure Cookers as part of my Three Course Alternative Christmas Feast. All opinions are my own. Thanks for supporting the brands that make it possible for me to be a UK Food blogger and write Veggie Desserts.