Vegan Nut Roast Christmas RecipeVegan Nut Roast Christmas Recipe by Eli Brecher

I’ve had lots of requests for Christmas Day recipes and this hearty Vegan Nut Roast is the perfect main course to serve for lunch. With crisp edges and a softer middle, this will soak up all the flavours on your plate, so I recommend serving alongside some roast potatoes, veggies and gravy!

This Vegan Nut Roast is an explosion of flavour, thanks to the parsley, oregano and thyme, as well as the garlic, mushrooms and soya sauce which enrich the flavour even further!

It’s surprisingly cheap to make too – I always buy lentils in bulk and have my cupboards stocked with herbs and nuts, so the only real shopping necessary is for the vegetables!

Don’t feel restricted to only making this at Christmas though! It’s delicious all year round, and you can play around with different nuts, seeds and vegetables, or even throw in some dried cranberries for a sweeter twist!

Vegan Nut Roast Christmas Recipe Eli Brecher

Vegan Nut Roast Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Serves 6

  • 2 tbsp olive oil
  • 1 onion, diced
  • 3 cloves of garlic, crushed
  • 1 carrot, grated
  • 1/3 cup chestnut mushrooms, chopped
  • 1 cup of mixed nuts (I used walnuts and cashews)
  • 3 tbsp pumpkin seeds
  • 1/2 cup of raw puy lentils
  • 1 heaped tsp dried thyme
  • 1 tsp dried oregano
  • 1 tbsp fresh parsley, roughly chopped
  • 1/3 cup of gluten-free flour
  • 3/4 cup of vegetable stock
  • 1 tbsp soya sauce (or tamari if gluten-free)
  • Salt and pepper, to taste
  • 2 tbsp pine nuts to scatter on the top – add about 10 minutes before the end of baking time or else they will burn

Method

  1. Preheat the oven to 180 C and line a loaf tin with greaseproof paper (or plenty of oil).
  2. Sauté the onion, garlic, carrot and mushrooms in the olive oil on a medium heat for 3-5 minutes until the onion turns translucent.
  3. Add the nuts, pumpkin seeds, lentils, coriander and dried herbs to your food processor and pulse just until it’s all broken down into small pieces.
  4. Add this mixture to a large bowl, along with the flour, salt and pepper, and mix well.  
  5. Add in the soya sauce and sautéed vegetables, pour into the stock and mix very well. 
  6. Transfer the mixture into the loaf tin and roast for 45 minutes, until the top develops a crust and a knife inserted into the middle comes out clean. 10 minutes before the end, scatter over the pine nuts.
  7. Set it aside to cool for about 20 minutes before removing from the tin and slicing.
  8. Scatter pine nuts on the top about 10 minutes before the end of baking time.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

 

Vegan Nut Roast Christmas Recipe

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Chocolate Gingerbread Men Recipe, Gluten Free Dairy Free What could be better than festive spiced Gingerbread Men? That’s right, Gingerbread Men dipped in chocolate!

With winter in full swing, these Chocolate Gingerbread Men combine all the nostalgic flavours of this time of year, from cinnamon to ginger, with a rich chocolate coating. I actually used ginger-flavoured dark chocolate to spice things up a notch, but any chocolate will do the trick!

The gingerbread biscuits are crunchy yet slightly tender on the inside, with undertones of honey and almond butter. The best part is that these chocolate-coated gingerbread men are so much fun to make and decorate, both for children and adults. 

Feel free to use a a variety of different shaped cookie cutters to make these treats even more exciting, and get creative with the toppings too! Don’t worry if you don’t have cookie cutters – just roll these into balls and then flatten slightly into cookie shapes with your hands.

These make the most adorable Christmas/Chanukah gifts, either on their own or alongside a batch of my homemade Coconut Almond Granola or Nutty Cinnamon Granola!

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free @cerealandpeanutbutterChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

Chocolate Gingerbread Men (Gluten-Free, Dairy-Free)

This recipe was developed in collaboration with Meridian Foods.

Ingredients

Makes about 30 small gingerbread cookies

  • 1 egg (or flax egg for vegan option)
  • 1/3 cup coconut sugar (or brown sugar)
  • 1/4 cup almond butter
  • 4 tbsp honey (or molasses)
  • 4 tbsp dairy-free butter (softened)
  • 1 tsp vanilla extract
  • 1 heaped tbsp ground ginger
  • 1 heaped tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1 cup gluten-free flour
  • 1/4 cup dark chocolate (I used Seed and Bean Ginger Chocolate)

Method

  1. In a large mixing bowl, use a fork to vigorously beat together the softened butter, egg (or flax egg), honey, vanilla and almond butter. Then add the sugar, salt, spices and baking soda and continue to beat together very well until fully combined. Alternatively, use a cake mixer on low.
  2. Add gluten free flour to the wet ingredients and use your hands (yes your hands!) to work the dough together until completely combined and form it into a ball. You can add 2 tbsp milk of choice if necessary to help it bind.
  3. Wrap the ball of dough in cling film and place in the freezer for one hour.
  4. Line two baking trays with greaseproof paper and pre-heat the oven to 175 C. Cut the ball into two halves for ease of rolling.
  5. Use a rolling pin to roll out the first ball dough to about 4-5mm thick between two sheets of greaseproof paper or cling film. Remove the top sheet and use gingerbread cookie cutters (or any shape!) to cut out shapes. Place the cookies on the lined baking tray and repeat wit the second ball of dough. Bake for 8-10 minutes, then leave to cool.
  6. Once cooled, melt the dark chocolate and dunk the cookies in as much as you want – perhaps just the legs, the top side of the body or even the whole thing!
  7. When the chocolate has set, decorate with icing / sprinkles / toppings of choice. Store covered at room temperature for up to 5 days. Freeze for longer term storage. The batch should make about 30 cookies, depending on the size of your cookie cutter / or if you decide not to cut them and roll them into balls.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out:

For more chocolatey recipes, check these out: 

Chocolate Gingerbread Men Recipe, Gluten Free Dairy FreeChocolate Gingerbread Men Recipe, Gluten Free Dairy Free

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Cacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

These Cacao, Coconut & Quinoa Clusters are the perfect solution to your afternoon cravings and are guaranteed to settle that sweet tooth, whether as a snack or dessert after a meal.

As well as the addictively crunchy texture and the sweet yet sophisticated flavour, these chocolatey clusters are crammed full of goodness, from antioxidant-rich cacao to high levels of protein and fibre thanks to the quinoa, so they’ll keep you feeling satisfied.

What I love most about these Cacao, Coconut & Quinoa Clusters, is that they contain only 5 ingredients and can be ready in less than 10 minutes!

For more healthy snack ideas, check out my Chocolate Protein Bombs, Quinoa, Almond and Pumpkin Seed Brittle, No-Bake Granola Bars, Macadamia Energy Balls or Super Seed Energy Bars! 

Cacao Coconut Quinoa Clusters Recipe VeganCacao Coconut Quinoa Clusters Recipe Vegan Eli Brecher

Cacao, Coconut & Quinoa Clusters Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Method

  1. Preheat the oven to 160 C. In a large bowl, combine all ingredients and mix well until fully combined.
  2. Spread the sticky mixture over a lined baking tray, pack together well with the back of a spoon and bake for 8 minutes.
  3. Allow to cool and break into clusters. Store in an airtight container for up to one week.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

For more festive recipes, check these out: 

For more chocolatey recipes, check these out: 
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Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog Vegan

I don’t know where this year has gone but it’s already November which means one thing from me: lots and lots of festive recipes coming your way! This Cranberry Christmas-Spiced Granola was made with colder mornings in mind so I’ve added lots of warming spices, from cinnamon to ginger, while the cloves and nutmeg give it a little extra kick.

The combination of maple syrup and date syrup offer the granola a greater depth to the sweetness, but feel free to switch these up for honey, molasses or agave nectar if that’s your preference!

This Christmas-Spiced Granola is perfectly crisp, with both a nutty crunch and a slight chew from the dried cranberries. It is made from only the most wholesome and nutritious ingredients and is a delicious way to get yourself into the festive spirit!

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog VeganChristmas Spiced Granola Recipe, Festive Xmas Cranberries BlogChristmas Spiced Granola Recipe, Festive Xmas Cranberries Blog

Christmas-Spiced Granola Recipe (Vegan, Gluten-Free)

This recipe was developed in collaboration with Indigo Herbs, using their products.

Ingredients

Makes 3 cups granola

  • 2 1/4 cups jumbo oats
  • 1 cups mixed raw nuts, roughly chopped (I used walnuts and Brazil nuts)
  • 1/4 cup olive oil or rapeseed
  • 1/4 cup maple syrup
  • 1/4 tbsp date syrup (or extra maple)
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 1/2 cup dried cranberries

Method

  1. Preheat oven to 160 C and line a baking tray with greaseproof paper.
  2. Place the oats and nuts in a large bowl.
  3. Add all remaining ingredients, except cranberries, to a saucepan and stir together over a low heat until fully combined. Pour this liquid over the dry ingredients and mix together until the oats and nuts are completely coated.
  4. Spread the mixture onto the lined baking tray and use the back of a spoon/spatula to pack it together tightly. Bake for 15 minutes.
  5. Remove from the oven and stir the mixture to ensure even baking. Sprinkle over the cranberries then return to oven for a further 5 minutes.
  6. Remove from the oven and allow to cool completely before storing in an airtight container for up to 3 weeks.

If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter – I LOVE seeing all your creations!

Check out my other granola recipes below:

For more festive recipes, check these out: 

And for more breakfast inspo, try these:

Christmas Spiced Granola Recipe, Festive Xmas Cranberries Blog Vegan

 

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Chocolate Protein Bombs Recipe Vegan Eli Brecher
These Chocolate Protein Bombs are guaranteed to satisfy your sweet tooth, keep your energy high and curb your hunger levels. I usually make a big batch of energy balls on a Sunday evening which I keep in the fridge and devour throughout the week – I love packing these in tupperware for uni and munching on them as an afternoon snack, or as dessert to curb the sweet cravings after a meal.
 
Like all the recipes found on my blog, these are gluten-free and dairy-free. I’ve avoided using any refined sugar in this recipe or even maple syrup/honey – they are naturally sweetened with pure fruit: dates. From a nutritional perspective, the fibre in the dates slows down the release of the sugar, plus they’re high in potassium and polyphenols (antioxidants). The best kind of dates are medjool dates – big, gooey, sweet and fudgy! But if you can’t get your hands on these, any dates will do.
 
These Chocolate Protein Bombs also make the best post-workout refuel thanks to a scoop of Link Nutrition’s Chocolate Fudge Protein. I love using this protein as it is an indulgent-tasting blend of 4 different sources of plant-based protein: pea, rice, sunflower and pumpkin protein. This combination offers huge nutritional value and I love that it does not contain anything artificial!
 
I’m sure you’ll love these Chocolate Protein Bombs as much as I do! I also recommend you check out my recipe for Maca-Macadamia Energy Balls, another delicious and nourishing snack which is perfect for taking on-the-go!
 

Chocolate Protein Bombs Recipe Vegan Eli Brecher Gluten FreeChocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs (Vegan, Gluten-Free, No Refined Sugar)

This recipe was developed in collaboration with Meridian Foods and Link Nutrition.

Ingredients 

Makes 15 balls

  • 1/4 cup almonds
  • 1/4 cup rolled oats
  • 1/4 cup cashew butter
  • 1/4 cup dates, pitted and soaked in hot water for 1 hour
  • 1 scoop chocolate protein powder (I used Link Nutrition)
  • 3 tbsp dark chocolate chips or cacao nibs
  • 1/4 teaspoon sea salt
  • Optional decoration: 3 tbsp melted dark chocolate

METHOD

  1. Blend the dates in a food processor until a smooth mixture forms, then add all other ingredients except chocolate chips/cacao nibs, and pulse until a fully combined.
  2. Transfer to a bowl and fold in the chocolate chips or cacao nibs with a fork.
  3. Take 1-2 tablespoons of the mixture and roll a ball in your hands. If it feels a little crumbly, use your fingers to keep pressing it together until firm. Repeat with the rest of the mixture.
  4. Lightly drizzle with melted chocolate and a pinch of sea salt.
  5. Place into the fridge to set. Store in the fridge for up to one week or the freezer for up to 3 months.

Don’t forget to tag me on Instagram @cerealandpeanutbutter if you make this recipe – I LOVE seeing your re-creations and will repost my favourites!

For more chocolatey recipes, check these out: 

Chocolate Protein Bombs Recipe Vegan Eli Brecher

Chocolate Protein Bombs Recipe Vegan Eli Brecher

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