Mini Bundt Chestnut Roasts with Sage Gravy are a wonderful vegetarian Christmas main! Get the recipes for my three-course alternative Christmas dinner, including mini baked camemberts and gingerbread cake.
People often get a bit worried about what to make for a vegetarian main for Christmas dinner. 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. You can even make them ahead and just reheat them on Christmas day.
I’ve made these mini bundt chestnut roasts as part of a Three Course Alternative Christmas Feast for Leisure cookers. You may remember that I worked with them earlier this year as part of their Tribes to Table campaign where I developed the recipe for Beet Pizza with Beet Leaf Pesto. It was part of the veggie tribe all about eating ‘root to leaf’.
This time, my work with Leisure is all about Christmas and providing exciting veggie alternatives. The lovely Dom from Belleau Kitchen has created a gorgeous Traditional Christmas Feast for Leisure with Chestnut and Mushroom Soup, Roast Turkey with Pork, Sage and Apple stuffing and Christmas Pudding with orange liquor whipped cream. Together, we show you how a Leisure range cooker can make preparing Christmas dinner much easier, with the extra ovens and hobs.
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 it, 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.
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, particularly with a range cooker, which means you can have them cooking in one oven while the rest of the meal cooks in the other ovens and the sage gravy bubbles on the stove.
You can make these roasts a day or two ahead to save time on Christmas day, as you’ll only need to reheat them.
- 3 tbsp butter
- 2 onions, diced
- 2 cloves of garlic, finely chopped
- 300g cooked peeled chestnuts (store-bought vacuum-packed is easiest)
- 150g mixed nuts
- 200g breadcrumbs
- 500ml 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
- 500ml 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.
- 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.
Starter: Individual Baked Camemberts with Roasted Vegetable Rosemary Skewers
For my Alternative Christmas Feast starter, I’ve used mini camemberts, which are widely available in supermarkets, so everyone can have their own portion. They’re perfect with skewered seasonal vegetables to dip into the oozy soft cheese. Skewering the vegetables with rosemary stalks imparts a lovely aroma through the vegetables.
This quick starter is easy to make. You can part-cook the vegetables on the hob of your Leisure range cooker then skewer them and cook the vegetables alongside the camemberts in the oven. Get the recipe for mini baked camemberts with rosemary veg skewers.
Dessert: Gingerbread Layer Cake with Salted Honey Buttercream
Finish your alternative Christmas feast with this decadent spiced cake. I love the heady aromas of ginger, cinnamon and nutmeg and they’re a major part of Christmas to me. All those familiar warming spices come together in this moist sponge, making a wonderfully festive dessert. The salted honey buttercream adds an extra special dimension and you can decorate the cake as you like with gingerbread biscuits and fresh winter greens. Let your creativity run free! You can make the cake a day or two ahead, or even longer and freeze the sponges, then defrost them and add the frosting on Christmas Eve. Get the recipe for Gingerbread Layer Cake with Salted Honey Buttercream.
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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.