Porcini and Red Wine Nut Roast with Gluten-Free Vegan Jus

Rich and indulgent, this vegan and gluten-free nut roast makes an exceptional centrepiece for special occasions. Forget the bland, dry vegetarian loaves of the past — this chestnut and butternut squash nut roast offers vibrant savoury umami notes and a moist, satisfying texture that can rival any roast. Paired with a silky red wine and porcini jus, it’s an ideal showstopper for a gluten-free, plant-based Christmas lunch.

✨🎄Christmas🎄✨
✨🎁 Menu & Recipes 🎁✨

I began my vegan journey in January and, like many others, saw Christmas as the ultimate test for a plant-based menu. I started planning months ahead and tested numerous recipes until I created a nut roast that delivered deeper flavour and a better texture. After weeks of experimenting, I landed on this version: rich, savoury and the best nut roast I’ve tasted.

Gravy is essential to this dish. I initially planned to use a red onion gravy, but after adding dried porcini mushrooms to the nut roast and saving their soaking liquid, I developed an elegant red wine and porcini jus. The mushroom soaking water adds a meaty umami base that lifts the whole dish — the result is refined, deeply flavoured and well worth trying.

Ingredients

The ingredient list is long because this is a celebration dish, but each element contributes to the roast’s complexity and texture.

• Dried porcini mushrooms – Rehydrate in boiling water to add intense mushroom flavour and reserve the soaking liquid for the jus. Other dried mushrooms can be substituted if needed.
• Ground flax seeds – Mixed with water, they act as an effective vegan binder (you can substitute chia seeds if preferred).
• Vegetables – Roasted butternut squash and carrots provide sweetness and body; onion, celery and garlic supply depth of flavour.
• Nuts – Chestnuts make up most of the nut component for their soft, starchy texture and seasonal flavour. Use a mix of almonds, cashews, pistachios and walnuts for the remaining nuts to create a balanced profile.
• Beluga lentils – Small, firm lentils that add protein without altering the texture. Cooked puy or brown lentils can be used instead.
• Chestnut flour – Adds chestnut flavour and keeps the loaf grain-free. Brown rice flour or a gluten-free flour blend are acceptable substitutes.
• Seasoning – Sage, thyme, nutritional yeast for a touch of cheesiness and B12, gluten-free yeast extract (optional) for umami, plus festive spices such as allspice and mace (or nutmeg).
• Red wine & porcini jus – Uses the reserved mushroom soaking water and red wine, flavoured with thyme, vegetable stock powder, tamari and a touch of brown rice syrup, thickened with cornstarch or arrowroot.

How To Make This Amazing Gluten-Free & Vegan Nut Roast

Although the recipe card contains all details, the process can be summarised in a few clear stages:

1. Soak the dried mushrooms in boiling water and reserve the soaking liquid.
2. Mix ground flax seeds with water to form a binder.
3. Roast the butternut squash and carrots until tender.
4. Toast or roast the nuts and chestnuts briefly to enhance flavour.
5. Sauté onion and celery, then add garlic and the rehydrated mushrooms.
6. Add lentils, chestnut flour, seasonings and stock; cook until the mixture thickens and the liquid evaporates.
7. Fold in the roasted vegetables, nuts and flax binder, then press into a lined loaf tin and top with bay leaves.
8. Roast until set, then allow to rest before slicing.
9. Meanwhile, make the red wine and porcini jus by simmering the mushroom soaking liquid with red wine, thyme, stock powder, tamari and a sweetener, then thicken with a cornstarch slurry.
10. Serve slices of nut roast with the jus and festive garnishes.

Tips For Making the Best Nut Roast & Vegan Gravy

• Let the nut roast rest for 10–15 minutes after baking so it firms up and slices neatly.
• Dice vegetables small so no single ingredient dominates and the loaf holds together better.
• After roasting, lightly mash some of the butternut squash, carrot and chestnuts to help bind the mixture.
• Garnish with seasonal redcurrants, fresh herbs and cape gooseberries for a festive presentation.

Vegan Nut Roast and Gluten-Free Gravy FAQs

Tips For Thickening Gravy With Cornstarch (or Arrowroot)

Cornstarch is very effective but thickens quickly, which can lead to lumps if not handled correctly. Follow these simple rules:

• Mix cornstarch with a small amount of COLD water to make a thin slurry before adding it to the gravy.
• Whisk the slurry into the base liquid off the heat, then return the pan to a medium simmer, whisking constantly for 4–5 minutes until it thickens. Aim for a gentle simmer — too low and it won’t thicken; too fierce and the starch can lose its thickening power.
• If lumps form, strain the sauce through a sieve to remove them and, if necessary, add a little more slurry to reach the desired consistency. The flavour will not be affected.

Serving Suggestions

This is a festive centrepiece best served with classic vegan trimmings: roast or boulangère potatoes, roast Brussels sprouts with chestnuts, carrot and swede, braised red cabbage, maple-mustard parsnips, bread sauce and spiced cranberry-orange sauce. The nut roast pairs especially well with generous amounts of the red wine and porcini jus.

Making Ahead

Prepare the mixture up to the point of placing it in the loaf tin, then refrigerate for up to 3 days or freeze for up to 1 month. Defrost in the fridge overnight and roast on the day. To freeze fully cooked, roast for 30 minutes, cool, wrap and freeze; when ready to serve, defrost and reheat in the oven, checking the internal temperature to ensure it’s hot throughout.

Storage & Leftovers

Store leftovers in the fridge for up to 3 days or freeze for up to 1 month. Use chopped leftovers in sandwiches, a vegan pot pie, mashed potato with gravy, or in a Boxing Day stir-fry.

📖 Recipe 📖

Decadent Nut Roast with Red Wine and Porcini Jus

Rich and decadent, filled with savoury umami flavours and a divine vegan jus, this gluten-free and vegan nut roast is a showstopping centrepiece for Christmas.

Prep Time45 mins

Cook Time45 mins

Total Time1 hr 30 mins

Servings: 6 people

Author: Camilla Sanderson

Ingredients

Nut Roast

• 25 g dried porcini mushrooms
• 2 tbsp ground flax seeds
• 135 g butternut squash, peeled and diced
• 1 carrot, peeled and diced
• 1 tbsp olive oil
• 100 g chestnuts (pre-cooked and peeled)
• 50 g mixed nuts
• 1 onion, diced
• 1 celery stick, diced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 100 ml vegetable stock
• 50 g chestnut flour
• 40 g beluga lentils (cooked)
• 1 tbsp dried sage
• 1 tbsp nutritional yeast
• 2 tsp dried thyme
• 1 tsp gluten-free yeast extract (optional)
• 1 tsp ground allspice
• ½ tsp ground mace (or nutmeg)

Red Wine and Porcini Jus

• 500 ml mushroom soaking water (topped up with water if needed)
• 100 ml red wine
• 3 sprigs fresh thyme
• 1 tsp vegetable stock powder
• 1 tsp tamari
• 1 tsp brown rice syrup
• 2 tsp cornstarch

Instructions

1. Preheat oven to 200°C and line a 500 g loaf tin with baking paper.
2. Soak dried porcini mushrooms in 500 ml boiling water for 10 minutes. Drain, reserve the soaking water and chop the mushrooms.
3. Toss butternut squash and carrot with olive oil, salt and pepper and roast for 30 minutes, stirring once.
4. Mix 2 tbsp ground flax seeds with 4 tbsp water and set aside to thicken.
5. Toast nuts and chestnuts briefly (air fryer for 5 minutes at 180°C or add to the roasting tin for the last 10 minutes).
6. Sauté onion and celery in olive oil until softened, then add garlic and chopped mushrooms and cook 2 more minutes.
7. Add stock, chestnut flour, cooked lentils and seasonings. Cook until the liquid has evaporated and the mixture is thick.
8. Stir in the flax mixture, roasted vegetables and nuts, combining thoroughly. Press the mixture into the lined loaf tin and top with bay leaves. Roast at 200°C for 40–50 minutes until set, covering with foil if it browns too quickly.
9. For the jus: top up the reserved mushroom water to 500 ml if needed, then simmer with red wine, thyme, stock powder, tamari and brown rice syrup for 15 minutes. Off the heat, whisk in the cornstarch slurry (mix cornstarch with cold water first), then simmer gently while whisking until glossy and thickened.
10. Allow the nut roast to rest 10–15 minutes before slicing. Serve garnished with redcurrants and fresh herbs alongside the porcini jus.

Notes

• Use any mixed nuts you prefer; a combination of pistachios, walnuts, almonds and cashews works well.
• Mashing some of the chestnuts and roasted vegetables helps the loaf hold together and improves texture.
• Always mix cornstarch with cold water to make a slurry before adding to hot liquid to avoid lumps.
• If the jus becomes lumpy, strain it and whisk in a little more slurry if necessary.

Nutrition

Calories: 260 kcal | Carbohydrates: 33 g | Protein: 6 g | Fat: 11 g | Fiber: 6 g

If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!

More Christmas Recipes

If you enjoy this nut roast, consider other vegan and gluten-free festive recipes to complete the menu: roasted mustard-maple parsnips, quick chicory canapés, homemade vegan mince pies, and spiced cranberry-orange sauce — all great additions to a plant-based Christmas dinner.

• 
  Roasted Parsnips with Wholegrain Mustard & Maple Syrup
• 
  Quick Loaded Chicory Canapés (Vegan)
• 
  Homemade Vegan, Gluten-Free Mince Pies
• 
  Spiced Cranberry & Orange Sauce

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