Best-ever cranberry & pistachio nut roast | Vegetarian recipes | Jamie magazine (2024)

FAQs

How long does nut roast last in the fridge? ›

Recipe Tips

This nut roast recipe can be made ahead and kept in the fridge for up to 3 days. Cover with foil to reheat in a medium oven for 20-30 minutes.

Certainly, to freeze, allow the Nut Roast to cool and cut into slices/portions. Wrap in tin foil and freeze slices individually. The great thing is this Christmas Nut Roast can be cooked from frozen, simply pop a tin foil parcel in the oven and cook for 30 minutes at 200C / 390F.

A nut roast is packed with many of the same savoury notes that a traditional roast has. As a result, it will pair delightfully with similar wines that you'd find paired with a roast. Think big bold reds and rich whites. And remember - the number one rule is to get a wine you enjoy.

To make a vegan nut roast, use an extra tbsp of oil in place of butter, no cheese and 3 tbsp egg replacer. Bake your nut roast for 1 hour. The loaf will still be soft in the middle after cooking. It can be cooked in advance and then chilled, sliced and reheated to make it easier to serve.

For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

Can I freeze it? Yes, slice the cooked nut roast into individual slices (so it will defrost quicker). Then cover and freeze.

Cooked roasts can also be frozen. Pre-cook and freeze them in the tin(s) you intend to re-cook them in. Let them defrost completely then place in a medium oven – about 180ºC/350ºF/Gas Mark 4 for 12-15 minutes. Take care not to overcook them the second time around – cover with baking paper if they start to catch.

If you try to slice it when it is very hot it may crumble. If all else fails, cook the roast before the big day. Chill down overnight, then slice into portions. These slices can be reheated in a warm oven when you're ready.

Nut roasts are a popular vegetarian option. They're high in calories because of the fats in nuts, although these are generally the healthier unsaturated kind. A 120g portion of nut roast contains an extra 10g of fat and 72kcal more than an average portion of roast chicken.

Nuts can be roasted either with or without oil – producing 'oil-roasted' or 'dry-roasted' nuts, respectively.

What are the best nuts for roasting? ›

Which nuts are good for roasting? Well…all of them! Just be gentler with softer nuts like pecans, walnuts, and pistachios. They will cook faster in about five minutes.

To reheat, simply put the nut roast on a baking tray, cover with foil and bake for around 10 minutes. You can add any nuts you like to this recipe. As above, I used cashews, walnuts and almonds, but bazil, pecans, pistachios and chestnuts work well too!

Will keep frozen for up to three months. Heat the oven to 190C/170C fan/ gas 5. Unwrap and bake the nut roast from frozen for 1 hr, or until a small knife slides through easily and it is piping hot in the centre.

There's nothing to the detriment of a nut roast to reheat it whatsoever.

Walnut meat will last in the fridge for about a week, or in the freezer for about a month.

Oils are commonly found in nuts.

When chopped, roasted, or ground into creamy nut butter, the oil breaks down and is exposed to oxygen, reducing nuts' shelf life. Roasted nuts typically last for about a month. They have a shorter shelf life than raw nuts and should be consumed within two weeks for the best quality.

Once opened, refrigerate and use within 3 days. Nutmeat is the perfect filling for sandwiches, casseroles and more.