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by IBD Medical on December 08, 2022

Christmas vegetarian roast

This vegetarian Christmas loaf is filled with healthy vegetables and roasted nuts. The nuts used make the dish high in fat, however, most nuts are a good source of unsaturated fat which is good for your heart health and also high in protein and fibre. It is a perfect accompaniment to a classic roast dinner or lunch this festive season.


Serves: 4

Prep time: 30 mins

Cook Time: 40 mins

Difficulty: Easy


Nutrition Information (Per Serve)

  • Calories: 341
  • Carbohydrates: 17.5
  • Fibre: 2.9g
  • Protein: 13.7g
  • Fat: 23g
  • Sugars: 7.7g
  • Salt: 0.1g



  • 50g butternut squash
  • ½ tbs grapeseed oil
  • ½ brown onion (diced)
  • ½ red capsicum (pepper), diced
  • 1 crushed garlic clove
  • 75g mixed unsalted nuts (walnuts, hazelnuts, brazil nuts, almonds)
  • 1 egg (lightly beaten)
  • 75g ground almonds
  • 100g cooked chestnuts (finely chopped)
  • 1 pinch pepper
  • 1 tbs water
  • 1 pinch ground nutmeg
  • 125g wilted fresh spinach 
  • 12g dried cranberries


  1. Preheat oven to 175ºC. Grease a small loaf tin and line it with baking paper. Peel the squash, and cut into chunks discarding the seeds. Cook in a saucepan of boiling water for 10-15 minutes until soft. Drain and mash, then set aside. 
  2. Add a dash of the oil to a pan over medium heat, then add the chopped onion, stirring consistently. Once browned and slightly transparent, add the red capsicum/pepper and cook for another 4 minutes. Then mix in the garlic and set pan aside to cool. 
  3. Divide all the nuts into thirds. Finely chop one third, coarsely chop another and leave the final third whole.
  4. Add the lightly beaten egg to a bowl with the ground almonds, onion, capsicum, and chopped nuts. Mix in pepper, water, and nutmeg, stirring until combined. 
  5. Add two-thirds of the mixture to the pan and press it around the tin to line it - leaving room in the middle for the filling.
  6. Add the butternut squash, followed by a layer of spinach to the centre. Then, sprinkle the cranberries on top.
  7. Carefully add the rest of the egg mixture to create a lid and sprinkle with the reserved whole nuts, pressing them gently into the top.
  8. Cover with a piece of foil and place loaf in another larger oven dish filled with water. Cook for 30 minutes, then remove foil and bake for another 10 minutes. Remove from the tin and set aside to cool on a rack. Serve!


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