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Nut Roast with Truffle Oil Sauce | Vegetarian Christmas Dinner

Nut Roast with Truffle Oil Sauce | Vegetarian Christmas Dinner

When the festive season hits everyone seems to be offering turkey in abundance but when you have been eating it all year on Christmas Day you might fancy something a bit more special! Here is a great tasting simple-to-make dish without the meat!

Our festive nut roast is made in a loaf tin so you can portion your serving size easily and will impress your family and friends with this moist, rich roast. The truffle oil sauce adds a real taste of luxury and this can be stored in the fridge for up to 2 days.

Nut Roast Ingredients


  • 250g chestnut mushrooms
  • 250g mixed roasted nuts
  • 2 eggs
  • 25g Myprotein Instant Oats
  • 25g rolled oats
  • 1 tbs ground garlic
  • 1 tbs dried parsley
  • 20g walnuts (chopped)

Nut Roast Recipe

Add the raw mushrooms, instant and rolled oats to a food processor then pulse until evenly chopped into small pieces.

Pour in the mixed nuts and pulse again

Add the garlic, parsley and eggs, pulse again (the constancy should be like porridge – if it’s too wet add more oats)

Lastly pour into a baking lined tin and sprinkle with the chopped walnuts

Bake in the oven for 20-25 minutes on 375 F.

Macros based on 8 servings

Calories: 240

Carbs: 10g

Fat: 20g

Protein: 8g


vegetarian christmas dinner

Truffle Oil Sauce Ingredients


  • 1 tbsp truffle oil
  • Beef stock cube
  • 1 tbsp cornflour
  • Salt and pepper

Truffle Oil Sauce Recipe

Pour boiling water over beef stock cube

Mix the corn flour with a dash of cold water and pour in with beef stock

Bring back to the boil until liquid thickens

Remove from the heat

Add the truffle oil, salt and pepper stir and serve

Macros based on 8 servings

Calories: 10

Carbs: 2g

Fat: 1g

Protein: 1g





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