Give BOSH! a Shout

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms and Conditions apply.

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes and other goodness delivered to your inbox every Friday?

  • Iconic BOSH! recipe ideas

  • Exciting launches & news

  • Other things we're loving

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend.

Big BOSH! Nut Roast

Big BOSH! Nut Roast
Big BOSH! Nut Roast

Looking for vegan christmas recipes? You have come to the right place!

Here at BOSH! We LOVE a vegan Christmas and don't believe we miss out at all when it comes to dinner, as we have an array of DELICIOUS festive food ideas for us all!

Now if you're looking for vegetarian mains for Christmas (and vegan too of course) we think you will love the big BOSH! Nut roast of dreams.

It's so juicy, rich and packed with flavour, we think your nan will be dropping her Christmas turkey to take a slice of your nut roast!

When it comes to the festive season, we know our vegan christmas dishes!

Like this? Get the BOSH! cookbook!



  • 1.5 cups mixed nuts (hazelnuts, walnuts, pecans)
  • 1 cup cooked chestnuts
  • 2 parsnips
  • 1 red onion
  • 2 tablespoon olive oil
  • 1 garlic clove, mince
  • 1 red chilli
  • 1 carrot
  • 100g chestnut mushrooms
  • 1/2 cup (100ml) of veg stock
  • 1 cup (100g) wholemeal breadcrumbs
  • 1 tbsp of chopped fresh thyme
  • ½ tbsp. of chopped fresh sage
  • a few gratings of nutmeg
  • a large pinch of allspice


  1. 1.

    Preheat the oven to 180C Place the mixed nuts on a baking tray and roast for 5-10 minutes. Remove from the oven and allow to cool, then roughly chop. Increase the oven

    temperature to 200C and grease and line a loaf tin with greaseproof

  2. 2.

    Peel and chop the parsnips, place in a saucepan of salted water and

    cook over a medium heat until soft. Once cooked, set aside, Once
    cooled slightly mash.

  3. 3.

    Finely chop the red onion and place in a frying pan with the olive oil

    and a pinch of salt. Sweat the onion until it is soft and translucent.
    Finely chop the garlic and chilli and then add to the pan with the onion.
    Cook until soft

  4. 4.

    Peel and grate the carrot and finely chop the mushrooms. Add to the

    pan and cook until softened

  5. 5.

    Add veg stock, bread crumbs, chopped herbs and spices to the pan.
    Mix well

  6. 6.

    Add the mashed parsnip and chopped toasted nuts, mix well. Season

    with salt and pepper to taste.

  7. 7.

    Place in the lined loaf tin and cover with foil. Bake for 30 minutes
    covered. Remove the foil and bake for a further 30 minutes uncovered.