It’s that time of year, that people have been asking me – what should I make for Xmas that’s plant-based, but everyone will still love? This Tempeh Walnut Roast is without doubt, an absolute must make, and will be the plant-based pièce de résistance of your Christmas table. And I’m sharing it with you from my brand new book Be Good!
Whilst everyone else is munching on chicken roasts, ham hocks, turkey bastings, and lamb rumps (then taking a food-coma’d siesta afterwards), you’re going to be treating your taste-buds, body, and our planet, with this outstanding loaf of heaven.
How to make this Tempeh Walnut Roast
Yes, this Tempeh Walnut Roast is…
- Sensationally succulent – with a crispy outer and tender inside
- Done in one bowl (even if you don’t have a food processor)
- Packed with protein, iron, calcium, magnesium, B vitamins, and fibre
- Affordable (made with lots of pantry staples), and
- The perfect plant-based centrepiece for your Christmas feast.
Once you’ve got this roast cooking, here are some other ideas I have for your spread:
- Drinks: Christmas Eggnog (serve warm or on ice)
- Entree: Grilled Asparagus with Hollandaise
- Main: Tempeh Walnut Roast
- Side: Mushroom Thyme Gravy with Roast Baby Potatoes
- Dessert: Key Lime Tart
- Cake: White Chocolate Christmas Cake
I’ll be adding a few more recipes over the coming weeks, but with the above selection, you’ll be well on your way to begin your preparations on point.
I’ve also collated an even more extensive list of all my Christmas favourites from across the blog, my book, and Cooking School, in case one of the above doesn’t tickle your fancy, or the ingredients aren’t in season near you. From my Perfect Potato Salad to luscious Chocolate Hazelnut Tart, whatever your palate, I have your festive feast sorted.
A Merry Xmas Feast
Wondering what to make on Christmas day? Or maybe you’ve got a bunch of social events coming up this month where you need to take a plate. Go wild, and bring something along for your guests (and self), that’s healthy and plant-based! Not only will you be serving your own health and wellness, you’ll also be encouraging your loved ones to take up the plant-based health mantle too.
All of these recipes I’ve tried and tested multiple times, so know they’ll be a hit with your loved ones.
- Cheesy Golden Crackers
- Garden Green Hummus
- Kentucky Fried Cauli Wings
- Smoky BBQ Kale Chips
- 5 Ingredient Sun-Dried Tomato Pesto
- Vegan Cheese And Chive Scones
- Golden Turmeric Cashews
- The Ultimate Vegan Cheese Platter
- Grilled Asparagus with Hollandaise
- Perfect Potato Salad
- Spring Harvest Salad
- Feijoa, Walnut and Caramelised Red Onion Salad
- Summer Quinoa Salad
- Pesto Potato Salad
- Waldorf Kale Salad
- Pomegranate Cauliflower Couscous Salad
- Rainbow Super Slaw
- This Seriously Good Roast!
- Mushroom and Thyme Gravy
- Sun-dried Tomatoes and Spinach Tarts
- Smashed Potatoes With Caper Aioli
- Zucchini & Herb Fritters
- Glorious Greek Moussaka
- Corn, Capsicum And Chilli Fritters
Desserts / Sweet Treats
- White Chocolate Christmas Cake
- Key Lime Tart
- Citrus Celebration Tart
- Chocolate Espresso Tart
- Chocolate Raspberry Layer Cake
- Gingerbread Men
- Christmas Eggnog
- Caramel Maca Latte
- Mexican Hot Chocolate
- Sunshine Turmeric Latte
- Spiced Chai Milk
- Apple Pie Smoothie
Pick one from the list (or two if you’re game), and join me in making this Christmas a plant-based affair! I’d love to hear what you end up planning.
If you make this Tempeh Walnut Roaat, I’d love to hear from you. Leave me a comment and rating below (it helps others find this incredible plant-based roast too), and if you want to go the extra mile, tag me in your version @begoodorganics on Instagram, TikTok, or Facebook. You can grab a copy of my new book Be Good here.
- 1 tbsp coconut oil
- 1 onion , diced
- 2 cloves garlic , crushed
- 3 c brown mushrooms , chopped
- 250g tempeh , grated
- 2 c brown rice , cooked
- 1/2 c walnuts , chopped
- 1/4 c chickpea flour
- 3 tbsp miso
- 1 tbsp wholegrain mustard
- 1 tbsp nutritional yeast
- 4 tbsp chopped fresh rosemary (OR 4 tsp dried rosemary / 2 drops rosemary oil)
- 1 tsp sea salt
- sliced mushrooms, fresh thyme, gravy
- Preheat oven to 180°C (355 °F) fan bake, and grease the sides and base of a small rectangle tin with coconut oil.
- In a frying pan over medium heat, melt the coconut oil. Add the onions and sauté until translucent, then add the garlic and mushrooms. Cook until the mushrooms have just softened.
- Meanwhile, put the walnuts in a food processor and pulse until roughly chopped. Then add the remaining ingredients including the cooked mushroom onion mix, and pulse again until combined. Don't puree, you still want some texture in there.
- Transfer the mix to your baking tray and place a line of sliced mushrooms on top. Bake for 40 minutes or until a toothpick comes out clean and the top is brown and crispy.
- Cool and remove from the tray. Cut into slices and serve drizzled with the Mushroom Gravy from my book Be Good, topped with fresh thyme.
- Rectangle loaf tin
- Food processor
- I’ve used 2 cups of pre-cooked rice for this recipe which is approximately ⅔c of uncooked rice. I tend to soak my rice overnight, rinse with water and cook on the stove.
- The pre-made roast mix will keep in the fridge for 4 days before baking, or you can freeze it for up to 3 months. Defrost before using then pour into the tin and bake as per usual.
- In total, from time of making, the roast mix or finished roast will last for 5 days in the fridge.
- Once cooked, I love slicing it up, then if you’re not going to eat it all in the next few days, freeze the slices. Then when a quick dinner/lunch is needed, remove, defrost, and pan-fry (even better as all the sides go crispy!).
- You can use this recipe to create burger patties too if you like. Simply roll the mix into patties, add 1 tbsp of coconut oil to a non-stick pan, and fry each side until crispy. DELICIOUS.
- If you’re using plant-based essential oils in your cooking, the general rule of thumb is 1 drop of essential oil is equal to 2 tsp of dried herbs or 2 tbsp of fresh herbs. Make sure you’re only using high quality food or therapeutic grade oils in your cooking. If you’d like to learn more, you can watch my online introductory workshop on essential oils here.