Introducing my Paneer and Cranberry Nut Roast - a vegetarian centrepiece like no other with lentils, nuts and root veg (no eggs). It's made Indian fusion with creamy crumbled paneer and dried cranberry jewels. I finish it with a festive and colourful 3 potato topping.
Put on your best Christmas jumper, play the tunes and get baking!
Seriously, can it get more festive than this?
This paneer cranberry nut roast is my go-to vegetarian centrepiece when I want something festive, comforting and a little elegant. I make it with crumbled paneer, lentils, chickpeas and nuts to create a rich, hearty base, then fold in dried cranberries for subtle sweetness that balances the savoury. Finished with a crisp, potato topping, this vegetarian nut roast slices beautifully and looks right at home on a Christmas or holiday table.
It’s a satisfying, make-ahead friendly main that proves a meat-free roast can be just as special.
The idea for the 3 potato topping came from Delicious Magazine. I wanted to go down the Indian fusion route so landed on adding paneer. I tested this recipe by adding a little garam masala for a gentle hum of heat but found that it tastes much better without it.
Serving Ideas
Make this paneer nut roast your centrepiece. Add all the trimmings like:
- Instant pot cranberry sauce or Indian style cranberry chutney
- Air Fryer parsnips
- "Bollywood" Brussels Sprouts
- Bread sauce
- Oven roasted potatoes, masala roast potatoes or potato tart
- Air fryer cauliflower cheese - should it be part of a Christmas roast? The jury is out on that!
Start with a French chestnut soup.
Finish with saffron clementine rolls or eggless panettone.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Paneer & Cranberry Nut Roast
Ingredients
- 1 big carrot
- 150 grams mushrooms
- 2 celery sticks
- 3 tablespoon tomato paste
- 1 medium onion
- 2 cloves garlic
- 1 tin chickpeas water drained
- 100 grams red lentils uncooked
- 200 grams mixed nuts almonds, cashews, walnuts, pistachio, brazil nuts
- 100 gram paneer crumbled
- 2 slices bread
- 3 tablespoon flaxseeds/linseeds
- 4 tablespoon dried cranberries
- 3 tablespoon fresh coriander chopped
- salt and pepper to taste
- 2 tablespoon oil
Topping
- 1 sweet potato
- 1 purple sweet potato optional
- 2 white potatoes
- 1 tablespoon oil
- salt
Instructions
- Line a 9" spring form cake tin with baking paper and leave it aside.
- Preheat the oven to gas mark 4.
- Cook red lentils in boiling water until soft, drain the water and leave aside.
- Finely chop: onion-garlic, mushrooms, celery, chickpeas, mixed nuts. Also make bread crumbs. Leave these aside.
- Finely grate the carrot. Leave aside.
- Grind the flaxseeds until you achieve a fine powder.
- Heat oil in a large pan, add onion and garlic.
- Saute for 2 minutes then add carrots, mushrooms and celery and cook for a further 5-8 minutes or until mixture becomes semi-dry.
- Add the cooked red lentils, chickpeas and tomato paste, mix well.
- Turn off the heat.
- Add mixed nuts, linseeds, dried cranberries and fresh coriander leaves. Season with salt and pepper, mix to combine.
- Add breadcrumbs bit by bit until the mixture begins to bind but ensure it does not become too dry.
- Now, add crumbled paneer and mix well.
- Spoon the mixture into the lined spring form tin, pressing down tightly as you go.
- Place in the oven and cook for 30 minutes.
- Meanwhile, prepare the topping.
- Using a mandolin, slice the potatoes into 2-3 mm slices.
- Toss with oil and salt.
- After approx 30 minutes, remove the nut roast from the oven. Layer the potatoes on top, overlapping slightly and place in the oven again for 25-30 minutes.
- Allow to cool for 10-15 minutes before removing from the tin as otherwise it may crumble if too hot.
- Slice and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
This is one of those recipes I keep coming back to when I want a centrepiece dish that feels special, with the nuts adding such a lovely texture in every slice. Sweet cranberries, and savoury paneer working so well together.