Mini Bundt Chestnut Roasts look like cute little edible wreaths, each one an individual sized vegetarian or vegan main for Christmas! They not only taste incredible, but they're easy to make and can be made ahead.
People often get a bit worried about what to make for a vegetarian or vegan main for Christmas dinner or Thanksgiving.
For a typical roast dinner, as a veggie I'm usually happy to just have the trimmings (I love sprouts!).
But Christmas dinner needs something special. Here, my friends, is the answer: Mini Bundt Chestnut Roasts.
They have a rich flavour from the seasonings, nuts and chestnuts and a soft interior that holds its shape. When baked in mini bundt trays, the roasts look fancy enough for Christmas dinner.
Serve them with gravy (Vegan Gravy) and cranberry compote and you have a perfect veggie or vegan option for your holiday table.
The preparation is really easy too. Whiz up chestnuts and nuts in the food processor. Soften onions and garlic soften in butter or vegan butter, then everything blends with breadcrumbs, seasonings and stock to form a thick mixture.
Pressing it firmly into the mini bundt tins helps it bake evenly and develop a lovely crispy outer crust.
I use mini bundt pans to make them look like cute little wreaths, but you can also make a giant one in a large bundt pan, or bake it in cake pans.
These are eggless chestnut roasts, so if you want to make them vegan, it's just a simple swap from butter to dairy-free butter!
Another bonus of these tasty chestnut roasts is that you can make them ahead and just reheat them on Christmas day! They'll keep for a few days, but also freeze well.
All you need to serve with it are some Parmentier Potatoes, Gorgonzola Brussels Sprouts and a glass of Mulled Wine Spritzer! Or, you might prefer a more traditional Nut Roast.
This post was originally published on 6 Dec 2016. Updated on 4 Dec 2025 with new pictures, recipe card and text.
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Why you should make this recipe
- A great vegetarian main that suits Christmas holidays and roast dinners.
- Individual portions make serving simple.
- The texture balances moisture and structure which avoids crumbling.
- Baking in mini bundt tins gives an attractive festive shape.
- You can make them a few days ahead and reheat before serving.
- They're freezer friendly.
- Easily vegan - just use dairy free butter.
Chestnuts
Chestnuts are the core of this recipe. Cooked chestnuts are sweet, nutty and tender. They blend into the roast to give a velvety crumb that does not feel dry.
I often use vacuum packed chestnuts (you can find them in many supermarkets during the holidays) because they are soft and ready to use. They grind smoothly with other nuts.
Ingredients
• Chestnuts. They bring softness and subtle sweetness and you can use vacuum packed chestnuts for convenience.
• Mixed nuts. Almonds, walnuts or hazelnuts blend well and give structure.
• Breadcrumbs. These soak up stock and hold the roast together.
• Onions. They add savoury depth when cooked until soft.
• Garlic. It boosts flavour and works well with herbs.
• Butter or non dairy spread. This adds richness and helps soften the onions.
• Vegetable stock. It hydrates the roast mixture and adds seasoning.
• Soy sauce. A small amount improves umami and saltiness.
• Fresh sage. Warm, woodland flavour that suits chestnuts.
• Fresh thyme leaves. Gentle herbal note that pairs well with nuts.
• Fresh rosemary leaves. Strong and aromatic, use sparingly for balance.
• Salt and pepper. Adjust to taste.
Mini Bundt Pan
You can get mini bundt pans online, as well as in major department store and at specialty baking shops. Mine is from Nordicware, but you'll find lots of different styles and pretty patterns!
Grease it well with spray oil so the roasts come out easily.
You can also bake your chestnut roast in cake pans.
How to Make Mini Bundt Chestnut Roasts
Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
Finely chop the herbs, and set aside.
In a frying pan over a medium heat, heat the butter, then add the onions and cook until soft and translucent. Add the garlic and cook for another minute.
In a food processor blitz the nuts and chestnuts until fine and crumbly.
Pour the mixture into a large bowl and mix in the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper.
Press the chestnut roasts mixture into the mini bundt pans, ensuring that it gets into all the edges.
Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through.
Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up.
Serving Suggestions
These mini chestnut roasts are perfect for the holidays. Why not serve alongside:
Christmas Couscous
Creamy Brussels Sprout Filo Pie
Air Fryer Parsnips
Brussels Sprouts au Gratin
Green Beans Almondine
Christmas Rice
Parmentier Potatoes
Vegetarian Christmas Main Dishes
Storage, Freezing, Make Ahead Advice
Mini Bundt Chestnut Roasts keep well. Store cooled roasts in an airtight container in the fridge for up to three days. Reheat in the oven or air fryer until warm in the middle.
These roasts also freeze well. Wrap them well and thaw overnight before reheating in the oven or air fryer.
Recipe Tips
- If baking a large loaf, increase the cooking time.
- Press the mixture firmly into the moulds for neat results.
- Allow cooked roasts to cool before turning out.
- Taste the mixture for seasoning before baking.
- Grease the mini bundt tins thoroughly.
Pan Conversion and Timing Guide
Bake all at 180°C / 350°F.
- Mini bundt pan (original method). 35 to 45 minutes.
- Standard loaf tin. 50 to 65 minutes.
- Large full size bundt tin. 45 to 60 minutes.
- Muffin tin. 20 to 30 minutes.
- 8 or 9 inch round cake pan. 35 to 50 minutes.
- Cast iron skillet. 30 to 45 minutes.
- Medium baking dish or casserole. 35 to 50 minutes.
- Mini loaf tins. 25 to 40 minutes.
Disclosure: This recipe for Mini Bundt Chestnut Roasts was commissioned by Leisure Cookers as part of my Three Course Alternative Christmas Feast.
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📖 Recipe
Mini Bundt Chestnut Roasts
Equipment
Ingredients
- 3 tablespoons butter or non-dairy spread
- 2 onions diced
- 2 cloves garlic finely chopped
- 300 grams cooked peeled chestnuts 2 cups (store-bought vacuum-packed is easiest)
- 150 grams mixed nuts 1 cup
- 200 grams breadcrumbs 2 cups (stale bread blitzed in a food processor is better than store bought dried crumbs)
- 500 ml vegetable stock 2 cups
- 2 teaspoons soy sauce
- 2 teaspoons fresh sage finely chopped
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh rosemary leaves chopped
- Salt and pepper
Instructions
- Preheat the oven to 180°C/350°F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
- In a frying pan over a medium heat, heat the butter, then add the onions and cook until soft and translucent. Add the garlic and cook for another minute.
- In a food processor blitz the nuts and chestnuts until fine and crumbly. Pour the mixture into a large bowl and mix in the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper.
- Press the chestnut roasts mixture into the mini bundt pans, ensuring that it gets into all the edges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up with the gravy poured on top.
- NOTE: To cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
glenn hutton says
These look amazing, sound delicious too... Ideal for us veggies, I am just thinking how far things have come!
Luci says
These little bundts look amazing and too cute. It reminds me of dressing but shaped in a bundt pan.
Allison Leigh says
Yum! I am vegan and this would be a wonderful Christmas dish! They are so pretty and original thanks for posting this recipe!
Kathi says
So festive! These would be perfect to add to your table when you have vegetarian dinner guests!
Elaine Benoit says
Kate, these look absolutely delicious! I love everything about it! I also adore that these beautiful little bundts are vegetarian!
Sues says
Wow, these are so cute and festive!! I don't have any vegetarians in my family, but might want to make these anyway since they're so perfect for the season! Great idea 🙂
Bintu | Recipes From A Pantry says
These look like a delicious treat
Jane says
Love the sound of these little savoury bundts, wondering if it would be sacrilege to serve them alongside our turkey...
Divya @ Eat. Teach. Blog. says
YUM! I'm not a vegetarian, but I don't particularly love turkey or ham, so I'd prefer this as my main course too!
Anosa says
These are definitely some awesome ideas for a vegetarian Christmas dinner. I am a dessert lover so I would be all over that
Dom says
I love this idea so much that i'm planning to make them for The Viking this year... loved working with you on this project x
Lucy Parissi says
What a totally brilliant idea! They look so cute and so festive. The whole post is amazing. I must admit at at a bit of a loss as to what to serve my vegetarian guests at Christmas.
Debbie-jean Lemonte says
Can I just pay you to be my chef for a week? Lol! The gingerbread cake grasped my heart strings the minute I laid eyes on it.
Krystal // The Krystal Diaries says
I love these ideas and think my family would like any of these. They are all different from anything we've made before.
Kavey says
How delicious and beautifully celebratory. I've never cooked on a range cooker, would be fun to see how they differ. They always look so gorgeous!
Jemma @ Celery and Cupcakes says
Those mini bundts look just lovely. We have a range and it will be the first time cooking in it for Christmas. I can't wait!
blair villanueva says
I will pass your recipe to my Momma, coz she knows I like veggies meals, and I'm cutting more meat recently. Super thank you!
Oindrila says
I have been searching for cake recipes this Christmas. I'm so happy to find something different from other cake recipes. Surely gonna try it out!
Bertram Moore says
This sounds so delicious. But that cake makes me feel painfully inept in the baking department, though I want to try making it!
Kate Hackworthy says
It's really easy - I'm sure you'll be fine making it!
Ola says
This looks really delicious - especially with al the chestnuts. The finished product looks so much like a dessert.
Amber Myers says
Oo yum! I would really like that gingerbread cake. I love gingerbread flavored anything! I'm hungry now!
Sheri says
This looks so amazing. All these treats and choices. When I see pics like this I can only hope to create it almost as awesome as it looks.
Tara L says
I love the mini chestnut loaves but I think my favourite recipe on this blog post would be the Gingerbread cake. It looks so good and moist. I bet it taste delicious too!
Corey says
Your photos are absolutely beautiful! This all looks so delicious. I've never had chestnuts, but after reading this, I think I'm going to have to try them!
Kate Hackworthy says
I hope you like them! Pre-cooked chestnuts in vaccum-sealed packs are in most supermarkets.
Briana Marie says
Oooo. This is something different for me to try! Right on time for the holidays.
Gemma says
These sound yummy! I'm a meat eater but I actually don't really like turkey as it's quite dry and bland - I think I'd prefer these!
fashionmommy says
These are fantastic ideas for vegetarian guests, or even as an alternative for boxing day.
Kate Hackworthy says
They would be great for Boxing day leftovers, too!