Mini bundt chestnut roasts on a vintage silver platter with cranberries piled on top with rosemary sprigs. Get the recipe.
Print Recipe
4.93 from 13 votes

Mini Bundt Chestnut Roasts with Sage Gravy

Mini Bundt Chestnut Roasts with Sage Gravy are a tasty vegetarian and vegan Christmas main. They're quick to make and look showstopping. If you don't have mini bundt tray you can make them in a loaf or cake pan.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Meal
Cuisine: American, British, International
Servings: 6
Calories: 508kcal
Author: Kate Hackworthy | Veggie Desserts


  • 3 tbsp butter or non-dairy spread
  • 2 onions diced
  • 2 cloves of garlic finely chopped
  • 300 g (2 cups) cooked peeled chestnuts (store-bought vacuum-packed is easiest)
  • 150 g (1 cup) mixed nuts
  • 200 g (2 cups) breadcrumbs
  • 500 ml (2 cups) vegetable stock
  • 1 tsp soy sauce
  • 1 tsp fresh sage finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary leaves chopped
  • Salt and pepper

For the Sage Gravy

  • 2 tbsp oil
  • 1 red onion diced
  • 4 cloves garlic finely chopped
  • 4 tbsp fresh sage chopped
  • 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 3 tsp plain flour
  • 500 ml (2 cups) vegetable or mushroom stock
  • Salt and pepper


  • Preheat the oven to 180C/350F. 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.

For the sage gravy

  • In a pan over a medium/low heat, heat the oil then add the onion and cook for 3 minutes. Add the garlic and herbs and cook, stirring, for a further 2 minutes.
  • Add the flour and cook for 2 minutes, stirring.
  • Pour in the stock, add the salt and pepper, then reduce the heat and simmer for 10-15 minutes until thickened and reduced.
  • Place a fine sieve over a bowl and pour the gravy through it, pressing down to extract as much gravy and flavours as possible.


Calories: 508kcal | Carbohydrates: 61g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 1023mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 25.4mg | Calcium: 106mg | Iron: 3.2mg