Vegan Sweet Potato, Couscous & Nut Roast

This easy nut roast is great for a family roast dinner or for a vegan Christmas lunch. It’s packed full of flavour and texture and delicious served with all the trimmings and gravy. We’ve used our Tomato and Chilli Couscous to add a little kick but you can use your favourite Ainsley Harriott Couscous flavour – Spice Sensation or Roasted Vegetable work well.


Place the potatoes in a saucepan of salted water and bring to the boil. Cook until tender, drain well and mash.

Preheat the oven to 200c/180cfan/Gas6. Oil and line a 2lb loaf tin with parchment, leaving the excess overhanging the sides.

Heat the oil to in a frying pan over a low-medium heat and gently fry the onion, celery, red pepper, carrot, thyme and garlic for about 10-12 minutes until softened.

Place the nuts in a food processor and blitz until fairly small, but still with texture.

Prepare the couscous according to the packet instructions.

Tip all of the ingredients into a mixing bowl. Season well with salt and pepper and mix throughly.

Transfer the mixture to the prepared tin and press down firmly to pack into the tin. Fold the excess parchment on top of the mixture to cover. Cover with foil and bake for 20 minutes. Remove the foil and peel back the parchment, bake for a further 20 minutes.

Remove from the oven. Leave to stand for 10 minutes before removing from the tin and cutting into thick slices to serve.



  • 2 sweet potatoes (approx. 350g), peeled and chopped
  • 2 tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 1 stick of celery, finely chopped
  • 1 red pepper, deseeded and finely chopped
  • 1 carrot, grated
  • ½ tsp fresh thyme leaves (optional)
  • 2 cloves garlic, grated or minced
  • 150g mixed unsalted nuts (almonds, walnuts, pecans)
  • 1 x packet Ainsley Harriott Tomato and Chilli Couscous
  • 50g ready-to-eat chestnuts
  • 3 tbsp chopped parsley
  • salt and pepper