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Hemp Seed and Herb Festive roast

Are you planning a veggie or vegan Christmas this year?

If you are, we have a hemp twist on the traditional nut roast. Our nut roast is laced with nutty squash, festive herbs and a sweet and crunchy hemp seed topping. The dish is sweet, salty and filled with great ingredients to make your celebrations super seeded and even more delicious.

You can take it as an early Christmas present from the Good Hemp Team!

  • Hemp Seed and Herb Festive Roast
  • 600g winter squash, washed, deseeded and roughly chopped
  • 1 large white onion, peeled and roughly chopped
  • 3 cloves garlic, un-peeled
  • 3 tbsp Good Hemp Oil or olive oil
  • 3 tbsp water
  • 100g sunflower seeds
  • 100g Good Hemp seeds
  • 100g gluten free oats
  • 30g chickpea flour
  • 1 tbsp chopped rosemary
  • 1tsp dried sage
  • 1/4 tsp chili flakes
  • 1 tsp white miso
  • Hemp Seed Crunch
  • 100g Good Hemp Seeds
  • 1 tsp chopped rosemary
  • 1 tsp dried Sage
  • 1/4 tsp chili flakes
  • 1tsp miso
  • 1 tbsp Maple syrup
  • 2 tbsp Good Hemp Oil or olive oil


Hemp seed and herb Festive roast

Preheat the oven to 180 degrees Celsius


Place the squash, onions and garlic on a large baking tray lined with baking paper and drizzle the vegetables with oil and water.


Roast the vegetables in the hot oven for 30 minutes until they are soft, gently shaking them half way through.


While the vegetables are roasting, place the sunflower seeds on a small baking tray and roast them for 15 minutes until golden.


Place the oats, chickpea flour, herbs and hemp seeds into a food processor and process them until they form a fine flour.


When the sunflower seeds are golden, take them from the oven and add these to the food processor and process them too.


When the vegetables are ready, take them from the oven and let them cool for five minutes. Then carefully take the peel off the garlic.


Add them to the food processor with the seedy flour and process until you have a smooth mixture, set this aside to rest.


Line a small loaf tin (roughly 15x 10 cm) with baking paper and lightly oil the tin.


Spoon the squash and hemp mixture into the tin and press it down to make a smooth and even layer then top with the hemp seed crunch and press it into an even layer.


Bake the roast in a preheated oven for 45 minutes until golden, then take it from the oven and let it rest in the tin for five minutes and then outside of the tin for five minutes.


To serve, slice the Seed roast into 1-2 cm thick pieces and serve hot with all the festive trimmings!

Hemp Seed Crunch

Place the hemp seeds into a bowl with the rest of the ingredients and mix well, set aside.

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