- Mushroom & Chestnut Roast.jpg (34.51 KiB) Viewed 418 times
Ready in: 1 hour 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 1 tbsp sunflower oil or dairy-free spread
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 250g (9oz) mushrooms, finely chopped
- 1 tbsp freshly chopped thyme
- 180g (6½oz) cooked chestnuts, roughly chopped
- 1 large carrot, roughly chopped
- 250g (9oz) unsalted mixed nuts, such as almonds, walnuts, cashews and Brazil, finely chopped
- 1 egg beaten
- 50g (2oz) ready-made fresh breadcrumbs
- Salt and freshly ground black pepper
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease and line the base of a 900g (2lb) loaf tin with baking paper.
2. Heat the oil in a large saucepan over a medium heat. Cook the onion and garlic, stirring, for 2 - 3 minutes until softened. Add the thyme, chestnuts and carrot and cook, stirring, for 2 minutes. Remove from the heat.
3. Add the nuts, egg and breadcrumbs and stir well. Season with salt and pepper. Spoon into the tin and press down well. Cover and cook for 30 - 35 minutes or until browned and golden. Leave to cool for 5 minutes.
4. Slice and serve with roasted vegetables and vegetable gravy, if liked.
Vegan Option
For vegan nut roast, replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water. Leave to thicken in fridge. You may need more cooking time, so check after 35 minutes.
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