The perfect recipe for a comforting Sunday afternoon in, a family feast, or a vegan alternative to Christmas dinner!
Ingredients:
1 ½ cups mixed nuts (peanuts, cashews, pistachios)
1 cup chestnuts (ready cooked)
2 parsnips
1 red onion
2 tbsp olive oil
1 garlic clove, mince
1 red chilli
1 carrot
100g mushrooms
½ cup of veg stock
1 cup breadcrumbs
1 tbsp of thyme
½ tbsp sage
If you want it more Christmasy tasting, I recommend adding a pinch of allspice!🎄
Preparation:
Set your oven temperature to 200° C. Grease and line a loaf tin with greaseproof paper.
Peel and chop the parsnips and carrots, place in a saucepan of salted water and cook over a medium heat until soft. Once cooked, mash them slightly and set aside.
Chop the red onion and mushrooms and fry with the olive oil and a pinch of salt. Chop the garlic and chilli, add them to the pan with the onion, and cook until soft.
Add veg stock, bread crumbs, chopped herbs and spices to the pan, and mix well.
Either finely chop or crush the mixed nuts, before adding them along with the mashed parsnips and carrots to the pan. Mix it up!
Place the mixture in the lined loaf tin and cover with foil. Bake for 30 minutes. Remove the foil and bake for a further 30 minutes uncovered.
