Recipe Index

Ingredients

• 10½oz mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts
• 1 vegan-friendly vegetable stock cube
• 2 tbsp extra virgin olive oil, plus extra for greasing
• 1 onion, finely chopped
• 2 celery sticks, finely chopped
• 1 leek, trimmed and thinly sliced (about 3½oz prepared weight)
• 2 carrots, coarsely grated (around 5½oz prepared weight)
• 2 garlic cloves, crushed
• 4 tbsp cashew butter
• 6oz cooked chestnuts, broken into small pieces
• 2½oz dried cranberries
• ¾oz bunch fresh parsley, finely chopped
• 1 lemon, finely grated zest only
• 4 tbsp milk alternative, such as soya or almond
• 1 tsp sea salt
• freshly ground black pepper

Method

1. Put the mixed nuts and the stock cube in a food processor and pulse until the nuts are chopped into small pieces but not ground down, or chop everything as finely as you can by hand.
2. Heat the oven to 400°F, lightly oil a 31¾ oz loaf tin and line its base with baking paper.
3. Heat the olive oil in a large frying pan and gently fry the onion, celery, leek and grated carrots for 5 minutes, stirring regularly, until they soften, then add the garlic for a few seconds more.
4. Tip the vegetables into a mixing bowl, stir in the cashew butter, then add the chopped nuts, the broken chestnuts, cranberries, parsley, lemon zest, milk alternative and sea salt, season with plenty of black pepper and mix the whole lot thoroughly.
5. Spoon the mixture into the prepared tin, pressing it down firmly with a spoon to compact it, cover the tin with foil and bake for 30 minutes.
6. Remove the foil and bake the loaf for a further 20 minutes, until it is hot throughout and lightly browned.
7. Let the tin sit for 5 minutes, loosen the loaf's edges with a table knife, turn it out onto a board or platter and cut it into thick slices to serve hot.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data