I adore nut roast and think it should be obligatory for veggies to have one at Xmas. None of that soggy filo pastry and goats cheese nonsense for me! A roast is all about a roast. And a good nutty one at that. This recipe is from my mum and it’s delicious 🙂 Amounts are loose as it depends on what you like in terms of balance.
6oz dried chestnuts, soaked overnight and cooked for 30 mins (am not sure on equiv amounts for vacuum packed ones, but I’d guess about 3-4 tins/packs)
250g mushrooms, chopped small and sauteed in butter
1 onion, chopped small and sauteed with the mushrooms
Lob everything into a food processor and blitz roughly along with dried herbs, 1tbsp tom puree, a couple of cloves of garlic some stock powder and an egg.
Pop into a lined loaf tin and bake for about an hour at 180 degrees. Can be made up to 3 days before hand and kept in the fridge. Also works as a nice stuffing for meat eaters. If you’re vegan then ditch the egg and maybe add some stock/wine/water to get it to the right consistency.