If you’re a plant-based champ (or you’re hosting friends who are!) then a Christmas nut loaf is the only thing you should be serving up on the 25th. Packed full of flavour, hearty, fulfilling and really tasty, we think even turkey lovers will be wanting some when you present it on the table (seriously, we’ve had first-hand experience!).
INGREDIENTS – Serves 4-6
1 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
400g can kidney beans, drained and rinsed
180g pack whole chestnuts
150g Walnut Pieces, roughly chopped
50g cranberry sauce plus extra to serve
1 tsp mixed spice
2 tbsp roughly chopped oregano
100g fresh breadcrumbs
125ml hot vegetable stock
Preheat the oven to 200 o C, gas mark 6. Grease and line a 1kg loaf tin.
Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.
Place the kidney beans and chestnuts in a food processor and roughly chop.
Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well.
Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.
Cut into slices and serve with extra cranberry sauce and vegetables.
Press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chickpeas instead of the kidney beans.
Christmas Nut Loaf recipe courtesy of California Walnuts