Chestnut loaf

Thrill the vegetarians around the Christmas dinner table with this sumptuous nut loaf recipe

9 ratings

1 hour 10 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal240
Fat2.5g
Salt0.4g
Sugar12.5g

Recipe by: World Cancer Research Fund | cancer and nutrition experts

This tasty vegetarian dish makes the perfect substitute for meat in a roast dinner. The nut loaf goes perfectly with all the classic roast dinner trimmings and can be made in advance and reheated.

Ingredients

1 teaspoon olive oil
1 medium onion, chopped
1 clove garlic, finely diced
225g cooked, peeled chestnuts
1 x 227g can chopped tomatoes
100g wholemeal breadcrumbs
1 stick celery, chopped
100g mushrooms, chopped
2 tablespoons fresh sage, chopped
Sprig of parsley
2 tablespoons tomato relish

Method

Preheat oven to 200ºC/Fan 180ºC. Line a 1lb loaf tin with greaseproof paper.
Add the olive oil into a thick-based saucepan and cook the onion and garlic on a medium heat for 5 minutes.
Once the onion has softened, add the chestnuts, chopped tomatoes, breadcrumbs, celery, mushrooms and sage.
Stir well to partially break up the chestnuts, then spoon into the lined loaf tin, pressing the mixture down firmly.
Bake in the preheated oven for 1 hour, until golden brown and firm.
When cooked, loosen the edges of the loaf with a knife, then gently turn out onto a serving plate. Decorate with a sprig of parsley and serve in thick wedges with tomato relish.

This delicious recipe uses chestnuts, which are lower in fat than other nuts.