Ingredients
- 2 leeks, cleaned and sliced
- 2 tbsp olive oil
- 4 cloves garlic, sliced
- ½ butternut squash, peeled and diced into small cubes
- 125g mushrooms, finely chopped
- 300g hazelnuts
- 8 tbsp seed, toasted
- 200g cranberries
- 180g Merchant Gourmet Whole Chestnuts, finely chopped
- 60g breadcrumbs
- 2 tbsp ground flaxseed mixed with 5 tbsp water
- 3 tbsp tamari/soy
- 4 tbsp nutritional yeast
- 1 tbsp wholegrain mustard
- 1 tsp sea salt
- Zest of 1 lemon
- 2 tbsp fresh thyme, chopped
- 2 tbsp water
- 2 tbsp olive oil
Instructions
- Preheat your oven to 180°C (350°F). Grease a bundt tin or a silicone mould with olive oil.
- Heat the olive oil in a large pan over medium heat. Add the leeks and cook gently for 8–10 minutes until soft and golden.
- Stir in the garlic and cook for another minute.
- Add the diced squash and mushrooms. Cook for about 15 minutes, stirring often, until softened.
- Remove from heat and set aside to cool slightly.
- Toast the hazelnuts in a dry pan until golden. Pulse in a food processor until roughly chopped.
- In a large bowl, mix the toasted nuts with the vegetable mixture.
- Add the chopped chestnuts, breadcrumbs, flax egg, tamari, nutritional yeast, mustard, salt, lemon zest, black pepper, and thyme.
- Mix everything thoroughly, ensuring the mixture is well combined and sticky enough to hold its shape when pressed. If the mixture feels too dry, add 1–2 tbsp water or more olive oil.
- Spoon the mixture into the bundt tin. Press it down firmly with the back of a spoon or your hands to ensure it holds together when baked.
- Smooth the top, then bake in the preheated oven for 40–45 minutes until golden brown on top.
- Remove from the oven and allow the nut roast to cool in the tin for 10–15 minutes to help it firm up further. Carefully invert the nut roast onto a serving plate. Garnish with fresh herbs & vegetable crisps.
