For this recipe you will need a small (1lb) loaf tin and a food processor.
Ingredients
Serves Four
20g/¾oz butter, plus extra for greasing
1 leek, finely sliced
½ onion, finely chopped
400g tin chickpeas, drained
75g/2½oz mixed nuts, such as almonds, peanuts and walnuts
1 heaped tsp miso or yeast extract
1 free-range egg, beaten
50g/1¾oz cooked chestnuts
1 small apple, grated
30g/1oz panko breadcrumbs
1 tsp dried sage
1 tsp dried thyme
1 tsp dried parsley
salt and freshly ground black pepper
To serve
mashed potatoes or carrot and swede mash, green veg and gravy
Method
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a small loaf tin with baking paper.
2. Heat the butter in a large frying pan over a medium heat. Add the leek, onion and a pinch of salt and cook for 5–7 minutes until soft but not browned.
3. Meanwhile, add two-thirds of the drained chickpeas, the nuts, miso, egg, chestnuts, apple, breadcrumbs and dried herbs to a food processor. Pulse until smooth.
4. Tip the mixture into a large bowl and add the cooked leek and onion and the rest of the chickpeas. Season well with salt and pepper and mix thoroughly.
5. Transfer to the lined loaf tin, pressing firmly into the tin, then smooth out the surface.
6. Bake for about 35 minutes or until firm to the touch. Leave to cool slightly in the tin before removing and slicing.
7. Serve with mashed potato or carrot and swede mash, green veg and gravy.
1. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a small loaf tin with baking paper.
2. Heat the butter in a large frying pan over a medium heat. Add the leek, onion and a pinch of salt and cook for 5–7 minutes until soft but not browned.
3. Meanwhile, add two-thirds of the drained chickpeas, the nuts, miso, egg, chestnuts, apple, breadcrumbs and dried herbs to a food processor. Pulse until smooth.
4. Tip the mixture into a large bowl and add the cooked leek and onion and the rest of the chickpeas. Season well with salt and pepper and mix thoroughly.
5. Transfer to the lined loaf tin, pressing firmly into the tin, then smooth out the surface.
6. Bake for about 35 minutes or until firm to the touch. Leave to cool slightly in the tin before removing and slicing.
7. Serve with mashed potato or carrot and swede mash, green veg and gravy.
i) To make this loaf ahead and freeze, put the uncooked mixture in a resealable bag, smoothed flat (for easy storage and faster defrosting) in the freezer. Defrost at room temperature (or overnight in the fridge). When ready to cook, tip into the lined tin and bake as directed.
ii) The loaf can be eaten cold or reheated in the microwave. If you don't have a microwave, place slices in an ovenproof dish and heat in the oven until piping hot, covered with kitchen foil, so it doesn't dry out.
iii) Any leftover nut roast is delicious in warm sandwiches or toasties with red onion chutney and a bit of your favourite cheese.
From an idea seen here
You may also like to read this post
Happy Low Carb Christmas Tips here
~ time to bring out the Festive seasons oven gloves ~
All the best Jan
34 comments:
Hi dear Jan, I don't like chickpeas but this looks good. Sorry about the unfinished comment, it sent before I had a chance to finish.
Have you made this - does it taste good? Interesting.
I’ve never seen anything like this. Chestnuts are not common where I live.
It looks delicious Jan :)
...Jan, this looks great.
REPLIES TO
Linda's Relaxing Lair who said ...
Hi dear Jan, I don't like chickpeas but this looks good. Sorry about the unfinished comment, it sent before I had a chance to finish.
Hello Linda, it's annoying when that happens! But not to worry, I did delete it.
By the way you can swap the chickpeas for beans; e.g. black beans, borlotti or cannellini if preferred they will all work.
Many thanks for all the lovely comments you leave on the blog.
Chatty Crone who said ...
Have you made this - does it taste good? Interesting.
Hello there, and many thanks for your comment and question.
It was a friend who introduced me to this and I found it a nice change. It is quite moist in the middle and apparently can be made even more festive by adding some cranberries!
All the best Jan
Thanks for sharing, I think I would love this one!
Gracias por la receta. Te mando un beso.
Sounds like an interesting bread, and maybe a bit heavy with beans or chickpeas and nuts
Interesting loaf -Christine cmlk79.blogspot.com
What an interesting recipe. Love the I sea of a vegetarian loaf.
Saw this one on BBC too. Really nice.
Chickpea and Chestnut loaf looks very interesting.
Chestnuts I only saw at the Christmas market. Ingo said I tasted and didn´t like them - they must´ve been that bad I don´t recall it, LOL - other the bread sounds yummy - think I need to do a baking day when the stress is over. Our oven is a bit on the slow side...
Just bought some chestnuts. This looks delicious - despite the chickpeas.
God bless.
It does look nice, Jan.
This sounds excellent. My vegetarian/vegan daughter will love this recipe.Thank you, Jan.
I don't think I've ever had chestnuts, but this looks like it's worth a try! Love your oven mitts :-)
Hello Jan,
Sounds healthy and looks delicious!
Take care, enjoy your day and happy weekend.
I've never cooked anything like this before. It looks delicious, and what's in it is amazing!
Hugs, Elke
Warning! If you are making this in anticipation of entertaining vegetarians, make two! Meat eaters happily devour vegetarian dishes, often leaving the vegetarians with very little choice of what is left!
I often use leftovers from such dishes to make vegetarian wellington.
If I had someone to prepare that meal for me...
Awww, too bad. I just ate the chestnuts I roasted. Chestnut season is pretty much over now
This sounds interesting. Thanks, Jan, for sharing the recipe.
This looks great and I am a big chickpea fan. I'll look for chestnuts -- are canned okay? It's really cold in New York, so it's a good time to turn on the oven.
Looks goos but not a fan of chickpeas.
Your recipe offers a versatile, well-structured nut loaf that serves as an appealing vegetarian centrepiece with practical guidance for preparing, freezing, and reheating
REPLY TO
Buttercup who said ...
This looks great and I am a big chickpea fan. I'll look for chestnuts -- are canned okay? It's really cold in New York, so it's a good time to turn on the oven
Hello and many thanks for your comment and question.
Using ready-to-eat cooked chestnuts will be fine.
All the best Jan
I think I will stick to my meatloaf I make using hamburger, that is hubby's favorite :)
That looks good! I always make a nut roast for Christmas, though these days I'm lazy and buy a packet nut roast mix.
Wonder why they're not calling it Vegemite? I think (not sure), but I think yeast extract is Vegemite. Love me some miso!
REPLY TO
The Happy Whisk (Ivy) who said . . .
Wonder why they're not calling it Vegemite? I think (not sure), but I think yeast extract is Vegemite. Love me some miso!
Hello Ivy, many thanks for your comment and question.
Yes, yeast extract is perhaps best known as either 'Marmite' or Vegemite' but many of the supermarkets have their own label, and of course yeast extract is very high in B vitamins too :)
All the best Jan
Me parece muy interesante. Besos.
All of the ingredients are agreeable
Post a Comment