Vegan Brussels & Nut Roast Loaf

Vegan Brussels & Nut Roast Loaf

Vegan Brussels & Nut Roast Loaf

by

READY IN
105 minutes
PREP TIME
15 minutes
COOKING TIME
90 minutes
SERVES
6 Servings

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INGREDIENTS TO GET READY
200 g / 7 oz brussels sprouts, shredded
200 g / 7 oz chestnut puree (1 pack)
5 ml / 1 teaspoon dried thyme
5 ml / 1 teaspoon dried rosemary
4 slices vegan bacon, diced
150 g / 5 oz wholemeal breadcrumbs
100 g / 3½ oz cashew nuts, broken into pieces
45 ml / 3 tablespoons mushroom ketchup
Freshly ground salt and black pepper
75 ml / 2.5 fl oz freshly boiled water
Vegan butter for greasing dish
PUT IT TOGETHER
1. Preheat the oven to 180℃ Fan/200℃/400℉/Gas 6.
2. Place all the ingredients, except the water, into a large bowl and mix together, ensuring all ingredients are distributed evenly.
3. Add the water and mix in, season with freshly ground salt and black pepper.
4. Grease a 500 g / 1 lb loaf tin and spoon the mixture in. Smooth the top with a spatula, cover with kitchen foil and place in the bottom of the oven and bake for 45 minutes.
5. Remove the foil and bake for a further 30 minutes, until the top has formed a crunchy layer and the roast is coming away from the sides of the dish.
6. Remove from the oven and leave to rest for 10-15 minutes.
7. Turn out of the tin, slice, and serve as part of a roast dinner with vegetables and onion gravy. Leftovers are yummy cold with a salad.

Recipe Cuisine: Vegan

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