Chestnut, Mushroom and Sage Roast

A delicious nut roast recipe from Merchant Gourmet which when complemented with cranberry sauce and with a pile of spiced red cabbage and roasted sprouts creates a delicious alternative for Christmas lunch.
https://www.merchant-gourmet.com/recipes/recipe/chestnut-roast/
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Dairy Free, Gluten Free, Vegan, Vegetarian
Keyword: Chestnut, Christmas, Dairy Free, Gluten Free, Nut Roast, Vegan, Vegetarian
Servings: 6
Author: https://www.merchant-gourmet.com/recipes/recipe/chestnut-roast/

Ingredients

  • 2 x 180g pouches Merchant Gourmet Whole Chestnuts
  • 250g Chopped Chestnut Mushrooms
  • 3 Chopped Medium Carrots
  • 4 Finely Chopped White Onion
  • 3 Cloves Garlic
  • Half Cup Roughly Chopped Almonds
  • Half Cup Sultanas
  • Half Cup Brown Rice
  • 3 tbsp Flaxseeds
  • 6 tbsp Water
  • 1 tbsp Fresh Chopped Rosemary
  • 1 tbsp Fresh Chopped Sage
  • 1 tsp Nutmeg
  • 1 tsp Sea Salt
  • 1 tsp Black Pepper

Instructions

  • Start by preheating the oven at 180 degrees Celsius
  • In a small bowl mix the flaxseeds with water. Leave them onto one side for 5-10 minutes until they assume a gloopy kind of consistency
  • In a casserole pan heat up 1 tablespoon of coconut oil. Add the chopped onion and the chopped carrots and gently fry them for 5-7 minutes until the onion have softened. Add the grated garlic cloves. Cook for a further 2 minutes. Add the chopped mushrooms, rosemary, sage and nutmeg and cook for another 10 minutes
  • Chop 1 pack of chestnut in bite size pieces. Put them on one side. With a fork mash down the 2nd pack of chestnut until you have a crumbly flour
  • Add the chopped almonds, sultanas, the flaxseeds, salt and pepper, chopped chestnut and the chestnut “flour” to the pan. Mix everything well together
  • Remove the pan from the heat and add the brown rice flour, combine everything well together
  • Line a bread tin with parchment paper. Pour the mixture into the tin and press it down with a spatula or with your hands
  • Bake in the oven for 1 hour
  • Half way through cover the top with some foil to prevent the top from burning
  • Once the roast is baked remove it from the oven and slice it before serving