This recipe is ideal for the main course. Serve with your favorite vegetables and lashings of gravy.
Servings 4
Ingredients
180g (6.3oz) pickled walnuts, sliced
300g (10.5oz) mixed nuts (such as almonds, hazelnuts, walnuts, or macadamia nuts)
1 vegan-friendly vegetable stock cube
2 tbsp extra virgin olive oil, plus extra for greasing
1 tbsp fresh corn
1 onion, chopped
2 celery sticks, chopped
1 leek, thinly sliced
100g (3.5oz) chestnut mushrooms, chopped
1 red pepper, deseeded and diced
1 carrot, grated
2 garlic cloves, crushed
4 tbsp cashew butter
1 tsp dried thyme
1 tsp dried basil
1 tsp dried sage
1 lemon, finely grated zest only
4 tbsp milk alternative, such as soy or almond
100g (3.5oz) fresh breadcrumbs
1 tsp sea salt
Freshly ground black pepper
How to prepare
In a food processor, blitz the nuts and stock cube on the pulse setting until the nuts are chopped into small bits but not completely crushed. If you don’t have a food processor, finely chop all of the nuts.
Preheat the oven to 200°C/400°F/Gas Mark 6. 6. Lightly grease and line the bottom of a 900g loaf pan with baking paper.
In a large frying pan, heat the oil and gently cook the onion, corn, celery, leek, mushrooms, carrots, and pepper for 5 minutes, or until softened, turning often. Cook for a few seconds more after adding the garlic.
Stir in the cashew nut butter in a mixing dish. Combine the chopped nuts, Pickled Walnuts, herbs, lemon zest, milk, breadcrumbs, and salt in a mixing bowl. Season generously with ground black pepper and stir until fully combined.
Spoon the mixture into the loaf pan that has been prepared. Firmly press down with a spoon to compress the mixture. Bake for 30 minutes, covered with foil. Remove the foil and bake for another 20 minutes, or until the loaf is hot and gently browned throughout.
Remove the loaf from the oven and set aside for 5 minutes to cool before loosening the edges with a table knife and putting it out onto a board or tray. Serve hot with vegan gravy and thick slices.
