Ingredients:
1 tablespoon of rapeseed oil
2 sticks celery
1 medium red onion
4 garlic cloves
1 ½ cups of red wine
7oz chopped chestnuts
7oz chopped cashew nuts
2 tablespoons of flour
4 oz breadcrumbs
4 oz dried cranberries
4 oz vegan cheese
2 tablespoons of linseed/flaxseed
3 tablespoons dried parsley
1 tablespoon of brandy
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon basil
salt
pepper
16. add paprika
17. add thyme
18. add basil
19. add salt and pepper
20. add brandy
21. mix everything together
22. put into lined 2lb loaf tin, press down and smooth over the top
23. put in oven for 40 minutes
24. take out of oven and cool for 10 minutes before turning out.
25. when turning out, either slice for immediate serving or
26. freeze for up to 3 months
27. defrost in fridge for 24 hours
28. cut into slices and heat in oven at 180C 160C(fan), 360F or gas number 4
29. heat through for about 20 minutes
30. serve with traditional Christmas dinner trimmings
Method:
1. Heat oven at 160C (fan) 180C, 360F or gas number 4.
2. Fry rapeseed oil in frying pan over a medium heat.
3. add chopped up celery.
4. add chopped up red onion.
5. add minced garlic cloves
6. when everything is cooked, add red wine.
7. add chopped chestnuts
8. add chopped cashew nuts
9. turn off heat
10. add flour and stir in
11. add breadcrumbs
12. add dried cranberries
13. add vegan cheese
14. add linseed/flaxseed
15. add dried parsley
