Christmas Nut Loaf

Ingredients

1 tbsp oil

1 onion, chopped

2 cloves garlic, chopped

400g can kidney beans, drained and rinsed

180g pack whole chestnuts

150g Walnut Pieces, roughly chopped

50g cranberry sauce plus extra to serve

1 tsp mixed spice

2 tbsp roughly chopped oregano

100g fresh breadcrumbs

125ml reduced salt, hot vegetable stock

 

Preparation time: 15 minutes
Cooking time: 20-25 minutes

Serves: 6

Nutrition: Per serving
Energy
360 Kcal
Fat
21g
Saturates
2.2g
Sugars
8.2g
Salt
0.18g

If you want something different this Christmas, try this gorgeous vegetarian bake. 

Alternatively, press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.

Ingredients

1 tbsp oil

1 onion, chopped

2 cloves garlic, chopped

400g can kidney beans, drained and rinsed

180g pack whole chestnuts

150g Walnut Pieces, roughly chopped

50g cranberry sauce plus extra to serve

1 tsp mixed spice

2 tbsp roughly chopped oregano

100g fresh breadcrumbs

125ml reduced salt, hot vegetable stock

Method

Preheat the oven to 200C, gas mark 6.  Grease and line a 1kg loaf tin.

Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.

Place the kidney beans and chestnuts in a food processor and roughly chop.  Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well.  Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.

Cut into slices and serve with extra cranberry sauce and vegetables.

 

 

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