Oh the Christmas season; tis the season of lights, and cheer, the season of stuffing our faces with sweets and not so good for us food. But tis also the season were we vegans dread cooking for, or visiting our non-veg families for Christmas dinner.
So instead of picking at your salad and potatoes, why not bring something delicious for everyone to try!
Let them suffer from a turkey coma while you leave the table fueled and ready to get tinselly and tipsy!
1 tablespoon coconut oil, plus extra for greasing
2-4 cloves garlic, crushed
1 cup mushrooms, sliced
½ cup red onions, thinly sliced
¼ cup brandy
8 vacuum packed or canned unsweetened, whole chestnuts
1 eggs worth of egg replacer
½ cup breadcrumbs ( I make mine out of oats)
2 cups chestnut puree
Grated zest of ½ orange plus juice of 1 orange
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
Salt and black pepper
Heat the oven to 350°F. Lightly grease a 2 lb loaf tin.
Heat the coconut oil in a large saucepan over a medium heat and sauté the garlic, mushrooms and onions for 7-8 minutes until they are tender and lightly browned, stir frequently.
Add brandy to the pan and allow it to simmer for 1-2 minutes, or until it has reduced. Remove the pan from heat and leave the mixture to cool for about 3 minutes.
Break the chestnuts into pieces and stir them into the mushroom mixture with the egg replacer, breadcrumbs,chestnut puree, zest and orange juice, parsley, thyme and salt and pepper to taste. Mix until well combined.
Spoon the mixture into the loaf tin, and bake for 45 minutes, or until the top is browned.
Cool the loaf in the tin. Then turn it out and cut it into neat slices. Sprinkle with fresh herbs and serve it with your favourite gravy.