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Nut Loaf with Pumpkin and Chestnut

December 1, 2018

Supermarket versions of the nut roast are often highly processed and contain quorn and additives, which is far removed from what a whole food, plant based diet should bring. This is a delicious and nutrient filled vegetarian dish that is ideal for the festive period. You can make this dish vegan by replacing the eggs with 2 tbsp freshly ground chia seeds whisked together with 6 tbsp water and placed in the fridge for 15 minutes before adding to the recipe.


600 g Butternut Squash, diced

360 g cooked chestnuts

2 onions, chopped

1 tin of drained chickpeas

50 g chickpea flour

3 large eggs

120 g mixed nuts (walnuts, pecan and almonds) roughly chopped

30 g pumpkin seeds

8 dried apricots

8 sage leaves

1 tbsp chopped tarragon

3 tbsp chopped flat leaf parsely

1/2 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

sea salt and black pepper

olive oil


1Preheat the oven to 170 degrees. Sauté the onion and the butternut squash in olive oil for 25 minutes. Add the ground spices and cook for a further 2 minutes.

2Place the eggs, apricots, chopped nuts, fresh herbs, chickpea flour and onion mixture in a large bowl and add the blitzed chestnuts and chickpeas. Season generously with salt and black pepper. Mix thoroughly to combine all the ingredients.

3Line a 2lb loaf tin with baking parchment and oil lightly. Transfer the mixture to the tin pressing down with a spoon. Transfer to the oven and bake for 45 minutes. Leave to cool for 15 minutes before serving.


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