INGREDIENTS

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240g mixed nuts

160g mixed nuts, sultanas & mango

Vegan stock cube

2.5 tbsp olive oil

2 small onions finely chopped

2 celery sticks finely chopped

1 large leek finely sliced

3 carrots coarsely grated

2 garlic cloves crushed then chopped

4 tbsp cashew butter

140g cooked chestnuts

80g dried cranberries

Zest of 1 lemon

4 tbsp almond milk

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METHOD

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1. Put the mixed nuts, nuts sultanas & mango and stock cube into a food processor and blitz until chopped into small pieces, but not fully ground. 

2. Preheat the oven to 200C/180C Fan/Gas 6 (optional) - Lightly oil the cubes.

3. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for another minute or two.

4. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.

5. Spoon the mixture into the cubes. Press down with a spoon firmly to compact the mixture. Fit the lids tightly and bake.  See below for cooking times according to taste.

6. Remove the cubes carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with mash-potato & vegan gravy.

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COOKING TIMES

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Loose, stuffing-like consistency: 30 mins with lid on.

Medium: 45 mins with lid on.

Well done: 45 mins with lid on then 15 mins with lid off.

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