Chestnut-Walnut Loaf with Parsnips and Cranberries
This is our holiday main meal for the year. It is a delicious combination of root vegetables and fruit. The nutmeg really adds a lovely flavoring to the chestnuts and walnuts.
Serving Size: 4
- 8 ounces cooked chestnuts
- 1&1/2 lb. parsnips
- 1 cup walnut pieces
- 1 cup dried breadcrumbs
- 3 onions, chopped
- 1 tablespoon rubbed sage
- 1/2 teaspoon nutmeg
- 2 egg replacements
- pinch of salt and pepper
- 3 tablespoons vegan margarine
- 1 (16 ounce) package cranberries
- 3/4 cup sugar
- 1 tablespoon agave
- Prepare a loaf pan with spray oil or vegan margarine.
- Line the pan with baking parchment making 2 extra large strips, one for the length and one for the width, both extending over the edge to enable easy removing of the loaf later.
- Again, grease the baking parchment.
- Pulse the prepared chestnuts to make chunky crumbs in a food processor.
- Add the walnuts and pulse again.
- Place the chestnut and walnut crumbs into a large bowl.
- Chop the onions.
- Melt 1 tablespoon of vegan margarine in a large pan.
- Add the chopped onions and saute until glassy.
- When the onions are done, add to the chestnut/walnut mixture.
- Peel the parsnips, remove the tops and carefully slice in half lengthwise.
- Place in a pot of boiling water with a bit of lemon juice and boil until al dente (5 -6 minutes depending on thickness).
- Prepare the 2 egg replacements.
- Add the dried breadcrumbs to the chestnut-walnut mixture.
- To the chestnut-walnut mixture, add the sage, nutmeg and a pinch of salt and pepper.
- Add the egg replacements and stir to an even mixture. You may need to add a bit more water to make mixture stick together. You don’t want it too wet, but you do want it to be able to form a loaf.
- Preheat the oven to 350 F / 177 C.
- Place the cranberries and sugar in a pan and simmer for about 10 minutes. You want the sugar to melt and the cranberries to pop and the mixture to stick together.
- In the original frying pan, melt the rest of the vegan margarine and add the agave.
- Lay the parsnips in the mixture and cover both sides to a light golden color.
- Cut the parsnips so they will fit evenly in the bottom of the loaf pan, using the widest part, and alternating to fit.
- Chop the unused parts of the parsnips and add to the chestnut-walnut mixture.
- Evenly spoon the chestnut-walnut mixture over the parsnips.
- Level the top of the mixture and add the cranberries to the top. Again evenly spread the cranberries.
- Cover the top with aluminum foil and place int he oven to bake for 1 hour.
- When the loaf is ready, remove from the oven and allow to cool slightly.
- Place a serving dish on top, then turn upside-down to remove the loaf from the pan.
- Peel the baking parchment away and garish the platter with rosemary or other green herbs.
- We enjoyed the meal with Brussels sprouts and cranberry sauce.