Ingredients

• 300g/10½oz mixed nuts
• such as almonds
• hazelnuts
• walnuts
• pecans or Brazil nuts
• 1 vegan-friendly vegetable stock cube
• 2 tbsp extra virgin olive oil
• plus extra for greasing
• 1 onion
• finely chopped
• 2 celery sticks
• finely chopped
• 1 leek
• trimmed and thinly sliced (about 100g/3½oz prepared weight)
• 2 carrots
• coarsely grated (around 150g/5½oz prepared weight)
• 2 garlic cloves
• crushed
• 4 tbsp cashew butter
• 180g/6oz cooked chestnuts
• broken into small pieces
• 75g/2½oz dried cranberries
• 20g/¾oz bunch fresh parsley
• finely chopped
• 1 lemon
• finely grated zest only
• 4 tbsp soya milk
• such as soya
• 1 tsp sea salt
• freshly ground black pepper

Directions

• Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces
• but not fully ground. If you don’t have a food processor
• chop all the nuts as finely as you can.
• Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper.
• 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 a few seconds more.
• Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts
• chestnuts
• cranberries
• parsley
• lemon zest
• almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed.
• Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes
• or until the loaf is hot throughout and lightly browned.
• Remove the tin 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 vegan gravy.