Happy sunday, folks! I hope you’re having a good weekend and recovering nicely from your festive feast but, if you are still in search of more season’s eatings, I do have one last late christmas recipe for you. A variation on a vegan nut roast – Made to share with my vegetarian family – that makes use of both pasilla peppers and winter chestnuts.
And, meat free as it may be, those chestnuts certainly aren’t umami free. They come through with a slight meaty richness that few vegan foods possess and, if you aren’t sworn off the animal products, pair beautifully with a blend of gravy and Chilli Scrumptious’s Java Hot.
Because yes, delicious and moist as this one might be, on the inside, all nut roasts benefit from a little extra sauce on top.
Here’s how I made it.