This is delicious veggie option for Chritmas that is full of flavour. Its also egg free suitable for any vegan visitors you may have around the festivities
2 pounds fresh chestnuts
1 Tbsp coconut or extra virgin olive oil to grease parchment paper
1⁄4 cup of filtered water
1 large onion, chopped
2 garlic cloves, crushed
1 and 1⁄2 cups finely chopped celery
1 cup finely grated carrot
2 cups dry whole-wheat breadcrumbs
3 Tbsp chopped parsley
1 tbsp freshly chopped sage
1⁄2 tsp paprika
1⁄2 tsp thyme
1⁄2 tsp basil
2 tbsp vegetable broth, or carrot and/or celery juice
3 Tbsp ground flax mixed with 9 Tbsp vegetable broth or filtered water
Celtic Sea Salt to taste
Black Pepper to taste
Parley sprigs for garnishing
Orange slices for garnishing
Cranberries for garnishing
Make a small cut in each chestnut then simmer in a pan of water for about 10 minutes, until the cuts open.
Peel the chestnuts then place in a steamer basket above water. Bring to the boil then simmer for 30 minutes until soft. Remove from steamer and transfer to a food processor and process the chestnuts until smooth. Transfer to a large mixing bowl.
Preheat the oven to 180 degrees and line a 1lb loaf tin with greased parchment paper.
Heat the 1⁄4 cup of filtered water in a large pan, add the onion, garlic, celery and carrots and sauté for a few minutes until soft. Remove from the heat and add the mashed chestnuts, breadcrumbs, parsley, sage, paprika, thyme, basil, salt, pepper, vegetable broth and flax mixture. Mix well.
Turn the mixture into the prepared loaf tin; smooth the top with a spatula, cover with foil and bake in the oven for 1 hour. Remove foil and cook another 15 minutes until the loaf is firm in the centre. Remove loaf from the oven & allow to stand for 3 to 4 minutes.
To serve, unmould the loaf onto a warmed serving dish. Garnish the loaf by surrounding it with, parsley, orange twists and cranberries. Serve immediately with Mushroom Gravy and Cranberry Sauce