INGREDIENTS
Stuffing
- 150g pre-cooked chestnuts
- 100g vegan sausage “meat” (2-3 sausages)
- 2tsp sage
- 2tsp marjoram
- ½ tsp dried rosemary
- 1 tbsp Olive oil
- Pinch of salt
- Black pepper
Loaf
- 300g Tofu, well-pressed
- 250g mushrooms
- 1 onion, diced
- ½ tbsp onion powder
- 1 tsp Dijon mustard
- 2 tbsp nutritional yeast
- 2 tsp miso paste
- 3 cloves garlic, minced
- ½ tsp salt
- 50g breadcrumbs
- 2 tbsp plain flour
Glaze
- ½ cup of agave nectar
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp apple cider vinegar
- 1 tbsp orange or lemon juice
- ½ tbsp miso paste
- Pinch of salt
METHOD
Stuffing: Start by combining all the stuffing ingredients into a bowl and squeeze them together with your hands to make a thick paste. We use Naked Glory sausages but any, good vegan sausages will do. When well mixed, cover the bowl and place in the fridge.
Loaf: Mix the mustard, onion powder, nutritional yeast, miso and salt with a little water in a small bowl.
Lightly fry the diced onion and crushed garlic until soft and add the chopped mushrooms. When the mushrooms start to release their juices, add the tofu, crumbling it straight into the pan with your hands. Allow to cook for a few minutes and then stir in the mustard mix; mustard, onion powder, nutritional yeast, miso and salt. Continue to fry gently until all the liquid has been absorbed.
Sprinkle in the breadcrumbs and flour, stir in and turn off the heat and allow to cool while you make the glaze.
Glaze: Add all the ingredients into a saucepan and cook on a high heat until it becomes “gloopy” and sticky. Reduce the heat and keep warm while you assemble the loaf.
Assembly: Line a bread tin with greaseproof paper. Start with a layer of loaf mixture, an inch thick, at the bottom of the tin. Take the stuffing mix from the fridge and roll it into a big sausage the length of the tin. Place this sausage on top of the first loaf layer. Make sure the ends are neatly squared off and touching the ends of the tin.
Add the rest of the outer mixture around the stuffing and fill to the top. Use the sides of the greaseproof paper to round the loaf.
Take the glaze off the heat and pour onto the top. Rinse the saucepan straight away to prevent the glaze from turning to concrete in your pan.
Cook the loaf for 40 minutes at 200 degrees C. Remove from the oven and enjoy with your traditional potatoes, veg and trimmings.
