Chestnut, Tempeh & Cranberry Christmas Nut Loaf

December 17, 2017

Packed with Christmas-y goodness, this nut loaf is lowFODMAP, vegan and super high protein! And delicious, obviously! You can easily reheat it in a microwave or pan so it’s ideal for when you find yourself as the awkward vegan-lowFODMAP guest.  

[Serves 6. Prep Time: 15-25 minutes. Bake Time: 30-35 minutes. Total = 45-50 minutes]

 

INGREDIENTS

 

1 tbsp dried cranberries
1 tbsp flaxseeds, ground + 100ml (1/2 cup) water
10 chestnuts
10 hazel nuts
10 brazil nuts
2 tbsp pumpkin seeds
2 carrots
200g (7oz) tempeh
2 tbsp black olive
2 tbsp spring onion, dark green part only
1 spring of rosemary
1-2 tsp oil (peanut, walnut, rapeseed etc)
1 tbsp soy sauce
1/4 tsp asafetida 
Salt & pepper to tast


*Optional tempeh marinade*
1 tsp sage
1 tsp rosemary
2 tsp soy sauce
1 tsp maple syrup
1 tbsp lemon juice
2 tbsp water

 

INSTRUCTIONS

 

  1. The night before (or a few hours) combine the marinade ingredients in a bowl and add chunks of the tempeh. Make sure it's all coated, before covering and moving to the fridge. 

  2. Preheat the oven to 200°C / 400°F / Gas Mark 6

  3. First prep the cranberries leaving them to soak in some water and in another small bowl combine the ground flaxseeds and 100ml (1/2 cup) of water. Set both aside.

  4. If you are using unprepared chestnuts, score one side of them with a knife and bake in a hot oven for 10-15 minutes until they are cooked through. Leave to cool.

  5. In a processor, add the other nuts, pumpkin seeds, carrots and tempeh. Blend until it is all even, small chunks.

  6. In a large frying pan, sauté the spring onion greens, black olives and rosemary in a little vegetable or nut oil. 

  7. Add the processed nut/tempeh mixture to the frying pan and cook for 10 or so minutes. The nuts should be looking a little golden once it's done.

  8. Meanwhile, once the chestnuts are cooked, remove their shells and blend them in the processor with a little water until they are a slightly lumpy mush. Then transfer them to the frying pan.

  9. Stir in the asafetida and soy sauce.

  10. Taste the mixture and season with salt and pepper as you see fit. 

  11. Once cooked, move the mixture over to a bowl and add the cranberries (not the water) and the flaxseed "egg".

  12. Stir all together and spoon into a lined loaf baking tin, spreading it flat. 

  13. Bake in the over for 30-35 minutes until its golden on top.

  14. Let cool before slicing into sixths. 

 

I filmed this recipe, which you can watch below. Merry Christmas!

 

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I strongly recommend consulting a registered nutritionist/dietician/medical practitioner.

* The low FODMAP diet has been shown to reduce symptoms in ~80% of IBS sufferers, so, unfortunately, it won't help 20%, but you also won't know unless you try. 

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