Mini Bundt Chestnut Roasts with Sage Gravy
User Reviews
4.9
42 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
45 mins
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Servings
6
-
Calories
508 kcal
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Course
Main Course
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Cuisine
American, International, British
Mini Bundt Chestnut Roasts with Sage Gravy
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Mini Bundt Chestnut Roasts with Sage Gravy are a tasty vegetarian and vegan Christmas main. They're quick to make and look showstopping. If you don't have mini bundt tray you can make them in a loaf or cake pan.
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Ingredients
- 3 tablespoon butter or non-dairy spread
- 2 onions diced
- 2 cloves of garlic finely chopped
- 300 g (2 cups) cooked peeled chestnuts (store-bought vacuum-packed is easiest)
- 150 g (1 cup) mixed nuts
- 200 g (2 cups) breadcrumbs
- 500 ml (2 cups) vegetable stock
- 1 teaspoon soy sauce
- 1 teaspoon fresh sage finely chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary leaves chopped
- salt and pepper
For the Sage Gravy
- 2 tablespoon oil
- 1 red onion diced
- 4 cloves garlic finely chopped
- 4 tablespoon fresh sage chopped
- 2 teaspoon fresh thyme leaves
- 1 bay leaf
- 3 teaspoon plain flour
- 500 ml (2 cups) vegetable or mushroom stock
- salt and pepper
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Instructions
- Preheat the oven to 180C/350F. Grease a 6-cup mini bundt tray well with cooking oil spray (or grease a baking dish).
- In a frying pan over a medium heat, heat the butter, then add the onions and cook until soft and translucent. Add the garlic and cook for another minute.
- In a food processor blitz the nuts and chestnuts until fine and crumbly. Pour the mixture into a large bowl and mix in the onions, breadcrumbs, stock, soy sauce, herbs and salt and pepper.
- Press the chestnut roasts mixture into the mini bundt pans, ensuring that it gets into all the edges. Bake for 35-45 minutes (depending on the size of your pans) or until golden on top and cooked through. Allow to cool in the pan completely. Place a large plate or chopping board over the bundt tray and carefully invert to turn out the loaves. Serve warmed up with the gravy poured on top.
- NOTE: To cook without mini bundt pans, spread the mixture into a large baking dish and cook for 35-45 minutes.
For the sage gravy
- In a pan over a medium/low heat, heat the oil then add the onion and cook for 3 minutes. Add the garlic and herbs and cook, stirring, for a further 2 minutes.
- Add the flour and cook for 2 minutes, stirring.
- Pour in the stock, add the salt and pepper, then reduce the heat and simmer for 10-15 minutes until thickened and reduced.
- Place a fine sieve over a bowl and pour the gravy through it, pressing down to extract as much gravy and flavours as possible.
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
61g
(20%)
Protein
10g
(20%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Cholesterol
15mg
(5%)
Sodium
1023mg
(43%)
Potassium
544mg
(16%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
560IU
(11%)
Vitamin C
25.4mg
(28%)
Calcium
106mg
(11%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 61g | 20% |
| Protein | 10g | 20% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 15mg | 5% |
| Sodium | 1023mg | 43% |
| Potassium | 544mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 106mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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