Nut Loaf with Pumpkin and Chestnut


Supermarket versions of the nut roast are often highly processed and contain quorn and additives, which is far removed from what a whole food, plant based diet should bring. This is a delicious and nutrient filled vegetarian dish that is ideal for the festive period. You can make this dish vegan by replacing the eggs with 2 tbsp freshly ground chia seeds whisked together with 6 tbsp water and placed in the fridge for 15 minutes before adding to the recipe.


  • 600 g Butternut Squash, diced

  • 360 g cooked chestnuts

  • 2 onions, chopped

  • 1 tin of drained chickpeas

  • 50 g chickpea flour

  • 3 large eggs

  • 120 g mixed nuts (walnuts, pecan and almonds) roughly chopped

  • 30 g pumpkin seeds

  • 8 dried apricots

  • 8 sage leaves

  • 1 tbsp chopped tarragon

  • 3 tbsp chopped flat leaf parsely

  • 1/2 tsp ground turmeric

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • sea salt and black pepper

  • olive oil


  1. Preheat the oven to 170 degrees. Sauté the onion and the butternut squash in olive oil for 25 minutes. Add the ground spices and cook for a further 2 minutes.

  2. Place the eggs, apricots, chopped nuts, fresh herbs, chickpea flour and onion mixture in a large bowl and add the blitzed chestnuts and chickpeas. Season generously with salt and black pepper. Mix thoroughly to combine all the ingredients.

  3. Line a 2lb loaf tin with baking parchment and oil lightly. Transfer the mixture to the tin pressing down with a spoon. Transfer to the oven and bake for 45 minutes. Leave to cool for 15 minutes before serving.