We wish you a VEGAN Christmas!
This roast looks so good on the table and it can be a main dish if you are vegan of a side dish if you are not. I even used this recipe as stuffing for the turkey once, and it's divine!!!

1 onion , chopped
2 cloves of garlic , chopped
1 tbsp olive oil
300 g  butternut squash , peeled and chopped
200 g carrots , chopped
150 g  cashew nuts
150 g cooked and peeled chestnuts
120 g breadcrumbs
1 tbsp light tahini
1/2 tsp each of dried rosemary , sage and thyme
1 tsp yeast extract
1 tsp tomato puree
2 tsps paprika
salt and freshly ground black pepper
Fresh herbs and cranberries to decorate

Preheat the oven to 180C
Fry the onion in the oil until soft and just beginning to colour
Add the garlic and fry gently for a further two minutes
Steam or boil the carrots and squash until soft, mash thoroughly
Grind the cashews and chestnuts in a food processor – not too much, you want ground nuts rather than nut flour
Mix all the ingredients together in a large bowl
Press into a greased 900g/2lb loaf tin or ring mould
Cover with foil and bake in the preheated oven for 1 hour
Remove the foil and bake for a further ten minutes
Leave to stand in the tin for 10 minutes
Turn out onto a board (or glass cake stand as I have here)
Decorate with rosemary sprigs, fresh thyme and cranberries
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