Chestnut Nut Roast

by Edward Daniel
Caption of Chestnut Nut Roast. Image by Edward Daniel (c).

Chestnut Nut Roast is one of my more popular recipes. I love this recipe because of the sweet taste and texture of the chestnuts which are complemented by the almonds and parsley. I love too how the taste is enhanced by the lemon and cumin which give this dish a warming feeling.

Caption of Chestnut Nut Roast. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 shallot
  • 50ml olive oil
  • 150g mushrooms
  • 400g chestnuts
  • 100g peanut
  • 50g almonds
  • Few sprigs of parsley
  • 1tbs marjoram
  • 1tbs oregano
  • 1/2 lemon, juice and zest
  • 1tsp cumin powder
  • 50ml filtered water
  • Season to taste


  1. Pierce and boil the chestnuts in filtered boiling water for 20 minutes. Drain and set-aside until cool. Remove the skin with a knife. Set to one side.
  2. Pre-heat oven to gas mark 180 degrees Celsius.
  3. Sauté the shallot in the oil until translucent. Add in the garlic cloves. Then add the mushrooms and cook for a few more minutes until the mushrooms start to reduce in size.
  4. In a blender roughly pulse the chestnuts.
  5. Transfer the chestnuts to a large mixing bowl.
  6. Grind the peanuts until fine and transfer to the mixing bowl.
  7. Add in the almonds too and the remaining ingredients including the mushroom mixture. Add in the water too. Season to taste.
  8. Take a loaf tin and line with greaseproof paper.
  9. Place a few blanched almonds at the bottom.
  10. Fold the chestnut mixture and smooth over to all sides. Cover with aluminium foil and place in the oven.
  11. Roast the chestnut nut in the oven for 30 minutes. Remove from the oven. Turnover and serve warm some vegan gravy.


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