Mini bundt chestnut roasts on a vintage silver platter with cranberries piled on top with rosemary sprigs. Get the recipe.
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4.93 from 13 votes

Mini Bundt Chestnut Roasts with Sage Gravy

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.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Meal
Cuisine: American, British, International
Servings: 6
Calories: 508kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

  • 3 tbsp 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 tsp soy sauce
  • 1 tsp fresh sage finely chopped
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary leaves chopped
  • Salt and pepper

For the Sage Gravy

  • 2 tbsp oil
  • 1 red onion diced
  • 4 cloves garlic finely chopped
  • 4 tbsp fresh sage chopped
  • 2 tsp fresh thyme leaves
  • 1 bay leaf
  • 3 tsp plain flour
  • 500 ml (2 cups) vegetable or mushroom stock
  • Salt and pepper

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

Calories: 508kcal | Carbohydrates: 61g | Protein: 10g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 15mg | Sodium: 1023mg | Potassium: 544mg | Fiber: 4g | Sugar: 5g | Vitamin A: 560IU | Vitamin C: 25.4mg | Calcium: 106mg | Iron: 3.2mg