Mini Bundt Chestnut Roasts

4.93 from 14 votes

Mini Bundt Chestnut Roasts look like cute little edible wreaths, each one an individual sized vegetarian or vegan main for Christmas! Easy and can be made ahead.

Prep Time10

Cook Time35

Total Time45

Course: Main Meal

Cuisine: American, British, International

Diet: Vegan, Vegetarian

Servings:

Calories: 448kcal

Author: Kate Hackworthy | Veggie Desserts

Cost: $10

Equipment

Mini bundt pan

Ingredients

3 tablespoons butter or non-dairy spread
2 onions diced
2 cloves garlic finely chopped
300 grams cooked peeled chestnuts 2 cups (store-bought vacuum-packed is easiest)
150 grams mixed nuts 1 cup
200 grams breadcrumbs 2 cups (stale bread blitzed in a food processor is better than store bought dried crumbs)
500 ml vegetable stock 2 cups
2 teaspoons soy sauce
2 teaspoons fresh sage finely chopped
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves chopped
Salt and pepper

Instructions

Preheat the oven to 180°C/350°F. 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.

Nutrition