Sage and Onion "Roast"

Ingredients for Sage and Onion "Roast"

• 3 tablespoons light olive oil

• 2 medium onions, finely chopped

• 2 stalks celery, finely chopped

• 80ml pine nuts, lightly toasted in a frying pan (no oil needed)

• 80ml walnut halves, chopped

• 110g chestnuts, peeled, cooked, and chopped

• 3 tablespoons fresh sage, chopped

• 3 veggie burgers, cooked and crumbled

• 300ml dried breadcrumbs

• 180ml vegetable stock

• 3 large, free-range eggs, beaten

• sea salt and black pepper, to taste

Preheat the oven to 191°C. Line a 9 inch loaf pan (about 4 inches deep) with parchment paper.

In a large frying pan over medium heat, heat the olive oil and gently saute the chopped onions and celery for about 5-10 minutes. Stir in the pine nuts, walnuts, chestnuts, chopped sage, and the crumbled veggie burgers. Saute for a minute or two until heated through. Now add the breadcrumbs and cook for another 8-10 minutes.

Stir in the vegetable stock and cook for a couple of minutes. Transfer the mixture to a large mixing bowl and let cool for a couple of minutes. Then stir in the beaten eggs, season with salt and plenty of black pepper, and mix together well.

Spoon the mixture into the lined loaf pan and press it down evenly. Bake the terrine in the middle of the oven for 30 minutes. Remove it from the oven and turn it upside down onto a non-stick baking sheet, peeling away the parchment. Put it back in the oven to bake for 30 more minutes, until the outside is crisp and golden. Slice and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.