Recipe by
30 Mins


  • 120 Ml Crackd The No-Egg Egg
  • 1 Medium Onion, finely chopped
  • 2 Cloves of Garlic, finely chopped
  • 1 Tbsp Olive Oil
  • 300g Sweet Potato, peeled and roughly chopped
  • 100g Carrots, roughly chopped
  • 2 Sticks of Celery, roughly chopped
  • 40g Dried Porcini Mushrooms soaked in 300 ml boiling water
  • 100g Closed Cup Mushroom, sliced
  • 150g Cashew Nuts
  • 180g  Chestnuts, Ready Cooked
  • 120g Breadcrumbs
  • 2 Tbsp Wheat Gluten (if unavailable replace with Very Strong Bread Flour)
  • 1/2 Tsp each of Dried Rosemary, Sage and Thyme
  • 2 Tsp Nutritional Yeast Flakes.
  • 2 Tsp Tomato Puree
  • 2 Tsp Paprika
  • 50ml Medium Sherry (optional)
  • ½tsp Salt and large pinch freshly Ground Black Pepper


1. Preheat the oven to 180C/350F/Gas Mark 4.

2. Fry the onion, celery, mushrooms, and garlic in a little olive oil until soft and just beginning to colour.

3. Steam or boil the carrots and sweet potato until soft.

4. Place all the ingredients except the nuts and wheat gluten into a food processor and blend until smooth.

5. Add the cashews and chestnuts in a food processor and pulse until coarsely chopped.

6. Remove from the food processor and add the wheat gluten.

7. Mix all the ingredients together in a large bowl.

8. Press into a greased 900g/2lb loaf tin or ring mould.

9. Cover with foil and bake in the preheated oven for 1 hour.

10. Remove the foil and bake for a further 10 minutes.

11. Leave to stand in the tin for 10 minutes before turning out.

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