Butternut Squash, Aubergine & Chickpea Loaf – Vegan

Butternut Squash , Aubergine and Chickpea Loaf being sliced and served on a roasting tray
  • 4 servings
  • 1 hour 35 minutes to prepare
Print This

Ingredients

  • 1 butternut squash, peeled, deseeded & large dice
  • 2 aubergines, halves
  • Drizzle olive oil
  • 250g packcooked pilau rice
  • 4 spring onions, thinly sliced
  • 2 garlic cloves, crushed
  • 50g dried apricots, roughly chopped
  • 50g pistachio nuts
  • 50g blanched almonds
  • 50g dried cranberries
  • 400g tin chickpeas including juice
  • 10g coriander
  • 1 pack Booths pomegranate pearls, reserving some to garnish
  • 1tsp ground coriander
  • 1tsp ground cumin
  • Salt & pepper
  • GARNISH
  • 25g pomegranate seeds
  • 10g mint leaves
  • 10g coriander leaves
  • 25g pistachio nuts

Instructions

This gorgeous butternut squash, aubergine and chickpea loaf centrepiece is perfect as an alternative to meat for a roast dinner, suitable for vegans and vegetarians alike.

Method

  1. Pre-heat the oven to 180°C (fan)/400°F/gas mark 6.
  2. Line a 2lb loaf tin with baking paper.
  3. Place the diced squash and aubergine halves onto a baking tray. Drizzle with olive oil and season with salt and pepper. Bake in a pre-heated oven for 25 minutes or until soft. Lightly mash the squash with a fork and set to one side to cool slightly.
  4. Scoop the flesh from the roasted aubergine and place into a mixing bowl. Add the squash and the remaining ingredients to the mixing bowl, stir well to combine. Season to taste with salt and pepper.
  5. Pack the mix into the lined loaf tin and bake in a pre-heated oven for 1 hour.
  6. Remove and allow to set for 5 minutes before removing from the tin.
  7. Place on a serving platter and garnish with extra pomegranate seeds, mint, coriander and pistachio nuts.

Chef’s Tip

This dish is just as tasty eaten cold. Place in the fridge and use 2 tins to press the nut roast, this will help when slicing the roast.

X