Chestnut roast with cranberry sauce

Ingredients for 4 servings:

• 25 g plant margarine, e.g. Alsan
• 1 large onion(s), peeled and chopped
• 2 stalk(s) celery, finely chopped
• 1 kg chestnuts, peeled and cooked, approx. 750 g
• 2 tbsp parsley, chopped
• 2 tbsp lemon juice
• 1 clove(s) garlic, crushed
• e.g. breadcrumbs (whole wheat breadcrumbs), fresh
• salt and pepper
• 4 tbsp oil
• Breadcrumbs
• 175 g cranberries, washed
• 75 g sugar
• 1 tbsp port wine or orange juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

for a vegan Christmas dinner

Melt the butter. Sauté the onion and celery for 10 minutes until soft, but do not brown. Transfer to a large bowl. Drain the chestnuts and add them to the bowl. Mix the ingredients well. Crush the chestnuts, onion, and celery. Stir in the parsley, lemon juice, and garlic. The mixture should be soft but still firm enough to form a roll. Add some breadcrumbs if necessary. Preheat the oven to 200°C or gas mark 3-4. Pour a little oil into a roasting tin and place in the oven to heat. Shape the chestnut mixture into a roll about 20 cm long, pressing down firmly. Roll in the breadcrumbs. Place the chestnut roll in the roasting tin and turn carefully so that it is completely coated with hot oil. Bake the roll in the oven for 45 minutes, until crispy on the outside, drizzling with a little oil from time to time. Place the cranberries in a saucepan with 4 tablespoons of water. Bring to a boil and simmer for about 10 minutes, until the berries are soft. Add the sugar and cook gently until dissolved. Remove the pan from the heat and add the orange juice. Stir well. Cut the roasted chestnuts into thick slices and serve with the sauce.