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For the onion gravy
- Preheat the oven to 180 ̊C/160 ̊C fan/gas mark 4. Grease a Bundt tin with a little butter and dust with flour, shaking out any excess.
- Roast or steam the butternut squash until almost fully cooked. Set aside.
- Heat the olive oil in a large pan over a medium heat and cook the onion, celery and garlic for 3-4 minutes. Add the chestnuts and mushrooms and cook for 4-5 minutes until the mushrooms have released their liquid.
- Add the Worcestershire sauce and soy sauce and reduce until the mix is dry again. Season with sea salt and black pepper.
- Transfer the mixture to a large bowl, then stir in the cooled quinoa, breadcrumbs, dried fruit, mixed nuts and herbs.
- Add the eggs, then stir well to combine. Season with salt and pepper. Transfer the mixture into the tin, then bake for 45-50 minutes or until cooked through and set.
- Meanwhile, make the onion gravy. Melt the butter in a large pan over a medium-low heat. Add the onion and herb sprigs and sprinkle with the sugar, then cook gently, stirring occasionally, for 15-20 minutes or until the onion is soft and lightly golden.
- Add the tomato purée and stir to combine. Sprinkle over the flour, then stir and cook for one minute. Gradually stir in the stock. Bring to the boil, then reduce the heat and leave to simmer gently until thickened. Remove the herbs before serving.
- Remove the nut roast from the oven, then carefully turn it out of the tin. Garnish with some crispy kale, dried fruit and toasted nuts.
Per serving: 507kcals, 30.2g fat (5.9g saturated), 50.2g carbs (9.4g sugars), 13.8g protein, 6.4g fibre, 0.947g sodium
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