Meat-free Turkey-style Loaf with Parsnip, Cranberry and Macadamia Nut Stuffing

This loaf is packed with Christmas flavours and makes a lovely centrepiece. 

Ingredients

1 x Fry’s Vegetarian Chicken-Style Burgers

3 tbs x Olive oil

2 x Onions chopped

1 x 12g packet of dried bay leaves (3 reserved, rest chopped)

50 grams x Raw macadamia nuts (roughly chopped)

50 grams x Walnuts (roughly chopped)

100 grams x Breadcrumbs

3 tsp x No egg replacement (mixed with water according to instructions)

4 x Parsnips (peeled and cut lengthways approx. 0.5cm thick)

1 tbs x Honey

100g x Dried mixed berries (cranberry, blueberries, plums, cherries)

2 tsp x Honey mustard

1 tbs x Brown sugar

½ cup x Cranberry sauce

Instructions

Pan fry the Fry’s Vegetarian Chicken-Style Burgers for 6-8 minutes, turning over once. Set aside to cool.

In a small saucepan, sauté the onions in 2 tbs olive oil for 10 minutes or until soft. Transfer to a large mixing bowl. Add chopped bay leaves, macadamia nuts, walnuts, breadcrumbs and no egg replacement. Roughly chop the cooked Chicken-Style Burgers and add to the mixture. Mix well until all combined and season with salt and pepper.

To make the cranberry relish, combine the dried mixed berries, honey mustard and brown sugar in a medium saucepan. Stir and heat until boiling. Reduce the heat and continue cooking for 10 minutes, until the liquid is reduced slightly. Remove from the heat and stir in the cranberry sauce. Allow to cool.

Bring a large pan of salted water to the boil. Throw in the parsnips and boil for 4 minutes. Drain well. From the thin end of the parsnip, cut it off so the parsnip can fit widthways across the bottom of your loaf tin. Layer the parsnip (alternating the ends) until you have enough to tightly line the base of the tin. Roughly chop all leftover parsnip and mix into the nut mixture.

Grease a loaf tin, line with foil so it covers the bottom and ends, then grease this as well with oil. Top with ½ of the nut mixture - pack it down well and smooth the surface. Spread ½ of the cranberry relish on top, leaving a small gap around the edges. Top with the remaining nut mixture and pack down as before. Cover with foil then bake for 1 hour.

To serve, sizzle the remaining bay leaves with olive oil for a minute. Be careful not to burn. Turn out the loaf tin onto a serving dish and place the bay leaves on top for decoration. Serve slices with the extra cranberry relish. 

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