Gather

• Coconut oil
• 1 medium -large red onion
• 4-5 large chestnut mushrooms
• 3-4 garlic cloves
• 180g precooked chestnuts
• 2 tablespoons tomato puree
• 1-2 tablespoons nutritional yeast
• 1 teaspoon Italian herbs
• 1/4 – 1/2 teaspoon paprika
• 1/2 teaspoon cumin powder
• Pinch of red chili seeds
• Freshly ground black pepper
• 250ml-350ml cold water
• Salt to taste
• 2 tablespoons roasted sunflower seeds
• Small handful of whole roasted hazelnuts
• 2-3 handfuls porridge oats (gluten free if required)

Prepare

1. Melt the oil and cook the onions until just turning golden. Add the mushrooms and cook until both vegetables are brown.
2. Add the garlic and chestnuts and cook for a further two minutes.
3. Stir in the tomato puree and nutritional yeast, followed by the herbs, paprika, cumin, chili and pepper. Cook for a minute then turn off the heat.
4. Transfer to a blender or food processor and add the water. Blend until you have a rough paste – it should be quite smooth but still have chunky pieces for texture.
5. Taste and add salt as necessary, then roughly blend in the sunflower seeds (you don’t want them chopped, just blended in).
6. Transfer to a bowl and mix the hazelnuts in.
7. A handful at a time, add the oats and mix in. You are looking for a loose texture which holds together.
8. Leave the mix for 5-10 minutes to firm up a bit whilst you tidy up and get a frying pan ready.
9. Take a small handful and form into a sausage shape. Shallow fry on all sides then remove onto a baking tray. Repeat.
10. Bake at Gas mark 5 (375f  /190c) for 10-20 minutes.
11. Enjoy.

Serve & Store

• Serve hot from the oven as a main meal with some fresh vegetables.
• Store refrigerated for up to five days.
• Eat straight from the fridge.
• Dip in houmous with some salad on the side.
• Slice (or not) and use as a sandwich filling – try these pitta breads.
• Change the shape and make burgers instead.
• Switch the seeds for pumpkin seeds and the nuts for almonds.
• Add more spice, or less spice, turmeric, coriander and curry perhaps.
• Can be frozen (sealed) for up to three months once chilled.