Serves: 8
Total Calories: 397
Set oven to 375F, 190C, Gas 5.
Grease & line a 2lb loaf pan with a long strip of waxed paper.
Fry onion & celery in margarine for 7 minutes then add the garlic & cook for 3 minutes.
Remove from heat & add remaining ingredients. Season well with salt & pepper.
Turn mixture into waxed paper lined loaf pan. Cover with foil & bake for 1 hour.
Remove foil & cook another 15 minutes until the loaf is firm in the centre.
Remove loaf from the oven & allow to stand 3 to 4 minutes. Loosen the edges with a knife & turn loaf out onto a serving platter.
Garnish with tomato and lemon slices and parsley sprigs.
This Chestnut, Walnut & Red Wine Loaf recipe is from the Cook'n Vegetarian Cookbook. Download this Cookbook today.
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