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  • 1 cup mixed nuts
  • 1 vegan bouillon cube
  • 1 Tbsp. olive oil
  • ½ of a white onion, finely chopped
  • 1 celery stick, finely chopped
  • ½ leek, trimmed and sliced
  • 1 carrot, grated
  • 1 garlic clove, minced
  • ¾ cups cooked chestnuts, broken in to small pieces
  • ⅓ cup dried goji berries
  • 1 bunch parsley, chopped
  • ½ lemon, zested
  • 2 Tbsp. coconut milk
  • 1 tsp. Saltverk Licorice Salt
  • Ground pepper, to taste

Chop the nuts into small pieces.

Heat the oil in a large saucepan and gently fry the onions, celery, leek and carrots until softened. Crush up the vegan bouillon cube and add the garlic to the pan.  The bouillon cube will help provide flavor for the loaf and the vegetables will provide the juiciness.

Take the sauce pan off of the heat source and add the chopped nuts, chestnuts, goji berries, parsley, lemon zest, coconut milk and salt and pepper.  When mixed, the nut loaf should be mostly dry, slightly wet/moist but not liquid.

Spoon the mixture into a loaf tin or deep tray. Press down with a spoon to compact the mixture. Cover with foil and bake for 30 minutes 400°F.  Remove foil and bake for another 20 minutes, uncovered, until lightly browned.

Remove the tin from the oven and let cool for 5 minutes.  Cut the loaf into thick slices and serve hot with vegan gravy or sauce of your choice.

Serves: 2

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