1 vegetable stock cube, dissolved in 50ml hot water
100g wholemeal breadcrumbs
1 egg, beaten
80g preprepared ambient packed chestnuts, diced
Season with cracked black pepper
Pre-heat the oven to 190°C/380°F/Gas mark 5. Line a 2lb loaf tin with greaseproof paper.
Heat the oil in a large frying pan over a medium heat and cook the onions for 4 minutes. Add the Quorn Pieces, garlic and sage then continue to cook for a further 3 minutes, then add the mushrooms and stock and simmer for 5 minutes. Remove from the heat and allow to cook for a few minutes.
Place half of the mixture into a blender and pulse for 1 minute. Add back into the pan along with the breadcrumbs, egg, cranberries and chestnuts and mix well. Season to taste.
Place the mixture into the lined loaf tin pressing firmly down. Cover with a greaseproof paper and bake for 30 minutes, remove the top layer of paper and bake for a further 20 minutes.
Remove from the oven and allow to rest for 10 minutes before serving.