Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Grease a 900g loaf tin and line the bottom with baking paper.
Peel and chop 400g parsnips, removing the core, and steam (or boil) them until soft. Mash.
While the parsnips are cooking grind 2 tablespoons chia seeds to a powder. Add 6 tablespoons of cold water and stir until you have a thick paste. Set aside.
Heat 1 tablespoon olive oil in a frying pan and fry a chopped onion until soft stirring often. Add two cloves crushed garlic, six chopped sage leaves and ¼ teaspoon nutmeg and continue cooking for a moment or two.
Stir through 180g chopped chestnuts, 125g ground almonds, a small handful of chopped parsley and your chia paste and mashed parsnips.
Stir well to ensure that the chia egg is well distributed throughout the mixture. Season to taste with salt and pepper to taste.
Transfer to your prepared tin and press down well. Bake for 25-30 minutes or until turning golden brown on top.
Allow to cool in the tin for five minutes then run a knife around the sides and turn out onto a board or serving plate.
If using the sage leaves heat ½ tablespoon of olive oil in a small frying pan. Add the sage leaves and fry for a few minutes, turning over once until crispy.
Add the sage leaves to the top of the nut roast.
Serve with roast potatoes, veggies and a vegan onion gravy.
Nutritional information is approximate and is intended as a guide only.