Maple Cinnamon Chilli Chestnuts
There’s nothing like hot, sweet, roasted chestnuts to give you that Christmas feeling. This maple cinnamon chestnut recipe with chilli is a quick and easy version that can be done in about 8 minutes.
Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!
The maple chestnut recipe ready-to-eat whole chestnuts, and the chilli powder adds a slight warmth without being overpowering.
You can have them with your vegan Christmas dinner or even as a snack throughout the festive season. A word of warning: they are incredibly moreish.
Total Time: 10 minutes
Prep Time: 2 minutes
Cook Time: 8 minutes
Servings: 2
Rating:
Total Time: 10 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- 180 180 g (2 packs) whole ready-to-eat chestnuts
- 1 1 Tbsp sesame oil
- 0.25 0.25 tsp ground cinnamon
- 0.125 0.125 tsp ground nutmeg
- 0.125 0.125 tsp mild chilli powder
- 1 1 Tbsp unrefined sugar
- 1.5 1.5 Tbsp maple syrup
- 0.125 0.125 tsp fresh red chilli, thinly sliced, to garnish
Method
- Heat the oil in a non-stick frying pan or wok. Pour in the chestnuts and fry on a medium-high heat for about 4 minutes, stirring frequently, until they are browned and a little crisp.
- Add the spices and cook for another minute, then add the sugar and maple syrup and cook for another two minutes or so, until the sauce is thick and sticky.
- Garnish with the chilli slices and serve immediately.
Looking for meat-free mains to adorn your table with this Christmas?
Feast your eyes on these impressive vegan roast recipes!
