Most likely, if you have vegetarians coming to your seder, you have already figured out what you are serving them. But, if you are a last minute kind of person, this nut loaf will be a good addition to your seder table.
It is good served cold with some tangy sauce on the side, like duck sauce.
Chestnut Pistachio Terrine
This is a combination of a recipe from Levana and a recipe from Rose Elliot.
1/3-1/2 cup olive oil
1 lb. chestnuts (three 5 ounce bags Gefen)
1 lb. mushrooms
2 stalks celery
¼ cup Zinfandel or other wine or brandy
½ cup ground nuts
2 Tbl. Potato starch
1/3 cup craisins
Mince the onions and sauté in oil until translucent in a sauté pan. Mince the mushrooms and celery and add to the onions. Continue sautéing until the mushrooms give up their liquid and the liquid is mostly evaporated. Season the vegetables with salt and pepper as they cook.
Mince the chestnuts and place in a large bowl. Add the sautéed vegetables to the bowl and mix well. Season the mixture to taste with salt and pepper. Add the wine or brandy, the ground nuts, the potato starch and the egg.
Line a loaf pan with parchment and spray with cooking spray or grease with oil. Put half the mixture in the pan and smooth top. Sprinkle over the craisins. Top with the rest of the mixture and smooth top.
Bake at 375 degrees for an hour. The terrine should be well chilled and then served sliced with a tangy sauce, like a chutney or duck sauce. It can be served warm, too.