Christmas Vegan Wreath Nut Roast
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Christmas Vegan Wreath Nut Roast
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
  • 300 g mixed nuts finely chopped or roughly ground (almonds, cashew, hazelnuts, walnuts, pecans, brazil nuts)
  • 1 vegan friendly vegetable stock cube & half pint of water
  • 50 g red lentils
  • 3 tbsp extra virgin olive oil
  • 1 Onion peeled and finely chopped
  • 2 celery sticks finely chopped
  • 1 small leek finely chopped
  • 3 carrots peeled and finely chopped
  • 1 parsnip peeled and finely chopped
  • 2 cloves of garlic crushed
  • 25 g milled flax seeds
  • 4 tbsp of cashew butter
  • 3 oz dried cranberries
  • Zest of 1 lemon & 1 orange
  • 1/2 tsp of smoked paprika
  • 1/2 tsp of cayenne pepper
  • salt and pepper
  • Small bunch of fresh thyme sprigs
  • Crispy Brussel Sprouts
  • Rustic Roast potato and sweet potato wedges
  • Ballymaloe Cranberry Sauce and Ballymaloe Apple sauce
  1. Preheat your oven to 180* Conventional. Line your ring Garland tin (9”) with parchment, a bundt tin will work beautifully or failing that a small 6/8” round tin will yield a lovely result, a loaf tin is also a great alternative.
  2. In a small saucepan cook the lentils for 20 minutes in a half pint of water and the vegetable stock cube, stir continuously. You are waiting for the lentils to be fully cooked and the vegetable stock to be fully absorbed by the lentils. Set aside.
  3. In a wide high sided frying pan heat the olive oil gently and add in the finely chopped vegetables – onion, celery, leek, carrot, parsnip, and crushed garlic, season and stir often as it will sweat down and cook through, this takes roughly 8 minutes.
  4. In a large bowl add the finely chopped mixed nuts, the flax seeds, the lemon and orange zest, the cranberries, the cashew nut butter, the cooked red lentils and finely the sweated vegetables.
  5. If the vegetables are still hot use a wooden spoon to beat the mixture together.
  6. Taste the raw mix and ensure you are happy with the seasoning (remember cooking the lentils in the vegetable stock intensifies the overall flavour so your base may not need extra seasoning)
  7. Pack the mixture into its chosen lined tin, place into the preheated oven at 180 degrees on the conventional setting, cover in a sheet of parchment, this is to prevent too much colour or drying of the outer skin. Bake for 25 minutes to start then remove the parchment and continue to bake for a further 15 minutes. Skewer to ensure it is cooked through.
  8. Once you have achieved a gorgeous rich brown colour, remove from the oven and allow to cool on a wire rack for 10 mins then turn onto its serving platter-CAREFULLY!
  9. Place your warmed serving platter on top of the nut wreath in its tin, take a tea towel and wrap it around the plate and the tin, ensure you have a really good grip and carefully turn upside down and set down carefully. Remove the tin carefully, then gently peel back the parchment and admire your gorgeous hard work!
  10. Serve with rustic roast potato and sweet potato wedges and a side of chili, paprika crispy brussel sprouts.
  11. Place the crispy sprouts in the centre of your festive garland and use any crispy crumb that may be left on the tray! Drape one side with your rustic roast potatoes. Finish by surrounding the garland with fresh sprigs of thyme. Enjoy.