Vegan Christmas Nut Roast Wreath with Ballymaloe Original Relish & Cranberry Sauce
- Cooking Time: 1 hour 30 minutes - Preheat the oven to 180°C/350°F/Gas Mark 4
- Serves: 8
- Allergens: Nuts
A perfectly-executed Nut Roast is not just a festive treat for vegetarians, it can become a firm favourite for all the family! Our recipe goes one step further, creating a Vegan Nut Roast. To make this delicious dish, be prepared to go shopping as there might be a few ingredients below that you won’t already have in your cupboards. Take your time prepping your veggies – we find it quite soothing! While the ingredients list might look intimidating, rest assured that this recipe is easy to follow and, within 90 minutes, you’ll have a superb festive dish that can proudly adorn any Christmas dinner table. The accompaniments are up to you, but we’re partial to Brussels sprouts, crispy roast potatoes and Ballymaloe Cranberry Sauce, which adds a glorious zing of sweetness to the dish. To make your Nut Roast into a wreath, you’ll need a circular tin, such as a ring garland tin (9”) / bundt tin or 6”-8” round tin. You can also turn your Wreath Roast into a Loaf Roast, by using a loaf tin – and don’t forget the parchment paper too!
- 300g mixed nuts (finely-chopped or roughly-ground - almonds, cashew, hazelnuts, walnuts, pecans, brazil nuts)
- 1 vegan-friendly vegetable stock cube (with ½ pint of water)
- 50g red lentils
- 3 tbsp extra virgin olive oil
- 1 onion (peeled & finely chopped)
- 2 celery sticks (finely chopped)
- 1 small leek (finely chopped)
- 3 carrots (peeled & finely chopped)
- 1 parsnip (peeled & finely chopped)
- 2 garlic cloves (crushed)
- 25g milled flax seeds
- 4 tbsp cashew butter
- 3oz dried cranberries
- Zest of 1 lemon
- Zest of 1 orange
- ½ tsp smoked paprika
- ½ tsp cayenne pepper
- Salt & pepper
- Small bunch of fresh thyme sprigs
- Crispy Brussels sprouts
- Rustic roast potatoes & sweet potato wedges
- Ballymaloe Original Relish or Ballymaloe Cranberry Sauce
- Ballymaloe Bramley Apple Sauce
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Line your ring garland tin with parchment paper.
- In a small saucepan, cook the lentils for 20 minutes in a half pint of water, with the vegetable stock cube, stirring continuously. You are waiting for the lentils to be fully cooked and the vegetable stock to be fully absorbed by the lentils. Once ready, set aside.
- 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 the crushed garlic.
- Season and stir often as it will sweat down and cook through - this takes roughly 8 minutes.
- In a large bowl, add the finely-chopped mixed nuts, flax seeds, lemon and orange zest, cranberries, cashew nut butter, cooked red lentils and sweated vegetables. If the vegetables are still hot, use a wooden spoon to beat the mixture together.
- Taste the raw mix and ensure you are happy with the seasoning (remember that cooking the lentils in the vegetable stock intensifies the overall flavour so your base may not need extra seasoning).
- Pack the mixture into your lined tin, place in your preheated oven and cover in a sheet of parchment - this is to prevent too much colour or drying of the outer skin.
- Bake for 25 minutes, then remove the parchment and continue to bake for a further 15 minutes. Skewer to ensure it is cooked through.
- Once you have achieved a rich brown colour, remove from the oven and allow to cool on a wire rack for 10 minutes then, very carefully, turn on to a serving platter.
- Place your warmed serving platter on top of the nut wreath in its tin, then take a tea towel and wrap it around the plate and the tin. Ensuring you have a really good grip, turn it upside down and set down gently.
- Remove the tin carefully, then smoothly peel back the parchment.
- Serve with rustic roast potatoes and/or sweet potato wedges and a side of crispy Brussels sprouts (we add chili and paprika to ours).
- 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.
- Serve with bowls of Ballymaloe Original Relish, Cranberry Sauce & Bramley Apple Sauce - the Three Wise choices to serve on the side.