Squash, Chestnut and Hazelnut Nut Roast Wreath
A fantastic centre piece for your festive feast - squash, chestnut and hazelnut nut roast wreath. Packed with flavour and looks amazing.
Ingredients
- 2 large onions roughly chopped
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 small squash or 1/2 butter nut peeled and cut into small cubes
- 100 g Mushrooms finely chopped
- 2 big handfuls of kale
- 300 g hazelnuts
- 4 tbsp pine nuts toasted or pumpkin seeds if preferred
- 4 tbsp sunflower seeds toasted
- 180 g chestnuts chopped up
- 2 tbsp tamari
- 4 tbsp nutritional yeast
- 2 tbsp vegan Worcester sauce
- 1 tbsp wholegrain mustard
- 1 tsp sea salt
- Zest 1 lemon
- Black pepper
- 1 tbsp maple syrup
- 2 tbsp fresh thyme chopped up
- 3 tbsp olive oil
Instructions
- Pre- heat your oven to 180C.
- Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
- Add the garlic and fry for a further minute.
- Next, add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and. Turn off the heat when wilted.
- Toast the hazelnuts, sunflower seeds and pine nuts in a dry pan until slightly golden. Add them to a food processor. Pulse a few times.
- Add them to the pan along with the remaining ingredients. Stir to combine.
- Chop the chestnuts roughly and add them to the pan.
- Stir everything to combine.
- Transfer the mix to a medium greased bunt tin of choice–I used a silicone one as it’s easier to remove the nut roast.
- Press the mix down firmly into the bunt tin.
- Bake for 40 minutes–the nut roast should be a little brown on top.
- Allow to cool, then carefully flip onto a plate.
- Top with vegetable crisps, herbs, etc.
Notes
10-12 servings