Squash, chestnut and hazelnut nut roast wreath
If you’re after a fantastic centrepiece for your festive feast then look no further. The squash adds some sweetness to the mix and when combined with hazelnuts and chestnuts it is really delicious.
SERVES
12
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
50
MINUTES
Ingredients
2 large onions, roughly chopped
2 tbsp olive oil
4 cloves garlic, minced
1 small squash or ½ butternut peeled and cut into small cubes
100g mushrooms finely chopped
2 big handfuls of kale
300g hazelnuts
4 tbsp pine nuts toasted or pumpkin seeds if preferred
4 tbsp sunflower seeds toasted
180g chestnuts chopped
2 tbsp tamari
4 tbsp nutritional yeast
2 tbsp vegan Worcestershire sauce
1 tbsp wholegrain mustard
1 tsp sea salt
Zest 1 lemon
Black pepper
1 tbsp maple syrup
2 tbsp fresh thyme, chopped
3 tbsp olive oil
Method
Preheat your oven to 180°C.
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 crips, herbs or whatever you like.
My Vegan Year by Niki Webster published by Welbeck is out now, find more of Niki's recipes at rebelrecipes.com
