Squash, Chestnut & Hazelnut Nut Roast Wreath

Squash, Chestnut & Hazelnut Nut Roast Wreath

You only need to glance at the ingredients to know that this beautiful festive nut roast wreath tastes as good as it looks! The butternut squash adds a little sweetness to the dish whilst hazelnuts, chestnuts, veggies and seeds add a wonderful flavour and crunchy texture.

Total Time: 20 minutes preparation time | 40 minutes cook time

Servings: 10

Total Time: 20 minutes preparation time | 40 minutes cook time

Servings: 10

Ingredients

Method

Ingredients

(Servings: 10)

  • 0.2 0.2 large onions, roughly chopped
  • 0.2 0.2 Tbsp olive oil
  • 0.4 0.4 cloves garlic, minced
  • 0.1 0.1 small squash or 1/2 butter nut peeled and cut into small cubes
  • 10 10 g mushrooms finely chopped
  • 0.2 0.2 big handfuls of kale
  • 30 30 g hazelnuts
  • 0.4 0.4 Tbsp pine nuts toasted or pumpkin seeds if preferred
  • 0.4 0.4 Tbsp sunflower seeds toasted
  • 18 18 g chestnuts, chopped up
  • 0.2 0.2 Tbsp tamari
  • 0.4 0.4 Tbsp nutritional yeast
  • 0.2 0.2 Tbsp vegan Worcester sauce
  • 0.1 0.1 Tbsp whole grain mustard
  • 0.1 0.1 tsp sea salt
  • zest of 1 lemon
  • black pepper
  • 0.1 0.1 Tbsp maple syrup
  • 0.2 0.2 Tbsp fresh thyme, chopped up
  • 0.3 0.3 Tbsp fresh thyme chopped up

Method

  1. Pre- heat your oven to 180C
  2. Add the onion and oil to a medium pan and fry gently on a low heat for around 10 minutes until soft and browning.
  3. Add the garlic and fry for a further minute.
  4. Next add the squash and mushrooms and fry for 10 minutes until soft. Stir in the kale and. Turn off the heat when wilted.
  5. 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.
  6. Add them to the pan along with the remaining ingredients. Stir to combine.
  7. Chop the chestnuts roughly and add them to the pan.
  8. Stir everything to combine.
  9. Transfer the mix to a medium greased bunt tin of choice – I used a silicone one as its easier to remove the nut roast.
  10. Press the mix down firmly into the bunt tin.
  11. Bake for 40 minutes – the nut roast should be a little brown on top.
  12. Allow to cool then carefully flip onto a plate.
  13. Top with vegetable crips, herbs etc.

Planning your Christmas dinner menu?

Make planning a delicious feast simple with our handy guide to the best vegan Christmas recipes

Written by

Niki Webster

Niki Webster

Niki Webster's online platform, Rebel Recipes, has expanded into a loyal community of food-based fans across the globe; its recipes have spilt over into two best-selling books: Rebel Recipes and Be More Vegan, and a Podcast entitled 'What the Focaccia'.

www.rebelrecipes.com/

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