Can you get more Christmassy than a wreath?
This nut-based dish not only looks beautiful but is an easy addition to your menu. With hazelnuts, veggies and squash to add a little extra sweetness to the dish, this wreath is sure to become a new staple for your festive meal-planning.
Squash, Chestnut & Hazelnut Nut Roast Wreath
- 2 Large Onions finely chopped
- 2 tbsp Olive Oil
- 4 Garlic Cloves minced
- 1 Small Squash or 1/2 Butter Nut peeled and cut into small cubes
- 100 grams Mushroom chopped
- 1 cup Kale
- 300 grams Hazelnuts
- 4 tbsp Pine Nuts toasted
- 4 tbsp Sunflower Seeds toasted
- 180 grams Chestnuts chopped
- 2 tbsp Tamari
- 4 tbsp Nutritional Yeast
- 2 tbsp Vegan Worchester Sauce
- 1 tbsp Wholegrain Mustard
- 1 tsp Salt
- Zest of 1 Lemon
- 1 tbsp Maple Syrup
- 2 tbsp Thyme finely chopped
- Pepper to taste
- 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 its 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 etc.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.