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Squash, Chestnut & Hazelnut Nut Roast Wreath
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Servings
10
Ingredients
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
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 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.