- 3 tbs Olive Oil
- 1 Red Onion chopped fine
- 1 stick Celery chopped fine
- 2 Cloves of Garlic
- 1 Leek washed, chopped fine
- 1 cup/200g Butternut Squash peeled & cubed small.
- 1 Small Aubergine chopped small
- 1/2 cup/60g Vacuum Packed Chestnut roughly chopped
- 1/2 tsp All Spice
- 1/4 tsp Ground Cinnamon
- 1 Sprig of Fresh Rosemary chopped fine
- 10 Fresh Sage Leave chopped fine
- Zest & Juice of 1 Orange
- 1 cup/165g Chickpeas Cooked
- 1 cup/140g Mixed Nuts such as Brazil Nuts, shelled Pistachios, pine nuts, walnuts, pine nuts
- 1/3 cup/50g Gluten Free Breadcrumbs
- 1/4 cup/50g Dried Cranberries roughly chopped
- 1/3 cup/50g Dried Apricots roughly chopped
- 1/3 cup/50g Sun Dried Tomatoes roughly chopped
- 3 tbs Balsamic Vinegar
- 1 tbs White Miso Paste
- 3 tbs Nutritional Yeast
- 1 tbs Marmite
- Cranberry Sauce
- Fried Sage Leaves
- Shelled Pistachio Nuts
- Dried Oranges
- Fresh Rosemary
- Preheat your oven to 180°C (350°F). Grease a non-stick 25cm (10in) cake ring mould/tin. (Line with baking paper if it’s not non-stick.)
- Heat the olive oil in a large saucepan over a medium heat and sauté the onion, celery, garlic, leek, squash, aubergine and chestnuts for a few minutes, stirring frequently.
- Add the spices, herbs, some seasoning and the orange zest. Turn the heat down and cook for 8–10 minutes, stirring every now and then. You want all the flavours to marry together and the vegetables to soften slightly.
- While the vegetables are cooking, blitz the nuts in a blender until they are a crumb-like consistency. Add the chickpeas and pulse it a couple times just to break them down slightly. Tip these into the saucepan and add the breadcrumbs, cranberries, apricots and sun-dried tomatoes, stirring well.
- Add the vinegar, miso paste, nutritional yeast, Marmite and vegetable stock and cook for 3–4 minutes, stirring often, then turn off the heat.
- For the cranberry topping, add the cranberries, sugar and orange juice to a non-stick saucepan and cook, stirring constantly, over a medium heat for about 4–5 minutes. You simply want to melt the sugar and slightly soften the cranberries – the cranberries should be whole and not mushy as they will cook through in the oven.
- Spoon the softened cranberries into the tin and spread out evenly, then carefully spread the nut roast mixture on top. Press the mix into the tin as much as you can. Once you’ve filled the tin, cover it over with foil and roast in the preheated oven for 30–35 minutes.
- After roasting, allow to cool slightly before turning out of the tin. Serve your festive nut roast wreath topped with your chosen garnishes.