Place the vegan butter in a large, nonstick skillet over medium heat. Add the onion and sauté for 3 to 4 minutes, until softened. Add the garlic. Cook for 1 minute, then add the celery and carrots. Stir and cook for 8 to 10 minutes, or until the carrots have slightly softened.

Add the cranberries to the pan and stir to incorporate them. Cook the mixture for 5 minutes, or until the cranberries have softened. Reduce the heat to low. Stir in the orange zest, fresh orange juice, salt and brown sugar. After 2 minutes, add the fresh thyme. Crumble in the bouillon cube and add the black pepper. Simmer over low heat while you're preparing the rest of the ingredients.

In the meantime, transfer the walnuts to a food processor and pulse for 10 to 20 seconds to break them into chunks. Transfer them to the skillet, stir them in and remove the skillet from the heat.

Preheat your oven to 375°F (190°C). In a small bowl, whisk the peanut butter, apple cider vinegar and water. Add it to the skillet and stir all the ingredients together, then stir in the almond flour and flaxseeds.

Grease a 10½-inch (27-cm) ring cake pan and transfer the mixture to the cake pan. Firmly press it down into the ring with the back of a spoon or spatula to pack it densely. Carefully even out the top of the cake ring and transfer it to the preheated oven.

Bake for 30 to 35 minutes, turning the ring around halfway through to ensure it bakes evenly. Once the edges begin to brown, remove the cake ring from the oven.

Allow your wreath to cool on an even surface for 10 to 15 minutes before carefully turning it upside down on a serving dish and removing the cake ring.

Decorate the top of the wreath with cranberry sauce, along with orange savings and nuts (if using). Serve this delicious and festive roast alongside green beans and brandy peppercorn sauce