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.