Festive Nut Roast Wreath
Festive Nut Roast Wreath
Our Festive Nut Roast Wreath is an absolute must on our Christmas table! Loved by all it takes centre stage on a board or cake stand decorated with scattered dried cranberries, fresh pomegranate seeds or sprigs of herbs and holly for a real centre piece wow factor!
Ingredients for 1 large nut roast: (feel free to adapt this recipe to suit you, from celeriac or beetroot for a more earthy flavour to peppers for a sweet Christmassy red fleck make it your own!)
2 onions, finely chopped
4 garlic, finely chopped
1 parsnip, peeled and diced or grated
4 carrots roughly blitzed, finely chopped or grated
1 1/2 cups of cooked chestnuts chopped
1 1/2 cups chopped nuts
2 cups bread crumbs - we used Vegbred Sweet Potato Toasting Loaf which also makes this recipe gluten free!
8 sage leaves, finely chopped
2 sprigs of rosemary, leaves only with the stalk removed & finely chopped
6 sprigs of thyme, leaves only with the stalk removed & finely chopped
2 tsp flax seeds
1 tbsp tomato ketchup
1 tbsp tamari
1 tbsp of olive or coconut oil
Sea salt & freshly ground black pepper to season
1. Start by preheating your oven at 180c/ 350f / gas mark 4 and get your baking tin or wreath ready by greasing throughly with a little olive oil.
2. Pop a large frying pan on a medium heat and add the olive or coconut oil.
3. Add your chopped onions and garlic and cook gently until soft, giving them a stir now and then.
4. Add your herbs to the pan and mix into the onions.
5. Now add your chopped veggies. Mix them into the onions, garlic and herbs and allow them to cook for approx 10 mins. Give them the odd stir and keep an eye on the mix so it doesn’t stick (if it does start to stick on the bottom, add a splash of water to the pan and stir through).
6. In a large mixing bowl add your breadcrumbs, chopped nuts and chopped chestnuts. Now add your cooked herby veggies to the bowl, followed by the ketchup and Tamari sauce.
7. Mix the flax seeds with 100ml of water and stir together. This will start to thicken and go slightly jelly like. Add the flax mix to the mix.
Season with a pinch of salt and black pepper or to your taste and stir your delicious mixture together. We sometimes find it easier to use our hands (obviously, washed!) to bring it all together evenly.
8. Fill your baking tin with the mixture, pressing down so it’s tighly packed. Cover with grease-proof paper and pop in the oven.
9. Let the nut roast cook for at least 45mins. Give it a check once or twice throughout the cooking time as all ovens are slightly different.
10. You can serve this straight away but if you want to get ahead, we recommend leaving your nut roast to cool thoroughly in the tin which allows it to settle and it means that you can get this made in advance, leave you to simply warm it through for the big feast!