Recipes

(Recipe) Squash, Chestnut & Hazelnut Nut Roast Wreath

18
dec

Introduction

Squash, Chestnut & Hazelnut Nut Roast Wreath

You only need to glance at the ingredients to know that this beautiful festive nut roast wreath tastes as good as it looks! The butternut squash adds a little sweetness to the dish whilst hazelnuts, chestnuts, veggies and seeds add a wonderful flavour and crunchy texture.

Squash, Chestnut & Hazelnut Nut Roast Wreath

Servings: 10

Ingredients

2 large onions, roughly chopped
2 Tbsp olive oil
4 cloves garlic, minced
1 small squash or 1/2 butter nut peeled and cut into small cubes
100 g mushrooms finely chopped
2 big handfuls of kale
300 g hazelnuts
4 Tbsp pine nuts toasted or pumpkin seeds if preferred
4 Tbsp sunflower seeds toasted
180 g chestnuts, chopped up
2 Tbsp tamari
4 Tbsp nutritional yeast
2 Tbsp vegan Worcester sauce
1 Tbsp whole grain mustard
1 tsp sea salt
zest of 1 lemon
black pepper
1 Tbsp maple syrup
2 Tbsp fresh thyme, chopped up
3 Tbsp fresh thyme chopped up

Recipe from: VeganFoodandliving.com

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.