If you’re after a fantastic centre piece for your festive feast – look no further!
I know that nut roasts are pretty old school but they’re tasty and this one is packed with flavor. The squash adds some sweetness to the mix and when combined with hazelnuts and chestnuts its really delicious. Plus lots of extra veg and seeds for flavor and crunch – seriously tasty.
I decided to cook it in a bundt mould to create a fun, Holiday wreath. I think it looks pretty special, but feel free to cook it in a loaf tin if you don’t have a bundt mould – just as delicious.
Great served with all the festive trimmings…
Recipe from food blog “Rebel Recipes”
10-12 servings
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
100g mushrooms, finely chopped
2 big handfuls of kale
300g hazelnuts
4 tbsp pine nuts toasted or pumpkin seeds if preferred
4 tbsp sunflower seeds toasted
180g 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 1 lemon
Black pepper
1 tbsp maple syrup
2 tbsp fresh thyme chopped up
3 tbsp olive oil
Pre- heat your oven to 350F/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