Hearty nut roast

Name: Hearty nut roast
Ingredients: 3 tbsp olive oil; 1 red onion (finely chopped); 1 celery stalk (finely chopped); 2 cloves garlic (finely chopped); 1 leek (finely chopped); 200 g butternut squash (peeled and deseeded, cut into small cubes); 1 small aubergine (cut into small cubes); 60 g cooked chestnuts (coarsely chopped available in vacuum packs (if unavailable, use hazelnuts)); ½ tsp pimento (ground); ¼ tsp cinnamon (ground); 1 sprig rosemary (fresh needles, finely chopped); 10 leaves sage (fresh leaves, finely chopped); 1 orange (organic quality, zest and juice thereof); 140 g mixed nuts (such as Brazil nuts, pistachios and walnuts); 165 g chickpeas (canned); 45 g breadcrumbs; 50 g cranberries (dried, coarsely chopped); 50 g apricots (dried, coarsely chopped); 50 g tomatoes (sundried, coarsely chopped); 3 tbsp balsamic vinegar; 1 tbsp white miso paste; 3 tbsp nutritional yeast; 1 tbsp Marmite (or another plant-based seasoning paste); sea salt (to taste); pepper (to taste); 75 g cranberries (fresh); ¼ tsp ginger (freshly grated); ¼ small stick cinnamon; ¼ apple (grated); 50 g sugar

The wonderful seasoning of this hearty nut roast will delight your stomach. Whether for Christmas or special occasions, this nutty wreath will steal all the other dishes’ thunder. Why not try your hand at making this festive nut roast from the Avant-Garde Vegan, Gaz Oakley?

Ingredients

Servings: 6

For the nut roast

3 tbsp

olive oil
1

red onion finely chopped
1

celery stalk finely chopped
2 cloves

garlic finely chopped
1

leek finely chopped
200 g

butternut squash peeled and deseeded, cut into small cubes
1 small

aubergine cut into small cubes
60 g

cooked chestnuts coarsely chopped available in vacuum packs (if unavailable, use hazelnuts)
½ tsp

pimento ground
¼ tsp

cinnamon ground
1 sprig

rosemary fresh needles, finely chopped
10 leaves

sage fresh leaves, finely chopped
1

orange organic quality, zest and juice thereof
140 g

mixed nuts such as Brazil nuts, pistachios and walnuts
165 g

chickpeas canned
45 g

breadcrumbs
50 g

cranberries dried, coarsely chopped
50 g

apricots dried, coarsely chopped
50 g

tomatoes sundried, coarsely chopped
3 tbsp

balsamic vinegar
1 tbsp

white miso paste
3 tbsp

nutritional yeast
1 tbsp

Marmite or another plant-based seasoning paste
sea salt to taste
pepper to taste

For the cranberry and orange juice

75 g

cranberries fresh
¼ tsp

ginger freshly grated
¼ small stick

cinnamon
¼

apple grated
50 g

sugar
60 ml

orange juice freshly squeezed

Instructions

For the nut roast

Grease a 25 cm diameter wreath mold. If the mold does not have a non-stick coating, it must be lined with baking paper.
Heat the olive oil in a large pot on a medium heat. Add the onions, celery, garlic, leek, pumpkin, aubergine, and chestnuts and sauté for a few minutes, stirring frequently. Add the spices, herbs, and a little salt and pepper, along with the orange juice and zest. Reduce the temperature and continue steaming the vegetables for 8-10 minutes, stirring occasionally, until they are tender and the flavors have had time to develop.
Meanwhile, use the pulse setting on a blender to finely chop the nuts. Add the chickpeas and roughly mix them into the mixture using a few short pulses, but do not blend them completely. Pour the mixture into the pot, add the breadcrumbs, cranberries, apricots, and tomatoes, then carefully stir them all in.
Mix in the vinegar, miso paste, yeast flakes, and Marmite. Sauté for 3–4 minutes, then turn off the heat.

For the cranberry and orange sauce

Preheat the oven to 180 °C. Mix all the ingredients for the sauce in a heavy-bottomed pot and lightly heat over a low temperature. Cover the pot and let the mixture simmer gently for 15 minutes, stirring from time to time. Spread the cranberry and orange sauce on the bottom of the wreath mold.
To finish: Pour the nuts-and-vegetable mixture into the mold and spread it evenly. Press it into the mold as firmly as possible. Cover the surface with aluminum foil and bake in the oven for 30–35 minutes.
Leave the roast to cool slightly in the mold after you take it out of the oven, then turn it over onto a serving platter. Garnish as desired and serve.