Well, it wouldn’t be a vegan Christmas without a nut roast! Roasted in a wreath tin and topped with my cranberry sauce, it’s the perfect Christmas centerpiece.
To fry sage leaves for garnish, leave the saucepan on the heat after cooking the nut roast mixture in it. Add a couple tablespoons more of oil if there’s none left in the pan. Throw in the sage leaves and cook for 2 minutes, until crisp. Transfer the sage leaves from the pan onto a couple of sheets of paper towel to soak up any excess oil.
Preheat oven to 350 F. Grease nonstick 10 inch cake ring mold/tin. (Line with parchment paper if itu2019s not nonstick.)
Heat olive oil in large saucepan over medium heat and sauteu0301 onion, celery, garlic, leek, squash, eggplant and chestnuts for a few minutes, stirring frequently. Add spices, herbs, some seasoning and orange zest. Turn heat down and cook for 8 to 10 minutes, stirring every now and then. You want all flavors to marry together and vegetables to soften slightly.
While vegetables are cooking, blitz nuts in blender until they are a crumb-like consistency. Add chickpeas and pulse a couple times just to break down slightly. Tip mixture into saucepan and add breadcrumbs, cranberries, apricots and sun-dried tomatoes, stirring well.
Add orange juice, vinegar, miso paste, nutritional yeast and Marmite and cook for 3 to 4 minutes, stirring often, then turn off heat.
Spoon Cranberry & Orange Sauce into tin and spread out evenly, then carefully spread nut roast mixture on top. Press mix into tin as much as you can. Once youu2019ve filled the tin, cover with foil and roast in preheated oven for 30 to 35 minutes. After roasting, allow to cool slightly before turning out of tin. Serve topped with garnishes of choice.
This recipe is part of the Your daring holiday menu collection.
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