Squash & Nut Roast Wreath
by Booths INGREDIENTS
METHOD • 1 small squash or ½ butternut squash • 1 onion, finely sliced • 2 tbsp olive oil • 4 garlic cloves, minced • 100g mushrooms, finely chopped • 2 leeks, finely sliced
• 100g toasted
• 2 tbsp vegan
hazelnuts, chopped • 4 tbsp mixed seeds • 100g toasted cashew nuts, chopped • 2 tbsp tamari • 4 tbsp nutritional yeast • 1 lemon, zest only
Worcestershire sauce • 1 tbsp wholegrain mustard • 1 tsp sea salt • Black pepper • 1 tbsp maple syrup • 180g chestnuts, chopped • 2 tbsp fresh thyme, chopped
1. You will need a bundt tin 2. Preheat your oven to
8. Add them to the pan along with the tamari, yeast, Worcestershire sauce, mustard, lemon zest, salt, pepper and syrup, and mix thoroughly 9. Chop the chestnuts roughly, add them to the pan and stir 10. Transfer the mix to a medium greased bunt tin, we used a silicone one as it’s easier to remove the nut roast 11. Press the mix down firmly into the bunt tin and bake for 40 minutes, the nut roast should be a little brown on top
180°C/160°Fan/356°F/Gas Mark 4 3. Peel and cut the butternut squash into small cubes, then roast in the oven for 15 minutes 4. 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 5. Next, add the roasted squash, mushrooms and leek and fry for 10 minutes until soft, then turn off the heat 6. Toast the hazelnuts, seeds and cashew nuts in a dry pan until slightly golden 7. Add them to a food processor and pulse a few times
12. Allow to cool, then carefully flip onto a plate. Top with vegetable crisps and herbs, then serve
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