Recipe and images courtesy of Rebel Recipes (@rebelrecipes on Instagram)

A nut roast that’s worthy of centre stage on your Christmas table! Packed with savoury mushrooms, lentils, crunchy walnuts, pistachios and sweet cranberries, this festive wreath is full of flavour and lovely textures. Finished with a glossy cranberry glaze and fresh herbs, it’s a beautiful centrepiece that everyone can enjoy.

Serves: 6–8

Prep time: 30 minutes

Cooking time: 45–55 minutes, plus resting

Ingredients

For the wreath

  • 2 tbsp ground flaxseed mixed with 4 tbsp water
  • 2 tbsp olive oil
  • 1 large red onion, finely chopped
  • 3 garlic cloves, crushed
  • 250g chestnut mushrooms, finely chopped
  • 1 medium carrot, coarsely grated
  • 1 tsp fresh thyme leaves
  • 150g cooked green or Puy lentils, drained well
  • 120g walnuts, roughly chopped
  • 80g shelled pistachios, roughly chopped
  • 80g dried cranberries
  • 80g fresh breadcrumbs
  • 1 tbsp soy sauce
  • 1 tbsp Dijon mustard
  • Zest of 1/2 orange
  • 200ml vegetable stock
  • 2 tbsp sun-dried tomato paste
  • 1 tsp yeast extract
  • Sea salt and black pepper

For the cranberry glaze

  • 100g cranberry sauce
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp orange juice

To decorate

  • Fresh rosemary and thyme
  • A few extra chopped pistachios
  • A handful of fresh cranberries, optional

Method

  1. Preheat the oven to 180°C fan. Grease a 22–24cm ring-shaped cake tin, or use a round cake tin with a small ovenproof ramekin securely positioned in the centre. Line the base and sides with baking parchment where possible.
  2. Mix the ground flaxseed with the water and leave for 10 minutes to thicken. 
  3. Heat the olive oil in a large frying pan. Add the onion and cook gently for 8–10 minutes until soft and golden. Add the garlic, mushrooms, carrot and thyme. Cook for another 10–12 minutes until the mushrooms have released their moisture and the mixture is fairly dry. Leave to cool slightly.
  4. Roughly mash half the lentils with a fork. Combine with the remaining lentils, cooked vegetables, walnuts, pistachios, cranberries, breadcrumbs, flaxseed mixture and orange zest.
  5. In a small bowl, mix the vegetable stock with the sun-dried tomato paste, yeast extract, soy sauce and Dijon mustard. Pour into the nut roast mixture and stir thoroughly. Season with salt and black pepper. The mixture should be moist and hold together when pressed.
  6. Spoon into the prepared tin, pressing down firmly and smoothing the top. Bake for 40–45 minutes until golden and firm.
  7. Meanwhile, warm the cranberry sauce, balsamic vinegar, maple syrup and orange juice in a small saucepan until glossy.
  8. Allow the wreath to rest for 20 minutes before carefully turning out onto a serving plate. Brush generously with the warm cranberry glaze and decorate with fresh herbs, pistachios and cranberries.

Cook’s tip: Cooking the mushrooms until their moisture evaporates and pressing the mixture firmly into the tin helps the wreath hold together when sliced. The vegetable stock keeps the nut roast moist and helps bind the nuts, lentils and breadcrumbs. You can make it a day ahead and gently reheat before serving.