Recipe: Festive Nut Roast Wreath

From gazoakleychef.com

Serves: 6     Cooks in: 70 minutes  Difficulty: 5/10  

Gluten free

Ingredients

3 tbs Olive Oil

1 Red Onion, chopped fine

1 stick Celery, chopped fine

2 Cloves of Garlic

1 Leek, washed, chopped fine

1 cup/200g Butternut Squash, peeled & cubed small.

1 Small Aubergine, chopped small

1/2 cup/60g Vacuum Packed Chestnut, roughly chopped

1/2 tsp All Spice

1/4 tsp Ground Cinnamon

1 Sprig of Fresh Rosemary, chopped fine

10 Fresh Sage Leave, chopped fine

Zest & Juice of 1 Orange

1 cup/165g Chickpeas, Cooked

1 cup/140g Mixed Nuts (such as Brazil Nuts, shelled Pistachios, pine nuts, walnuts, pine nuts)

1/3 cup/50g Gluten Free Breadcrumbs

1/4 cup/50g Dried Cranberries, roughly chopped

1/3 cup/50g Dried Apricots, roughly chopped

1/3 cup/50g Sun Dried Tomatoes, roughly chopped

3 tbs Balsamic Vinegar

1 tbs White Miso Paste

3 tbs Nutritional Yeast

1 tbs Marmite

Topping

Cranberry Sauce (recipe in my Christmas book)

Optional Garnishes

Fried Sage Leaves

Shelled Pistachio Nuts

Dried Oranges

Fresh Rosemary

Method

Preheat your oven to 180 degrees, grease & line a your tin – I used a circular non stick smooth Bundt style tin to get a wreath shape. My tin was super non stick so didn’t have to line it.

Preheat a large saucepan over a medium heat & add the olive oil. Sauté the onion, garlic, celery, leek, squash, aubergine & chestnuts for 2 minutes. Stirring often.

After a few minutes of cooking, add the spices, herbs, some seasoning & lemon zest.

Turn the heat down, and allow to cook for 8-10 minutes. Stirring every now and then. You just want all the flavours to marry together & the vegetables to slightly soften.

Whilst the vegetables are cooking, blitz the nuts until they are a crumb like consistency. Once blitzed at the chickpeas to blender & pulse it a couple times just to break them down slightly.

To the saucepan add the nuts, chickpeas, breadcrumbs, cranberries, apricots & tomato. Stir really well then add the balsamic, miso paste, marmite & vegetable stock.

Cook the mix for 3-4 minutes. Stirring often. Then turn off the heat.

Compact the mix into the tin, try and compress it down as much as you can.

Once you’ve filled your tin, cover it over with foil then place in the oven to roast for 30-35 minutes.

After roasting, allow the roast to cool slightly before turning out of the tin, serve the roast topped with your chosen garnishes.

https://www.gazoakleychef.com/recipes/festive-nut-roast-wreath/ 

UK: THIS™ has got your Christmas dinner sorted with a high-fibre, limited-edition nut roast

From veganfoodandliving.com

This gut-friendly nut roast is set to make the festive season a whole lot easier for plant-based diners. Created by innovative food company THIS™, the new  Chestnut, Mushroom and Caramelised Onion Nut Roast promises to be the whole-food hero we need this Christmas.

The limited-edition roast is designed to be the ultimate, flavour-packed centrepiece, but it’s also bang-on trend, delivering plenty of gut-friendly fibre to help you get your 30 grams per day.

Perfect for those who want a wholesome, flavourful vegan roast dinner without spending time making complex dishes from scratch, this nut roast is packed with healthy, festive ingredients like chestnuts, mushrooms, parsnips, seeds, and a sweet caramelised red onion chutney.

The THIS™ Chestnut, Mushroom and Caramelised Onion Nut Roast (400g) is priced at £7.50, serves four, and will be sold exclusively in Tesco stores nationwide from 8th December 2025. But you’ll have to be quick, as this seasonal showstopper will only be available for three weeks.

THIS™ nut roast is a wholesome alternative to convenient, processed Christmas vegan roasts. Image © THIS™

THIS™ nut roast is a high-fibre hero for your gut

While Christmas dinner often focuses on indulgence, the THIS™ nut roast offers a welcome health benefit. The use of nuts, seeds, and vegetables ensures the dish is high in fibre, a major positive for those looking to hit the recommended daily target of 30 grams.

Whole food products like this are an excellent way to boost your daily intake, contributing to better digestive health and prolonged satiety. It truly is a festive dish that is both sweet and savoury, while being a worthwhile component of a balanced Christmas meal.

It’s also a hero for busy households, as it is freezer-friendly and can be cooked directly in its tray, ensuring a stress-free experience when planning and serving a big roast with all the trimmings.

Get ahead of Christmas food shopping with THIS™

If you can’t wait until 8th December to get your hands on the new nut roast, THIS™ is giving shoppers a chance to stock up on their range of plant-based meats well ahead of the festive rush.

Later this month, the company will be taking Christmas feasting to the next level by launching a unique, temporary retail space: the ‘THIS™ Butchers’ pop-up. The clever concept sells a full range of hyper-realistic plant-based meats, but without ever having to butcher anything!

It’s the perfect opportunity to grab party-season essentials like This Isn’t Roast Chicken & Stuffing, This Isn’t Pork Cocktail Sausages, and This Isn’t Beef Pastrami to ensure your festive dinners and party canapés are sorted.

Visit THIS™ Butchers:

• When: November 29th and 30th (12pm – 6pm)
• Where: 17 Kingsland Road, Shoreditch, London E2 8AA

Pop by to get your Christmas shopping list ticked off early and enjoy the brand’s witty take on traditional butchery.

https://www.veganfoodandliving.com/news/this-launch-high-fibre-limited-edition-nut-roast/