The perfect centrepiece for every Christmas dinner table and festive spread, this vegan wreath is a guaranteed showstopper.
This recipe was created by Lucy Parker @lucy_and_lentils.
SEASON
Winter/Christmas
COMPLEXITY
Intermediate
PREPARATION TIME
15 minutes
COOKING TIME
40 minutes
SERVES
Serves 6
Ingredients
1 tbsp olive oil
1 red onion
5 cloves garlic
400g white potatoes
100g mixed chopped nuts, we used pistachios and walnuts
3 sprigs each of fresh rosemary and thyme
Large pinch of salt & pepper
1 tbsp tomato puree
80ml water
1 tsp rosemary
1 tsp thyme
1 tsp sage
2 tbsp cranberry sauce
Method
1
Start by preheating the oven to 200ºC, drizzle olive oil onto a large baking tray, place in the middle of the oven to heat up.
2
Quarter the potatoes, then add to the pan with the hot oil, sprinkle in salt with a few sprigs of fresh rosemary then bake for around 25 minutes.
3
Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes.
4
Finely chop the garlic cloves then add to the pan with the onion, toss in the dried rosemary, sage and thyme, mixed chopped nuts and fry for around 6-7 minutes.
4
Add the tomato puree with a dash of water and mix until combined and set aside.
6
Once the potatoes have roasted, add to the pan then roughly mash together before adding to a greased baking sheet, mould to the shape of a wreath and bake for a further 20 minutes.
7
Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves
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