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Christmas stuffing wreath

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.



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15 minutes

cooking time


40 minutes



Serves 6


  • 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


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.
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.
Prepare the filling by dicing the onion, add to frying pan with a drizzle of olive oil for around 4 minutes.
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.
Add the tomato puree with a dash of water and mix until combined and set aside.
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.
Take out once crispy, then drizzle a little cranberry sauce over the top and a few sprigs of thyme leaves

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