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
Share
You might also like...
Sweet potato cupcakes
Bake up a batch of these eye-catching Halloween sweet potato cupcakes with cute pumpkin decorations. Ideal for a party buffet or a seasonal sweet treat.
New Potatoes en Papillote
These steamer parcels will keep all the flavour and goodness inside.
Greek-style New potatoes
These delicious potatoes are baked to perfection before getting a sprinkling of feta and fresh thyme.
New potatoes in a Chinese-style stir-fry
For a light Chinese-style meal without the rice, this is the perfect way to use up leftover cooked chicken (breast or thigh) and potatoes.
Join our mailing list
For all our latest recipes straight to your inbox, plus giveaways, latest news and more!
