Christmas Recipe: Romy Callwitz’s Orange & Cranberry Wreath

Vegan blogger Romy Callwitz shares her orange and cranberry wreath, a plant-based alternative to the traditional roast

Orange & Cranberry Wreath Recipe

‘With the addition of orange, this roast is extra zesty and brings the deliciously sweet taste of cranberries to the next level,’ says Romy. ‘The stunning wreath shape will look beautiful on your festive dinner table.’

Ingredients:

Serves 6-8 

• 2 tbsp vegan butter
• 1 cup diced red onion
• 2 tsp crushed garlic
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 130g cranberries
• 1 tsp orange zest
• 60ml fresh orange juice 
• 1 tbsp light brown sugar 
• 1 tsp fresh thyme
• 1 cube veg bouillon
• 2 cups chopped walnuts
• 2 tbsp peanut butter
• 1 tbsp apple cider vinegar
• 2 tbsp almond flour
• 2 tbsp flaxseeds
• 4 tbsp cranberry sauce
• Orange & nut shavings 

Method:

1. Place vegan butter in a large nonstick pan over medium heat. Add onion and sauté until soft. Add garlic. Cook for 1 minute. Add celery and carrots. Stir and cook for 8-10 minutes. 
2. Add cranberries to the pan and mix in. Cook mixture for 5 minutes. Reduce heat to low. Stir in orange zest, orange juice, brown sugar, and a pinch of salt. After 2 minutes, add fresh thyme. Crumble in the bouillon cube and pepper to taste. Simmer over low heat.
3. In the meantime, transfer walnuts to a food processor and pulse to break them into chunks. Transfer them to the pan, stir and remove the pan from the heat. Preheat your oven to 190°C. In a small bowl, whisk peanut butter, apple cider vinegar and 2 tbsp water. Add to the pan and stir together, then stir in almond flour and flaxseeds. Grease a 10½-inch ring cake pan and transfer mixture to the cake pan. Firmly press down into the ring with the back of a spoon or spatula. Pack it densely. Carefully even out the top of the cake ring and transfer it to oven.
4. Bake for 30-35 minutes, turning the ring 180 degrees halfway through to ensure it bakes evenly. Once the edges begin to brown, remove the cake ring from the oven. Allow your wreath to cool on an even surface for 10 to 15 minutes before carefully turning it upside down on a serving dish and removing the cake ring. Decorate the top of the wreath with cranberry sauce, along with orange savings and nuts (if using). Serve this delicious and festive roast alongside green beans and brandy peppercorn sauce.

Romy Callwitz’s Ultimate Guide To Vegan Roasts, £16.99, whsmith.co.uk