Festive Nut Roast Wreath - alive magazine

Ingredients

• 3 Tbsp olive oil
• 1 red onion, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, chopped
• 1 leek, finely chopped
• 7 oz butternut squash, peeled and cut into small cubes
• 1 small eggplant, cut into small cubes
• 2 oz vacuum-packed chestnuts, roughly chopped
• 1/2 tsp allspice
• 1/4 tsp ground cinnamon
• 1 sprig fresh rosemary, finely chopped
• 10 fresh sage leaves, finely chopped, plus extra whole leaves for garnish
• Sea salt
• pepper
• 1 orange, zest and juice
• 1 cup mixed nuts (Brazil nuts, pistachios, walnuts, etc.)
• 1 cup cooked chickpeas (garbanzos)
• 1/2 cup gluten-free breadcrumbs
• 1/3 cup dried cranberries, roughly chopped
• 1/4 cup dried apricots, roughly chopped
• 1/3 cup sun-dried tomatoes, roughly chopped
• 3 Tbsp balsamic vinegar
• 1 Tbsp white miso paste
• 3 Tbsp nutritional yeast
• 1 Tbsp Marmite
• 6 Tbsp Cranberry & Orange Sauce (recipe here)