Name: Vegan Lentil Wreath Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Vegan
Ingredients: 150 g mixed dried fruit (such as cranberries, currants, sultanas and apricots); 3-4 maraschino cherries (chopped); 80 g cranberry or lingonberry jam; 3 tbsp ground flax or chia seeds; 110 g rolled oats or quick oats; 1 large brown onion (chopped); 2 large carrots (diced); 400-500 g mushrooms (chopped); 1 red pepper (capsicum, diced); 4 garlic cloves (finely chopped or to taste); 5 sage leaves (finely chopped); 2 sprigs of rosemary (finely chopped); 2 tsp dried thyme or Italian herb mix; 2 x 420 g tins of brown lentils (drained or about 3½ cups cooked lentils); 200 g cooked chestnuts; 60 g tomato purée (paste); Salt and pepper (to taste); Olive oil (as needed); Store-bought or homemade vegetable crisps (for topping)

Introduction

This Vegan Lentil Wreath is a festive and savory centerpiece perfect for holiday meals or special occasions. Packed with hearty vegetables, lentils, and a delightful mix of dried fruit and herbs, it offers a satisfying blend of flavors and textures. It’s a beautiful plant-based alternative that’s both nourishing and impressive.

A round fruitcake with a hole in the middle sits on a white plate, topped with bright orange, yellow, and purple dried fruit pieces, along with green leaves scattered over a glossy, dark red fruit glaze. One slice is cut out, showing a dense, textured inside filled with nuts and fruit bits in warm brown and orange tones. Next to the plate, a small white bowl contains a chunky, deep red berry sauce with a white spoon inside. A green pine branch with frosted pinecones lies at the edge of the frame on a white marbled surface, and a folded yellow and white striped cloth is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 g mixed dried fruit (such as cranberries, currants, sultanas and apricots)

3-4 maraschino cherries (chopped)

3 tbsp ground flax or chia seeds

1 large brown onion (chopped)

2 large carrots (diced)

400-500 g mushrooms (chopped)

1 red pepper (capsicum, diced)

4 garlic cloves (finely chopped or to taste)

5 sage leaves (finely chopped)

2 sprigs of rosemary (finely chopped)

2 tsp dried thyme or Italian herb mix

2 x 420g tins of brown lentils (drained or about 3½ cups cooked lentils)

200 g chestnuts (cooked)

110 g rolled oats or quick oats

60 g tomato purée (paste)

Salt and pepper (to taste)

Olive oil (as needed)

80 g cranberry or lingonberry jam

Store-bought or homemade vegetable crisps

Fried sage leaves (for garnish)

Instructions

Step 1: Add the dried fruit to a heatproof bowl and cover with boiling water. Let soak until plump.

Step 2: Line the base of a large ring cake pan with baking paper and brush the sides with olive oil. If you don’t have a ring cake pan, use a 25cm (10in) cake pan and place a small round ramekin in the center.

Step 3: In a small bowl, mix the ground flax or chia seeds with 120g (½ cup) water. Set aside to thicken.

Step 4: Heat olive oil in a large saucepan over medium heat. Add onion and cook until softened, then add carrots and cook for 5 minutes. Increase heat to medium-high, add mushrooms, red pepper, garlic, sage, rosemary, and thyme. Cook until the vegetables have softened, then remove from heat and let cool slightly.

Step 5: Preheat the oven to 180°C (Gas Mark 4).

Step 6: If using rolled oats, pulse them in a food processor until broken down to a quick oats consistency.

Step 7: Combine the thickened flax mixture, cooked vegetables, lentils, oats, chestnuts, and tomato purée in a food processor. Pulse for 30-60 seconds until the mixture sticks together but still has some texture. Season with salt, pepper, and extra herbs to taste.

Step 8: Drain the soaked dried fruit and mix with the chopped cherries. Arrange the fruit evenly on the bottom of the cake pan. Spoon the lentil mixture over the fruit and press down firmly to form a compact wreath.

Step 9: Bake the wreath for 50-60 minutes until the top is crispy and firm to the touch. If it browns too quickly, cover the pan loosely with aluminium foil or a light baking tray.

Step 10: Let the wreath cool in the pan for at least 20 minutes. Run a spatula along the sides to loosen it. Place a serving plate on top of the pan and invert to remove the wreath.

Step 11: Optionally, brush the top of the wreath with cranberry or lingonberry jam, then decorate with vegetable crisps and fried sage leaves before serving.

Tips & Variations

Use quick oats for a smoother mixture or rolled oats for more texture; pulse rolled oats before mixing.

Swap chestnuts for walnuts or cooked sweet potato for a different flavor and texture.

Try adding a splash of soy sauce or smoked paprika for a smoky twist.

Vegetable crisps can be replaced with toasted nuts or seeds for extra crunch.

FAQs

Can I make this lentil wreath gluten-free?

Yes, use gluten-free oats to keep the recipe gluten-free. Make sure any pasta or store-bought vegetable crisps are also gluten-free if you use them as toppings.

How do I know when the wreath is done baking?

The wreath is done when the top is golden and crispy, and the mixture feels firm to the touch. If it browns too quickly, cover loosely with foil and continue baking until cooked through.