Vegan Maple Glazed Pumpkin and Mushroom Wreath


Vegan Maple Glazed Pumpkin and Mushroom Wreath
Bring the festive cheer with this delicious Vegan Maple Glazed Pumpkin and Mushroom Wreath, the perfect centrepiece for your festive table.

Serves 10-12



800g butternut pumpkin, peeled and cut into 2cm pieces

¼ cup extra-virgin olive oil

2 tbsp maple syrup, plus extra to brush

1 tsp smoked paprika

1 tsp ground ginger

1 brown onion, finely chopped

2 cloves garlic, crushed

400g Swiss brown mushrooms, finely chopped

400g can lentils, rinsed and drained

½ cup ground flaxseed

1 tbsp Dijon mustard

1 tbsp chopped sage

1 tbsp oregano

¼ cup chopped parsley

½ cup dried pear, chopped

½ cup dried cranberries, chopped

⅓ cup rolled oats

Sage leaves, to serve

Mustard fruits, sliced to serve


  1. Heat the oven to 200°C (180°C  fan forced). Grease and line a 22cm cake tin with non-stick baking paper, allowing the paper to sit 3cm above the edge. Lightly grease an 8cm high, 8cm wide ovenproof ramekin or metal ring mould and place in the centre of the tin.
  2. Place pumpkin on a large roasting tray lined with non-stick baking paper. Drizzle with 2 tablespoons oil, maple syrup, sprinkle with paprika and ginger and toss to combine. Roast for 30 minutes, turning occasionally or until golden and caramelised.
  3. Heat remaining oil in a large non-stick frying pan over medium heat. Add onion and garlic and cook, stirring occasionally for 6 minutes, or until soft. Add mushrooms and continue to cook for 8-10 minutes, stirring occasionally or until tender. Take off the heat. Place in a large bowl. Add the lentils. Mix the flaxseed, mustard and ¾ cup boiling water together, add to the mushroom mixture and mix well to combine.
  4. Add the pumpkin, herbs, and dried fruit, oats, season well and mix to combine. Lightly brush the tin lined with baking paper with oil. Spoon into the tin, pressing down well. Cover with foil and bake for 45 minutes. Remove the foil and roast for a further 25-30 minutes, or until golden and firm.
  5. Leave to cool in the tin for 5 minutes. Run a pallet knife around the inner and outer edge to loosen it. Place a plate over the tin to invert. To serve, brush with extra maple syrup and decorate with sage and mustard fruits.


Smart Tip:

You can make the vegan wreath a few days in advance and serve cold. Mustard fruits are Italian-style glacé fruits that are simmered in a sweet syrup, vinegar and mustard. They are available from delis.


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