Sage & Onion Sausage with Kale Colcannon Savoury Wreath
Nothing makes us feel more festive than seeing beautiful wreaths adorning front doors at Christmas. But for your vegan Christmas dinner this year, why not bring the festive fun indoors and enjoy a vegan Christmas wreath for your dinner!
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This magnificent festive vegetarian main might sound like it’s tricky to make, but you’d be surprised! As vegan puff pastry is readily available in stores, all you need to do is make the filling and assemble the savoury wreath before baking.
To make the filling for this savoury vegan Christmas wreath, you will fry the onion, mushrooms and garlic with a little stock and sage until soft. Your kitchen will smell so delicious too!
Next, you’ll add the chestnuts to your savoury vegan Christmas main to add texture and festive flavours.
As well as the meat-free sausage mix, this vegan wreath also features a twist on colcannon, an Irish mashed potato dish.
To make the vegan colcannon, steam the butternut squash until soft and then add the kale before mashing until smooth.
Once you’ve made the fillings for your edible wreath, you can start to assemble, using your creativity to decorate the wreath.
Total Time: 1 hour 25 minutes
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
- For the sausage:
- 0.25 0.25 Tbsp sunflower oil
- 0.125 0.125 onion (finely chopped)
- 0.375 0.375 garlic cloves (minced)
- 0.125 0.125 kg chestnut and button mushrooms (chopped)
- 23.75 23.75 g roasted chestnuts (chopped)
- 0.25 0.25 Tbsp dried sage
- 0.125 0.125 tsp salt
- 0.125 0.125 tsp freshly ground black pepper
- 0.125 0.125 vegetable stock cube
- For the colcannon:
- 0.125 0.125 butternut squash (diced into 2.5cm (1in) pieces)
- 10 10 g kale
- 0.25 0.25 Tbsp plant butter
- 0.125 0.125 tsp nutmeg seasoning, to taste
- For the wreath:
- 0.375 0.375 320g packs of readyrolled pastry
- 0 0 ml plant milk
- 0.0625 0.0625 tsp turmeric
- For the sausage, heat the oil in a large pan and fry the onions until soft. Add the mushrooms and garlic. As the mushrooms release liquid, add the sage and stock cube. Once the moisture of the mushrooms has been reabsorbed, add the chestnuts. Fry for a few minutes before seasoning to taste and then leaving to cool.
- For the colcannon, steam the butternut squash for 10 minutes before adding the kale for a further 3 minutes. Add the butter and nutmeg, then mash and leave the colcannon to cool.
- For the wreath, preheat the oven to 180°C/Gas Mark 4.
- To construct, unroll two packs of pastry on a long piece of baking paper and attach together with a little milk.
- On one half, place the sausage mixture along the centre and on the other side place the colcannon. Roll the pastry over the mixture and seal it with a little milk.
- Bring the baking paper from each end together and seal the ends together to create a loop. Decorate with shapes made from the remaining pastry.
- Mix the remaining milk with the turmeric and baste the wreath. Bake the vegan Christmas wreath for 50 minutes.
Planning your Christmas dinner menu?
Our handy guide to the best vegan Christmas recipes will make planning a delicious feast simple.