Vegan Christmas Wreath

Vegan Christmas Wreath

Who doesn’t love a vegan sausage roll? Especially when it’s packed full of festive flavour and plant-based goodness. This Butternut Squash and Mushroom Vegan Christmas Wreath is a seasonal centrepiece that’s sure to be the talk of any party.

Not only is it filled with mushrooms and butternut squash, but this vegan Christmas wreath also contains a scrumptious vegan sausage filling so each bite is like a mini-sausage roll.

Total Time: 1 hour 45 minutes

Prep Time: 1 hour 15 minutes

Cook Time: 30 minutes

Servings: 6

Rating:  

Total Time: 1 hour 45 minutes

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 0.16666666666667 0.16666666666667 roll of puff pastry (JusRol do a vegan version)
  • 0.16666666666667 0.16666666666667 Tbsp olive oil
  • 0.16666666666667 0.16666666666667 small white onion, diced
  • 0.33333333333333 0.33333333333333 cloves of garlic
  • 0.16666666666667 0.16666666666667 cup roughly chopped chestnut mushrooms
  • 0.16666666666667 0.16666666666667 Tbsp dried thyme
  • 0.16666666666667 0.16666666666667 Tbsp dried sage
  • 0.083333333333333 0.083333333333333 tsp salt
  • 0.16666666666667 0.16666666666667 pack of vegan sausages
  • For the flax egg:
  • 0.16666666666667 0.16666666666667 Tbsp milled flaxseed + 3 tbsp of water
  • 0.33333333333333 0.33333333333333 Tbsp melted vegan butter to brush the pastry
  • To serve:
  • Cranberry sauce

Method

  1. In a small bowl mix together the milled flaxseeds and water. Leave to one side for 5-10 minutes until it becomes gloopy.
  2. In a large pan, sauté the onion, mushroom, and garlic in olive oil over a medium heat for 4-5 minutes.
  3. Add thyme and sage and stir occasionally for another 3-4 minutes, until the mixture is slightly brown and has softened.
  4. Add the mixture to a food processor, along with broken up vegan sausages and the flaxseed “egg”.
  5. Process until the mixture is fairly smooth, then place it into a bowl. Cover and refrigerate for approx. 30 minutes for a more solid consistency.
  6. Dust your rolling surface with some flour and roll out the puff pastry. Cut out a long rectangle, about 90cm length x 20cm width (don’t worry, it doesn’t have to be precise).
  7. Spread the sausage mixture all the way along the pastry strip. Roll it and shape the sausage roll into a circle, making sure to keep the pastry seam at the bottom and gently lay on the baking sheet.
  8. Use a little almond milk to stick the two ends together. Using a very sharp knife cut about 12-13 sausage rolls, leaving the inner circle of pastry connected, creating a wreath shape.
  9. Use the melted dairy-free butter to brush the whole wreath. Cook at 180 °C for about 25-30 minutes until golden brown and flaky.

Serve straight away while still warm with a pot of cranberry sauce for a show-stopping party centrepiece.

Forget meat!

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Written by

Elisa (Happy Skin Kitchen)

Elisa is an Italian plant-based food blogger based in London. She has a passion for healthy food, cooking and living. After struggling with hormonal acne after moving to London in 2008, Elisa began her mission to clear her skin through a 360 degrees holistic approach. Happy Skin Kitchen is Elisa's everyday journey towards better skin and all-round good health.

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