A plate serving a vegan Christmas wreath

Vegan Christmas wreath

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(0 ratings)

Prep: 25 mins Cook: 45 mins Plus chilling

Easy

Serves 6 - 8

Bake our vegan Christmas wreath with spinach, pine nuts and tofu as a centrepiece for a meat-free Christmas Day. Adorn with festive cranberries and dill

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal392
  • fat28g
  • saturates8g
  • carbs25g
  • sugars2g
  • fibre3g
  • protein8g
  • salt0.4g
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Ingredients

  • 250g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 250g silken tofu
  • 2 tbsp extra virgin olive oil, plus extra for brushing
  • 50g pine nuts, toasted
  • generous grating nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 2 fat garlic cloves, crushed
  • 2 lemons, zested
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small pack dill, ¾ leaves chopped, ¼ fronds reserved for decorating
  • 1 tbsp sour cherries
  • ½ tbsp dried cranberries, plus a few extra
  • flour, for rolling
    Flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 500g block shortcrust pastry (we used vegan Jus-Rol)
  • almond milk, for brushing

Method

  1. Put the spinach in a colander, then pour over a kettle of boiling water and leave to wilt. Once cool, wring out the excess moisture using a clean tea towel, then chop the spinach and put in a large bowl. Stir in the tofu, oil, pine nuts, nutmeg, garlic, lemon zest, chopped dill and fruit until well combined, season generously and set aside.

  2. On a well-floured surface, roll the pastry out into a 60 x 20cm rectangle. Leaving a 1cm border, spoon the spinach mixture along the length of the pastry, leaving a 2cm gap at both short ends. Fold in the two short ends to stop any of the filling coming out, then roll the pastry away from you to enclose the filling and create a long sausage shape. Join the two ends together to create a wreath shape and stick together with a little almond milk. Transfer the wreath to a baking tray lined with baking parchment and chill for 20 mins. Can be made up to this point a day in advance and kept covered in the fridge.

  3. Heat oven to 200C/180C fan/gas 6. Using a sharp knife, cut slashes across the top of the wreath. Mix a little almond milk with some olive oil (this will help the pastry colour) and brush all over the wreath. Bake for 40-45 mins until golden brown. Leave to cool for 5 mins, then transfer to a board and decorate with the reserved dill fronds and some dried cranberries.

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